Recreate the famous Godiva Chocolate Cheesecake right at home! This cheesecake was popularized by The Cheesecake Factory, a restaurant known for decadent desserts.
It’s made using creamy Godiva chocolate and includes three layers of chocolatey goodness. This indulgent dessert looks fancy, but it uses simple wholesome ingredients you can buy anywhere.
You don’t have to drive off to a restaurant to satisfy your sweet tooth! With this step-by-step recipe you can whip up this delicious cake in a single afternoon.
Godiva chocolate cheesecake makes a great birthday party cake, dessert for date night, or a holiday treat!
Easy Tips For The Best Cheesecake Factory Godiva Chocolate
- Use an electric mixer to make this cheesecake. Whisking by hand will do, but an electric hand or stand mixer will give you much smoother batter!
- Always grease your pan, even if it’s non-stick. This will prevent the sides from sticking and prevent your cake from cracking.
- Let your eggs and cream cheese reach room temperature. This will ensure they blend nicely and don’t create lumps in your batter.
- Bake your cheesecake in a water bath. The humidity created from the water will help your cake bake more evenly. The gentle steam will also help prevent cracks from forming. Garnish your chocolate cheesecake with equally indulgent toppings. For extra chocolatey flavor, try adding ganache on top.
How To Make Godiva Chocolate Cheesecake
- Prep Time60 min
- Cook Time45 min
- Total Time4h 25 min
- Servings12 slices
- Yield12 slices
Chilling: 2 h 40 min
For the cheesecake:
For the mousse:
- Beat Eggs and Sugar
Add egg yolks to a bowl and beat with an electric mixer for 3 minutes. The mixture should thicken and turn bright yellow.
Add granulated sugar and continue beating until sugar dissolves.
- Heat the Cream
Pour 1/2 cup of cream into a saucepan on medium heat. Let the cream heat up, but not boil.
Slowly add the hot cream to the whipped egg and sugar mixture. Stir constantly until the mixture starts to thicken.
- Add Semi-Sweet Chocolate
Add chopped semi-sweet chocolate to the mixture and stir until melted.
Chill the mixture for 2 hours and stir occasionally.
- Fold in Whipped Cream
Beat the remaining whipping cream on high until the mixture forms soft peaks. Fold the whipped cream into the chilled chocolate mixture to create mousse.
Refrigerate the mousse until you’re ready to assemble the cake.
For the flourless cake:
- Temper the Godiva Chocolate
Cut the Godiva chocolate into pieces and place in a stainless steel mixing bowl. Place the bowl over a pot of simmering water and stir until the chocolate is melted.
Alternatively, you can melt the chocolate in the microwave. Use a microwave-safe dish.
- Whip Egg Yolks and Chocolate
Separate the yolks and whites of 2 large eggs. Beat the egg yolks with 1/2 cup of granulated sugar.
Once the mixture is fluffy, stir in the melted chocolate.
- Whip Egg Whites and Combine
Beat 2 egg whites with 1/4 cup of sugar until soft peaks form.
Combine the two egg mixtures to form the flourless chocolate cake batter.
For the chocolate cheesecake:
- Preheat the Oven
Let the oven preheat to 350°F.
- Make the Chocolate Cheesecake Filling
Beat cream cheese with 1/4 cup of granulated sugar. Once the mixture is smooth, add 2 eggs and beat until combined.
Melt your semi-sweet chocolate. Add to the cream cheese mixture and beat until smooth.
- Assemble the Layers and Bake
Grease a round cake pan with cooking spray and lay down a piece of parchment paper.
Pour the flourless cake batter into the bottom of the pan. Then, add the cheesecake filling on top.
Put the cake pan in the oven and bake for 40 minutes. Let cool for 30 minutes.
- Add Chocolate Mousse and Chill
Spread the dark chocolate mousse over the top of the baked cheesecake. Cover the cake and place it in the refrigerator for 30 minutes to set.
- Top with Ganache and Serve!
Once the mousse layer is set and firm, you can add your topping. I like to use chocolate ganache, but you can add cocoa powder or even fresh raspberries.
After I add the ganache, I let the cake firm up in the refrigerator once more, then serve!
Variations of Factory Godiva Chocolate Cheesecake
Hot Coffee Mixture
Coffee is known to enhance the flavor of chocolate. To add a subtle change to this recipe, especially if you’re a fan of coffee, add 1/4 cup hot, brewed coffee mixed with the same quantity of hot water in the cream cheese mixture.
If you’re worried about calories, try making this cake with low-fat cream cheese. It won’t taste as rich, but low-fat cream cheese usually has 50% less fat.
Some cheesecake recipes replace cream cheese with ricotta cheese. Ricotta cheese has a slightly grainy texture, and a more neutral flavor than cream cheese.
You can also swap out some of the cream cheese with sour cream for a tangier flavor!
One of my favorite ways to change up this recipe is by experimenting with different toppings. The Cheesecake Factory uses traditional ganache, but gooey caramel would also be delicious.
You can even add crushed chocolate-covered pretzels for a salty contrast.
If you prefer a lighter topping to balance everything out, try a fruit compote. My personal favorite is raspberry since it pairs so nicely with chocolate and cheese.
If there are any leftovers of this chocolate cheesecake, you can store them in the fridge for 3-4 days.
Always cover the cake to avoid cross-contamination with other food items. I recommend transferring the cake to an airtight container so it doesn’t absorb any smells from the fridge.
To thaw your cheesecake, simply remove it from the freezer 30 minutes before serving. This will give the cake enough time to soften up.
Since this cake doesn’t use flour, it is classified as a gluten-free dessert. If you are celiac, gluten-free or sensitive to flour, this is an excellent substitute for classic chocolate cake.
The Godiva chocolate used in this recipe is dark chocolate. That means it contains 50 to 90% cocoa solids, and less sugar than white or milk chocolate.
Dark chocolate also provides our bodies with antioxidants and is rich in minerals like iron and magnesium.
The semi-sweet chocolate used in this recipe has 35-65% cocoa solids. This is less than dark chocolate but still a higher percentage than milk chocolate.
Despite using healthier forms of chocolate, his cake is still very high in calories. Due to the high amount of cream cheese, most cheesecakes have around 18 grams of fat!
If you have blood sugar issues or suffer from obesity, eating cheesecake is not recommended. – Kirsten Mae Magbanua, RND
- 26.7g Fat
- 31.7g Carbs