Have you had the Godiva cheesecake from the Cheesecake Factory yet? It is unreal. Flourless chocolate cake, chocolate cheesecake, chocolate mousse and it is finished off with chocolate ganache. Quite incredible! It is also naturally gluten free which is a bonus for my hubby. Needless to say, we have indulged in this cake a few times and so I knew I had to make my own. This recipe works! I used my favorite flourless cake recipe which as simple as can be. The other layers are equally as simple, all just requiring chilling time! Try this out for your next special occasion!
Hugs & Cookie’s Copycat Cheesecake Factory Triple Chocolate Cheesecake
1. Flourless Cake
Preheat oven to 350. Grease 9 inch springform pan.
In microwave, melt:
4 ounces bittersweet chocolate chocolate chips
1 stick butter (8 Tablespoons)
Once melted, stir in:
3/4C. sugar
3 eggs
Whisk well.
Add 1/2C. unsweetened cocoa powder. Best to sift it in! Pour into the springform and set aside while preparing cheesecake layer.
2. Chocolate Cheesecake Layer
1 pound cream cheese, must be softened to room temperature
1/2 cup sugar
3 eggs
1/2 cup chocolate chips, melted (I used semisweet) and cooled a bit
Beat the cream cheese until fluffy. Add sugar and mix well. Add eggs one at a time. Pour in the cooled melted chocolate and mi to blend all. Carefully spread over the flourless cake layer. Bake the cake at 350 for 50-60 minutes. Let cool and then chill a few hours in the fridge.
3. Mousse Layer
1 1/4 cups semi sweet chocolate chips, melted in microwave and cooled a bit
2 cups heavy cream
Beat the cream in the mixer until almost soft peaks. Add the chocolate and mix just until combined and thick. Spread over the chilled cheesecake and chill again while preparing the glaze.
4. Glaze
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup
Melt the chocolate and butter in the microwave until melted. Stir in corn syrup. Let cool a bit before pouring on cake. Pour on and spread and chill. Remove cake from fridge before serving so it can come up to room temp a bit. Cut with a hot knife and clean knife between slices. The top layer is thick and will be too hard to cut directly from the fridge. After a few minutes it is perfect and beyond delicious!
Staci says
This dessert looks wonderful! I can’t wait to make it. Before I do I have a few questions. In the recipe you state to preheat the oven to 375. Then you say to bake the cheesecake layer at 350. You never mention baking the cake layer. Do you bake it before adding the cheesecake layer? Do you bake the cheesecake layer at 375 or 350?
Thank You
danielle says
So sorry-bake both layers together at the same time at 350!!!!
maria says
should it be baked in a waterbath?
Brandon says
I didn’t it turned out fine. Tasted great to everyone else, I hate semi sweet, bitter sweet and basically non milk chocolate stuff 😛
Susan says
When do I take the springform pan off?
linda says
hi i wanted to know when you state heavy cream is that whiiping cream
danielle says
yes, close enough-either will be fine!
Suzanne Earle says
Can you make the pumpkin cheesecake from Cheesecake Factory?
Tiffany says
i had a question do you you use butter or margarine?
danielle says
alwayssss butter
Brandon says
Margarine should never be brought with in 50 miles of a quality baked good.
Hugs & Cookies xoxo says
hahaha!!!!
Tammie Kielpinski says
Could possibly be the BEST cheesecake ever.
danielle says
yay!
Dennis says
What kind of chocolate chip for glaze?
Joshua Trent says
I came across this recipe on Pinterest and it looks so good! For anyone making it though, I would suggest using baking chocolate instead of chocolate chips if you don’t want your mousse and cheesecake layers to look speckled. Chocolate chips have stabilizers in them that keep the chocolate from staying smooth when it hits the heavy cream, etc.
mel says
how do u cut it without the chocolate cracking?! It tasted delicious though!
anna says
Warm your knife under warm water. Wipe dry then cut. Usually helps.
anna says
My husband and I made this last night and OMG was it worth it!! Heavenly tasting. Love, love, love!!!
Jean says
I’m in the middle of making this now, it is in the oven. In the step with the cream cheese my chocolate didn’t go through it to make it look chocolate it just looks white with chocolate pieces in it. I must not have let it cool long enough before adding it. I better make sure i cool it enough when i do the heavy cream layer! We’ll keep you updated, lol!
Tony says
Is it safe to cook this cake in the water bath method. Normally the way I cook cheesecakes. Making this for my 19 year old son’s birthday. Thanks
Norma Christian says
Can you switch out on the cream cheese layer for peanut butter instead of chocolate?
Trish Cosgrove says
I followed the directions but when I added the cream cheese layer it sank down into the flour less cake base. Where did I go wrong. As my nephew pointed out it came out looking like a big brownie.
Jane Smith says
That happened to me too…
Holly says
Do you bake this in a water bath? I want to make this tomorrow. Help!
Hugs & Cookies xoxo says
Nope! This one does not require water bath! Enjoy!
melissa says
how many grams OF CHOCOLATE for substitute the chocolate chips for real chocolate?? THANKS 🙂
Hugs & Cookies xoxo says
hmm, not sure?
Shelby says
Did not have such great luck with this recipe. I did not like the cheesecake texture and the bottom was burned i baked it at 350 for 50 mins 🙁
Hugs & Cookies xoxo says
wow, I am surprised!!
Amina says
I’ve made this recipe twice (i found it on a restaurant copycat website, though) and both times it tasted fantastic, however, the cheesecake layer sunk in the middle of the flourless cake. I don’t know what i’m doing wrong. I’ve made cheesecakes before with beautiful results, smooth, even, no cracks… idk what to do here. Anyone have tips to make this a successful cheesecake? My only issue is the sinking in the center. I’ve tried water bath and no water bath – no difference.
Monique Haywr says
I chilled chocolate base first then poured the cheesecake part on TOP and cooked it and it turned our beautiful.
Hugs & Cookies xoxo says
Awesome!
Meaghan says
How long will this last in the fridge?
Hugs & Cookies xoxo says
a few days
Jennifer says
Made this today for a Valentines treat for my family. I followed the recipe exactly and it was amazing!
Hugs & Cookies xoxo says
yay!!
Jill says
Can you freeze this?
Melissa Griffin says
I have made this cheesecake several times and it is delicious! To make the cheesecake Lauer not speckled when adding the melted chocolate, you need to add just a bit of heavy cream to your chocolate chips when melting. It will turn out perfect!!
Kelly says
This cheesecake is amazing! I made it once and my daughter requested it again for her 16th birthday cake. (Which makes me happy because I have celiac disease) Thanks for an amazing recipe!
Hugs & Cookies xoxo says
SOoooooo glad to hear that you could enjoy it, too!!!
Samantha says
I am blown away at how closely this recipe resembles the taste of the Cheesecake Factory version! I made it for our small group this past week and everyone loved it! I’m going to whip up another one for NYE!
Hugs & Cookies xoxo says
That is awesome!!!
Michaela says
Would you think this could be made as miniature cheesecakes in muffin tins?
Michaela says
I’ve made it as is and it’s amazing!!
Hugs & Cookies xoxo says
yay!
Nancy says
I have made this cake several times. I am quite positive that it is the best cake I’ve ever had, and I’ve never even liked cheesecake before! Everyone that’s had it has pretty much swooned over it. I made it exactly as the directions state, and had no issues at all.
I’m so happy to have found this recipe and this site. Thank you so much for all the wonderful yumminess.
Hugs & Cookies xoxo says
U r so very welcome!