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Double Chocolate Dark Marbled Cheesecake


53 Min.
25 Min.
Skill Level:
1 cheesecake

Your turn to bring dessert? Whether it's a summer picnic, a potluck dinner or a holiday gathering, this deep, Dark Chocolate Marbled Cheesecake recipe is a perfect choice and a guaranteed crowd-pleaser. Picture this: a chocolate crumb crust flavored with HERSHEY'S Cocoa as the container for a creamy chocolate cheesecake, also flavored with HERSHEY'S Cocoa and tangy cream cheese. Then, melted-down HERSHEY'S KISSES SPECIAL DARK Mildly Sweet Chocolates add the sweet marbling effect to this Dark Chocolate Marbled Cheesecake. Yum!

Looking for a beginner-friendly chocolate cheesecake that doesn't need an oven? You'll love this No-Bake Chocolate Cheesecake.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
53 minutes
Cool Time
2 hours 30 minutes
Chill Time
4 hours


Prevent your screen from going dark while you bake.




Equipment Needed 
Oven Oven
Mixing Bowls Mixing Bowls
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave
Mixer Mixer
Wire Rack Wire Rack
Refrigerator Refrigerator
Springfoam Pan 9-Inch Springfoam Pan

Prepare Chocolate Crumb Crust. Heat oven to 350°F.


Beat cream cheese and sugar in large bowl until smooth. Beat in cocoa. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place 1/2 cup batter in separate bowl; pour remaining batter into prepared crust.


Remove wrappers from 12 chocolates; place in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gradually blend melted chocolate into reserved batter. Drop by teaspoons onto batter in pan; swirl with knife or spatula for marbled effect.


Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers

Chocolate Crumb Crust: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 cookies, crushed), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool.

Additional questions?