Cocoa cheesecake with a creamy twist

This cocoa cheesecake is smooth, rich, and full of flavour—perfect for anyone who loves cocoa desserts that are a little more special. The combination of ColaCao Puro, cream cheese, and a hint of rum gives it a deep, creamy taste and a texture that melts in your mouth.

It’s ideal for many occasions: serve it as a show-stopping dessert after dinner, bring it to a family celebration, or enjoy a slice with a coffee on a quiet afternoon.

The best part? It’s simple to prepare but looks and tastes like something from a bakery. Just let it cool properly before serving, and you’ll have a cheesecake that’s soft in the center, slightly set around the edges, and full of cocoa goodness.

Let’s get started!

Ingredients

• 40 g butter
• 130 g dark cocoa (70%)
• 15 g ColaCao Cacao Pure
• 20 ml rum (or any liqueur you like—orange, coffee, or even amaretto work beautifully)
• 3 eggs
• 200 ml heavy cream (35% fat)
• 100 g sugar
• 150 g cream cheese
• A pinch of salt

Gluten-free! No flour needed in this recipe.

Vegan twist!
Swap out the dairy with vegan-friendly alternatives:

• Use plant-based butter
• Replace the cream with coconut cream
• Use vegan cream cheese
• And substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 min)

How to make it

1. Preheat the oven to 170ºC (340ºF), top and bottom heat. Prepare your baking tin—round tins work well here. Brush the inside with melted butter and dust lightly with ColaCao Pure. This adds extra flavour and helps prevent sticking.
2. Melt the butter and cocoa in the microwave or over a double boiler, stirring every 30 seconds until smooth. Once melted, stir in the ColaCao Puro until fully blended.
3. Add the rum and mix until you have a glossy, even cream. Set aside to cool slightly.
4. In a separate bowl, blend the eggs, cream, sugar, and cream cheese using a hand mixer or whisk. You want the texture to be smooth and slightly airy—don’t overbeat, but make sure the sugar is fully dissolved.
5. Gently fold the cocoa mixture into the cream mixture. Use a spatula to keep the batter light and cohesive. Mix until everything is evenly combined.
6. Blend the mixture one last time for a few seconds to ensure it is silky and lump-free.
7. Pour into your prepared tin and bake for around 30 minutes. You’re looking for a firm edge and a centre that still has a gentle wobble—think of it as the cheesecake version of a soft-set custard.
8. Let it cool for at least 4 hours at room temperature before slicing. Dust with a little extra ColaCao Puro just before serving.

Serving tips

• Avoid the fridge (at first): For the creamiest texture, let it cool at room temperature. If you have leftovers the next day, refrigerate—but bring them back to room temp or give them 10 seconds in the microwave before serving.
• Optional toppings: Serve with fresh berries, a drizzle of dark cocoa sauce, or a scoop of vanilla ice cream for contrast.

This cheesecake is all about contrasts: intense cocoa and mild cheese, silky smooth texture with a slightly wobbly center, a hint of booze and deep cocoa comfort. It’s elegant enough for a special occasion, but simple enough to make any day feel a little more indulgent.