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This cheesecake cake is a delicious and moist chocolate cake with a layer of real cheesecake, all covered in frosting! Simple ingredients and no fancy mixers needed, this is one dessert recipe sure to impress!
Cheesecake Stuffed Chocolate Cake
Whenever I’m entertaining guests and want to end a meal on an impressive note, I make a chocolate fudge pudding cake, cookies and cream cheesecake, and this cheesecake chocolate cake.
There’s something special about merging two desserts in one. I mean, really, why choose between brownies and cookies when you can have both of them? Now, not all dessert merging is created equal and some combinations are downright preposterous. However, through some experimentation, you can really come up with something quite magical. For all those times you are craving cheesecake and an actual slice of chocolate cake… I have you covered.
I’ve been meaning to test out a cheesecake filled cake recipe for quite some time. As someone who adores layer cakes, I was curious to see if replacing the frosting in between the cakes for real cheesecake would work…and it did!
Now, this cake may look incredibly fancy and intimidating, but I promise you, it is a simple and easy cake to bake. All it takes it preparing your two chocolate cakes, followed by the cheesecake layer, then putting it all together.
This cake is also super customizable to whichever diet you follow. I opted to make this low carb using my keto chocolate cake and cheesecake, but if you follow no specific diet, ANY chocolate cake will work…even a boxed mix!
In terms of texture, the cake is moist, fluffy, and fudgy, and the cheesecake filling is smooth and creamy. Although there is a slight tartness from the filling, it is very mild, and balanced with the sweet chocolate from the cake and the notes of vanilla from the frosting!
How do you make a cheesecake filled chocolate cake?
The Ingredients
- Chocolate Cake– You can use either my keto chocolate cake (made with almond flour) or any chocolate cake recipe of choice. Be sure that there is enough batter for a 9-inch cake pan.
- Cream cheese– From a block and softened to room temperature. Avoid using cream cheese from a tub or spread, as they often contain added water.
- Granulated sweetener of choice– Either erythritol or monk fruit sweetener.
- Eggs– Room temperature eggs. See my tips below for an eggless cheesecake.
- Sour cream– Balances out the cream cheese for an even creamier texture.
- Heavy cream– Balances both the cream cheese and sour cream to make it less tart, but just as creamy.
- Vanilla extract– A must for any good cheesecake.
- Frosting– Simple vanilla frosting to top the cake with.
The Instructions
Start by preparing your chocolate cake as directed. As we want to sandwich the cheesecake in the middle, you will need to prepare two of them. Once they have been made, let them cool while you prepare the cheesecake filling.
In a large mixing bowl, beat the cream cheese with granulated sweetener until combined and creamy. Add in the eggs, one at a time, until combined. Finally, beat in the sour cream, heavy cream, and vanilla extract, until combined. Pour the mixture into a greased 8-inch springform pan.
Bake the cheesecake for around 45 minutes. Turn off the oven and let the cheesecake cool in there for an extra 25 minutes, before removing from the oven and letting cool completely. Once the cheesecake has cooled, you can layer the cake.
Place the first chocolate cake on a flat surface. Top with the cheesecake, followed by the second chocolate cake. Let stand for several minutes, before carefully topping with the frosting. Refrigerate the cake for around an hour, and keep refrigerated until ready to serve.
Tips to make the cheesecake stuffed cake
- I used a keto chocolate cake to keep this cake keto friendly. If you follow no specific diet, you can use a vegan chocolate cake or a healthy chocolate cake.
- Take this cake up a notch by spreading a layer of chocolate ganache on top. To make the ganache, heat up 1 cup of heavy cream (or coconut cream) and whisk in 1 1/2 cups chopped chocolate until the chocolate melts and a thick ganache remains. Let cool slightly, before spreading on top of the cake.
- Do not overbake the cheesecake layer, as it continues to cook as it cools down.
How do you store a cheesecake cake?
- To store: As this cake contains cheesecake in it, it must be stored in the refrigerator, covered, at all times. Chocolate cheesecake cake will keep fresh for up to 1 week.
- To freeze: Place slices of the cake in a freezer friendly container and store in the freezer for up to 2 months. Thaw the cake to room temperature before eating.
More keto cake recipes to try
Chocolate Cheesecake Cake
Ingredients
- 2 batches chocolate cake * See notes
- 16 oz cream cheese softened
- 2/3 cup granulated sweetener of choice ** See noes
- 2 large eggs
- 6 tablespoon heavy cream
- 6 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 cup keto vanilla frosting or any vanilla frosting of choice
Instructions
- Prepare your chocolate cake as directed. Once it is baked, remove from the oven and let cool completely.
- Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
- In a large mixing bowl, beat together the softened cream cheese with granulated sweetener, until combined and smooth. Add the eggs in, one at a time, until combined. Finally, add the heavy cream, sour cream, and vanilla extract, and beat together until smooth.
- Transfer the cheesecake mixture into the prepared pan. Bake for 45 minutes, before removing from the oven and letting it cool completely. Once cool, refrigerate for a further 2 hours to firm up.
- After the cheesecake has chilled, start layering the cake. Place the first chocolate cake, followed by the cheesecake, and then the next layer of chocolate cake. Carefully add the frosting all over the top and refrigerate for at least an hour, to firm up.
Why does the recipe use 9 inch pans for the chocolate cake but a 8 inch pan for the cheesecake layer?
Hello Reham- Because it’s for the filling and it allows enough wiggle room in case it’s a little bigger than excpected. It also allows us to easily frost all sides.
This is a fantastic idea. I followed it using my favourite recipes for a smaller 6 inch chocolate cake and a 6 inch New York cheesecake. After frosting, I put a chocolate border around it and some strawberries and macarons on top. It still gets the most amount of attention on my IG page. This weekend, I have an order to make another one. So thank you for sharing this.
@cakerievalerie
Hello, I was wondering if you could do this cake a little smaller? Maybe instead of two chocolate cakes do you think I could just do 1 and then split it in half? With a smaller cheesecake layer?
We haven’t tried but you are welcome to experiment and see!
I do not see where there is a note for egg substitution. Can you use a dairy free cream for this or coconut cream in a can to make the cheesecake dairy free? Or do you think your other vegan cheesecake could be a good layer in this cake?
Hi Priscilla, there is no egg substitution for this recipe, unless you make the vegan chocolate cake and try a vegan cheesecake filling.