This Chocolate Ganache for Cheesecake is the easiest topping recipe made with just 2 ingredients in under 5 minutes! It's silky smooth, richly flavorful, and makes a beautiful decorative addition to your dessert. In this post we share all of our top tips, including the best brand to use, the difference between chips versus bars, and how to get it shiny for an impressive appearance!
Use this chocolate topping on any of your favorites from our collection of cheesecake recipes, or find more topping ideas to fit the occasion!
One secret to make you a better baker is to focus on toppings! Toppings take a good dessert to a great one 90% of the time.
This is what we use on our Chocolate Cheesecake Recipe and our Oreo Cheesecake Recipe (no water bath for these!), but it can be used on whatever you like!
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Why this recipe is great
- It's silky smooth every time - no lumps or seizing!
- It isn't too sweet or over powering (but of course it's still perfectly rich!)
- It's the right consistency to spread or drip, but can still firm up.
Ingredients for chocolate cheesecake topping
This recipe only requires two ingredients - yes, two! But because it's so few, you want to choose the highest quality ones you can. Here are a few tips and suggestions.
- Chocolate: There is a whole section below about the best kind to use, so for now I will just say that you need ⅓ cup of either bittersweet or semisweet chocolate. The higher quality, the better because this IS the flavor. We personally have had easy success with Ghirardelli 60% cacao chips over and over, so I never stray from this brand.
- Heavy cream: This is also called heavy whipping cream. It should not be substituted with half n half or milk because those substitutes won't have enough fat content to create the creamy yet stable texture we're shooting for.
Helpful kitchen tools
How to make chocolate ganache for cheesecake
If you've tried to learn how to make chocolate ganache with whipping cream before, you know the key is the timing!
First, microwave the heavy cream for 45-60 seconds until it is very hot, but not quite boiling.
Meanwhile, put the chocolate chips in a glass dish, preferably with a good pouring spout. I use a small glass measuring cup (these are super cheap at Walmart).
Pour the hot cream over the chips, cover the dish to trap the heat (I use a plate), and then set a timer for 3 minutes and leave it undisturbed.
After 3 minutes, stir the mixture well with a rubber spatula or spoon. Keep mixing until it is very smooth.
While it is still warm, pour the ganache into the center of a cooled cheesecake that has been removed from the springform pan. Use an offset spatula to spread it just to the edges, or push it gently over the edges if you want a drippy look.
For that pretty shiny look, serve immediately. For more of a "set" look, allow it to sit for 30-60 minutes before serving.
Best type of chocolate for ganache
I very highly recommend using a high quality product (like Ghirardelli brand) that is around 60-70% cacao, which is usually classified as bittersweet. Semisweet will also work, although will be slightly lighter in color. Anything sweeter (like milk chocolate) won't have the rich flavor, color, or texture you expect.
Should I use chips or bars ?
Whether you make a chocolate chip ganache or a ganache without chocolate chips is a personal preference. Chips have extra stabilizers in them, which helps it set up more quickly. I prefer using chips for this reason, as long as they are a quality brand. If you use bars instead, you may find that you need to change the ratio of cream to get the right results.
Troubleshooting tips
Too loose: Allow it to cool on the counter, stirring occasionally, until it reaches the desired consistency.
Too thick: Microwave an additional 2-3 tablespoon of cream until hot, then stir it vigorously into the ganache. Repeat this step as needed until the desired consistency is reached.
Seized: Seized chocolate is grainy, lumpy, and super thick. This usually happens if any water comes into contact with it, or if you microwave the ganache itself. Never microwave the topping!
Anything else: If it just didn't turn out quite right, double check you used the ingredients we suggested and followed the steps exactly. Even small changes (like using cheap chocolate) can impact the outcome of this recipe.
FAQs
No, buttermilk, evaporated milk, and even regular milk should not be substituted in this recipe.
You can make this ahead and pour it on the cheesecake, then refrigerate it until you're ready to serve. It won't have the shiny look, but will taste perfect!
No, this does not reheat well. Typically when you try to reheat it it will seize and ruin the whole mixture. Instead, pour it on your dessert and store it that way, or make it right before serving.
Tips & tricks
- Don't allow the ganache to cool too much, or it will thicken and be hard to pour nicely on the cheesecake. I use it pretty much immediately once it is mixed.
- You can double this recipe for a thicker topping, but it may need to cool for just a few minutes before pouring so that it doesn't run right off the sides.
- I know I've already said it... but use a great brand. If you're unsure, we always use Ghirardelli bittersweet chips (this isn't an ad, just genuinely what we use).
More cheesecake topping recipes
Looking for other recipes like this? Try these:
Recipe
Easy Chocolate Ganache for Cheesecake (5 Min Topping)
Equipment
- Small glass measuring cup optional
- Offset spatula optional
Ingredients
- ⅓ cup heavy cream
- ⅓ cup bittersweet or semisweet chocolate chips Ghirardelli highly recommended for best results
Instructions
- Microwave the heavy cream for 45-60 seconds until it is very hot, but not quite boiling.⅓ cup heavy cream
- Meanwhile, put the chocolate chips in a glass measuring cup or other dish, preferably with a pouring spout. Pour the hot cream over the chocolate, cover the dish with a plate to trap the heat, then leave undisturbed for 3 minutes.⅓ cup bittersweet or semisweet chocolate chips
- After 3 minutes, stir the mixture well with a rubber spatula or spoon. Keep mixing until it is very smooth.
- While it is still warm, pour the ganache into the center of a cooled cheesecake. Use an offset spatulalarge offset spatula to spread it just to the edges, or push it gently over the edges for a drippy look.
Notes
- Don't allow the ganache to cool too much, or it will thicken and be hard to pour nicely on the cheesecake. I use it pretty much immediately once it is mixed.
- You can double this recipe for a thicker topping, but it may need to cool for just a few minutes before pouring so that it doesn't run right off the sides.
- I know I've already said it... but use a great brand. If you're unsure, we always use Ghirardelli bittersweet chips (this isn't an ad, just genuinely what we use).
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Brynn says
Perfect!
Danielle says
Hello! So glad to hear that you found it that it was perfect! We would love to know how to get this at a 5 star rating if you don't mind sharing your thoughts.
Danielle says
This ganache is super easy to throw together and delicious!