I love how this 3 ingredient chocolate cream cheese ganache frosting turns any cake or cupcake into a rich, bakery-worthy treat. One swoop of its velvety chocolate finish, and it looks like a celebration.

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I’m wildly into this chocolate cream cheese ganache frosting because it hits that sweet spot between glossy ganache and tangy frosting. The semisweet chocolate brings deep, bold flavor, while the cream cheese keeps it from tasting flat or too sugary.

And the texture? Ridiculous.

Thick enough to pipe, smooth enough to swoop across a cake, and rich enough that I keep sneaking tastes straight from the spatula. But what I really love is how decadent it feels without being fussy.

Just a velvety chocolate frosting with a tang and a lot of attitude. Birthday cake, cupcakes.

I’m in.

Ingredients

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Semisweet chocolate gives the frosting that deep cocoa hit without going overly sweet.
Chocolate chips work too, and honestly, they’re super easy when you’re busy.
Cream cheese brings tang, so the frosting doesn’t taste like straight sugar.
It also makes everything thicker, silkier, and a little cheesecake-like.
Heavy cream loosens the chocolate just enough to make it smooth and spreadable.
Plus, it adds richness, so each bite feels extra cozy.
Basically, these three ingredients keep the frosting creamy, chocolatey, and not boring.

Ingredient Quantities

8 ounces (225 g) semisweet chocolate, finely chopped or chocolate chips

8 ounces (225 g) cream cheese, room temperature

1/2 cup (120 ml) heavy cream

How to Make this

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1. Place the chopped semisweet chocolate or chips in a heatproof bowl.

2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edges; do not boil.

3. Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes to soften the chocolate.

4. Gently stir the chocolate and cream with a spatula until smooth and glossy to form a ganache; set aside to cool for 10 minutes.

5. Meanwhile, beat the room temperature cream cheese in a stand mixer or with a hand mixer on medium speed until smooth and free of lumps, about 1 to 2 minutes.

6. With the mixer on low speed, pour the slightly cooled ganache into the cream cheese in a steady stream until fully incorporated and smooth.

7. Increase speed to medium and beat the mixture for 30 to 60 seconds to lighten slightly and ensure a uniform texture.

8. If frosting needs to be firmer for piping, chill the frosting in the refrigerator for 20 to 30 minutes, then briefly rewhip to restore pipable consistency.

9. Use a spatula to spread the frosting on a cake or transfer to a piping bag fitted with your desired tip to pipe onto cupcakes.

Equipment Needed

1. Heatproof bowl
2. Small saucepan
3. Spatula or rubber spatula
4. Stand mixer or hand mixer with paddle/beaters
5. Measuring cup for the cream
6. Knife and cutting board for chopping chocolate (if using a bar)
7. Piping bag and piping tip(s) or offset spatula for spreading
8. Refrigerator or chilled space for firming the frosting

FAQ

What is the best way to melt the chocolate? Use a double boiler or microwave in 20 second bursts, stirring between each interval until smooth and no lumps remain.

How do I prevent the cream cheese from curdling when mixing with warm chocolate? Make sure the cream cheese is fully at room temperature and beat it smooth before slowly pouring in the warm chocolate while stirring gently to temper and combine.

Can I adjust the thickness of the ganache frosting? Yes. For a thicker frosting chill briefly until spreadable, or add a little more warm cream for a softer, pipeable consistency.

How long does this frosting keep and how should I store it? Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature and rewhip lightly before using.

Is this frosting suitable for piping decorations? It can be piped if slightly cooled until it firms but remains soft. For very intricate piping allow it to firm more or fold in a small amount of sifted powdered sugar to stabilize.

Can I substitute the semisweet chocolate or heavy cream? You can use bittersweet or milk chocolate but expect changes in sweetness and stability. For a lighter texture, do not replace heavy cream with a low fat alternative because it will affect the final texture and set.

Chocolate Cream Cheese Ganache Frosting Recipe Substitutions and Variations

Semisweet chocolate: use equal-weight dark chocolate (70% cacao) for deeper flavor, milk chocolate for a sweeter, softer set, or 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter per ounce of chocolate replaced
Cream cheese: substitute equal-weight mascarpone for a richer, milder tang, Neufchâtel for slightly lower fat, or a well-drained full-fat ricotta for a lighter texture
Heavy cream: use full-fat coconut cream for a dairy-free option, or combine 3/4 cup whole milk plus 1/4 cup melted butter to mimic heavy cream by weight
For a vegan version overall: replace chocolate with dairy-free dark chocolate, cream cheese with a firm vegan cream cheese, and heavy cream with canned coconut cream

Pro Tips

1. Warm not hot chocolate works best: pour the cream over chocolate when it is just simmering so the chocolate melts smoothly without seizing. If the mixture looks grainy, hold the bowl over a gentle warm water bath and stir until glossy.

2. Make sure the cream cheese is truly room temperature and beat it until completely lump free before adding the ganache. Cold pockets will create streaks and make the texture uneven.

3. Add the ganache slowly while the mixer runs on low so the two components emulsify. Overbeating after everything is combined can make the frosting too loose, so stop as soon as it looks uniform and slightly lightened.

4. For piping, chill the frosting 20 to 30 minutes until firmer, then give it a very brief whip to restore pipeable texture. Leftover frosting keeps well refrigerated for up to four days and comes back to good spreading condition after sitting at room temperature for 30 to 45 minutes.

Chocolate Cream Cheese Ganache Frosting Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

288

kcal

Equipment: 1. Heatproof bowl
2. Small saucepan
3. Spatula or rubber spatula
4. Stand mixer or hand mixer with paddle/beaters
5. Measuring cup for the cream
6. Knife and cutting board for chopping chocolate (if using a bar)
7. Piping bag and piping tip(s) or offset spatula for spreading
8. Refrigerator or chilled space for firming the frosting

Ingredients

8 ounces (225 g) semisweet chocolate, finely chopped or chocolate chips
8 ounces (225 g) cream cheese, room temperature
1/2 cup (120 ml) heavy cream

Directions

Place the chopped semisweet chocolate or chips in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edges; do not boil.
Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes to soften the chocolate.
Gently stir the chocolate and cream with a spatula until smooth and glossy to form a ganache; set aside to cool for 10 minutes.
Meanwhile, beat the room temperature cream cheese in a stand mixer or with a hand mixer on medium speed until smooth and free of lumps, about 1 to 2 minutes.
With the mixer on low speed, pour the slightly cooled ganache into the cream cheese in a steady stream until fully incorporated and smooth.
Increase speed to medium and beat the mixture for 30 to 60 seconds to lighten slightly and ensure a uniform texture.
If frosting needs to be firmer for piping, chill the frosting in the refrigerator for 20 to 30 minutes, then briefly rewhip to restore pipable consistency.
Use a spatula to spread the frosting on a cake or transfer to a piping bag fitted with your desired tip to pipe onto cupcakes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.