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Chocolate Cheesecake with Condensed Milk

Thanks for sharing!

This no fail creamy chocolate cheesecake is rich and delicious. It has the goodness of sweetened condensed milk baked inside and is a perfect make ahead dessert for any occasion.

lifting slice of chocolate cheesecake with red pattern out of the whole

This creamy chocolate cheesecake is really easy to make. The hardest part is waiting for it to chill before you enjoy it.

The recipe is simple and I’ve never had it crack. I’ll share my tips and tricks so you can keep the no crack streak alive!

For those of you who didn’t read the original cheesecake post, my aunt Donna is famous for her cheesecakes.  They are sooo good!

As much as I love the original, this chocolate version might be my favorite.  I originally shared it around Mother’s Day of 2015.

It would have been beautiful plain, but I saw an idea on Hungry Happenings where she decorated her cheesecake with colored cheesecake.  I wanted to give it a try, so this design was born.

I piped stripes of red over the chocolate cheesecake. Then drug a knife through one way and then the other.

That made a fun little pattern on top with almost no effort.  It bakes in a nice level layer with a little design.

This cheesecake is really chocolaty and has just the right amount of sweet.  The chocolate batter has a whole bag of melted chocolate chips.

whole chocolate cheesecake with red zig zag pattern baked in.

It may not be the Mona Lisa, but it was certainly a tasty little addition to our celebration.

Tips and tricks for a creamy crack free cheesecake 

Beat all of the lumps out cream cheese before you add anything else. Be sure to scrape the sides of the bowl and beater to make sure it’s all creamy and smooth.

Slowly add the sweetened condensed milk so that is incorporates fully. Scrape the sides of the bowl again half way through.

Add the eggs one at a time. Once you start adding the eggs, only beat them on low. You don’t want to incorporate too much air at that point.

Check the cheesecake around 55 minutes. Once it is mostly set, there should be just a tiny wobble in the middle, turn off the oven and leave the door shut.

slice of chocolate cheesecake served on small plate in front of remaining dessert.

It will help finish cooking the cheesecake and slow down the cooling process. Too fast of a temperature swing can cause a crack in the top of the cheesecake.

After about 15 minutes, remove the cheesecake from the oven and let it come to room temperature. Then move it to the refrigerator to chill completely.

We normally enjoy our cheesecake plain. However it would be delightful with whipped cream and berries or a cherry sauce.

More great cheesecake recipes

For more great cheesecake ideas, try my chocolate chip cookie dough cheesecake or buckeye cheesecake with a brownie crust. Both are super decadent and crazy delicious!

Or for peanut butter lovers, check out the peanut butter toffee cheesecake. It is a show stopper!

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Yield: 16 Servings

Creamy Chocolate Cheesecake

lifting out slice of chocolate cheesecake with red zig zag pattern on top

This no fail creamy chocolate cheesecake is rich and delicious. It is a perfect make ahead dessert for any occasion.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 3 hours
Total Time 4 hours 15 minutes


  • 1 package chocolate sandwich cookies (14-15 ounces)
  • 1/4 cup butter, melted
  • 14 oz. can sweetened condensed milk
  • 2 teaspoons vanilla
  • 24 ounces cream cheese, softened
  • 4 eggs
  • 12 ounce bag chocolate chips
  • Optional: red food coloring


  1. Crush the cookies, I like to use my food processor for this. Mix with the melted butter and press into the bottom of your springform pan.
  2. In a mixer, cream the cream cheese. Mix in eggs, condensed milk, and vanilla until completely smooth. (If you'd like to do cheesecake art, this would be the time to remove some batter. I took out 3/4 cup and died it red)
  3. Melt chocolate chips and mix into cheesecake batter.
  4. Pour into springform pan. Thump it on the counter a couple of times to get out any air bubbles.
  5. Add died batter if any.
  6. Bake at 300° F until the middle is just set (about an hour)
  7. Allow to cool for an hour or two at room temperature, then move to the refrigerator for at least another couple of hours.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 325Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 98mgSodium: 204mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 6g

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

This no fail creamy chocolate cheesecake is rich and delicious. It has the goodness of sweetened condensed milk baked inside and is a perfect make ahead dessert for any occasion.

Thanks for sharing!

Big Rigs 'n Lil' Cookies

Thursday 12th of March 2020

The most popular dessert in our house is cheesecake, and yet I've never made a chocolate version. Thanks for the inspiration. I'll have to get my shopping list ready :)


Thursday 19th of March 2020

I think you guys will love it!


Monday 9th of March 2020

Yum, this looks so rich and creamy. I am pretty sure that I would have a hard time stopping with just one slice. :)


Thursday 19th of March 2020

It really is both and it's definitely hard to not have a second slice later. Soooo good!

Frugal Hausfrau

Tuesday 9th of February 2016

Perfectly fun, Carlee! Thanks for sharing this with us on Throwback Thursday! Hope to see you next week!



Wednesday 10th of February 2016

Thank you!

Beverly @Across the Blvd

Tuesday 9th of February 2016

These heart cheesecakes look so pretty and delicious. Thanks for sharing at Snickerdoodle Sunday. Pinned and Tweeted.


Wednesday 10th of February 2016

Thank you, Beverly!


Wednesday 20th of May 2015

Thanks and see you tomorrow! ;-)

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