This creamy chocolate cheesecake with condensed milk only takes a handful of ingredients to make. It is smooth, rich, chocolaty, and doesn’t require a water bath. Be prepared to have a new favorite cheesecake recipe.
This chocolate condensed milk cheesecake is super simple to make and is basically no fail. You don’t need to bake it in a water bath and yet I’ve never had it crack on me.
The condensed milk adds that rich creaminess, so you know it has to be good. Follow my simple tips and you’ll be enjoying your own perfect chocolate cheesecake as well.
For those of you who didn’t read the original condensed milk cheesecake post, my aunt Donna is famous for her cheesecakes. They are sooo good!
As much as I love the vanilla cheesecake, this chocolate version might be my favorite. But choosing a favorite cheesecake is kind of like picking a favorite child, so I probably shouldn’t do it!
Make sure you read my tips and tricks and then get to baking. You are going to love it!
Why You’ll Love This Chocolate Cheesecake
No water bath! Need I say more?
The Oreo crust is really tasty and easy to make. I don’t bake it, just form it and pour the cheesecake batter over the top.
There’s basically no measuring. In fact, this is one of those simple recipes you could commit to memory after making it a couple of times.
The texture is delicious. It’s not too dense, it’s just creamy and delicious.
This cheesecake is really chocolaty, after all there is a whole bag of chocolate chips baked inside.
It’s not too sweet. It really strikes the right balance.
You can use your favorite kinds of chocolate chips. Milk chocolate chips will give a sweeter, milder finish whereas darker chocolate with give richer chocolate flavor.
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.
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 is also delightful with chocolate whipped cream and berries like we had it this time.
It would also be great with cherries. Or you could top it with a layer of ganache to really amp up the chocolate even more.
Frequently Asked Questions
Can you freeze cheesecake?
Yes, you can freeze the whole cake or individual slices of cheesecake.
Wrap what you would like to freeze in several layers of plastic wrap and freeze for up to 1 month. Allow frozen cheesecake to slowly defrost in the refrigerator before enjoying.
Can I use something besides Oreos for the crust?
Of course! Any kind of cookie crumbs work well and this is a great way to easily change the flavor of this simple cheesecake.
Vanilla wafers, Golden Oreos, or graham crackers would all be great options to make this chocolate cheesecake your own.
More Great Cheesecake Recipes
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!
Creamy Chocolate Cheesecake
- 14 ounces Oreos or similar
- ¼ cup butter melted
- 24 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 large eggs at room temperature
- 12 ounce chocolate chips
- Preheat oven to 300℉. Grease a 9-inch springform pan unless your pan is nonstick.
- Crush the Oreo cookies using a food processor or a Ziploc bag and a rolling pin.14 ounces Oreos
- Mix cookie crumbs with melted butter and press into the bottom of springform pan to form a crust.¼ cup butter
- In a mixer, beat cream cheese until smooth. Stop and scrape the mixer bowl a couple of times to ensure there are no lumps left.24 ounces cream cheese
- Slowly drizzle in condensed milk, mixing and scraping the sides of the bowl as you go.14 ounces sweetened condensed milk
- Add the eggs, one at a time, mixing after each addition. Then stir in the vanilla. Don't overmix the batter once you start adding the eggs. You don't want to incorporate too much air into the mix.2 teaspoons vanilla extract, 4 large eggs
- Melt chocolate chips and mix into cheesecake batter.12 ounce chocolate chips
- Pour over crust in the springform pan. Thump it on the counter a couple of times release any air bubbles.
- Bake at 300° F until the middle is just set (about an hour)
- Once the center is set, turn off the oven and crack the oven door open. Allow to cool slowly until the cheesecake reaches room temperature. Once the cheesecake is cooled, run a knife along the edge of the pan to release any cheesecake that may be stuck to the pan. Then refrigerate the cheesecake until chilled through, at least two hours.