Chocolate Cheesecake

This is the silkiest, smoothest, most meltingly delicious chocolate cheesecake ever! Looks impressive but easy to make... go on try it, we promise you won’t regret it!
Serves: 12
  • 150g light digestive biscuits, crushed
  • 1tbsp cocoa powder
  • 45g baking spread*
  • 450g light cream cheese
  • 397g can Carnation Condensed Milk
  • 200g dark chocolate, melted
  • 3 medium eggs
  • 2tsp vanilla extract

You will also need...

18cm spring-form cake tin
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    1 hr PT60M

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Each serving typically contains

  • Energy 1550kJ 371kcal 19%
  • Fat 20.0g 29%
  • Saturates 9.9g 50%
  • Sugars 26.7g 30%
  • Salt 0.67g 11%

of an adult's Reference Intake (RI)*
Energy per 100g: 1312kJ/314kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in foil.
  2. Mix together the crushed biscuits and cocoa powder. Melt the baking spread in a small pan or in the microwave and stir into the crushed biscuits until combined. Press into the base of the tin and chill for 10 minutes.
  3. Beat the cream cheese until soft in a food processor (or with an electric hand mixer). Gradually add the condensed milk and then add the remaining ingredients. Beat until very smooth. Gently pour the mixture over the set biscuit base.
  4. Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight. Dust the top with cocoa powder, remove from the tin, and serve.

Discussion Board

  • Colduff1
    May 03, 2016
    Could this recipes be adapted to make a light version using Greek yogurt instead of cream cheese?

    Carnation says:
    Hello Colette, for a lighter cheesecake try using the lighter soft cheese.
  • Lisa
    April 28, 2016
    Just made it, it's very rich! Needs cream or a nice vanilla ice cream with it

    Carnation says:
    Hello Lisa, fresh berries are a lovely accompaniment for this tasty cheesecake.
  • gill62
    March 24, 2016
    When is the clingfilm removed?

    Carnation says:
    Hello Gillian, the cling film that is wrapped around the outside of the cake tin is there to stop water getting into the mixture whilst it is baking. Once the tin has been removed from the tray of water the cling film can be removed. Just be careful not to burn yourself, or ideally wait until the tin has cooled.
  • LongOne
    March 03, 2016
    If I were to replace the dark chocolate for white chocolate would I need to change anything else like the cooking time or amount of other ingredients, as it's sweeter? Also what kind of texture is the end result? The image above looks like a chocolate mousse which is ideally what I would like! (Without making a mousse/or mess) Thanks in advance.

    Carnation says:
    Hello Jessica, the dark chocolate can replaced in equal quantity for white. This will have an impact on the flavour but it should still have a deliciously smooth texture. Why not try adding a little vanilla bean?
  • Kristi
    January 06, 2016
    I never know which cream cheese I should get, whether it is Philadelphia ( but which one is not salty?) or Mascarpone?

    Carnation says:
    Hi Kristina you can use mascarpone its delicious! But any full fat soft cream cheese is fine - there are usually branded and supermarket own label products widely available.
  • Reneehulse1985
    May 15, 2015
    I forgot the cling film 😤
  • tulebob
    April 17, 2014
    Sorry to sound ignorant. What is butter spread?

    Carnation says:
    Hi Joyce, buttery spread is any alternative butter substitute with a reduced level of fat and saturated fat. We recommend using these for the benefits they offer.
  • Hoytie
    March 22, 2014
    Can you freeze this?

    Carnation says:
    Hi Jackie, this cheesecake is always best when eaten fresh but it can be frozen. Defrost by leaving it in the fridge over night.
  • Alina
    February 27, 2014
    Can I use normal butter instead of buttery spread?

    Carnation says:
    Hi Alina, yes normal butter is fine to use although it will have higher saturated fats.
  • Georgetta
    February 13, 2014
    Hi, I'm having a dinner party and I want to make this in advance, how long can I keep it in the fridge before the party? P.s. I am totally adding the carnation caramel, that's such a yummy idea!

    Carnation says:
    Hi Georgette, the Carnation Caramel is a very decadent treat! This cheesecake can happily sit in the fridge for up to 3 days.
  • Ray
    February 10, 2014
    Golden syrup is what exactly, i'd love to make this.

    Carnation says:
    Hi Rachael, golden syrup is easily found in either the baking aisle or in the aisle with the spreads. You should be able to find a variety of brands all will work equally well.
  • Gilly
    January 15, 2014
    Can this cheesecake be frozen?

    Carnation says:
    Hi Gillian, This cheesecake is always best made fresh but it can be frozen. Be aware that you will lose some of the lightness to the texture. To defrost leave the cake over night in the fridge.
  • Rara
    January 07, 2014
    hi Nestle, can u inform how long this cake will last after cooked? say if i put it in the fridge. Appreciate your reply

    Carnation says:
    Hi Rara, this cake is made with fresh ingredients. We recommend keeping it for up to 3 days in the fridge.
  • NowThatsCake
    December 20, 2013
  • Meadow
    November 11, 2013
    I am making various desserts in advance for a party & I need to freeze them. Would this recipe be suitable? It sounds delicious so fingers crossed!!
    Are there any other dessert recipes you could suggest which would be suitable to freeze? Thanks for your help.

    Carnation says:
    Hi Meadow. This chocolate cheesecake is a lovely dessert! It is always served fresh however it is possible to freeze. Remember to defrost it overnight in the fridge.Why not try one of our lovely icecream recipes. They are so easy to make and really impress the crowds!
  • nat
    October 27, 2013
    how deep is the tin you are using?

    Carnation says:
    Hi Nat, the tin needs to be at least 5cm deep to ensure to fit all the mixture in comfortably.
  • nat
    October 27, 2013
    Could you substitute the digestive biscuits for shortbread or another type of biscuit?

    Carnation says:
    Hi Nat, this recipe will work with different biscuits. Just be aware that you may need to change the amount of butter you add.
  • elsie
    July 20, 2013
    I made it yesterday using caramel Carnation and 200g milk chocolate then swirled 100g of dark chocolate in
  • Boomer
    June 04, 2013
    Could you please help I do not understand the bit about wrapping the outside of the cake tin in cling film. Thanks . Boomer

    Carnation says:
    Hi John, if you take your cake tin and place it on a sheet of cling film wrapping the film around the outside of the tin and then repeat - this forms a waterproof layer. Doing this helps to protect the cheesecake when it sits in the water bath in the oven (tin filled with boiling water). Does that make sense?
  • Jayne
    May 31, 2013
    I am about to make this for tonight's dessert but only have Condensed Milk Light and don't have time to go to the shops. Can I still make it?

    Carnation says:
    Hi Jayne, no problem - the light and standard condensed milks are interchangeable so you can use either! How did you get on? We'd love to know what you thought of our recipe!
  • hannah
    May 21, 2013
    if i added in 'carnation caramel' at step 3, would it work? And would it become a chocolate fudge cheesecake?

    Carnation says:
    Hi Hannah, oooh that sounds like an idea worth trying - yes we think it would work fine. Would love to know how you get on!
  • marya
    May 06, 2013
    This is in the oven at the moment, but even though I followed recipe exactly & used correct size tin....I had loads of mixture left over! Is that normal?

    Carnation says:
    Hi Mary, is your cheesecake tin a little shallow? The ones we have used for this are quite deep so this may explain it?


Chocolate Cheesecake is rated 5.0 out of 5 by 3.
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Rated 5 out of 5 by from Seemed a little daunting at first but worked well I didn’t have a springform tin the right size so had to upscale to fit a larger one which was about 50% bigger in area. I didn’t have quite enough cream cheese so made up the weight of that with milk. I worried then that it wouldn’t set but the upscaling of 3 eggs to 4 and a half gave me the idea to use 5 in the hope that the extra half egg and the extra milk would suit each other. I used only one tin condensed milk and it was still plenty sweet enough. It took a bit longer to cook and was delicious. Chocolate cheesecake is my partner’s favorite treat so I will be making it again, especially now I have overcome my qualms about putting cling film in the oven.
Date published: 2018-04-01
Rated 5 out of 5 by from Mega-licious!!!! Had a go one lazy afternoon and loved it. Easy to make. Delicious to eat. Definitely one to make again... And again.... And again....!!!!!
Date published: 2019-03-27
Rated 5 out of 5 by from Family Favourite I made this and it was gone with in minutes, definitely recommend and it was one of the most silky cheesecakes I have ever tasted
Date published: 2018-07-01
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