Frosty Chocolate Cheesecake

My grandma’s famous Frosty Chocolate Cheesecake has a chocolate cookie crust and a creamy chocolate cheesecake filling. And it’s best served ice cold!

The only thing better than Chocolate Cheesecake is a frozen Chocolate Cheesecake. Even in the dead of winter! I’m serious.

The rich, chocolatey filling is lightened up with whipped cream and poured over a homemade chocolate cookie crust.

My grandma's famous Frosty Chocolate Cheesecake has a chocolate cookie crust and a creamy chocolate cheesecake filling. And it's best served ice cold!

How to beat egg whites to Soft Peaks

Start with a clean bowl and your egg whites. Using a standing mixer fit with the whip attachment, or an electric mixer by hand, whip the egg whites on medium speed. The whites will get white and foamy. When you lift the tip of the beater, the foamy whites will curl.

MY LATEST RECIPES

My grandma's famous Frosty Chocolate Cheesecake has a chocolate cookie crust and a creamy chocolate cheesecake filling. And it's best served ice cold!

It takes 6 to 8 hours to freeze the cake solid (it’s best if you can leave it overnight), but just like Grandma does, you can make it a month in advance. (She does her entire Christmas Eve meal this way, too).

Let the cake rest at room temperature for 30 minutes before slicing. You’re going to love it!

My grandma's famous Frosty Chocolate Cheesecake has a chocolate cookie crust and a creamy chocolate cheesecake filling. And it's best served ice cold!

Save this Frosty Chocolate Cheesecake to your “Desserts” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

My grandma's famous Frosty Chocolate Cheesecake has a chocolate cookie crust and a creamy chocolate cheesecake filling. And it's best served ice cold!
5 from 2 votes
Print

Frosty Chocolate Cheesecake

My grandma's famous Frosty Chocolate Cheesecake has a chocolate cookie crust and a creamy chocolate cheesecake filling. And it's best served ice cold!

Servings 16 servings
Calories 362 kcal

Ingredients

For the crust:

  • 1 (8 ounce) package Nabisco chocolate wafers crushed
  • 1/4 cup sugar
  • 6 tablespoons butter melted

For the cream cheese filling:

  • 1 (8 ounce) package cream cheese softened
  • 3/4 cup chocolate syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 16 ounces whipping cream

Instructions

For the crust:

  1. In a medium mixing bowl, combine the crushed chocolate wafers, sugar, and butter until thoroughly mixed. Press into the bottom and sides of a springform pan, reserving 1/4 cup of the mixture for topping.

For the filling:

  1. In a large mixing bowl, combine the cream cheese, chocolate syrup and sweetened condensed milk. Set aside.

  2. In a standing mixer fitted with the whisk attachment, whisk the whipping cream until soft peaks form. Fold in the chocolate mixture until no streaks remain.

  3. Pour chocolate mixture into the springform pan and top with reserved crumb mixture.  Cover with plastic wrap and foil, and freeze, 6 hours or overnight.  

  4. Remove from freezer 30 minutes prior to serving. Store leftovers in the freezer. 

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

My grandma's famous Frosty Chocolate Cheesecake has a chocolate cookie crust and a creamy chocolate cheesecake filling. And it's best served ice cold!

More recipes you'll love...

8 comments

  1. I can’t believe how easy this is for how gorgeous and fancy it looks! And I like your grandma’s make-ahead style. Genius!

  2. Great recipe! I love frozen Chocolate Cheesecake!

  3. What size springform pan do you use?  I have 2 sizes. 

    • Hi Elaine! I used a 9-inch springform pan, 10-cup capacity. You could probably go a size up and still be fine since the crust doesn’t have to be a certain height or anything. I hope this helps! Thanks for the question and take care.

  4. Hi Meggan, the cake pictured with the white icing has the same description as your frosty chocolate cheesecake and I think the recipe for this cake with the white icing is the same as the chocolate cheesecake. Can you send the recipe for the one with the white icing please?
    Thanks, Cherease

    • Hi Cherease! I’m not exactly sure what you mean but I’m trying to figure it out. I have a recipe on my blog for Danish Layer Cake which has white icing, is this the one you are looking for? https://www.culinaryhill.com/danish-layer-cake/ I have a couple other cakes with white icing so if this isn’t the one, just let me know and I’ll help you track it down. Sorry for the confusion and I hope to sort it out for you soon! Thanks!

  5. I’ve never made a cheesecake before and decided to try this one because it looked so good. I had to look up what soft peaks were LOL, I was a little nervous that I would over whip the cream but this turned out GREAT!. I took this to my Mom’s today for Sunday lunch and everyone loved it! Thanks for sharing the recipe Meggan!

    • YAY!!! Thank you so much for sharing! I appreciate the tidbit about soft peaks a lot because I will add that information to the post. I am so delighted/relieved the recipe worked for you and was well-received. :) Thank you Cindy! Take care!

Leave a Reply

Your email address will not be published. Required fields are marked *

 

thanks for stopping by!

y’all come back now, ya hear?