Frosty Chocolate Cheesecake

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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!

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How to beat heavy cream to Soft Peaks

Start with a clean bowl and your heavy cream. Chill the bowl if you have time (30 minutes in the freezer) and keep the cream in the refrigerator until right when you need it.

Using a standing mixer fit with the whip attachment, or an electric mixer by hand, whip the cream on low; gradually increase speed to medium.

Do not turn the mixer to high or you may over-whip the cream. When you lift the tip of the beater, the tip of the cream will curl slightly.

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!

Frosty chocolate cheesecake with three slices cut out.

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A slice of frosty chocolate cheesecake on a white plate.

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!
Author: Meggan Hill
5 from 12 votes
Prep Time 5 mins
Cook Time 25 mins
Freezing time 6 hrs
Total Time 6 hrs 30 mins
Servings 16 servings
Course Dessert
Cuisine American
Calories 187

Ingredients 

For the crust:

  • 1 (8 ounce) package Nabisco Famous Chocolate Wafers crushed
  • 1/4 cup granulated 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:

  • 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 ¼ cup of the mixture for topping.

For the filling:

  • In a large mixing bowl, combine the cream cheese, chocolate syrup and sweetened condensed milk. Set aside.
  • 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.
  • 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.  
  • Remove from freezer 30 minutes prior to serving. Store leftovers in the freezer. 

Nutrition

Calories: 187kcalCarbohydrates: 13gProtein: 1gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 59mgPotassium: 55mgFiber: 1gSugar: 10gVitamin A: 549IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. This was a big hit with both the kids and adults. I was looking for something easy but good to make. It was both. Highly recommend.5 stars

  2. I have a question! Can’t find the size of the springform pan you use for this lovely recipe. Did I miss it? Really want to make ahead for my family Christmas.
    Thank you!

    1. Hi Ann, 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! – Meggan

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