Chocolate Fudge Truffle Cheesecake


A slice of Chocolate Fudge Truffle Cheesecake on a plate

This Chocolate Fudge Truffle Cheesecake is a rich, decadent, dark chocolate baked cheesecake. The perfect cheesecake for all chocolate lovers!


I didn’t have enough of the dark chocolate chips as you can see so added a few grams of milk chocolate chips to make up the amount I needed for the recipe. I don’t think it has made any difference to the taste of it. Here is what you need:
a photo of Chocolate Fudge Truffle Cheesecake Ingredients

Recipe Notes: 

It doesn’t take very long at all to prepare the Chocolate Fudge Truffle Cheesecake. The longest time you will have to wait is for it to cool while in the fridge.

You don’t need to add the cream on top, I just like cream and felt it broke up the chocolate taste a little bit.

Instead of using plain crushed chocolate biscuits you can substitute it for Oreo biscuits to create an Oreo Crust instead. (24 Oreo Cookies crushed and 1/4 cup melted butter mixed together)

Photo showing the steps in making a Chocolate Fudge Truffle Cheesecake

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photo of Chocolate Fudge Truffle Cheesecake displayed on a cake platter

Chocolate Fudge Truffle Cheesecake

A rich, decadent, dark chocolate baked cheesecake. The perfect cheesecake for all chocolate lovers!
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Refridgeration: 6 hours
total time 7 hours 45 minutes
Course Dessert
Servings 16 slices



  • 200 grams (7.05 oz) Chocolate Biscuits or Cookies , crushed finely (I used Arnotts Chocolate Ripple Biscuits)
  • 100 grams (3.5 oz) Butter , melted


  • 750 grams (26.4 oz) Cream Cheese , room temperature
  • 440 grams (15.5 oz) Sweetened Condensed Milk
  • 375 grams (13.2 oz) Dark Chocolate Chips , melted
  • 4 Eggs
  • 1 teaspoon Vanilla Essence



  • Preheat the oven to 150 celcius. (302 f)
  • Place the chocolate biscuits into a food processor and blend until resembles breadcrumbs.
  • Put into a mixing bowl and add melted butter and stir through.
  • Press chocolate mixture onto bottom of a 22 cm spring-form pan.
  • Bake for 10 minutes. Then remove and set aside.


  • Place the cream cheese into a bowl and beat until smooth.
  • Add the sweetened condensed milk to the cream cheese.
  • Beating thoroughly.Add melted chocolate.
  • Then the eggs and vanilla essence.
  • Scrape the cheese mixture into the pan over the biscuit base.
  • Bake in the oven for approximately 65 minutes.
  • Allow to cool to room temperature then put in the fridge for at least 4 hours.
  • With a knife cut around the inside of the pan to loosen the cheesecake from the sides.
  • Serve with cream and/or berries.


Keyword Chocolate Cheesecake

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