Dairy Farmers of Canada

Chocolate Fudge Truffle Cheesecake

Cheesecake lovers will fall in love with this luscious version. The combination of cream, chocolate and cream cheese creates a deliciously velvety filling, layered over a chocolate cookie crust. This fabulous dessert is perfect for special occasions.

Yields 12 - 14 Servings
chocolate fudge truffle cheesecake


  • 1 1/3 cups (325 mL) chocolate cookie crumbs
  • 1/3 cup (75 mL) granulated sugar
  • 1/3 cup (75 mL) Butter melted
  • 2 packages semi sweet baking chocalate (16 squares/225 g) chopped
  • 3 packages (8 oz/250 g) Cream Cheese softened
  • 1/2 cup 35% Cream plus 1 to 1 1/2 cups (250 mL to 375 mL) for garnish
  • 4 large eggs
  • 1 can sweetened condensed Milk (10 oz/300 mL)
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Preheat oven to 350°F (180°C).

Grease a 10 inch (25 cm) springform pan. Line base and side with parchment paper.

Combine cookie crumbs, sugar and butter in a medium bowl. Using a flat-bottomed glass, press mixture over base of prepared pan.

Place on a baking sheet. Bake in preheated oven for 15 minutes; cool.


Reduce oven temperature to 325°F (160°C).

Place chocolate in a small saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and stir until melted; cool slightly.

Beat remaining ingredients in a large bowl with electric mixer until smooth. Add chocolate and beat until combined.

Pour mixture onto prepared crust.

Bake in preheated oven for about 1 hour or until filling is set. Refrigerate, covered, for 8 hours or overnight.

Whip extra cream and spoon over each slice.


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Nutritional information

Per serving
Energy: 624 Calories
Protein: 10 g
Carbohydrate: 49 g
Fat: 46 g
Fibre: 2.1 g
Sodium: 279 mg

Top 5 Nutrients

(% DV*)
Calcium: 15 % / 168 mg
Magnesium: 22 %
Selenium: 24 %
Vitamin A: 38 %
Vitamin B12: 22 %