Milk Chocolate Cheesecake Recipe

Name: Milk Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Oreo cookie crumbs; 1 cup butter cookie crumbs; 1/2 cup melted unsalted butter; 3 lbs cream cheese, softened; 2 cups sugar, divided; 6 eggs; 1 cup heavy cream; 1/2 cup flour; 1/2 teaspoon salt; 1 teaspoon vanilla; 1 cup milk chocolate, melted; 2 cups fresh raspberries; 1 lemon, juice of; 1/4 cup Grand Marnier; whipped cream (in a pastry bag with star tip); fresh mint sprig; chocolate curls; powdered sugar, in shaker; cocoa powder, in shaker

Servings: persons

1 cup Oreo cookie crumbs
1 cup butter cookie crumbs
1/2 cup melted unsalted butter
3 lbs cream cheese, softened
2 cups sugar, divided
6 eggs
1 cup heavy cream
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk chocolate, melted
2 cups fresh raspberries
1 lemon, juice of
1/4 cup Grand Marnier
whipped cream (in a pastry bag with star tip)
fresh mint sprig
chocolate curls
powdered sugar, in shaker
cocoa powder, in shaker

1
Preheat oven to 350u00b0.
2
Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs, one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate.
3
Pour in the prepared pan. Bake for one hour and fifteen minutes, or until the cake is set; The cake is ready when it's just jiggly in the center, don't over-bake. Remove from the oven and with a knife and loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
4
For the sauce:
5
In a mixing bowl, combine all of the ingredients together and allow to sit 2 to 3 hours. Place a piece of the cake on a plate. Spoon ther raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.

2967

kcal

Calories

239

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup Oreo cookie crumbs, 1 cup butter cookie crumbs, 1/2 cup melted unsalted butter, 3 lbs cream cheese, softened, and more.

Yes, Milk Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Milk Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions