Chocolate Cheesecake Dessert

Name: Chocolate Cheesecake Dessert
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 chocolate graham crackers (about 1 2/3 cup crumbs); ½ cup granulated sugar; ¼ cup butter (melted); 16 oz cream cheese, softened (two 8 ounce blocks); 1 cup granulated sugar; 4 eggs (beaten); 1 tsp vanilla; 2 ¾ cups milk; (2) 3.9 oz packages instant chocolate pudding; 8 oz cool whip (about three cups); 1 cup mini chocolate chips

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This Chocolate Cheesecake Dessert recipe has layers of cheesecake, chocolate pudding, and Cool Whip on a chocolate graham cracker crust!

chocolate cheesecake dessert slice on white plate

Okay, you asked for it and I delivered…here is the recipe for Chocolate Cheesecake Dessert. After all of you loved my Blueberry Cheesecake Dessert recipe so much, I asked which flavor I should make next, and CHOCOLATE got the most votes followed closely by banana. You can find my Banana Cheesecake Dessert recipe here.

How To Make Chocolate Cheesecake Dessert

Step One: Graham Cracker Crust

First, crush the graham crackers to make them into crumbs. Use a food processor or crush them in a gallon-sized ziptop bag with a rolling pin.

Pour graham cracker crumbs, sugar, and melted butter into a bowl and stir until combined. Use the back of a measuring cup to press the mixture in a 9×13-inch pan.

Step Two: Cheesecake Layer

In a large bowl, beat the softened cream cheese until light and fluffy. Add sugar, eggs, and vanilla.

Pour the mixture over the chocolate crust. Use a rubber spatula to get all of the mixture out of the bowl. Place the pan in the oven and bake at 375˚F for 20 – 25 minutes. Let the cheesecake layer cool completely before adding the chocolate pudding.

spreading chocolate pudding over cheesecake

Step Three: Chocolate Pudding Layer

Beat two packages of instant chocolate pudding mix and milk until smooth. Once the cheesecake layer has cooled, use a rubber spatula to spread the chocolate pudding on top of it.

Step Four: Cool Whip Layer

Top the chocolate pudding with Cool Whip. To get an even layer, place several spoonfuls around the pan before spreading.

Step Five: Mini Chocolate Chips

For a final touch, sprinkle mini chocolate chips over the layer of Cool Whip.

Make Ahead and Storage

Make Ahead: This is a great recipe to make ahead of time, and it transports well if you want to bring it to a holiday dinner.
Refrigerator: Cover the cheesecake and store it in the fridge for 3-4 days.
Freezer: You can also freeze this cheesecake! Wrap it tightly with plastic wrap and then cover it with aluminum foil. Store it in the freezer for up to four weeks. Thaw it in the fridge overnight.

Frequently Asked Questions

What other kinds of pudding would work in this recipe?

You can use any pudding you want to use! See my recipe for Banana Cheesecake Dessert using banana pudding here. I also want to try key lime pudding, lemon pudding, and coconut cream pudding.

Would other kinds of graham crackers be good in the crust?

Yes! Another way to change the recipe is by changing the kind of crust you use. Try cinnamon, vanilla, or chocolate graham crackers.

Can I use whipped cream instead of Cool Whip?

You can use four cups of whipped cream to use in place of the Cool Whip.

What can I do to lighten this recipe?

For a lighter version, try using 1/3 less fat cream cheese, replace a portion of the sugar with a sugar alternative, use sugar-free chocolate pudding mix, and use light Cool Whip. But keep in mind that any alterations may change how the cheesecake turns out.

A slice of chocolate cheesecake dessert on a white plate with a fork.

More Cheesecake Dessert Recipes

Make a Strawberry Cheesecake Dessert for summer celebrations!
Pumpkin Cheesecake Dessert has a flavorful gingersnap crust.
This Pecan Pie Cheesecake Dessert recipe is fantastic!
Caramel Apple Cheesecake Dessert is perfect for fall.