Chocolate Chili Cheesecake

Chocolate and chili cheesecake might be the best combination I've ever created — a match made in heaven. The heat from the chili provides an irresistible warmth against the rich chocolate. This one's been through countless variations to get just right, and it's special enough for any occasion. Customize the heat level to your taste — add more chili if you like it spicier.

Why you'll love this cheesecake

• No baking — it sets in the fridge.
• Rich dark chocolate with a gentle, warming chili kick.
• Silky and creamy thanks to condensed milk and whipped cream.
• A real conversation starter for dinner parties.

Ingredients

Base

• 35-40 chocolate biscuits (about 350g / 12 oz)
• 80g (5 1/2 tbsp) unsalted butter, melted

Cheesecake Layer

• 250g (9 oz) full-fat cottage cheese or cream cheese
• 1 tin (397g / 14 oz) sweetened condensed milk
• 2-4 tbsp chili oil (add more to taste)
• 200ml (generous 3/4 cup) double/heavy cream, whipped to soft peaks
• 300g (10.5 oz) dark chocolate
• 1 tsp instant coffee powder (optional)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 3 gelatine leaves or 2 tsp (6g) powdered gelatine
• Pinch of salt

Decoration (optional): chocolate ganache, whipped cream, red chilies

Directions

1. Butter an 8-inch springform pan, or line a regular cake pan with cling film for easy removal.
2. Melt chocolate with coffee powder over a double boiler or in the microwave in 30-second bursts. Set aside.
3. Bloom the gelatine in cold water (leaves: soak in a bowl of cold water for 5 minutes, then squeeze; powder: sprinkle over 3 tbsp cold water and leave for 5 minutes).
4. Crush the biscuits into fine crumbs, mix with melted butter, and press into the base of the pan. Chill briefly.
5. Blend condensed milk, cottage cheese, cinnamon, vanilla, salt and chili oil until smooth.
6. Stir the bloomed gelatine into the warm melted chocolate until dissolved, then add to the blender with the cheese mixture and blend until smooth and creamy.
7. Transfer to a bowl and fold in the whipped cream until smooth.
8. Pour over the biscuit base, tap the pan gently to release air bubbles, and refrigerate until fully set (at least 6 hours, ideally overnight).
9. Remove from the pan and decorate as you like.

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Alla's tips

• Start with less chili oil and taste the mixture — you can always add more.
• If using cottage cheese, blend it very well so the cheesecake is completely smooth.
• Keep the chocolate warm when adding the gelatine so it dissolves fully.
• Press the base firmly with the bottom of a glass so it doesn't crumble when sliced.
• Use a hot knife, wiped between cuts, for clean slices.

Storage

Keep covered in the fridge for up to 4 days. Freeze (without decoration) for up to 1 month and thaw overnight in the fridge.

Frequently asked questions

Is it very spicy?
Not with 2 tbsp of chili oil — it's a gentle warmth. Add more if you love heat.

Can I use chili powder instead of chili oil?
Yes — start with 1/4 tsp of cayenne or ancho chili powder and add to taste.

Can I make it without gelatine?
The chocolate helps it set, but for clean slices I recommend the gelatine. Agar-agar works as a vegetarian swap.

Can I use milk chocolate?
Yes, but it will be sweeter and softer. Dark chocolate balances the condensed milk best.

How far ahead can I make it?
Up to 2 days ahead. Decorate on the day.

More cheesecakes to try

• German Chocolate & Caramel Cheesecake
• Red Velvet Cheesecake
• Basque Burnt Cheesecake
• Chocolate Mousse Pots

Hugs, Alla xox

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