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Chocolate Syrup Swirl Dessert


25 Min.
Skill Level:
8 slices

What do you get when you swirl a cream-cheesy-chocolaty filling with a vanilla filling in a crumb crust? This dreamy Chocolate Syrup Swirl Dessert recipe! With a nostalgic flare and a sweet and creamy texture, this luscious dessert might remind you of the silky taste of homemade pudding pies. This chocolate syrup swirl dessert is elevated to photo-worthy status when garnished with a strawberry and HERSHEY'S Milk Chocolate shavings.  There's something about a chocolate-swirled dessert that impresses the masses! Check out this Chocolate Swirl Sweet Potato Cheesecake recipe for your fall baking.

Ingredients & Directions

Prep Time
25 minutes
Chill Time
7 hours


Prevent your screen from going dark while you bake.


  • 1 envelope
    unflavored gelatin
  • 1/4 cup
    cold water
  • 1 package
    cream cheese (8 oz), softened
  • 1/4 cup
  • 1 tsp
    vanilla extract
  • 3/4 cup
    HERSHEY'S Syrup, chilled
  • 3/4 cup
  • HERSHEY'S Syrup, additional (optional)
  • Crumb Crust
  • 2 cups
    vanilla wafer crumbs (about 60 wafers, crushed)
  • 1/3 cup
    butter or margarine, melted
  • Vanilla Filling
  • 1 tsp
    unflavored gelatin
  • 1 Tbsp
    cold water
  • 2 Tbsps
    boiling water
  • 1 cup
    cold whipping cream
  • 2 Tbsps
  • 1/2 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
saucepan saucepan
stovetop stovetop
(2) bowls bowls
9-inch springform pan 9-inch springform pan
measuring cups measuring cups
mixer mixer
refrigerator refrigerator
metal spatula metal spatula

Prepare Crumb Crust.


Sprinkle gelatin over water in small saucepan; let stand 2 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved.


Beat cream cheese, sugar and vanilla in large bowl until creamy. Add syrup, gelatin mixture and milk; blend well. Refrigerate, stirring occasionally, until mixture mounds from spoon, about 20 minutes.


Spoon one-half chocolate mixture into prepared crust; top with one-half Vanilla Filling. Repeat procedure, ending with spoonfuls of Vanilla Filling on top. Using knife or metal spatula, gently swirl through dessert. Cover; refrigerate several hours until set. Serve with additional syrup, if desired.

Crumb Crust:

Stir together 2 cups vanilla wafer crumbs (about 60 wafers, crushed) and 1/3 cup melted butter or margarine in medium bowl. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan or 10-inch pie plate. Refrigerate about 30 minutes or until firm.

Vanilla Filling:

Sprinkle gelatin over cold water in small cup; let stand 1 minute. Add boiling water; stir until gelatin is completely dissolved; cool slightly. Combine whipping cream, sugar and vanilla in medium bowl; beat until slightly thickened. Gradually add gelatin mixture; beat until stiff.

Additional questions?