If you are a devoted chocolate lover, get ready to swoon over this rich and indulgent Triple Chocolate Cheesecake Recipe that truly celebrates chocolate in all its glory. Combining a luscious chocolate-infused cream cheese filling with a crunchy Oreo crust and a decadent chocolate ganache drizzle, this cheesecake offers layers of deep, velvety chocolate flavor that melt in your mouth. Whether you are making it for a special occasion or treating yourself on any day, this Triple Chocolate Cheesecake Recipe is a guaranteed showstopper that will leave everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this Triple Chocolate Cheesecake Recipe is handpicked to build the perfect balance of flavors and textures. From the crunchy Oreo crumbs forming the base to the creamy, smooth cheeses and various chocolates that blend seamlessly, these essentials are all about creating a dreamy chocolate experience.
- 30 Whole Oreos (crushed into fine crumbs): The base of our crust providing irresistible crunch and chocolate notes.
- 4 TBSP Unsalted butter (melted): Binds the Oreo crumbs together for a firm, buttery crust.
- 24 oz Cream cheese (room temperature): The creamy heart of the cheesecake, ensuring silky texture.
- 1 cup White granulated sugar: Sweetens the filling just right without overpowering.
- 2/3 cup Unsweetened cocoa powder (sifted): Injects deep chocolate flavor and gives a rich color.
- 1/2 cup Sour cream (room temperature): Adds a subtle tang and smoothness to the cheesecake.
- 1/4 cup Heavy cream (room temperature): Enhances creaminess and richness in the filling.
- 1 tsp Vanilla extract: Balances the chocolate with a warm vanilla note.
- 4 oz Semi-sweet chocolate bar: Melted for intense, bittersweet chocolate depth.
- 4 oz Milk chocolate bar: Adds a nice contrast and creamy sweetness.
- 4 Large eggs (room temperature): Helps the cheesecake set with a smooth finish.
- 1 cup Semi-sweet chocolate chips: For making the luscious ganache topping.
- 1/2 cup Heavy cream: Combined with chocolate chips for the ganache.
- 1 cup Heavy cream (cold): For whipping up the fluffy chocolate whipped cream.
- 1/2 cup Powdered sugar: Sweetens and stabilizes the whipped cream.
- 3 TBSP Unsweetened cocoa powder: For a chocolatey whipped cream boost.
- 1 tsp Vanilla extract: Adds flavor depth to the whipped cream.
- 1 oz Cream cheese (room temperature): Stabilizes the chocolate whipped cream for perfect piping.
- 1 TBSP Heavy cream: Helps achieve the ideal whipped cream consistency.
How to Make Triple Chocolate Cheesecake Recipe
Step 1: Prepare the Oreo Crust
First things first, preheat your oven to 325°F and get your 9-inch springform pan ready by spraying it with non-stick baking spray and lining the bottom with parchment. Crush the Oreos into fine crumbs using a blender or food processor — the finer the crumbs, the better the crust holds. Combine these crumbs with the melted butter so they stick together perfectly. Press the mixture onto the bottom and halfway up the sides of your pan using your hands and the back of a measuring cup for a smooth, compact finish. Bake this crust for 12 minutes and then let it cool slightly while you make the cheesecake filling.
Step 2: Make the Chocolate Cheesecake Batter
While your crust is baking, start boiling some water for the water bath which will help your cheesecake bake evenly and prevent cracking. Melt both the semi-sweet and milk chocolate bars in 20-second intervals in the microwave, stirring in between until silky smooth. Next, beat the cream cheese, sugar, and sifted cocoa powder on high speed for about 2 minutes until creamy and smooth, remembering to scrape down the bowl as needed. Add the sour cream, heavy cream, vanilla extract, and the melted chocolates, then beat on medium speed for 1 minute until creamy. Finally, add the eggs and mix on low speed just until combined to avoid overmixing. Use a spatula to fold everything completely together, then pour the luscious batter over your cooled Oreo crust, smoothing the top gently.
Step 3: Bake in a Water Bath
To bake your cheesecake without cracks, place your springform pan inside a larger cake pan and fill a roasting pan halfway with boiling water until it reaches halfway up the smaller pan. Alternatively, tightly wrap the springform pan in foil and place it directly in the water bath. Immediately put it into your preheated oven, baking for 70 to 90 minutes. The cheesecake will be ready when the edges are set but the center still has a slight jiggle, not a big one. If it’s too jiggly, bake for a bit longer and check again. Once baked, turn off the oven and prop the door open, letting the cheesecake cool slowly inside for 30 minutes before transferring it to a cooling rack to cool completely. After it’s cooled, wrap it in foil and refrigerate for at least 6 hours or overnight to set fully.
Step 4: Prepare the Chocolate Ganache
Once your cheesecake is chilled, remove it from the springform pan and peel off the parchment. To make the luscious ganache topping, heat the heavy cream until it’s hot and steaming but not boiling, then pour it over the semi-sweet chocolate chips in a small bowl. Let it sit for 2 minutes so the chocolate can soften, then stir gently until smooth and glossy. If any lumps remain, zap it briefly in the microwave in 15 second bursts and stir again. Pour this ganache over the top of your cheesecake, using an offset spatula to encourage gentle drips down the sides for that picture-perfect finish. Chill it again while you prepare the final touch: the chocolate whipped cream.
Step 5: Make the Chocolate Whipped Cream
For the crowning glory, whip together cold heavy cream, powdered sugar, cocoa powder, and vanilla extract until the mixture just starts to thicken. In a separate bowl, beat cream cheese and heavy cream until smooth, then fold this mixture into the whipped cream base and continue whipping until stiff peaks form. This addition of cream cheese makes your whipped cream wonderfully stable and rich. Using a piping bag fitted with a large French star tip, decorate the top of the ganache-covered cheesecake with swirls of chocolate whipped cream. For extra flair, sprinkle some mini chocolate chips and chocolate pearls on top to complete this stunning dessert.
How to Serve Triple Chocolate Cheesecake Recipe
Garnishes
Garnishing your Triple Chocolate Cheesecake Recipe is where you can get playful! Chocolate shavings, curls, or a dusting of cocoa powder add texture and drama. Fresh berries like raspberries or strawberries are a perfect bright contrast to the rich chocolate, injecting a little tartness and color.
Side Dishes
Serve this cheesecake alongside lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance its intensity. A cup of freshly brewed coffee or a rich espresso pairs beautifully by cutting through the richness and enhancing the chocolate flavors.
Creative Ways to Present
If you want to impress guests, serve this Triple Chocolate Cheesecake Recipe on a beautiful cake stand and slice it with a hot, clean knife for perfect edges. You can create individual servings by cutting small squares and topping each with a dollop of whipped cream and a sprinkle of chocolate pearls or even a drizzle of caramel sauce for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh and creamy for up to five days, allowing you to enjoy every bite at your leisure. Always remember to keep it chilled until serving for the best texture.
Freezing
You can freeze your Triple Chocolate Cheesecake Recipe if you’d like to save it longer. Wrap it well in plastic wrap and then foil, or place in a freezer-safe container to avoid freezer burn. It freezes beautifully for up to two months; just thaw it overnight in the fridge before serving to retain that perfect creamy texture.
Reheating
Cheesecake is best served chilled, so reheating isn’t recommended. However, if you prefer a softer slice, let it sit at room temperature for 30 minutes to take the chill off. Avoid microwaving or heating directly as it can cause the texture to become grainy.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreos give a classic chocolate crunch, you can experiment with chocolate graham crackers, chocolate wafers, or even brownie crumbs for a unique twist in your Triple Chocolate Cheesecake Recipe crust.
Why do I need a water bath when baking the cheesecake?
The water bath ensures gentle, even heat around your cheesecake, which helps prevent cracks and keeps the texture smooth and creamy. It’s a crucial step for achieving that flawless finish.
Can I make this cheesecake gluten-free?
To make it gluten-free, simply use gluten-free chocolate sandwich cookies for the crust and double-check all your other ingredients for gluten content. The rest of the recipe is naturally gluten-free!
Can I prepare the cheesecake a day ahead?
Yes! In fact, the cheesecake tastes even better after chilling overnight. The flavors meld together beautifully, and it makes your prep much easier on serving day.
What is the best way to slice this rich cheesecake?
Use a long, thin, sharp knife dipped in hot water and wiped dry before each cut. This technique will give you clean, smooth slices without sticking or breaking apart the cake.
Final Thoughts
Making this Triple Chocolate Cheesecake Recipe is like giving yourself a big, warm hug in dessert form. Every bite delivers a perfect balance of creamy, crunchy, and deeply chocolatey goodness that’s hard to resist. I encourage you to try this recipe and enjoy the joyful smiles it will bring around your table – it’s truly a dessert worth sharing and savoring.
Print
Triple Chocolate Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in a decadent Triple Chocolate Cheesecake featuring a rich Oreo crust, smooth chocolate cream cheese filling, silky chocolate ganache topping, and decadent chocolate whipped cream. This impressive dessert balances semi-sweet, milk, and cocoa chocolates for the ultimate chocolate lover’s experience, perfect for special occasions and large gatherings.
Ingredients
Oreo Crust
- 30 Whole Oreos (crushed into fine crumbs)
- 4 TBSP Unsalted butter (melted)
Chocolate Cheesecake Filling
- 24 oz Cream cheese (room temperature)
- 1 cup White granulated sugar
- 2/3 cup Unsweetened cocoa powder (sifted)
- 1/2 cup Sour cream (room temperature)
- 1/4 cup Heavy cream (room temperature)
- 1 tsp Vanilla extract
- 4 oz Semi-sweet chocolate bar (broken into pieces, I used Lindt 70%)
- 4 oz Milk chocolate bar (broken into pieces, I used Lindt milk chocolate)
- 4 Large eggs (room temperature)
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
Chocolate Whipped Cream
- 1 cup Heavy cream (cold)
- 1/2 cup Powdered sugar
- 3 TBSP Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 1 oz Cream cheese (room temperature)
- 1 TBSP Heavy cream
Instructions
- Prepare the Oreo Crust: Preheat your oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray and line the bottom with a 9-inch parchment circle. Spray again to ensure easy release and set aside.
- Crush Oreos: Using a blender or food processor, crush the Oreos into fine crumbs. In a bowl, combine the Oreo crumbs with the melted unsalted butter and mix with a fork until the crumbs are moist and hold together.
- Form and Bake Crust: Press the Oreo mixture firmly into the bottom and halfway up the sides of the springform pan using your hands and the back of a measuring cup to compact it. Bake the crust for 12 minutes and let it cool slightly while preparing the cheesecake batter.
- Prepare Water Bath: Begin boiling water for a water bath which will help the cheesecake bake evenly and prevent cracking.
- Melt Chocolates: Place the broken semi-sweet and milk chocolate bars in a microwave-safe bowl and heat in 20-second intervals, stirring in between until fully melted and smooth.
- Mix Cheesecake Batter: In a mixer, beat the cream cheese, sugar, and sifted cocoa powder on high speed for 2 minutes until smooth, scraping down the bowl as needed.
- Add Dairy and Chocolates: Add sour cream, heavy cream, vanilla extract, and the melted chocolates to the cream cheese mixture. Beat on medium speed for 1 minute until creamy and smooth. Scrape the bowl again if necessary to remove lumps.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed just until combined. Avoid overmixing to prevent air bubbles.
- Assemble Cheesecake: Remove the bowl from the mixer and fold the batter gently with a rubber spatula to ensure everything is evenly combined. Pour the batter over the cooled Oreo crust and smooth the top with the spatula.
- Set Up Water Bath & Bake: Place the springform pan inside a 10-inch cake pan, then set both in a 12×16-inch roasting pan. Carefully pour boiling water halfway up the cake pan’s sides without letting water seep into the crust. Alternatively, wrap the springform pan in foil tightly to prevent leaks. Immediately place in the oven and bake for 70-90 minutes until the edges are set and the center slightly jiggles. If the center jiggles excessively, bake another 10 minutes and recheck.
- Cool Cheesecake: Turn off the oven, prop the door open, and allow the cheesecake to cool inside for 30 minutes to prevent cracking from rapid temperature changes.
- Chill: Transfer the cheesecake on its springform pan to a cooling rack. Once at room temperature, wrap tightly in foil and refrigerate for at least 6 hours or overnight to fully set.
- Prepare Chocolate Ganache: Remove the cheesecake from the springform pan and peel off the parchment circle. Place semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium-low until hot and steaming—do not boil.
- Make Ganache: Pour the hot cream over the chocolate chips, ensuring they are submerged. Let sit for 2 minutes, then stir gently until smooth and silky. If chunks remain, microwave in 15-second increments, stirring until fully melted.
- Apply Ganache: Pour the ganache over the cheesecake, using an offset spatula to spread and gently coax the chocolate over the edge for a decorative drip effect. Smooth the surface, then chill in the fridge while preparing the whipped cream.
- Make Chocolate Whipped Cream: In a mixer fitted with a whisk attachment, combine heavy cream, powdered sugar, cocoa powder, and vanilla extract. Beat on high speed until just beginning to thicken.
- Stabilize Whipped Cream: In a separate bowl, beat the cream cheese with 1 tablespoon of heavy cream until smooth, then fold this mixture into the whipped cream. Continue beating on high until stiff peaks form, ensuring the whipped cream is stabilized.
- Decorate: Using a piping bag fitted with a large French star tip, pipe the chocolate whipped cream decoratively over the ganache-covered cheesecake. Optionally, garnish with mini chocolate chips and chocolate pearls for extra texture and visual appeal.
Notes
- Using a water bath prevents cracks and ensures even baking for a smooth cheesecake texture.
- Allow all dairy ingredients and eggs to come to room temperature before mixing to avoid lumps.
- Pressing the crust firmly helps it hold up against the filling and slicing.
- Wrapping the springform pan tightly in foil is essential if placing directly in water to prevent leaks.
- The slight jiggle in the center after baking indicates the cheesecake is perfectly cooked and will set while cooling.
- The stabilized whipped cream with cream cheese helps maintain texture longer when served.
- Chocolate ganache should be allowed to cool slightly before pouring to avoid melting the filling.
- Chill time is critical; the flavors and texture improve after overnight refrigeration.
