If you are a devoted chocolate lover like me, prepare to fall head over heels with this Triple Chocolate Cheesecake Recipe. Imagine layers of rich, velvety cream cheese infused with three different types of chocolate, all encased in a luscious Oreo crust that delivers the perfect crunch with every bite. This cheesecake not only satisfies your sweetest chocolate cravings but also impresses with its elegant texture and deep cocoa flavor. Whether you’re celebrating a special occasion or indulging in a weekend treat, this Triple Chocolate Cheesecake Recipe will become your go-to dessert for any moment that calls for pure, chocolatey bliss.
Ingredients You’ll Need
Every ingredient in this recipe is a key player in building the rich flavor, creamy texture, and beautiful presentation. From crushed Oreos forming a firm yet crumbly crust to the trio of chocolates melting into the batter, each component brings something delicious to the table.
- 30 Whole Oreos (crushed into fine crumbs): Provides a chocolatey, crunchy crust that complements the creamy filling perfectly.
- 4 TBSP Unsalted butter (melted): Binds the Oreo crumbs together and adds a gentle richness to the crust.
- 24 oz Cream cheese (room temperature): The creamy base that makes the cheesecake irresistibly smooth and velvety.
- 1 cup White granulated sugar: Sweetens the cheesecake without overpowering the chocolate flavors.
- 2/3 cup Unsweetened cocoa powder (sifted): Delivers deep chocolate richness and a slight bitterness that balances the sweetness.
- 1/2 cup Sour cream (room temperature): Adds tanginess and keeps the texture luxuriously smooth.
- 1/4 cup Heavy cream (room temperature): Enhances the creaminess and ensures a tender crumb.
- 1 tsp Vanilla extract: Brings out the chocolate’s natural flavors with a warm, aromatic touch.
- 4 oz Semi-sweet chocolate bar: Melted for rich, deep chocolate notes in the batter.
- 4 oz Milk chocolate bar: Adds subtle sweetness and silky texture when combined with semi-sweet chocolate.
- 4 Large eggs (room temperature): Essential for structure, helping the cheesecake set perfectly.
- 1 cup Semi-sweet chocolate chips: Used in the ganache for a glossy, intense chocolate finish.
- 1/2 cup Heavy cream: Heated with chocolate chips to create the smooth ganache topping.
- 1 cup Heavy cream (cold): Whipped to create a light chocolate whipped cream topping.
- 1/2 cup Powdered sugar: Sweetens and stabilizes the whipped cream.
- 3 TBSP Unsweetened cocoa powder: Gives the whipped cream a delicate chocolate flavor.
- 1 tsp Vanilla extract: Adds a lovely aroma and brightness to the whipped cream.
- 1 oz Cream cheese (room temperature): Stabilizes the whipped cream for that perfect fluffy consistency.
- 1 TBSP Heavy cream: Helps blend the cream cheese into the whipped cream smoothly.
How to Make Triple Chocolate Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Start by preheating your oven to 325°F and prepping a 9-inch springform pan with non-stick spray and parchment paper to ensure easy removal. Crush the Oreos into fine crumbs using a blender or food processor, then mix them with melted butter until the texture feels slightly wet and cohesive. Press this mixture firmly into the bottom and halfway up the sides of the pan using your hands and the back of a measuring cup for an even, compact crust. Bake for 12 minutes, then allow it to cool while you prepare the cheesecake filling.
Step 2: Melt Your Chocolates
Break the semi-sweet and milk chocolate bars into small pieces and melt them carefully in the microwave, heating in short 20-second bursts and stirring well between intervals. The goal is to achieve smooth, silky chocolate without burning or seizing — this melting step is crucial for that rich depth of flavor in your batter.
Step 3: Mix the Cheesecake Batter
Using a mixer, beat the cream cheese, sugar, and sifted cocoa powder on high speed for about 2 minutes until perfectly smooth. Then add sour cream, heavy cream, vanilla extract, and the melted chocolates, mixing on medium speed until everything blends into a luscious, creamy mixture. If any lumps remain, be sure to scrape your bowl and beat again briefly until flawless. Finally, add the eggs one at a time, mixing on low speed just until combined to avoid overbeating — this step ensures a silky texture after baking.
Step 4: Assemble and Bake
Pour the rich chocolate batter onto your cooled Oreo crust and smooth the top with a rubber spatula. To bake your cheesecake, use a water bath to prevent cracking and maintain moisture: place your springform pan inside a larger cake pan, and fill a roasting pan halfway with boiling water to come up the sides of the cake pan. Bake for 70 to 90 minutes until the edges are set and the center still has a slight jiggle when shaken gently. After baking, prop open the oven door and let the cheesecake cool inside for 30 minutes to slowly adjust temperature, then allow it to cool completely on a rack before chilling it in the fridge for at least 6 hours or overnight.
Step 5: Prepare the Chocolate Ganache
Remove the cheesecake from the springform pan and peel off the parchment. Heat the heavy cream until steaming, then pour over the semi-sweet chocolate chips in a bowl and let it sit for 2 minutes before stirring into a smooth, silky ganache. If any lumps persist, warm gently in the microwave in 15-second increments until perfectly combined. Pour the ganache over the cheesecake, allowing some to drip artistically down the sides, then chill while preparing the whipped cream.
Step 6: Make the Chocolate Whipped Cream
Whip the cold heavy cream with powdered sugar, cocoa powder, and vanilla until it just starts to thicken. In a separate bowl, beat cream cheese and a tablespoon of heavy cream, then fold this into the whipped cream mixture and continue to beat until stiff peaks form. This extra step stabilizes the whipped cream, giving you a luscious, holdable topping that’s perfect for piping. Decorate the cheesecake with this chocolate whipped cream, and for a finishing touch, sprinkle mini chocolate chips and chocolate pearls for delightful texture and sparkle.
How to Serve Triple Chocolate Cheesecake Recipe
Garnishes
Garnishing your Triple Chocolate Cheesecake Recipe adds personality and extra layers of flavor. Fresh berries such as raspberries or strawberries complement the deep chocolate with their vibrant tartness. A dusting of cocoa powder or a drizzle of caramel sauce adds elegance and indulgence. For a crunchy surprise, sprinkle toasted chopped nuts like pecans or almonds on top to balance the creamy richness beautifully.
Side Dishes
Pairing this cheesecake with simple sides enhances the experience without overshadowing its rich flavor. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream provides cooling contrast. Fresh fruit salad or citrus sorbet also works wonderfully, adding brightness and refreshing palate cleansers between decadent bites.
Creative Ways to Present
Presentation can turn your Triple Chocolate Cheesecake Recipe into a centerpiece. Serve it on a beautiful cake stand or decorate the platter with edible flowers or chocolate shavings. For parties, consider making mini versions in muffin tins or mason jars layered with ganache and whipped cream. You can also pipe decorative borders or artistic swirls of chocolate whipped cream on top for that wow factor!
Make Ahead and Storage
Storing Leftovers
Triple Chocolate Cheesecake Recipe leftovers keep wonderfully in the fridge, tightly covered with plastic wrap or stored in an airtight container to preserve moisture and prevent absorption of other fridge odors. Enjoy within 4 to 5 days for the best flavor and texture.
Freezing
To freeze your cheesecake, wrap it securely with plastic wrap followed by aluminum foil to prevent freezer burn. It’s best to freeze it without the whipped cream topping, which can be added fresh after thawing. Frozen cheesecake will keep well for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
Cheesecake is best served chilled, so reheating isn’t usually recommended. If you prefer it slightly softened, leave slices out at room temperature for about 20 minutes before serving. Avoid microwave reheating as this can affect texture and cause the chocolate to seize.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreos add a wonderful chocolate crunch, you can experiment with other cookie crumbs like graham crackers, chocolate wafers, or even biscotti for a unique twist. Just be sure to finely crush and mix with melted butter to form a firm crust.
Why is a water bath necessary for baking this cheesecake?
A water bath creates gentle, even heat around the cheesecake, preventing cracks and ensuring a smooth, creamy texture. It also helps maintain moisture so the cake doesn’t dry out, which is key for a luscious Triple Chocolate Cheesecake Recipe.
Can I make this cheesecake ahead of time?
Yes! In fact, this cheesecake tastes even better after chilling overnight. Preparing it a day ahead allows the flavors to meld and the texture to set perfectly. Just add the chocolate whipped cream topping right before serving for the freshest look.
Is it possible to make this recipe gluten-free?
You can make a gluten-free version by substituting the Oreo crust with gluten-free chocolate cookie crumbs or gluten-free graham crackers. Double-check all chocolate ingredients to ensure they’re gluten-free as well.
How do I achieve the best texture for the cheesecake?
Room temperature ingredients are crucial for smooth mixing and preventing lumps. Also, avoid overmixing after adding eggs to keep the batter light. Baking in a water bath and allowing the cheesecake to cool slowly in the oven helps maintain that creamy, melt-in-your-mouth texture.
Final Thoughts
There is something truly magical about the richness and decadence wrapped up in this Triple Chocolate Cheesecake Recipe. I promise once you try making it, you’ll want to share it with everyone you love because it’s just that good! Its creamy texture, balanced chocolate flavor, and stunning presentation bring joy to every bite. So go ahead, treat yourself, and let this cheesecake be the star of your next gathering or a delicious reward for yourself—you won’t regret it!
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
This decadent Triple Chocolate Cheesecake combines a rich Oreo crust with a creamy, smooth chocolate cheesecake filling made with semi-sweet and milk chocolate bars. Finished with a silky chocolate ganache and stabilized chocolate whipped cream topping, it’s a perfect indulgence for any chocolate lover, boasting layers of velvety texture and intense flavor.
Ingredients
Crust
- 30 Whole Oreos (crushed into fine crumbs)
- 4 TBSP Unsalted butter (melted)
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 small pieces)
- 4 oz Milk chocolate bar (broken into small pieces)
- 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
- Preheat and Prepare Pan: Preheat the oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray, line the bottom with a 9-inch parchment circle, and spray again. Set aside.
- Crush Oreos: Use a blender or food processor to crush Oreos into fine crumbs. Mix crumbs with melted butter until the mixture is wet and holds together.
- Form Crust: Press the Oreo crust mixture onto the bottom and halfway up the sides of the pan using your hands and the back of a measuring cup to compact the crust. Bake for 12 minutes, then let cool slightly.
- Prepare Water Bath: Start boiling water for a water bath to use later when baking the cheesecake.
- Melt Chocolate: Microwave the semi-sweet and milk chocolate bars in 20-second intervals, stirring between until fully melted and smooth.
- Mix Cheesecake Batter: Beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth. Add sour cream, heavy cream, vanilla, and melted chocolates and beat on medium speed for 1 minute until creamy and smooth. Add eggs and mix on low speed until just combined. Fold batter gently with a spatula.
- Pour Batter: Pour the cheesecake batter over the cooled Oreo crust and smooth the top with a spatula.
- Set Up Water Bath: Place the springform pan inside a 10-inch cake pan, then place both inside a large roasting pan. Carefully pour in boiling water halfway up the sides of the cake pan, ensuring no water seeps into the crust. Alternatively, wrap the springform pan tightly in foil and place in roasting pan filled midway with hot water.
- Bake Cheesecake: Bake for 70 to 90 minutes until edges are set and the center has a slight jiggle. If the jiggle is too large, bake another 10 minutes and check again.
- Cool in Oven: Turn off oven, prop the door open and let cheesecake cool inside for 30 minutes to prevent cracking. Transfer to a cooling rack to cool completely.
- Chill: Wrap cheesecake tightly in foil and refrigerate for at least 6 hours or overnight.
- Make Chocolate Ganache: Remove springform pan and parchment. Heat heavy cream over medium-low heat until hot and steaming. Pour over semi-sweet chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Microwave in 15-second intervals if needed to remove chunks.
- Decorate with Ganache: Pour ganache over cheesecake top, gently spreading it to drip over the edges using an offset spatula. Chill in the refrigerator while preparing whipped cream.
- Make Chocolate Whipped Cream: Beat cold heavy cream, powdered sugar, cocoa powder, and vanilla on high speed until it begins to thicken. Separately beat cream cheese and heavy cream until smooth, then fold into whipped cream mixture. Beat until stiff peaks form, stabilizing the cream.
- Pipe Whipped Cream: Using a piping bag fitted with a large French star tip, pipe the chocolate whipped cream over the ganache layer. Optionally, garnish with mini chocolate chips and chocolate pearls.
Notes
- Allow all dairy ingredients to come to room temperature for a smoother batter and even baking.
- Using a water bath helps prevent cracks and ensures a creamy, evenly cooked cheesecake.
- Do not open the oven door during baking or the cheesecake may crack or deflate.
- Chilling the cheesecake thoroughly before decorating allows for easier handling and better flavor development.
- If the ganache thickens too much before spreading, gently reheat to achieve desired consistency.
- Stabilizing whipped cream with cream cheese allows it to hold shape longer without weeping.
