The Dreamiest Triple Chocolate Cheesecake Recipe Ever

Decadent chocolate lovers rejoice with this triple chocolate cheesecake that promises pure indulgence.

Rich layers of chocolate create a symphony of flavors in every single bite.

The velvety smooth texture melts perfectly on your tongue, blending deep cocoa notes with creamy cheesecake goodness.

Dark, milk, and white chocolate harmonize to craft an extraordinary dessert that feels luxurious yet surprisingly simple.

Each slice delivers a stunning combination of intense chocolate depths and silky cream cheese base.

Chocolate enthusiasts will find this recipe irresistibly tempting and surprisingly approachable for home baking.

Why Triple Chocolate Cheesecake Is So Decadent

• Decadent Chocolate Delight: Indulge in a triple chocolate experience that satisfies every chocolate lover's deepest cravings with layers of rich, intense flavors.
• Crowd-Pleasing Showstopper: Impress guests and family members with a stunning dessert that looks professionally made but can be created in your own kitchen.
• Perfectly Textured Treat: Enjoy a silky-smooth cheesecake with a crunchy Oreo cookie crust that provides the ultimate contrast in every single bite.
• Make-Ahead Magic: Prepare this dessert in advance, allowing you to relax and enjoy the event without last-minute stress, as it chills overnight and stays fresh in the refrigerator.

Triple Chocolate Cheesecake Ingredient Essentials

• Oreo Cookies: Chocolate sandwich cookies that form the base of the cheesecake.
• Butter: Helps bind the cookie crumbs together and adds richness to the crust.

• Cream Cheese: The primary base that gives the cheesecake its smooth and creamy texture.
• Sugar, Cocoa Powder: Provide sweetness and deep chocolate flavor to the cheesecake.
• Heavy Cream, Chocolate: Create a rich and decadent chocolate component in the filling.
• Vanilla Extract: Enhances the overall flavor profile of the cheesecake.
• Eggs: Help bind the filling and provide structure to the cheesecake.
• Sour Cream: Adds moisture and a subtle tangy flavor to the cheesecake.

• Chocolate Chips, Heavy Cream: Used to create the ganache topping.
• Chocolate Curls: Provide decorative texture and additional chocolate element.
• Chocolate, Heavy Cream: Used to create the chocolate whipped cream.

Directions For A Velvety Triple Chocolate Cheesecake

Step 1: Prepare Baking Equipment

Preheat the oven to 325°F.

Spray a 9.5-inch springform pan with nonstick baking spray to ensure easy removal of the cheesecake.

Step 2: Create Oreo Cookie Crust

Crush Oreo cookies into fine crumbs using a food processor or by placing cookies in a storage bag and crushing with a rolling pin.

Step 3: Bind Cookie Crust

Mix crushed Oreo cookies with melted butter until evenly distributed.

Press the mixture firmly into the bottom of the prepared pan.

Step 4: Pre-Bake Cookie Crust

Bake the Oreo crust for 10 minutes.

Remove from oven and let cool while preparing the cheesecake filling.

Step 5: Prepare Cocoa Mixture

Combine cocoa powder and sugar in a bowl, mixing thoroughly to prevent cocoa lumps.

Step 6: Mix Cream Cheese Base

Beat cream cheese in a large mixing bowl until smooth and creamy, scraping down the sides of the bowl.

Step 7: Incorporate Cocoa

Add cocoa and sugar mixture to cream cheese.

Beat until fully incorporated, scraping the bowl.

Step 8: Melt Chocolate

Microwave chocolate and heavy cream in 30-second intervals, stirring until chocolate is completely melted and smooth.

Step 9: Blend Chocolate Into Cheesecake

Mix melted chocolate into the cream cheese mixture until thoroughly incorporated.

Step 10: Add Eggs

Gradually add vanilla extract and eggs one at a time, beating completely between each addition and scraping the bowl.

Step 11: Finish Cheesecake Batter

Fold in sour cream until well combined.

Step 12: Prepare for Baking

Wrap the springform pan with two layers of heavy-duty tin foil.

Place the pan in a larger water bath with about one inch of water.

Step 13: Bake Cheesecake

Pour cheesecake batter over the Oreo crust.

Bake for 1 hour 20 minutes to 1 hour 30 minutes.

Check doneness by gently shaking – center should jiggle slightly like Jello.

Step 14: Cool Cheesecake

Turn off oven, crack the door, and let cheesecake cool for 1-2 hours.

Refrigerate overnight.

Step 15: Create Ganache

Microwave chocolate chips and heavy cream in 30-second intervals until smooth.

Step 16: Decorate Cheesecake

Pour ganache over cooled cheesecake.

Sprinkle chocolate curls in the center.

Step 17: Prepare Chocolate Whipped Cream

Create chocolate whipped cream by folding melted chocolate into whipped cream.

Step 18: Pipe Decorative Topping

Use a piping bag with a 1M tip to create decorative swirls on top of the chilled cheesecake.

Step 19: Serve and Store

Slice and serve.

Store in the refrigerator to maintain freshness.

Expert Techniques For Chocolate Cheesecake Bliss

• Mix cocoa powder and sugar before adding to cream cheese to ensure smooth, lump-free incorporation.
• Check doneness by gently wiggling the pan – a slight jiggle in the center means perfectly baked cheesecake.
• Microwave chocolate and cream in short intervals, stirring between each to achieve a smooth, glossy finish.
• When combining melted chocolate with whipped cream, fold gently to maintain volume and prevent deflating.
• Allow cheesecake to cool slowly in the oven, then refrigerate overnight for the best flavor and consistency.

Fun Swaps For Triple Chocolate Cheesecake

• Gluten-Free Chocolate Cheesecake: Replace Oreo cookies with gluten-free chocolate cookie crumbs or almond flour-based crust for celiac or gluten-sensitive individuals.
• Vegan Chocolate Cheesecake: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of heavy cream, and replace eggs with silken tofu or commercial egg replacer.
• Low-Carb Chocolate Cheesecake: Substitute Oreo crust with crushed pecans or almond flour, use erythritol or stevia instead of sugar, and incorporate sugar-free chocolate chips for diabetic-friendly version.
• Dairy-Free Chocolate Cheesecake: Use coconut cream cheese alternative, replace heavy cream with coconut cream, and select dairy-free chocolate chips for lactose-intolerant individuals.

Serving Suggestions For Triple Chocolate Cheesecake

• Decadent Dessert Companion: Pair this rich triple chocolate cheesecake with a scoop of vanilla bean ice cream to balance the intense chocolate flavor.
• Elegant Drink Pairing: Serve alongside a warm espresso or a glass of dessert red wine like port to complement the deep chocolate notes and enhance the overall taste experience.
• Chocolate Lover's Dream Topping: Sprinkle extra chocolate shavings or crushed Oreo cookies around the plate for added texture and visual appeal, making each slice look more indulgent and tempting.
• Special Occasion Presentation: Garnish with fresh raspberries or strawberries to add a pop of color and a slight tartness that cuts through the cheesecake's richness, creating a stunning dessert centerpiece.

Store Chocolate Cheesecake For Anytime Cravings

• Store the triple chocolate cheesecake in an airtight container or cover with plastic wrap. Keep in the refrigerator for up to 5 days to maintain its creamy texture and prevent bacterial growth.
• Wrap the cheesecake tightly in plastic wrap, then aluminum foil. Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Before storing, cut individual slices and place parchment paper between each slice to prevent sticking. Store in a sealed container for easy grab-and-go portions.
• Warm individual slices at room temperature for 15-20 minutes before serving. Avoid microwave reheating to prevent texture changes and maintain the cheesecake's delicate consistency.

FAQs

• Why use Oreo cookies for the crust?

Oreo cookies provide a rich chocolate flavor and create a sturdy, delicious base that complements the creamy cheesecake filling perfectly.

• What makes this cheesecake extra chocolatey?

The recipe includes cocoa powder in the filling, melted chocolate, chocolate ganache topping, and chocolate whipped cream, creating multiple layers of intense chocolate flavor.

• How do I know when the cheesecake is perfectly baked?

Check the center of the cheesecake – it should jiggle slightly like Jello when gently shaken. This indicates it’s done but still creamy and not overcooked.

• Can I make this cheesecake ahead of time?

Yes! This cheesecake actually tastes best when chilled overnight, allowing the flavors to fully develop and the texture to set perfectly.

Triple Chocolate Cheesecake Recipe

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4.6 from 40 reviews

• Total Time: 2 hours
• Yield: 12 1x

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Description

Rich layers of chocolate embrace creamy cheesecake perfection in this triple chocolate cheesecake masterpiece. Chocolate lovers will swoon over intense cocoa depths and silky smooth textures that make each forkful a delectable indulgence you cannot resist.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 24 ounces (680 grams) cream cheese
• 4 large eggs
• 8 ounces (226 grams) bittersweet or semi-sweet chocolate
• 1 ¾ cups (350 grams) granulated sugar

Crust Ingredients:

• 20 Oreo cookies
• 5 tablespoons (75 milliliters) butter (melted)
• ⅓ cup (40 grams) unsweetened cocoa powder

Additional Ingredients:

• 1 cup (240 milliliters) sour cream
• ½ cup (120 milliliters) heavy cream
• 1 teaspoon vanilla extract
• ¾ cup (135 grams) milk chocolate chips
• ½ cup (120 milliliters) heavy cream

Chocolate Whipped Cream:

• 1 cup plus 2 tablespoons (270 milliliters) heavy cream
• ½ cup (90 grams) milk chocolate chips

Garnish:

• Chocolate curls (optional)

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Instructions

1. Prepare the springform pan by spraying sides with nonstick baking spray at 325°F.
2. Pulverize Oreo cookies into fine crumbs using food processor or rolling pin.
3. Mix melted butter with cookie crumbs until evenly distributed.
4. Press cookie mixture firmly into pan bottom to create crust.
5. Bake crust for 10 minutes, then remove and cool completely.
6. Combine cocoa powder and sugar to prevent lumping.
7. Beat cream cheese until smooth and creamy.
8. Incorporate cocoa mixture into cream cheese, mixing thoroughly.
9. Melt chocolate and heavy cream together in microwave, stirring between 30-second intervals until smooth.
10. Blend melted chocolate into cream cheese mixture until fully integrated.
11. Add vanilla extract, then incorporate eggs one at a time, mixing completely between additions.
12. Fold in sour cream until well combined.
13. Wrap springform pan with two layers of foil and place in water bath.
14. Pour cheesecake batter over prepared crust.
15. Bake 1 hour 20-30 minutes until center slightly jiggles like jello. Cool in oven with door cracked for 1-2 hours, then refrigerate overnight.
16. Create ganache by melting chocolate chips with heavy cream in microwave.
17. Pour ganache over chilled cheesecake.
18. Sprinkle chocolate curls in center of ganache.
19. Prepare chocolate whipped cream by melting chocolate with cream.
20. Whip remaining cream until soft peaks form.
21. Fold small portion of whipped cream into melted chocolate.
22. Combine chocolate mixture with remaining whipped cream, beating until stiff peaks develop.
23. Transfer chocolate whipped cream to piping bag with 1M tip.
24. Pipe decorative swirls around cheesecake edges.
25. Refrigerate until serving and store in refrigerator.

Notes

• Prevent cocoa powder lumps by mixing it with sugar before adding to cream cheese, ensuring a smooth, lump-free filling.
• Use room temperature ingredients like cream cheese and eggs to create a silky, crack-free cheesecake texture that blends seamlessly.
• Wrap the springform pan tightly with foil to prevent water from seeping into the crust during the water bath baking method, maintaining a perfect crust.
• Chill the cheesecake overnight for maximum flavor development and to help set the structure, allowing the flavors to meld and intensify.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 487 kcal
• Sugar: 40 g
• Sodium: 210 mg
• Fat: 33 g
• Saturated Fat: 19 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 110 mg