If you’re a true chocolate lover, this Triple Chocolate Cheesecake is about to become your favorite dessert of all time. With a crunchy Oreo crust, a rich and velvety chocolate cheesecake filling, silky chocolate ganache, and fluffy chocolate whipped cream on top, this recipe delivers layer after layer of pure indulgence.
Table of Contents
Ingredients
For the Oreo Crust
- 35 whole Oreos
- 1/4 cup salted butter, melted (56g)
For the Chocolate Cheesecake
- 4 oz semi-sweet chocolate, chopped (113g)
- 4 oz milk chocolate, chopped (113g)
- 32 oz full-fat cream cheese, at room temperature (block style – 904g)
- 1 cup cocoa powder (100g)
- 1 1/2 cups granulated sugar (308g)
- 4 large eggs, at room temperature
- 3/4 cup full-fat sour cream, at room temperature (180g)
- 1 1/2 tsp corn starch
- 2 tsp vanilla extract
- Pinch of salt
For the Chocolate Ganache
- 5 oz semi-sweet chocolate, finely chopped (141g)
- 5 oz heavy cream (150g)
For the Chocolate Whipped Cream
- 3 tbsp cocoa powder
- 1 tbsp vanilla extract
- 1/4 cup powdered sugar (29g)
- 1 1/4 cups cold heavy cream (300g)
How to Make Triple Chocolate Cheesecake
1. Make the Crust
Preheat oven to 350°F. Spray a 9-inch springform pan and make sure the bottom is secure.
Pulse the Oreos in a food processor until finely crushed. Mix the crumbs with melted butter and press the mixture into the bottom and slightly up the sides of the pan.
Bake for 10 minutes, then set aside.
Keep the oven at 350°F.
Fill a large pot with water and set it on the stove to boil—you’ll need it for the water bath.
2. Make the Cheesecake Filling
Make sure all your cold ingredients are room temperature.
Melt both chocolates in 30-second intervals in the microwave, stirring in between, until smooth. Set aside.
In a large bowl, beat the cream cheese for 1–2 minutes until creamy.
In a separate small bowl, whisk the sugar and cocoa powder together, then beat it into the cream cheese until smooth.
Add eggs one at a time, mixing on medium speed until just incorporated. Do not overmix.
Scrape the bottom of the bowl often to avoid hidden cream cheese lumps.
Add the melted chocolate, vanilla, sour cream, corn starch, and salt. Mix until just combined.
3. Prepare the Water Bath
Place your springform pan on the middle rack.
Place a roasting pan on the rack below, OR wrap the springform pan in foil and set it inside a 10-inch cake pan placed in the roasting dish.
Pour boiling water into the roasting pan.
4. Assemble & Bake
Pour the cheesecake batter over the crust.
Bake 80–88 minutes. It should have a slight wobble in the center and reach 155–160°F internally.
Turn off the oven and crack the door open. Cool inside for 1 hour.
5. Let the Cheesecake Cool Completely
Remove from the oven, remove foil, and place on a wire rack for 1 hour.
Cover with foil and refrigerate at least 6 hours or up to 1 day.
6. Make the Ganache
Place chocolate in a small bowl. Heat heavy cream until simmering, pour over the chocolate, let sit 4 minutes, then stir until smooth.
Pour ganache over the chilled cheesecake, letting it drip slightly over the edges.
Chill for a few minutes to set.
7. Make the Chocolate Whipped Cream
Add all ingredients to a bowl and beat on high until stiff peaks form.
Pipe or spread over chilled ganache.
8. Serve & Store
Slice and enjoy!
Store leftovers in the refrigerator for 3–4 days in an airtight container.
Tips for the Best Triple Chocolate Cheesecake
- Room temperature ingredients prevent lumps and ensure a silky filling.
- Don’t overbeat the eggs to keep the cheesecake from cracking.
- A water bath is essential for a smooth, even bake.
- Chill fully for the best texture—it becomes even better overnight!
FAQs
1. Do I really need the water bath?
Yes! It keeps the cheesecake creamy, prevents cracking, and ensures an even bake.
2. Can I use only semi-sweet chocolate instead of mixing chocolates?
Absolutely—just keep the total weight the same.
3. My cheesecake cracked—what happened?
Cracks happen from overmixing, skipping the water bath, or sudden temperature changes. Luckily, the ganache covers everything beautifully!
4. Can I freeze Triple Chocolate Cheesecake?
Yes! Freeze slices or the whole cheesecake (without whipped cream) for up to 3 months. Thaw overnight in the fridge.
5. Can I use a different crust?
Graham cracker or chocolate graham crust works great too—just swap the Oreos for an equal amount of crumbs.
6. Can I make this ahead?
Definitely. This cheesecake is even better the next day after fully chilling.
Triple Chocolate Cheesecake
Ingredients
For the Oreo Crust
- 35 whole Oreos
- 1/4 cup salted butter melted (56g)
For the Chocolate Cheesecake
- 4 oz semi-sweet chocolate chopped (113g)
- 4 oz milk chocolate chopped (113g)
- 32 oz full-fat cream cheese at room temperature (block style – 904g)
- 1 cup cocoa powder 100g
- 1 1/2 cups granulated sugar 308g
- 4 large eggs at room temperature
- 3/4 cup full-fat sour cream at room temperature (180g)
- 1 1/2 tsp corn starch
- 2 tsp vanilla extract
- Pinch of salt
For the Chocolate Ganache
- 5 oz semi-sweet chocolate finely chopped (141g)
- 5 oz heavy cream 150g
For the Chocolate Whipped Cream
- 3 tbsp cocoa powder
- 1 tbsp vanilla extract
- 1/4 cup powdered sugar 29g
- 1 1/4 cups cold heavy cream 300g
Instructions
Make the Crust
- Preheat oven to 350°F. Spray a 9-inch springform pan and make sure the bottom is secure.
- Pulse the Oreos in a food processor until finely crushed. Mix the crumbs with melted butter and press the mixture into the bottom and slightly up the sides of the pan.
- Bake for 10 minutes, then set aside.
- Keep the oven at 350°F.
- Fill a large pot with water and set it on the stove to boil—you’ll need it for the water bath.
Make the Cheesecake Filling
- Make sure all your cold ingredients are room temperature.
- Melt both chocolates in 30-second intervals in the microwave, stirring in between, until smooth. Set aside.
- In a large bowl, beat the cream cheese for 1–2 minutes until creamy.
- In a separate small bowl, whisk the sugar and cocoa powder together, then beat it into the cream cheese until smooth.
- Add eggs one at a time, mixing on medium speed until just incorporated. Do not overmix.
- Scrape the bottom of the bowl often to avoid hidden cream cheese lumps.
- Add the melted chocolate, vanilla, sour cream, corn starch, and salt. Mix until just combined.
Prepare the Water Bath
- Place your springform pan on the middle rack.
- Place a roasting pan on the rack below, OR wrap the springform pan in foil and set it inside a 10-inch cake pan placed in the roasting dish.
- Pour boiling water into the roasting pan.
Assemble & Bake
- Pour the cheesecake batter over the crust.
- Bake 60 minutes. It should have a slight wobble in the center and reach 155–160°F internally.
- Turn off the oven and crack the door open. Cool inside for 1 hour.
Let the Cheesecake Cool Completely
- Remove from the oven, remove foil, and place on a wire rack for 1 hour.
- Cover with foil and refrigerate at least 6 hours or up to 1 day.
Make the Ganache
- Place chocolate in a small bowl. Heat heavy cream until simmering, pour over the chocolate, let sit 4 minutes, then stir until smooth.
- Pour ganache over the chilled cheesecake, letting it drip slightly over the edges.
- Chill for a few minutes to set.
Make the Chocolate Whipped Cream
- Add all ingredients to a bowl and beat on high until stiff peaks form.
- Pipe or spread over chilled ganache.
Serve & Store
- Slice and enjoy!
- Store leftovers in the refrigerator for 3–4 days in an airtight container.
