Triple Chocolate Cheesecake

If you’re the kind of person who thinks there’s no such thing as too much chocolate, then this dessert was made for you. This triple chocolate cheesecake is the ultimate indulgence — featuring a buttery Oreo crust, a rich chocolate cheesecake filling, and a velvety chocolate ganache topping.

Whether you’re planning a birthday surprise, a holiday dessert, or just treating yourself, this recipe will impress anyone who takes a bite. And the best part? It’s simpler to make than you might expect.

Let’s dive into how you can create the most decadent chocolate lover’s cheesecake—right in your own kitchen.

Why Triple Chocolate Cheesecake Is the Ultimate Dessert

When one layer of chocolate just won’t do, it’s time to triple the fun. Here’s why this dessert hits all the right notes:

• Three chocolate layers: A chocolate cookie crust, a fudgy baked chocolate filling, and a silky ganache topping.
• Perfectly balanced: Rich, but not overly sweet — with deep cocoa flavor and a creamy texture.
• Visually stunning: That glossy ganache alone is enough to wow guests.
• Make-ahead friendly: It tastes even better after a day in the fridge, making it perfect for prep.

If this sounds like your dream dessert, you might also enjoy the Caramel Brownie Cheesecake — another luxurious, layered treat perfect for chocolate fans.

Ingredients You’ll Need to Make Triple Chocolate Cheesecake

Here’s everything you’ll need to pull off this impressive dessert. Let’s break it down by layers:

The Crust:

• 24 Oreo cookies (or chocolate graham crackers), crushed
• 5 tablespoons unsalted butter, melted

The Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• ¾ cup sour cream or heavy cream
• 3 large eggs, room temperature
• ¾ cup unsweetened cocoa powder
• 8 oz semi-sweet chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

The Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet or dark chocolate, chopped
• Optional: chocolate curls, whipped cream, or sea salt flakes for garnish

If you’re a cheesecake lover, don’t miss the Strawberry Shortcake Cheesecake, which offers a fruity spin on the classic.

Guide to Baking the Perfect Chocolate Cheesecake

1. Make the Crust

Start by preheating your oven to 325°F (163°C).

• Pulse your cookies in a food processor until finely ground.
• Combine with melted butter and press firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes and set aside to cool slightly.

2. Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth (a stand mixer works best).

• Add the sugar, cocoa powder, and sour cream. Mix until combined.
• Add the eggs one at a time, mixing gently to prevent overbeating.
• Stir in melted chocolate, vanilla, and salt.

Add the filling to the pre-baked crust and use a spatula to smooth the top.

3. Bake in a Water Bath

Wrap the outside of your springform pan in two layers of aluminum foil.
Place it into a larger baking pan and fill with 1–2 inches of hot water.

• Bake for 60–70 minutes until the edges are set and the center is just slightly jiggly.
• Switch off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

4. Chill

Remove the pan from the water bath, unwrap the foil, and refrigerate the cheesecake for at least 6 hours—or overnight for best results.

For more chocolate decadence in a loaf form, check out Hot Fudge Brownie Bread — it’s like a brownie and bread had a glorious baby.

Add the Final Layer: Chocolate Ganache

Once your cheesecake is chilled and firm, it’s time to take it over the top.

• Heat the heavy cream until just simmering.
• Pour over chopped chocolate and let sit for 2 minutes.
• Stir until smooth and glossy.
• Drizzle the ganache over the cheesecake and spread it out evenly.
• Chill for another hour until the ganache is set.

Feeling adventurous? Top with a drizzle of caramel or sea salt flakes for an extra flavor layer — just like the indulgent Salted Caramel Chocolate Cake.

Tips, Variations, and FAQs

Tips for Success:

• Use room temperature ingredients for a smooth batter.
• Avoid overmixing once eggs are added to prevent cracks.
• Bake in a water bath to help the cheesecake bake evenly and retain moisture.
• Chill overnight for optimal texture and flavor development.

Variations:

• Swap Oreos for chocolate graham crackers or a brownie crust.
• Use dark, milk, or white chocolate chips in the filling.
• Stir in a splash of coffee or espresso to deepen the chocolate flavor.

Frequently Asked Questions

Can I make triple chocolate cheesecake ahead of time?

Absolutely! In fact, it tastes even better the next day once the flavors have settled. You can make it up to 3 days in advance.

Do I need a water bath to bake it?

Yes. A water bath (bain-marie) keeps the texture creamy and helps prevent cracking. It’s worth the extra step!

Can I freeze this cheesecake?

Yes. Once fully cooled, wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

What’s the best chocolate to use?

Use semi-sweet or dark chocolate bars for the best melt and flavor. Avoid low-quality chips if possible.

A Dream Come True for Chocolate Lovers

If you’ve made it this far, you already know this isn’t your average dessert. Triple chocolate cheesecake is for those moments when you want to make a statement — rich, creamy, and unapologetically chocolatey.

It’s surprisingly simple to put together, and once you slice into that velvety ganache, you’ll wonder why you waited so long to try it. Whether you’re baking for yourself or sharing with others, one thing’s certain: this dessert delivers. And if you’re obsessed with all things chocolate, don’t forget to also try the Chocolate Mocha Cake — it’s like a latte and a cake had a delicious lovechild.

So go ahead — turn on the oven, grab your favorite chocolate, and start creating something unforgettable.