This triple chocolate cheesecake is luxuriously creamy, intensely chocolatey, and surprisingly easy to make. It combines a crunchy Oreo crust, a smooth chocolate cream cheese filling, and a glossy dark chocolate ganache on top. There’s no water bath required, and once chilled overnight the result is rich, dense, and perfectly sliceable—ideal for chocolate lovers and entertaining alike.
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If you crave chocolate and adore cheesecake, this dessert checks every box. The Oreo crumb crust adds texture and contrast, the chocolate-infused filling is decadently creamy, and the dark chocolate ganache finishes the cake with a shiny, velvety layer. It’s an excellent make-ahead dessert since it needs to chill overnight and it also freezes well for future indulgence.
Why you’ll love this triple chocolate cheesecake:
- Simple to prepare—no complicated techniques required.
- No water bath necessary, so baking is fuss-free.
- Freezes and stores well, making it convenient for planned desserts or last-minute cravings.
How to Make Triple Chocolate Cheesecake
Begin with the crust. Pulse Oreo cookies in a food processor until they form fine crumbs, then stream in melted butter and process until the crumbs are evenly moistened. If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin, then mix with the melted butter in a bowl. To minimize mess when crushing cookies by hand, double up the bag.
Press the crumbs firmly into the bottom and a bit up the sides of a lightly greased 9-inch springform pan. Freeze the crust for 10 minutes so it sets, which helps it hold its shape when baked. Bake the crust for 10 minutes, then cool while you prepare the filling.
Choose a good-quality dark chocolate for the filling—the flavor will be more developed and the texture smoother than using standard chocolate chips. Chop the chocolate and gently melt it, then set it aside to cool slightly.
With an electric mixer, beat room-temperature full-fat cream cheese and granulated sugar on high until completely smooth and no lumps remain. Add the eggs one at a time with vanilla, the optional espresso powder if using, and salt; mix until combined. Scrape the bowl, then stream in the melted chocolate and mix just until uniform. Pour the batter into the cooled crust and smooth the top, tapping the pan a few times to release air bubbles that can lead to cracking.
Bake the cheesecake 35–40 minutes at 350°F. The edges should be set and slightly puffed while the center remains a little jiggly—this ensures a creamy texture after chilling. Allow the cheesecake to cool to room temperature on a wire rack, then cover loosely and refrigerate for at least 8 hours or overnight.
When the cheesecake is fully chilled, prepare the ganache. Heat heavy cream until it begins to steam, pour it over finely chopped dark chocolate, let it sit briefly, then whisk until smooth and glossy. Pour the ganache over the cheesecake, spread gently to the edges, and refrigerate for about 30 minutes to set the topping.
A warm, sharp knife gives the cleanest slices; run it under hot water and dry between cuts for tidy pieces. That said, this is a deeply tempting cake—no judgment if forks come out first.
A few more chocolate desserts
Death by Chocolate Cake
Strawberry Chocolate Cake
Mini Oreo Cheesecakes
Chocolate Dump Cake
Easy Chocolate Cupcakes
Triple Chocolate Cheesecake
Prep time: 30 mins · Cook time: 35 mins · Total time: 1 hr 5 mins · Servings: 10
Ingredients
Crust
- 26 Oreo cookies
- 5 tablespoons unsalted butter, melted
Filling
- 4 ounces dark chocolate, finely chopped
- 3 (8-ounce) packages full-fat cream cheese, at room temperature
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
Chocolate topping
- 1/2 cup heavy cream
- 4 ounces dark chocolate, finely chopped
Instructions
Crust
- Preheat oven to 350°F. Lightly spray a 9-inch springform pan and set aside.
- Process Oreos to fine crumbs, add melted butter and combine until evenly moistened. Alternatively, crush cookies in a sealed bag and mix with butter in a bowl.
- Press crumbs into the bottom and partway up the sides of the pan. Freeze 10 minutes, then bake 10 minutes. Cool on a wire rack.
Filling
- Place chopped chocolate in a heatproof bowl and melt until smooth; set aside to cool slightly.
- Beat cream cheese and sugar on high for about 5 minutes until very smooth, scraping the bowl as needed.
- Add eggs, vanilla, espresso powder (if using), and salt; beat until combined. Scrape down the bowl and mix in the melted chocolate until uniform. Beat 30 seconds more.
- Pour filling into the cooled crust. Bake 35–40 minutes until edges are puffed and center jiggles slightly when tapped.
- Cool to room temperature, then cover loosely and refrigerate at least 8 hours or overnight.
Chocolate topping
- Place chopped chocolate in a small bowl.
- Warm heavy cream until steaming, pour over chocolate and let sit 3 minutes. Whisk until smooth.
- Pour ganache over chilled cheesecake, refrigerate 30 minutes to set, then slice and serve.
Notes
- Good-quality dark chocolate (Trader Joe’s Pound Plus, Ghirardelli, Baker’s, or Lindt) will yield the best flavor and melt smoothly. Chocolate chips can work in a pinch.
- Store leftover cheesecake loosely covered in the refrigerator for up to 3 days, or freeze tightly wrapped for up to 3 months.
- Plan ahead—this cheesecake needs to chill overnight before serving for the best texture.
Cheesecake adapted from Baking: From My Home to Yours.