This triple chocolate cheesecake is made with an oreo crust, baked with a delicious and creamy chocolate cheesecake filling, and topped with chocolate ganache, topped with chocolate whipped cream, and topped with chocolate sprinkles!
If you like chocolate recipes as we do, you should check out our double chocolate banana bread, chewy and fudgy brownies, best ever chocolate cake, chewy double chocolate cookies, and our easy chocolate cupcakes!
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Why this recipe works
- There is no water bath involved.
- This recipe uses super simple ingredients.
- Turns out perfect every time!
- Bakes at a low-temperature help to ensure that the cheesecakes don’t crack.
- This recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
For the crust:
We make a simple 2 ingredient oreo crust, you will need:
Oreo cookies- we used Oreo cookies for this cheesecake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the cheesecake filling:
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it’s important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar- you will need about one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Dark chocolate- use the best quality dark chocolate for the best flavor. You will need the dark chocolate for the cheesecake batter, and for the toppings.
Eggs- you will need 4 large eggs for this recipe. To get a perfect cheesecake, make sure that the eggs are at room temperature.
Heavy cream- make sure that your heavy cream is at room temperature.
Vanilla extract- vanilla extract adds extra flavor.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Pinch of salt- helps to balance the flavors.
Espresso powder- for extra flavor.
For the chocolate ganache:
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. using the best quality dark chocolate is very important in this recipe.
Heavy cream- use full-fat heavy cream for this recipe. the heavy cream makes this french hot chocolate extra creamy and silky.
Instructions
Step 1: Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Step 2: Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Step 3: Into a small to medium mixing bowl, add the oreo crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Step 4: Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
Step 5: Bake the crust in a 180c (350f) preheated oven for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature. Lower the temperature to 140c (280f).
Step 6: In a big mixing bowl, add the room temperature cream cheese, salt, sugar, and vanilla extract, and mix with an electric hand mixer until the cream cheese is creamy. Add the sour cream, and espresso powder, sift the cocoa powder and mix until combined.
Step 7: Melt the chocolate and let it cool to room temperature and pour it into the mixture, add the heavy cream as well. Mix until well combined.
Step 8: Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Overbeating can cause a weird cheesecake texture and stop the cake from cracking.
Step 9: Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
Step 10: Bake the cheesecakes in a preheated 140c (280f) oven for about 50 minutes or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
Step 11: Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the chocolate ganache:
Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Make the chocolate whipped cream:
In a cold big mixing bowl add the heavy whipping cream, sift the cocoa powder, and add the sugar and vanilla.
Whip with a hand mixer or in a stand mixer until stiff peaks form. Make sure that you don't overmix the whipped cream so it won't turn into butter.
Assembly:
Top the cheesecake with chocolate ganache, and spread the chocolate ganache with an offset spatula, we made little drips on the sides.
Make dollops of the chocolate whipped cream around the edges of the cake. We used a 1M piping tip.
Top the cake with chocolate sprinkles. (optional)
Expert tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a nonstick cake pan. We use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan
- This makes sure that your cheesecakes will be easy to release from the pan. Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients.
- Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Let your melted chocolate cool to room temperature! you don't want to add hot melted chocolate into the batter.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don’t open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
This cheesecake will last for up to 4 days in the fridge.
We like to decorate the cheesecake by topping it with chocolate ganache and adding a dollop of chocolate whipped cream on top.
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn. To avoid this mistake, you will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly.
Storing
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Freezing
This cheesecake freezes great! to freeze this cheesecake, bake it according to the instructions, then cool it according to the instructions in the fridge.
When the cheesecake is completely cooled, you can freeze it covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the Oreos with gluten-free Oreos.
Variations
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Whipped cream- make a classic or oreo whipped cream instead of the chocolate whipped cream.
Topping ideas
- Strawberry sauce
- Cherry sauce
- Caramel sauce
- Fresh berries
- Whipped cream
- Chocolate ganache
- Chocolate whipped cream
- Blueberry sauce
- Raspberry sauce
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
More chocolate recipes:
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Best ever chocolate muffins- This is the most amazing chocolate cupcake recipe. These chocolate cupcakes are moist, fluffy, full of rich chocolate flavor, and come together in one bowl.
Favorite chocolate cake- This is the best ever chocolate cake ever. I’ve been searching for the best one bowl chocolate cake recipe for so long and found it and can’t wait to share it with you!
Best fudgy brownies- These fudgy brownies are made from scratch brownies are loaded with chocolate chunks, and take under an hour to make.
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📖 Recipe
Triple Chocolate cheesecake
Ingredients
Crust:
- 200 g Oreos Crushed into fine crumbs
- 60 g Butter Melted
Filling:
- 680 g Cream cheese
- ½ cup Sour cream
- â…“ cup Heavy cream
- 1 ¼ cups Granulated sugar
- 4 Eggs
- 2 teaspoon Vanilla extract
- ½ teaspoon Salt
- 200 g Dark chocolate or semisweet chocolate, melted.
- ¼ cup Cocoa powder
- 1 teaspoon Espresso powder
Chocolate ganache:
- 150 g Heavy cream
- 150 g Dark chocolate
Chocolate whipped cream:
- 1 cup Heavy cream
- ¼ cup Cocoa powder
- 1 teaspoon Vanilla extract
- â…“ cup Powder sugar
Instructions
- Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
- Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the oreo crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Lower the temperature to 140c (280f).
- In a big mixing bowl, add the room temperature cream cheese, salt, sugar, and vanilla extract, and mix with an electric hand mixer until the cream cheese is creamy.
- Add the sour cream, espresso powder, sift the cocoa powder and mix until combined.
- Melt the chocolate and let it cool to room temperature and pour it into the mixture, add the heavy cream as well. Mix until well combined.
- Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Overbeating can cause a weird cheesecake texture and stop the cake from cracking.
- Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
- Bake the cheesecakes in a preheated 140c (280f) oven for about 50 minutes or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the chocolate ganache:
- Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Make the chocolate whipped cream:
- In a cold big mixing bowl add the heavy whipping cream, sift the cocoa powder, add the sugar and vanilla.
- Whip with a hand mixer or in a stand mixer until stiff peaks form. Make sure that you don’t overmix the whipped cream so it won’t turn into butter.
Assembly:
- Top the cheesecake with chocolate ganache, spread the chocolate ganache with an offset spatula, we made little drips on the sides.
- Make dollops of the chocolate whipped cream around the edges of the cake. We used a 1M piping tip.
- Top the cake with chocolate sprinkles. (optional)
Mary
This is the best cheesecake ever!