This easy triple chocolate cheesecake is incredibly creamy, intensely chocolatey, and surprisingly simple to make. It doesn’t require a water bath, and it freezes well, so you can keep a slice (or two) on hand for those late-night chocolate cravings.
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If you love chocolate and cheesecake, this recipe is for you. A crunchy Oreo crust supports a smooth chocolate cream cheese filling, finished with a glossy chocolate ganache. The combination of textures and deep chocolate flavor makes every bite indulgent without being fussy.
Why you’ll love this recipe:
- Simple to prepare — straightforward steps with no water bath required.
- Made with everyday ingredients, and adaptable if you prefer different chocolate brands.
- Freezes well, so you can store leftovers for up to three months.
How to Make Triple Chocolate Cheesecake
Start by making the Oreo crust. Crush the cookies into fine crumbs — a food processor makes this quick and easy. If you don’t have one, place cookies in a heavy-duty zip-top bag and crush them with a rolling pin, then transfer to a bowl.
Tip: If you crush cookies in a bag, use two bags to prevent tearing and mess. Mix the crumbs with melted unsalted butter, then press the mixture into the bottom and about an inch up the sides of a 9-inch springform pan. Freeze the crust for 10 minutes before baking so it holds its shape.
Bake the crust for 10 minutes at 350°F (175°C) and then let it cool while you prepare the filling.
For the filling, use full-fat cream cheese at room temperature so it blends smoothly. Beat the cream cheese and sugar until light and fluffy, then add the eggs, vanilla, and a pinch of salt. Fold in melted, finely chopped dark chocolate until the batter is uniform and silky. If you like, a small amount of espresso powder enhances the chocolate flavor.
Scrape the batter into the cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles — this helps reduce the chance of cracking as it bakes.
Bake the cheesecake 35–40 minutes at 350°F. The edges should be set and slightly puffed while the center still has a gentle jiggle when you tap the pan. Let the cheesecake cool to room temperature, then cover loosely and refrigerate for at least 8 hours or overnight.
When the cheesecake has chilled, make the ganache topping. Heat heavy cream until it just begins to steam, pour it over chopped dark chocolate, let it sit for a few minutes, then whisk until smooth. Pour the ganache over the chilled cheesecake and refrigerate 30 minutes to set the topping before slicing.
A sharp knife dipped in hot water and wiped clean between slices gives the neatest cuts, though the dessert is irresistible enough that many will reach for a fork right away.
Recipe
An easy, crowd-pleasing dessert for chocolate lovers: a crunchy Oreo crust, creamy chocolate cheesecake filling, and a silky ganache topping.
- 26 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 4 ounces dark chocolate, finely chopped
- 3 (8-ounce) packages full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- Preheat oven to 350°F (175°C). Lightly spray a 9-inch springform pan.
- Process Oreos in a food processor to fine crumbs. With the processor running, stream in the melted butter until crumbs are evenly coated. Alternatively, crush cookies in a zipped bag and mix with butter in a bowl.
- Press the crumb mixture into the bottom and partway up the sides of the pan. Freeze 10 minutes, then bake 10 minutes. Cool on a wire rack.
- Place chopped chocolate in a heatproof bowl and melt gently (microwave in 30-second intervals, stirring each time) until smooth. Let cool slightly.
- Beat cream cheese and sugar on high speed until very smooth, about 5 minutes, scraping the bowl as needed.
- Add eggs, vanilla, espresso powder (if using), and salt; mix to combine. Scrape the bowl, then beat in the melted chocolate until uniform. Beat 30 seconds more.
- Tap the bowl on the counter to remove air bubbles, pour the filling into the cooled crust, and bake 35–40 minutes. The edges should be set while the center remains slightly jiggly.
- Cool to room temperature on a wire rack, then loosely cover and refrigerate at least 8 hours or overnight.
- Place chopped chocolate in a small bowl. Warm the heavy cream until it steams, pour over the chocolate, and let sit 3 minutes.
- Whisk until smooth, pour over the chilled cheesecake, and refrigerate 30 minutes to set. Slice with a hot, wiped knife for clean pieces.
- High-quality dark chocolate gives the best flavor and texture, but chocolate chips can be used in a pinch.
- Store leftover cheesecake loosely covered in the refrigerator up to 3 days, or freeze tightly wrapped for up to 3 months.
- Plan ahead: the cheesecake requires an overnight chill for best texture and flavor.
Did you make this triple chocolate cheesecake? Share a photo on social media and tag the recipe author so others can see your creation.
Cheesecake adapted from Baking: From My Home to Yours.