This easy triple chocolate cheesecake is super creamy and so rich and delicious. And it doesn’t require a water bath! It will satisfy all of your chocolate cravings.
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Chocoholics and cheesecake lovers: I know you and I am you. As such, I know this dessert will satisfy your every craving. EVERY CRAVING. In all caps.
The official title of today’s post is, clearly, Triple Chocolate Cheesecake. But the unofficial title is The Best Thing to Come Out of My Kitchen in a Decade.
Bold statement, I know. Seriously though—crunchy Oreo crumb crust, creamy chocolate cheesecake, rich chocolate ganache on top. Each bite of this beauty is packed with a whole lotta rich deliciousness and I’m SO not mad about it.
Why you’ll love this triple chocolate cheesecake:
- It’s really easy to make
- This recipe doesn’t require a water bath!
- It freezes beautifully so you can always have something in the freezer for those late-night chocolate cravings
How to Make Triple Chocolate Cheesecake
Start with the Oreo crust. I crush my Oreos in a food processor until they’re basically powder, then add the butter and process to combine. If you don’t have a food processor, you can place the cookies in a large zip-top bag and crush them with a rolling pin, then transfer to a bowl to mix in the butter.
Baker’s tip: If you’re going the zip-top bag route, use at least two bags. I know from experience that crushing cookies in bags inevitably leads to crumbs everywhere. Doubling (or tripling!) up the bags helps keep the crumbs contained.
Press the crumb mixture into a 9-inch springform pan, then freeze the crust for 10 minutes. Why freeze the crust before baking it? So the crust doesn’t melt in the oven—you’ll press the crust an inch or so up the sides and freezing the crust helps it stay there.
Then you’ll bake the crust for 10 minutes, and move on to the filling.
Since this is a chocolate cheesecake, let’s talk for just a sec about what chocolate to use here. I prefer Trader Joe’s Pound Plus dark chocolate. Ghirardelli, Baker’s, and Lindt are three other good and widely available choices.
In a pinch you can use chocolate chips but your triple chocolate cheesecake will have much better flavor with good chocolate. (And good chocolate melts better because it doesn’t have the same stabilizers that chocolate chips have.)
Beat room temperature, full-fat cream cheese with an electric mixer on high speed until the cream cheese is super creamy and smooth. (Be sure your cream cheese is fully at room temp so that your ingredients all blend together smoothly.)
Beat in eggs, vanilla, and salt to combine.
Beat in melted chocolate, then scrape the batter into the springform pan and smooth the top. Rap the pan on the counter a few times to remove any air bubbles that could cause cracking.
Then bake! No water bath means no fuss! (And the less fuss the better right?) Your cheesecake is done when the edges are puffed but the center is still a little jiggly. Chill the cheesecake in the fridge overnight.
After the cheesecake has chilled, make the ganache topping. Again, you can use chocolate chips in a pinch but good chocolate is a better choice.
Heat heavy cream until it steams, pour over the chopped chocolate, whisk until smooth, and spread over the top of the cheesecake. Chill for a few minutes to set the ganache, then serve.
Super simple. A sharp knife run under hot water helps you get really clean slices but I won’t blame you if you just attack your triple chocolate cheesecake with a fork.
I’m guessing that won’t happen though—you probably have better manners than I do :).
Did you make this triple chocolate cheesecake? That’s great! Post a pic on Insta and tag @theitsybitsykitchen so I can see!
Triple chocolate cheesecake is an easy dessert that is a hit with chocolate lovers everywhere!
- 26 Oreo cookies
- 5 tablespoons unsalted butter melted
- 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
- 1/2 cup heavy cream
- 4 ounces dark chocolate finely chopped
- Preheat the oven to 350 degrees. Lightly spray a 9-inch springform pan with cooking spray and set pan aside.
- Place the Oreos in the bowl of a food processor and process until they form fine crumbs. With processor running, stream in the melted butter. Process until the crumbs are evenly coated in butter, stopping to scrape the sides of the bowl with a rubber spatula as necessary.
- Alternatively, you can place the cookies in a large zip-top bag and crush them with a rolling pin, then transfer to a bowl to mix in the butter.
- Press the crumbs into the bottom and partway up the sides of the prepared pan. Freeze the crust for 10 minutes.
- Remove crust from the freezer and bake for 10 minutes; cool the baked crust on a wire rack while you make the filling.
- Place the chopped chocolate in a small heat-proof bowl and microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool while you proceed.
- Place the cream cheese and sugar in a large mixing bowl and beat with an electric mixer on high speed for 5 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as necessary.
- Add the eggs, vanilla, espresso powder (if using) and salt and beat to combine. Scrape down the sides and bottom of the bowl, then beat in the chocolate until well combined. Scrape down the sides and bottom of the bowl again, then beat 30 seconds more.
- Rap the bowl on the counter a few times to remove any bubbles, then pour the filling into the cooled crust. Bake 35 to 40 minutes, until the edges of the cheesecake are puffed but the center still jiggles a bit with you tap the pan.
- Cool cheesecake to room temperature on a wire rack, then cover loosely with plastic wrap and refrigerate for at least 8 hours.
- After the cheesecake has chilled, place the chopped chocolate in a small mixing bowl.
- Place the heavy cream in a small saucepan set over medium heat and warm the cream until it just begins to steam. Pour the warm cream over the chocolate and let it sit for 3 minutes. Whisk until the chocolate is melted and mixture is smooth.
Pour over the chilled cheesecake and refrigerate for 30 minutes to set the topping. Slice and serve.
- For this recipe I used (and recommend) Trader Joe's Pound Plus dark chocolate. Other good options are Ghirardelli, Baker's, and Lindt. You can use chocolate chips in a pinch.
- Uneaten cheesecake can be stored, loosely covered, in the fridge for up to 3 days or in the freezer (tightly wrapped) for up to 3 months.
- The cheesecake needs to chill overnight in the fridge before serving, so be sure to plan for that.
Cheesecake adapted from Baking: From My Home to Yours