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Made with a chocolate Oreo crust, silky cheesecake middle, and topped with a rich and creamy ganache, this Triple Chocolate Cheesecake is the ultimate in chocolate decadence! It’s perfect for all occasions – holidays, birthdays, and even Valentine’s Day for the ultimate chocolate lover’s feast – and you don’t even need to worry about a water bath!

When it comes to the chocolatiest of chocolate dessert, this cheesecake is right up there at the top. But also in the running are my Devil’s Food Chocolate Cake, Molten Chocolate Lava Cakes, and Chocolate Bundt Cake.

a slice of Triple Chocolate Cheesecake on a stoneware plate

Easy Baked Triple Chocolate Cheesecake

I’ve been on a chocolate kick recently with it being February. All things chocolate and Valentine’s have been on my brain! We have breakfast covered with my Triple Chocolate Scones, so I think it’s time we turn things up a notch with this Triple Chocolate Cheesecake recipe for dessert!

This is hands down one of the best, most decadent cheesecakes I have made to-date! The buttery Oreo chocolate crust is crunchy and addictive, followed by the velvety, silky smooth chocolate cheesecake layer itself. You could stop here and have a delicious dessert as is, but why not add more chocolate? It’s so easy to whip up a simple, 2-ingredient chocolate ganache to finish it off. It’s intensely chocolaty and pretty darn incredible!

Triple Chocolate Cheesecake, bite on the fork, with strawberries

Although there are a few elements to this triple chocolate cheesecake with oreo crust recipe (crust, filling, and topping), it’s really easy to make. The total prep is just around 30 minutes. The rest of the time is baking the cheesecake and then allowing it to chill and set properly before digging in.

Triple Chocolate Cheesecake, side view of whole cake with slices removed

I love making this recipe for triple chocolate cheesecake for special occasions like Christmas, birthdays, and, of course, Valentine’s Day. If I make it for my family at home, we always have leftovers, which are perfectly delicious the next day.

But often, instead of indulging in it the whole week (which I would happily do, whether my waistline would thank me or not), I freeze individual slices. That way we can serve ourselves a slice of this amazing Triple Chocolate Cheesecake on the weekends for a few weeks! I can really get behind effortless, freezable chocolate desserts like this!

2 slices of Triple Chocolate Cheesecake

Ingredients for Triple Chocolate Cheesecake

The list of ingredients is actually pretty simple for a cheesecake. Make sure to pull your cream cheese and eggs out an hour before mixing so they are at room temperature for best results.

Oreo Crust

  • Oreo cookies: Nothing beats an oreo cookie crust, especially for this chocolate cheesecake! I added about 24 whole cookies (filling and all) and crushed them in a food processor (affiliate link). You can also crush them by placing them in a ziplock bag and rolling them with a rolling pin.
  • Sugar: Not much white sugar is added, just a tablespoon is needed to sweeten this chocolate cookie crust up a little more.
  • Butter: Melted butter combines the sugar and crushed Oreos together to form the crust. It’s buttery, sweet, and crunchy!

Chocolate Cheesecake Filling

  • Cream cheese: It is cheesecake after all! I take my cream cheese out of the refrigerator an hour or so before cooking so that it can soften a little. I prefer to use full-fat cream cheese, although neufchatel also works.
  • Chocolate: The combination of melted bittersweet chocolate AND cocoa powder in the cheesecake mixture gives a really robust, deep chocolate flavor that is more intense than just using one source of chocolate.
  • Sugar: White, granulated sugar adds just the right amount of sweetness to this Triple Chocolate Cheesecake recipe.
  • Vanilla extract: I added my Homemade Vanilla Extract which brings out the sweet flavors of this chocolate cheesecake. It’s so easy to make your own, however, store-bought is fine too!
  • Eggs: Eggs bind all of the ingredients together and turn this into a custard-like creamy cheesecake. The texture is silky-smooth and amazing!

Easy Chocolate Ganache

  • Chocolate chips: High quality semisweet chocolate chips like Guittard or Ghiradelli add just the right amount of sweetness and chocolate to this chocolate ganache for cheesecake.
  • Heavy cream: The other ingredient for ganache is heavy cream! Cream helps the chocolate to set but not become too firm or hard, making it easier to slice through chocolate cheesecake.
cheesecake ingredients

How to Make Triple Chocolate Cheesecake

There are three separate elements that go together to make a triple chocolate cheesecake: the crust, the filling, and the topping. Remember that cheesecake is a great dessert to make in advance so you aren’t rushing to get it done the day you want to serve it!

Oreo Crust

  1. Combine crust inredients. Combine Oreo cookies and sugar in a food processor (affiliate link) and pulse until completely crushed into fine crumbs. Drizzle the melted butter over the crumbs, mixing in to moisten the crumbs.
  2. Press and bake. After that, press the crust into the bottom of a 9-inch springform pan. Bake at 350 degrees F for 5-7 minutes to set, then remove from the oven to cool slightly.

Filling

  1. Melt chocolate. First of all, melt the chocolate in a medium microwave-safe bowl by heating it in 20-30 second bursts of heat, stirring between each burst until completely melted. Set aside to cool slightly while working with the other ingredients.
  2. Combine other ingredients (apart from eggs). Meanwhile, combine the cream cheese, sugar, cocoa powder, and vanilla in a large bowl. Mix well with a hand mixer until smooth. You don’t need to worry about overbeating until you start adding the eggs, so make sure to get out any cream cheese lumps now.
  3. Add eggs. Add the eggs one at a time, mixing at low speed after each addition just until incorporated, pausing to scrape the sides of the bowl. Be careful not to overmix, which can add air to your cheesecake filling and cause cracks.
  1. Mix in melted chocolate. Next, add the melted chocolate, mixing just until combined.
  2. Transfer and bake. Transfer the chocolate cheesecake filling to the prepared crust, smoothing on top. Bake until the center is almost set but still slightly jiggly, around 50-60 minutes. Turn off the oven and crack the door to allow the cheesecake to cool gently for 15 minutes.
  3. Cool. Finally, remove the cheesecake from the oven and slide a thin knife around the rim of the pan to release the chocolate cheesecake, then let it cool for 1-2 hours at room temperature before transferring the cheesecake to the fridge to cool completely for another 2-3 hours, up to overnight.

Ganache Topping

  1. Heat chocolate and cream. Make the ganache by combining the chocolate chips and cream in a microwave-safe bowl. Heat for 30 seconds, then stir well. If the chocolate chips aren’t completely melted, heat for another 15-30 seconds.
  2. Pour and chill. Pour the ganache over the top of the cheesecake, then chill for 30 minutes to set.
  3. Serve! Serve the triple chocolate cheesecake with chocolate shavings sprinkled over the top and freshly whipped cream and berries on the side.
Triple Chocolate Cheesecake overhead, slice ready to serve

Storage and Freezing

To store, this triple chocolate cheesecake will keep in the fridge for 5 days, so it’s great for making ahead!

This chocolate Cheesecake also freezes really well. Just slice into individual servings then wrap tightly in plastic wrap. Transfer to a freezer-safe container and freeze for up to 2 months. When you’re ready to eat, thaw the triple chocolate cheesecake slices in the fridge overnight, then on the counter for 30 minutes before serving.

Triple Chocolate Cheesecake, 45° angle, slice ready to serve

Did you know that the cheesecake served at The Cheesecake Factory restaurants is previously frozen and thawed? I was super disillusioned when I learned that, but it helped me get over my fear of freezing any leftover cheesecake.

a slice of Triple Chocolate Cheesecake with strawberries

What kind of toppings can I add to this Chocolate Cheesecake?

This chocolate cheesecake is very versatile and goes well with lots of other flavors! Here are a few of my favorites to top this Triple Chocolate Cheesecake:

When in doubt, add nuts:

  • Peanuts
  • Walnuts
  • Pecans
  • Almonds
  • Hazelnuts

Fruit:

  • Strawberries
  • Raspberries
  • Cherries
  • Bananas
  • Blueberries
  • Pears

Other chocolate cheesecake toppings:

Or swirl in a raspberry puree from my white chocolate raspberry cheesecake for another delicious variation!

side view of chocolate cheesecake

What happens when you over-bake a cheesecake?

Because there are eggs in this Triple Chocolate Cheesecake recipe to make it into a baked custard rather than a no-bake cheesecake, over-baking it can lead to the dreaded crack on the top.

But honestly, a cracked cheesecake isn’t the worst thing in the world. It will still taste delicious and you can always strategically cover it up with your chocolate ganache or well placed chocolate shavings!

chocolate cheesecake being served

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Triple Chocolate Cheesecake
Yield: 12 servings

Triple Chocolate Cheesecake

Made with a chocolate Oreo crust, silky cheesecake middle, and topped with a rich and creamy ganache, this Triple Chocolate Cheesecake is the ultimate in chocolate decadence! It's perfect for all occasions - holidays, birthdays, and even Valentine's Day for the ultimate chocolate lover's feast!

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 6 hours
Total Time 7 hours 20 minutes

Ingredients

Crust

  • 1 1/2 cups crushed Oreo cookies (about 24 cookies)
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter, melted

Cheesecake

  • 10 ounces bittersweet chocolate, chopped
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 4 eggs

Optional Ganache

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Optional for Garnish

  • Extra chocolate shavings
  • Sweetened whipped cream
  • Fresh berries

Instructions

Crust

  1. Preheat oven to 350 degrees F.
  2. Combine Oreo cookies and sugar in a food processor and pulse until completely crushed into fine crumbs. Drizzle the melted butter over the crumbs, mixing in to moisten the crumbs.
  3. Press the crust into the bottom of a 9-inch springform pan. Bake for 5-7 minutes to set, then remove from the oven to cool slightly.

Filling

  1. Melt the chocolate in a medium microwave-safe bowl by heating it in 20-30 second bursts of heat, stirring between each burst until completely melted. Set aside to cool slightly.
  2. Meanwhile, combine the cream cheese, sugar, cocoa powder, and vanilla in a large bowl. Mix well with a hand mixer until smooth.
  3. Add the eggs one at a time, mixing on low speed after each addition just until incorporated, pausing to scrape the sides of the bowl. Be careful not to overmix, which can add air to your cheesecake filling and cause cracks.
  4. Add the melted chocolate, mixing just until combined.
  5. Transfer the filling to the prepared crust, smoothing on top. Bake for 50-60 minutes just until the center is almost set but still slightly jiggly. Turn off the oven and crack the door to allow the cheesecake to cool gently for 15 minutes.
  6. Remove the cheesecake from the oven and slide a thin knife around the rim of the pan to release the cheesecake, then let it cool for 1-2 hours at room temperature before transferring the cheesecake to the fridge to cool completely for another 2-3 hours, up to overnight.

Ganache Topping

  1. Remove the cheesecake from the sides of the springform pan and transfer to a serving plate.
  2. Make the ganache by combining the chocolate chips and cream in a microwave safe bowl. Heat for 30 seconds, then stir well. If the chocolate chips aren't completely melted, heat for another 15-30 seconds.
  3. Pour the ganache over the top of the cheesecake, then chill for 30 minutes to set.
  4. Serve the cheesecake with chocolate shavings sprinkled over the top and freshly whipped cream and berries on the side.

Notes

  • Storage: This cheesecake will keep in the fridge for 5 days, so it's great for making ahead.
  • Freezing: Cheesecake freezes really well. Just slice into individual servings then wrap tightly in plastic wrap. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight, then on the counter for 30 minutes before serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 556Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 87mgSodium: 153mgCarbohydrates: 61gFiber: 6gSugar: 43gProtein: 9g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.