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Triple Chocolate Cheesecake, 45° angle, slice ready to serve.
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5 from 1 vote

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 Time30 mins
Cook Time50 mins
Additional Time6 hrs
Total Time7 hrs 20 mins
Course: Cake
Cuisine: American
Servings: 12 servings
Calories: 724kcal
Author: Amy Nash



  • 1 ½ cups crushed Oreo cookies about 24 cookies
  • 1 Tablespoon granulated sugar
  • 4 Tablespoons unsalted butter melted


  • 10 ounces bittersweet chocolate chopped
  • 32 ounces cream cheese, softened
  • 1 ¼ cups granulated sugar (250g)
  • ¼ cup cocoa powder
  • 2 teaspoons vanilla extract
  • 4 eggs

Optional Ganache

  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream

Optional for Garnish

  • Extra chocolate shavings
  • Sweetened whipped cream
  • Fresh berries



  • Preheat oven to 350°F.
  • 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.
  • 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.


  • 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.
  • Meanwhile, combine the cream cheese, sugar, cocoa powder, and vanilla in a large bowl. Mix well with a hand mixer until smooth.
  • 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.
  • Add the melted chocolate, mixing just until combined.
  • 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.
  • 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

  • Remove the cheesecake from the sides of the springform pan and transfer to a serving plate.
  • 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.
  • Pour the ganache over the top of the cheesecake, then chill for 30 minutes to set.
  • Serve the cheesecake with chocolate shavings sprinkled over the top and freshly whipped cream and berries on the side.


  • Storage: This triple chocolate 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.
  • Don't overmix: Be careful not to overmix the chocolate cheesecake batter when adding the eggs. This can introduce too much air to your cheesecake filling and cause cracks.
  • More topping ideas: This chocolate cheesecake is very versatile and goes well with lots of other flavors! Fresh fruit like strawberries, raspberries, bananas, blueberries, cherries or a fruit sauce like a raspberry coulis are always a good idea. So are chopped nuts like chopped peanuts, walnuts, almonds, or pecans. We also like salted caramel sauce or cherry pie filling on top.


Calories: 724kcal | Carbohydrates: 55g | Protein: 10g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 338mg | Potassium: 393mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1387IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 4mg