Go Back
Chocolate desserts have a unique allure that captivates dessert lovers around the world. Whether it’s a rich, fudgy brownie or a silky chocolate mousse, the versatility and indulgence of chocolate can elevate any sweet treat. Among the myriad of chocolate desserts, the triple chocolate cheesecake stands out as an epitome of decadence and luxury. This delightful dessert combines three different types of chocolate with a creamy, velvety cheesecake filling, all nestled atop a luscious chocolate cookie crust.

Triple Chocolate Cheesecakes

Indulge in the ultimate chocolate lover's dream with this triple chocolate cheesecake recipe! Combining rich dark, milk, and white chocolates, this dessert offers layers of creamy, velvety goodness atop a chocolate cookie crust that adds the perfect crunch. Each slice is a delightful balance of flavors and textures, making it the ideal treat for special occasions or a cozy night in. Elevate your dessert game with this decadent delight that is sure to impress friends and family!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups chocolate cookie crumbs (like Oreo)

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

½ cup granulated sugar

½ cup sour cream

1 teaspoon vanilla extract

3 large eggs

1 cup semi-sweet chocolate chips, melted

½ cup dark chocolate chips, melted

½ cup white chocolate chips, melted

For the ganache topping:

½ cup heavy cream

1 cup semi-sweet chocolate chips

For decoration:

Whipped cream (optional)

Chocolate shavings or curls

Fresh berries (optional)

Instructions
 

Prepare the crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes, then remove from the oven and let cool.

          Make the cheesecake filling:

            - In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer.

              - Add the sour cream and vanilla extract, blending until combined.

                - Add the eggs one at a time, beating gently after each addition until just incorporated.

                  - Divide the cheesecake mixture into three separate bowls. In the first bowl, stir in the melted semi-sweet chocolate. In the second bowl, mix in the melted dark chocolate. In the third bowl, combine the melted white chocolate.

                    Layer the cheesecake:

                      - Begin by pouring the semi-sweet chocolate cheesecake mixture over the cooled crust, smoothing the top.

                        - Next, carefully pour the dark chocolate mixture over the back of a spoon on top of the first layer, so it doesn’t disturb the layer below. Smooth the top.

                          - Lastly, pour the white chocolate cheesecake mixture on top and smooth it out evenly.

                            Bake the cheesecake:

                              - Place the springform pan on a larger baking sheet (to catch any spills) and bake in the preheated oven for 45-50 minutes. The edges should be set, and the center may still appear a little jiggly.

                                - Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour. This will help prevent cracking.

                                  Prepare the ganache:

                                    - While the cheesecake cools, make the ganache by heating the heavy cream in a small saucepan just until bubbles form at the edges. Remove from heat and stir in the semi-sweet chocolate chips until smooth and shiny. Let cool slightly.

                                      Assemble and refrigerate:

                                        - Once the cheesecake has cooled to room temperature, pour the ganache over the top and spread it evenly.

                                          - Refrigerate the cheesecake for at least 4 hours, or overnight for the best flavor and texture.

                                            Serve:

                                              - When ready to serve, carefully remove the sides of the springform pan. Top with whipped cream, chocolate shavings, or fresh berries if desired. Slice and enjoy your decadent triple chocolate cheesecakes!

                                                Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12