Triple Chocolate Cheesecake with Oreo Crust

If you’ve ever craved the perfect bite of chocolate—smooth, rich, and comforting—this triple chocolate cheesecake might just be your new favorite. I remember baking it for the first time on a chilly weekend, trying to impress my family with something that looked bakery-worthy but was actually quite doable. To my surprise, it became an instant hit, especially with my chocolate-loving father, who declared it “the best cheesecake ever.”

This Triple Chocolate Cheesecake with Oreo Crust dessert isn’t just for special occasions—it’s a fantastic recipe for beginner bakers wanting to dive into the world of baking without getting overwhelmed. With a simple no-fail crust, a creamy chocolate filling, and an elegant ganache topping, this cheesecake delivers professional results with minimal stress. Plus, it’s a great make-ahead dessert, ideal for entertaining or treating yourself to a week of indulgent slices.

Why This Recipe is Special

What sets this Triple Chocolate Cheesecake with Oreo Crust apart is its luscious combination of textures and flavors. You’ve got a crunchy, chocolatey Oreo crust, a dense and velvety chocolate cheesecake filling, and a glossy chocolate ganache on top. It looks luxurious but relies on straightforward steps that even a novice can master.

This recipe is particularly forgiving, with no water bath needed and ingredients that are easy to find. The result is a dessert that feels like a triumph—perfect for building your confidence in the kitchen.

Ingredients and Preparation

Oreo Cookies: The foundation of the crust, Oreos bring a sweet, chocolaty crunch. Their creamy centers help bind the crust naturally.
Alternative: Use chocolate graham crackers or gluten-free chocolate cookies.

Butter: Melted butter helps the crushed Oreos stick together to form a solid base.
Alternative: Coconut oil can be used for a subtle flavor twist.

Cream Cheese: This is the heart of the cheesecake, lending a smooth, tangy richness. Room temperature cream cheese blends more easily.
Alternative: Neufchâtel cheese for a lighter version.

Granulated Sugar: Balances the tanginess of the cream cheese and enhances the chocolate flavor.
Alternative: Coconut sugar or light brown sugar for a deeper caramel note.

Eggs: Eggs bind the filling and give it structure. Adding them one at a time helps prevent overmixing.
Alternative: For an egg-free version, use a combination of Greek yogurt and cornstarch, though texture will vary.

Sour Cream: Adds a creamy, slightly tangy note that rounds out the chocolate richness.
Alternative: Plain Greek yogurt.

Dark Chocolate, Semi-Sweet Chocolate, and Milk Chocolate: These three chocolates create layers of depth in flavor. Dark adds bitterness, semi-sweet brings balance, and milk chocolate smooths it all out.
Alternative: Use your preferred chocolate combination, but aim for good quality.

Heavy Cream: Essential for the ganache, it creates a silky finish that tops off the cake beautifully.
Alternative: Full-fat coconut milk for a dairy-free version.

Step-by-Step Instructions

Step 1 Preheat your oven to 325°F and line the bottom of a springform pan with parchment paper. Crush Oreo cookies in a food processor until fine, then mix with melted butter. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Let it cool.

Step 2 In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until combined. Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air.

Step 3 Fold in sour cream and then mix in melted dark and semi-sweet chocolate until the batter is rich and evenly blended. Pour the filling over the cooled crust and smooth the top with a spatula.

Step 4 Bake for about 60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool gradually for one hour before removing. This prevents cracking.

Step 5 Refrigerate the cheesecake for at least 4 hours, preferably overnight. This helps it set and enhances the flavor.

Step 6 For the ganache, heat heavy cream until just simmering, then pour it over chopped milk chocolate. Let sit for a minute, then stir until glossy and smooth. Pour over the chilled cheesecake and spread evenly. Let it set for 30 minutes before serving.

Beginner Tips and Notes

If the cheesecake cracks, don’t worry—the ganache will cover it beautifully. Overmixing the batter or baking at too high a temperature can lead to cracks, so be gentle and patient.

If you don’t have a springform pan, line a cake pan with parchment so you can lift the cheesecake out carefully.

Use room temperature ingredients to ensure smooth blending and avoid lumps.

If the ganache seems too thick, add a splash of warm cream to loosen it up.

Crust too soft? Try freezing it for 15 minutes before adding the filling to help it set firmly.

Serving Suggestions

This triple chocolate cheesecake is rich, so serve small slices. Pair it with fresh raspberries or strawberries for a bright contrast, or drizzle with a little raspberry sauce.

It also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bold twist, sprinkle a pinch of sea salt or crushed espresso beans on top.

Store leftovers covered in the fridge for up to five days, or freeze individual slices for a ready-made treat.

Conclusion

This easy sheet pan dinner of dessert—the triple chocolate cheesecake—is the kind of indulgence that feels like a celebration. Whether you’re baking it for a special occasion or just to treat yourself, the simplicity of the steps and the richness of the result make it a must-try.

If you’re a beginner cook, consider this your baking breakthrough. Don’t forget to leave a comment and share your experience—I’d love to hear how your cheesecake turned out and any twists you added!

FAQ About Triple Chocolate Cheesecake with Oreo Crust

More Relevant Recipes

• Ferrero Rocher Nutella Cheesecake
• Cheesecake Tacos
• No Bake Chocolate Cheesecake

Print