If dessert recipes had a hall of fame, this triple chocolate cheesecake would get a gold plaque. It’s bold, rich, and wildly decadent—perfect for those of us who think one type of chocolate just isn’t enough. I mean, imagine a crunchy chocolate cookie crust, a silky chocolate cheesecake center, and a ganache topping that could make grown adults tear up a little. This isn’t one of those complicated, stress-you-out kind of bakes. It’s a no-fuss masterpiece—great for easy chocolate dessert recipes, recipes to make on weekends, or even easy recipes for kids to make with a little help. When I make this, I like to sneak a spoonful of the filling before it goes in the oven. No shame here. If you’ve got a craving for easy recipes to make at home or you’re just flipping through your list of easy dishes to make, this one deserves a sticky note.

1) Key Takeaways
2) Easy Triple Chocolate Cheesecake Recipe
3) Ingredients for Triple Chocolate Cheesecake
4) How to Make Triple Chocolate Cheesecake
5) Tips for Making Triple Chocolate Cheesecake
6) Making Triple Chocolate Cheesecake Ahead of Time
7) Storing Leftover Triple Chocolate Cheesecake
8) Try these Dessert Recipes next!
9) Triple Chocolate Cheesecake
10) Nutrition

1) Key Takeaways

Rich triple-layered chocolate flavor that’s never too sweet
A simple recipe using pantry staples
No water bath required for this cheesecake
Make it ahead for parties, birthdays, or sweet cravings

2) Easy Triple Chocolate Cheesecake Recipe

If I could only keep one dessert recipe taped to my fridge, it would be this one. Triple chocolate cheesecake? Yes, please. This one has a way of fixing a lot of bad days and making good days even better. There’s the crispy chocolate cookie crust, the rich, creamy filling that practically hums when you cut into it, and the glossy ganache on top that never gets ignored.

This is one of those easy chocolate dessert recipes that’s quietly dramatic. It doesn’t shout for attention, but once it hits the table, people stop what they’re doing. I’ve made this for dinner parties, birthdays, and once on a Tuesday just because the week needed it. It fits in whether you’re hunting for easy dishes to make or recipes to make with kids who like licking the spoon.

The best part? You don’t need any weird tools or ingredients. If you’ve got cream cheese, chocolate, and a little patience, you’re in business. It’s one of those easy recipes to make at home that feels like you bought it at a fancy bakery. Dessert recipes don’t need to be fussy to be unforgettable.

3) Ingredients for Triple Chocolate Cheesecake

Oreo Cookies: Crushed into fine crumbs, these form a firm base that tastes like nostalgia. I like to leave a few bigger bits for a little crunch.

Butter: Melted and stirred into the crushed cookies, it’s what helps the crust stick together. It also adds flavor and richness.

Cream Cheese: Four blocks, full-fat. Softened, of course. This is the heart of your cheesecake. Go with the good stuff here.

Sugar: Plain white sugar sweetens the tang of the cream cheese without overwhelming it. You’ll taste balance in every bite.

Vanilla Extract: Just a teaspoon, but it makes everything taste a bit warmer, more like home. Use real vanilla if you can.

Eggs: Added one at a time. They give the cheesecake structure and that creamy, sliceable texture we all love.

Semisweet Chocolate: Melted and stirred into the filling, it’s what gives this cheesecake its deep, real chocolate flavor.

Heavy Cream: For the ganache. It melts the chocolate chips into a smooth, rich blanket for the top of your cake.

Chocolate Chips: I use semisweet for ganache. They melt beautifully, and the ganache stays glossy and soft.

4) How to Make Triple Chocolate Cheesecake

Step 1: Preheat your oven to 325°F. Grease a springform pan, or line the bottom with parchment paper. You’ll thank yourself later.

Step 2: Combine the crushed Oreos and melted butter. Press this mixture into the pan to make a firm, even crust. I use the bottom of a glass to help press it down.

Step 3: In a big mixing bowl, beat the cream cheese until smooth. No lumps here. Add the sugar and vanilla, and mix again until creamy.

Step 4: Crack in your eggs one by one. Don’t rush this part. Beat just enough after each egg so it blends, but don’t overdo it.

Step 5: Pour in the melted chocolate and stir it through the batter until it’s evenly chocolatey and silky smooth.

Step 6: Pour the filling over your crust. Smooth the top with a spatula. Bake for about an hour. The edges should be set, and the center a little wobbly.

Step 7: Let it cool on the counter, then chill in the fridge for at least 4 hours. Overnight is even better.

Step 8: For the ganache, heat the cream until it’s just shy of boiling. Pour it over the chocolate chips and let it sit for a minute. Stir until smooth.

Step 9: Pour the ganache over the cheesecake. Use a spoon to guide it to the edges. Chill again until it’s set.

5) Tips for Making Triple Chocolate Cheesecake

Let your ingredients come to room temp. Cold cream cheese doesn’t mix well and can leave lumps. Room temperature makes everything blend smoothly.

Don’t skip the chill time. I know the wait is rough, but this cheesecake sets up best after a good, long rest in the fridge. It’s worth it, I promise.

Use a water bath if you’re worried about cracking. I don’t always bother, but if you want a silky smooth top, it helps. You can also just cover any cracks with ganache. That’s my move most of the time.

6) Making Triple Chocolate Cheesecake Ahead of Time

This is one of those dessert recipes that actually improves the next day. I usually bake the cheesecake the night before, then add the ganache the next morning before serving.

You can prep the crust and filling in advance too. Just keep the filling in the fridge, then assemble and bake when you’re ready.

It holds up really well for parties. You won’t be rushing at the last minute, which makes dessert feel like a treat and not a task.

7) Storing Leftover Triple Chocolate Cheesecake

Wrap the cheesecake well or store it in an airtight container. It’ll keep in the fridge for up to 5 days without losing texture or flavor.

If you’re not planning to eat it all this week (and kudos if you don’t), slice and freeze pieces for a sweet emergency later. They thaw well.

Oh, and if you sneak a slice straight from the fridge late at night? We won’t judge. We do it too.

8) Try these Dessert Recipes next!

9) Triple Chocolate Cheesecake