Introduction

This Triple Chocolate Cheesecake with Oreo Crust is a decadent delight for chocolate lovers. Combining a rich Oreo base, creamy chocolate cheesecake filling, and a smooth chocolate topping, this dessert offers layers of indulgent flavor and texture. It’s perfect for special occasions or any time you want a luxurious treat.

Triple Chocolate Cheesecake with Oreo Crust Recipe - Recipe Image

Ingredients

24 Oreo cookies (finely crushed)
1/4 cup unsalted butter (melted)
2 lbs cream cheese (room temperature)
1 ½ cups powdered sugar
3 tablespoons cocoa powder
4 eggs (room temperature)
10 ounces bittersweet chocolate (chopped)
3/4 cup heavy cream
6 ounces bittersweet chocolate (finely chopped)
1 tablespoon granulated sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Combine the finely crushed Oreo cookies with the melted butter, then press the mixture evenly into the bottom of a springform pan. Bake for 10 minutes, then remove and let cool.
Step 2: Melt 10 ounces of bittersweet chocolate using a double boiler, stirring gently until smooth. In a large bowl, beat the cream cheese until creamy and smooth, then add the powdered sugar and cocoa powder, mixing well. Incorporate the eggs one at a time, blending thoroughly after each. Stir in the melted chocolate until fully combined.
Step 3: Pour the cheesecake filling over the cooled Oreo crust, smoothing the top. Bake for about 70 minutes, or until the center is set but still slightly jiggly when gently shaken. Turn off the oven and allow the cheesecake to cool gradually inside the oven with the door slightly ajar.
Step 4: To prepare the topping, heat the heavy cream until just simmering, then pour it over the finely chopped 6 ounces of bittersweet chocolate and the granulated sugar. Let it sit for a minute, then stir until smooth and glossy. Pour this ganache over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least four hours before serving to set properly.

Tips & Variations

For a richer crust, use double-stuffed Oreos or add a pinch of cinnamon to the crust mixture.
Ensure all dairy ingredients are at room temperature for a smoother cheesecake batter and fewer cracks.
Swap bittersweet chocolate for semi-sweet if you prefer a slightly sweeter cheesecake.
Decorate the top with chocolate shavings or fresh berries for added texture and color.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, allow it to sit at room temperature for 10–15 minutes for a softer texture. Leftovers can also be frozen wrapped tightly for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with graham crackers, chocolate wafer cookies, or any sturdy cookie of your choice. Just crush them finely and mix with melted butter as directed.

Why is my cheesecake cracking?

Cracks often form from overbaking or sudden temperature changes. To prevent this, bake until the center is just set but still slightly jiggly, and let the cheesecake cool gradually in the oven before refrigerating.

Triple Chocolate Cheesecake with Oreo Crust Recipe

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4.5 from 69 reviews

This decadent Triple Chocolate Cheesecake with an Oreo crust combines rich layers of bittersweet chocolate and creamy cheese filling. Featuring a crunchy Oreo cookie base, a luscious chocolate-infused cheesecake layer, and a silky chocolate ganache topping, this dessert is perfect for chocolate lovers seeking an indulgent and impressive treat.

Author: Lena
Prep Time: 25 minutes
Cook Time: 80 minutes
Total Time: 5 hours 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

24 Oreo cookies (finely crushed)
1/4 cup unsalted butter (melted)

Cheesecake Filling

2 lbs cream cheese (room temperature)
1 ½ cups powdered sugar
3 tablespoons cocoa powder
4 eggs (room temperature)
10 ounces bittersweet chocolate (chopped)

Topping

3/4 cup heavy cream
6 ounces bittersweet chocolate (finely chopped)
1 tablespoon granulated sugar

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely crushed Oreo cookies with the melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
Melt the chocolate & prepare the filling: Using a double boiler, gently melt 10 ounces of bittersweet chocolate until smooth. In a large bowl, beat the room temperature cream cheese until creamy and smooth. Gradually add in the powdered sugar and cocoa powder, mixing well. Add the eggs one at a time, beating after each addition for full incorporation. Fold the melted chocolate into the cream cheese mixture until evenly blended.
Bake the cheesecake: Pour the prepared filling over the cooled Oreo crust, smoothing the top with a spatula. Bake the cheesecake at 350°F (175°C) for approximately 70 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. Once baked, turn off the oven and leave the cheesecake inside to gradually cool, preventing cracks.
Prepare the chocolate ganache topping: In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the finely chopped 6 ounces of bittersweet chocolate and add 1 tablespoon granulated sugar. Let it sit for a minute, then stir until smooth and glossy. Pour the ganache over the cooled cheesecake.
Chill the cheesecake: Refrigerate the cheesecake for at least four hours or preferably overnight to allow the flavors to meld and the filling to fully set before serving.

Notes

Use room temperature ingredients to ensure a smooth and creamy cheesecake texture.
Gradual cooling in the oven after baking helps prevent cracks on the cheesecake’s surface.
For best results, chill the cheesecake overnight for firmer slices and enhanced flavor.
You can substitute bittersweet chocolate with semisweet chocolate if you prefer a sweeter cheesecake.
If a double boiler is unavailable, melt the chocolate gently in short bursts in the microwave, stirring frequently.

Keywords: Triple chocolate cheesecake, Oreo crust, chocolate cheesecake, chocolate ganache, dessert, baked cheesecake