Rich, creamy, decadent Triple Dark Chocolate Cheesecake is the ultimate dessert. With my tips and tricks you can impress your friends and family with this chocolate cheesecake recipe!
We are big fans of chocolate and cheesecake. You can make this delicious treat without an oven (No Bake Chocolate Cheesecake) or try my Instant Pot Chocolate Cheesecake recipe instead.
Here’s why this recipe works
Years ago we had a house sitter who would leave a homemade cheesecake in our refrigerator when we would return from our travels. It made coming home from vacation sweeter!
Last week, I found the recipe he gave me for his ultimate “choco-licious” Dark Chocolate Cheesecake.
As I took a bite of the finished cheesecake, I immediately noted that this is one of the TOP TEN recipes on my website. Seriously guys, it’s THAT good.
While I love Rice Krispie Treats and how easy they are to make, this Dark Chocolate Cheesecake recipe is impressive.
Based off my Perfect Cheesecake recipe (or I should say, Matt’s recipe…our house sitter), this decadent cheesecake has a chocolate mousse-like texture!
Ready to get started?
Ingredient Notes
- Springform Pan. This is a must. Don’t even try to use a cake pan, haha, yes it’s happened and people question why it didn’t turn out.
- To make a cheesecake you NEED a springform pan. This allows you to “release” the pan without flipping the cheesecake. I have a Pampered Chef springform pan, but you can find similar 9-inch springform pans on Amazon.
- Cream Cheese. I find that using name brand cream cheese results in the best, creamiest flavor. I use off brand cream cheese for many things…but not when it comes to cheesecake. And be sure to use the blocks of cream cheese, not tubs.
- Coffee. No, this will not make your dessert taste like coffee. The coffee enhances the flavor of the chocolate. I used 1 Tbsp of STRONG brewed coffee (like espresso). You can also use 1 tsp of Espresso Powder (<—I buy that on Amazon). Then just replace the 1 Tbsp of brewed coffee for water.
- Dark Chocolate. Don’t even think about going cheap or using semi-sweet or milk chocolate. Just don’t. I buy Ghirardelli dark chocolate chips (sold at most grocery stores). The flavor is sweet, not bitter, and they melt smooth!
Step by Step Instructions
Be sure to scroll all the way down for exact measurements and directions!
The crust.
You’ll start by making an Oreo cookie crust. The crust will ONLY be pressed into the bottom of the pan (not up the sides).
The Filling.
- Make sure all ingredients are at room temperature, this includes cream cheese, sour cream, and eggs.
- Heat heavy cream in a double boiler with coffee (or espresso powder). Once the cream is hot (but not boiling), remove from heat and add dark chocolate. Mix until smooth and set aside to cool before adding to the filling.
- Do NOT over beat the mixture. Just enough to blend everything to a mousse-like texture.
Baking.
Many recipes require a water bath and wrapping the cheesecake pan in foil, I do things a little differently.
While the oven is preheating, I put a broiler pan (or large cookie sheet) on the bottom shelf of the oven, with at least an inch of water.
To bake the cheesecake, I put it on the bottom second to last shelf in the bottom of the oven (so the lower third of the oven). NOT directly in the water bath, but the shelf above. This allows for the moisture to penetrate the oven, without soaking the cheesecake.
Allow to set.
After the one hour of baking, DO NOT OPEN THE OVEN. Just turn the oven off and let it sit undisturbed for 30 minutes. NO PEEKING. Trust me.
Once the thirty minutes is up, remove cheesecake and allow it to cool completely to room temperature.
After it has cooled, cover with plastic wrap and refrigerate for at least 4 hours, or overnight is best.
For the ganache and topping.
This decadent cheesecake has triple the chocolate. In the crust, in the filling, and on top!
You’ll top this chilled cheesecake with a simple dark chocolate ganache. I also added extra dark chocolate Dove Candies and dark chocolate chips. Because why not?
More Toppings
- Cherry pie filling
- Fresh strawberries
- Whipped Cream
- Peanut Butter Cups
- Brownies
- Oreo Cookie Crumbs
- Chocolate shavings or curls
Recipe FAQs
Sometimes this happens when you overbeat. Sometimes it just happens. Not to worry though…we’re topping our cheesecake with ganache and it will cover it right up.
Simply run a knife along the edge of the pan to make sure the cheesecake has separated from the side of the pan. Then unlatch the springform pan and remove the outer piece, allowing the cheesecake to remain on the plate.
Cheesecakes are best when made the day before and chilled overnight. I would chill for at least 4 hours.
YES! Once the cheesecake has set and chilled you can freeze IN the springform pan and wrap with a layer of plastic wrap then foil.
OR, you can remove the pan, wrap in plastic wrap and foil, then freeze (just be careful not to set anything on the cheesecake)!
I find it’s best when eaten within 5 days from baking.
More Dessert Recipes
- Peanut Butter Cheesecake
- No Bake Cheesecake
- Strawberry Cheesecake
- Baileys Cheesecake
- Mini Cherry Cheesecakes
- Instant Pot Cheesecake Recipe
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!
Chocolate Cheesecake
Ingredients
For the crust
- 25 Oreo Cookies
- 5 Tablespoons unsalted butter melted
For the filling
- 1 ½ cups heavy whipping cream
- 1 Tablespoon strong brewed coffee
- 12 ounce dark chocolate chips or chopped
- 2 packages cream cheese, room temperature 8 ounce each
- Âľ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
For the topping
- ½ cup heavy whipping cream
- 6 ounce dark chocolate chips or chopped
- Dark Chocolate chips Dove chocolate, etc for garnish, optional
Instructions
For the crust
- Pulse cookies in a food processor until fine crumbs. Mix in melted butter.
- Press crust into the bottom of a 9-inch springform pan. Freeze until filling is ready.
For the filling
- Preheat oven to 350 degrees F. Place a large broiler pan on the bottom shelf and fill with at least one inch of water.
- In a double boiler, heat cream and coffee until hot (but not boiling). Add 12 oz dark chocolate chips or bits to the cream. Remove from heat and stir until smooth. Set aside to cool.
- In a mixing bowl, combine cream cheese, sugar, cornstarch, sour cream, and vanilla extract.
- Beat for 2 minutes, scraping down the sides of the bowl as needed. Slowly add the cooled chocolate mixture, and mix just until blended.
- Add in eggs one at a time, beating just until a mousse-like texture.
- Pour filling into prepared crust.
To Bake
- Place cheesecake on a baking sheet on the shelf JUST ABOVE the broiler pan (in the lower 1/3 of the oven). Do not put the pan directly into the water bath.
- Bake for one hour (do NOT open the oven door. After one hour, turn off oven and do not disturb the cheesecake for 30 minutes.
- After thirty minutes, remove cheesecake and allow to cool to room temperature.
- Slide a knife around the edge of the cheesecake, cover with plastic wrap and refrigerate for 4 hours, or overnight is best.
For ganache
- To prepare the ganache, heat heavy cream in a double boiler until hot (but not boiling). Remove from heat and add 6 oz of dark chocolate chips (or bits). Stir until smooth and allow to cool to room temperature.
- Pour thickened ganache over the top of the chilled cheesecake. Add extra chocolate candies if desired.
- Slice and serve!
Notes
- Why did my cheesecake crack on top?Sometimes this happens when you overbeat. Sometimes it just happens. Not to worry though…we’re topping our cheesecake with ganache and it will cover it right up.
- How do you remove the cheesecake from the pan?Simply run a knife along the edge of the pan to make sure the cheesecake has separated from the side of the pan. Then unlatch the springform pan and remove the outer piece, allowing the cheesecake to remain on the plate.
- Can you freeze chocolate cheesecake?YES! Once the cheesecake has set and chilled you can freeze IN the springform pan and wrap with a layer of plastic wrap then foil.OR, you can remove the pan, wrap in plastic wrap and foil, then freeze (just be careful not to set anything on the cheesecake)!
- How long does cheesecake last in the refrigerator?I find it’s best when eaten within 5 days from baking.
Video
Nutrition
Triple Dark Chocolate Cheesecake recipe is the perfect holiday or Valentine’s Day dessert idea! Rich and creamy, you can’t resist this cheesecake!
I made your pumpkin cheesecake, which is absolutely fabulous! Like seriously better than Cheesecake Factory. My daughter would like this Triple Chocolate Cheesecake to be our next adventure, however, I cannot have the heavy cream. Can I sub another brick of cream cheese for the heavy cream? Your pumpkin cheesecake has 3 bricks of cream cheese so I’m seriously hoping this substitution can work!!
This looks fabulous, and I want to make it soon. One question: when I blend the Oreos, do I leave in the white filling, or do I scrape it off off the cookies before blending. Thanks so much!
use the filling 🙂
Do you need to add the coffee? Any substitutes? Can’t wait to try this!
Is there a video for this recipe?
Not yet!
this is perfect! so chocolatey without being too too too rich. Hits the spot!
best chocolate cheesecake ever!
Omg! That crust. I love chocolate so this was delicious. P.S. I want a house sitter who leaves me a cheesecake when I go home.
I love cheesecake! This triple dark chocolate cheesecake looks so yummy and easy to make. Thanks for sharing!
Any plans to convert this to an Instant Pot version (fingers crossed)?
Haha, I am actually working on it in my kitchen today!!!! 🙂
Your cheese looks amazing, I will try.