If you are a chocolate lover, this Easy Triple Chocolate Cheesecake is the perfect decadent dessert to add to your baking rotation. The absolute best part is that there is no water bath required! We are talking about a buttery Oreo cookie crust, a velvety chocolate cheesecake base, and a silky smooth chocolate ganache topping. It is an absolute dream from the very first bite.
I have made my fair share of cheesecakes over the years, and I used to dread the process. You know exactly what I'm talking about. It is so finicky to wrap the springform pan in multiple layers of foil, all while praying that the water from the water bath doesn't leak inside the foil and ruin your crust.
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But this recipe changes everything. You don't have to deal with any clumsy water baths, and you don't have to worry about a single crack on top. It is straightforward, super easy, and comes out perfect every single time.
To create the ultimate creamy chocolate flavor, I took the traditional, tried-and-true cheesecake filling from the popular cherry cheesecake recipe right here on the blog and elevated it. By blending in both cocoa powder and rich melted chocolate, the texture stays incredibly smooth and luscious. Top it all off with a simple chocolate ganache, let it set, and you have a show-stopping dessert ready to slice into.
Key Ingredients & Substitutions
- Oreo Cookies: These form the base of our buttery Oreo crust. If you don't have Oreos on hand, chocolate graham crackers or regular honey graham crackers make a fantastic substitution. If you decide to go the graham cracker route, you can follow the exact graham cracker crust recipe and measurements from my cherry cheesecake recipe, minus the cinnamon.
- Cream Cheese: For the perfect rich and velvety texture, you must use full-fat brick cream cheese. Do not use low-fat or the spreadable tub variety, as they contain too much water and will prevent your cheesecake from setting properly. There is no good substitution for this!
- Dutch-Process Cocoa Powder: This is mixed directly into the filling. Dutch-process cocoa gives the cheesecake a much deeper, smoother, and richer chocolate flavor than regular natural cocoa powder.
- Semi-Sweet Chocolate: We are using semi-sweet chocolate for both the cheesecake filling and the silky ganache on top. If you prefer a different flavor profile, you can easily substitute milk chocolate for a sweeter dessert, or dark chocolate for a more intense, sophisticated cocoa flavor.
See the recipe card below for the full list of ingredients and measurements.
How To Make Easy Triple Chocolate Cheesecake (No Water Bath)
Here is a quick look at how easily this chocolate cheesecake comes together.
- Combine the crushed Oreos and melted butter, then press the mixture firmly into the bottom of your springform pan.
- Beat the cream cheese until completely smooth, then mix in the sugar, vanilla, and cocoa powder. Mix in the eggs one at a time, until smooth.
- Pour in the melted and cooled chocolate and mix until fully combined.
- Pour the cheesecake filling over the prepared Oreo crust and smooth out the top.
- Bake until the center slightly jiggles, then turn off the oven and leave the door cracked for one hour to let it cool slowly.
- Let the cheesecake cool completely on the counter, then transfer to the fridge for at least 4 hours to set. Top with ganache and chill for at least 30 minutes before slicing. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Make sure your cream cheese is completely softened before you begin to prevent clumps of cheese in the cheesecake filling.
- Line the bottom of the springform pan with parchment paper first. This makes it so much easier to transfer your cheesecake to a serving plate later.
- Be careful not to over-mix the filling once you start adding the eggs. Over-mixing introduces too much air, which can cause cracks in your cheesecake as it bakes.
- Make sure to let the cheesecake rest for 1-hour in the oven with the door cracked. It helps prevent sinking and cracking by allowing the cheesecake to cool down slowly.
Frequently Asked Questions
The best way to check is to gently tap the side of your springform pan. The edges should feel firm and set, but the very center should still have a slight jiggle. If it moves like liquid, it needs a few more minutes. Don't worry, it will finish firming up completely during the slow oven-cool and refrigerator chill.
If your cheesecake still cracks, it usually comes down to two culprits: trapped air or cooling too fast. Make sure you don't over-mix the batter after adding the eggs, as this beats excess air into the filling. Also, make sure you don't skip the 1-hour rest inside the turned-off oven with the door cracked. That slow temperature drop is what safely replaces the need for a water bath!
Yes, this is the ultimate make-ahead dessert! In fact, it tastes even better after chilling overnight. You can fully bake the cheesecake, let it cool and set in the fridge, and then top it with the chocolate ganache the next day before serving.
There you have it, the ultimate, rich, and velvety chocolate dessert without any of the water bath stress. Whether you are baking this for a special occasion or just satisfying a serious chocolate craving, this recipe is guaranteed to impress.
-Sky 🩷
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📖 Recipe
Easy Triple Chocolate Cheesecake (No Water Bath)
Equipment
- 9-inch springform pan
Ingredients
Oreo Crust
- 24 oreos
- 4 tablespoons unsalted butter
Chocolate Cheesecake Filling
- 8 ounces semi-sweet chocolate chips
- 24 ounces cream cheese softened
- ¾ cup granulated sugar
- 3 tablespoons cocoa powder Dutch processed
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
Ganache
- ¾ cup heavy cream
- 3 ounces semi-sweet chocolate chips
Instructions
- For the Oreo Crust: Preheat the oven to 325°F. Line the bottom of your springform pan with parchment paper.
- Pulse the Oreos in a food processor until they resemble sand. Drizzle in the melted butter and mix until the mixture holds together.
- Press the mixture firmly into the bottom of a springform pan and 1-inch up the side. Place in the oven and bake for 10 minutes. Remove and set aside while you make the cheesecake filling.
- For the Chocolate Cheesecake Filling: Add the semi-sweet chocolate to a microwave-safe bowl and heat in the microwave until melted and smooth. Set aside to cool.
- In a mixer fitted with a paddle attachment, cream the softened cream cheese until completely smooth. Scrape down the sides and bottom of the bowl as needed to ensure no clumps remain. Mix in the granulated sugar, vanilla extract and cocoa powder. Mix just until fully combined
- Add in the eggs one at a time, mixing fully and scraping the sides of the bowl before adding the next egg. Then pour in the melted and cooled semi-sweet chocolate. Mix until smooth and fully combined.
- Pour the chocolate filling into the prepared crust. Bake for 20 to 25 minutes. Check the cheesecake at the 20-minute mark by gently tapping the side of the pan. If the center slightly jiggles, it is done.
- Once done, turn off the oven and leave the oven door cracked open for 1 hour to cool slowly.
- Remove from the oven and let it cool completely on the counter. Place in the refrigerator for at least 4 hours (preferably overnight) to fully set up.
- For the Ganache: Warm the heavy cream in a small pan over medium heat just until hot to the touch, not simmering. Pour over the chocolate chips and let sit for 3 to 4 minutes before stirring until no clumps remain. Cool for 10 minutes.
- Pour the cooled chocolate ganache over the top of the chilled cheesecake, smooth it out, let it set completely, then slice and serve! Enjoy!
Notes
- Room Temperature Ingredients: For a perfectly smooth filling with no clumps, ensure your cream cheese and eggs are completely at room temperature before you begin.
- Checking for Doneness: When testing for doneness at the 20-minute mark, you want the outer edges to look set and firm, while the center has a slight jiggle. If the center moves like liquid, add 2 to 3 more minutes to the bake time.
- Let the Ganache Cool & Thicken: Don't rush to pour the ganache onto the cheesecake right after mixing it. Let it cool on the counter for about 10 minutes (maybe longer) to thicken up slightly first. It is much easier to cleanly spread and control on top of the cheesecake once it has a little bit of body to it.
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