Chocolate lovers, this one is for you! Every inch of this triple chocolate cheesecake is filled with chocolatey goodness, including an Oreo crust. The entire cheesecake is prepared and baked in just over 1 hour with no water bath needed!

slice of triple chocolate cheesecake with a bite missing.

Chocolate Cheesecake with Oreo Crust

Sometimes you’re just in the mood to eat all the chocolate! And when that big of a craving hits you, this is the recipe you need. This rich, fudgy cheesecake is topped with chocolate ganache and sits on an Oreo crust. Then it’s all topped with chocolate whipped cream! It’s richer than brownies, chocolate chip cheesecake, and no-bake chocolate lush, but just as easy to make!

My favorite thing about this chocolate cheesecake is that every single layer is completely homemade. You’ll taste the difference! It’s just as delightful as a piece of vintage chocolate fudge pie – but with the creamy texture of cheesecake.  

This is the perfect dessert to make if you need to feed a large family. It’s so rich that you can get away with cutting it up into 16 small pieces. Or, be generous and serve 8 large pieces. Either way, it’s about to be the star of the dessert table. 

Why you’ll love Triple Chocolate Cheesecake

Rich Flavor- From the Oreo crust to the homemade chocolate whipped cream, this triple chocolate cheesecake is the epitome of decadence!   

Homemade  – Every single step is homemade, which means ever layer is made with extra love. Despite this, it’s still so easy to make!     

Party-Ready –  From the shiny ganache to the beautiful chocolate whipped cream, this triple chocolate cheesecake shows off really well.

a slice of chocolate cheesecake being lifted from a plate.

Equipment you’ll need


Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Oreo Cookies – No need to remove the filling. It helps to sweeten the crust without added sugar.
  • ButterMelt the butter. This is used to bring the cookie crumbs together. Once solidified at room temperature, it helps to bind the crust.  
  • Semi-Sweet Chocolate Chips – We’re using melted chocolate chips for the chocolate in the cheesecake filling as well as the ganache on top. Semi-sweet is just sweet enough!
  • Cream CheeseUse full-fat cream cheese and make sure it’s softened before you mix it. Bring it out to room temperature for 30 minutes before you begin.
  • Granulated Sugar – This sweetens the cheesecake perfectly. 
  • Heavy CreamUse full-fat heavy cream, not milk or half and half for the richest consistency. You want the fat to hold up in the filling. Used in both the filling and the ganache.
  • Sour CreamSour cream is lighter than cream (which is pretty thick) so it helps to balance out the consistency. Making it a bit lighter, while keeping that slight tangy flavor.
  • Eggs – Binds a baked cheesecake. 
  • Vanilla Extract – This gives the cheesecake a warm flavor that enhances the overall taste of the chocolate cheesecake. 
  • Chocolate Whipped Cream – Heavy cream, powdered sugar, and unsweetened cocoa powder.
overhead shot of labeled ingredients laid out to make a chocolate cheesecake.

How to make Triple Chocolate Cheesecake

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Step One: Pulse the Oreo cookies and butter to fine crumbs that should feel like wet sand. Press them into a prepared springform pan. Use the bottom of a measuring cup for an even layer, allowing the crust to come up the sides of the pan about 1.5”. Bake in a preheated oven for 10 minutes.
  1. Step Two: Melt chocolate chips in 30 second intervals, stirring between each, until smooth. Cool slightly. Then, beat the sugar and cream cheese in a large mixing bowl until smooth. Add in the heavy cream, sour cream, and melted chocolate. Beat to combine. Finally, add the eggs and vanilla and beat on low to combine.
  1. Step Three: Pour the filling over baked and cooled crust. Bake for 55 minutes until the center is mostly set (slightly jiggly). Cool on the counter for 1 hour and then transfer to the fridge to continue setting.
  1. Step Four: Microwave the chocolate chips and heavy cream in 30-second increments, stirring between each, until smooth. Pour the ganache over the chilled cheesecake, using a spatula to ensure a smooth even layer across the cheesecake. Return it to the fridge to continue chilling for at least another 2 hours.
  1. Step Five: Add heavy cream, cocoa powder and sugar to a cold mixing bowl. Use chilled beaters to mix on medium-high until stiff peaks form (about 8 or 9 minutes). Place the whipped cream into a piping bag with your favorite tip and pipe dollops of chocolate whipped cream overtop your chocolate cheesecake!

What to serve with Chocolate Cheesecake

This is the perfect cheesecake to serve for a special occasion or celebration. Since it’s so beautiful, it automatically dresses up any dessert table. 

Serve the triple chocolate cheesecake with your favorite vanilla or light desserts. The rich fudgy flavors will stand out when you serve it with vanilla cupcakes and easy Oreo dip.

If you want to shake up the flavors, make a chocolate chip cheesecake. It’s not as rich but just as tasty.

overhead shot of chocolate whipped cream piped onto a chocolate cheesecake.

Tips & Suggestions

Use a chilled bowl and beaters to whip the heavy cream. They should be in the freezer for about 15 minutes first so that way the cream whips up even faster and hold its structure.

Don’t open the door while it’s baking! That’s a fast way to cause the cheesecake to crack. However, because we are using a chocolate ganache topping, it’s not the end of the world.

To check for doneness, the edges should be set, but the center will still be a bit jiggly. That’s ok as it will continue to set out of the oven.

Once it’s out, do not cover it right away. Let it sit and cool on the counter first. You don’t want to trap any heat which will cause the cheesecake to be too moist.

How to store Triple Chocolate Cheesecake

How to store leftovers

Leftover cheesecake should be stored, covered, in the fridge.

How long will homemade chocolate cheesecake last in the fridge?

Homemade cheesecake usually keeps for up to 4 days in the fridge.

Can I freeze baked cheesecake?

Yes, cheesecake freezes well. Freeze the entire cheesecake or individual slices by wrapping them in plastic wrap and then carefully placing them in a freezer bag. They’ll keep up to 2 months in the freezer when stored properly.

Allow it to thaw in the fridge overnight, or at room temperature for a couple of hours.

slice of chocolate cheesecake with a bite missing.


How do I prevent cracks in my cheesecake without a water bath?

There are a few ways to help avoid this. The first is to ensure all your ingredients are starting at room temperature. Bring the eggs, cream cheese, and sour cream out of the fridge about 30 minutes before you begin.
You also don’t want to overmix, just mix until combined. Otherwise too many air bubbles in the batter will cause it to crack.
Last, be patient! Don’t open the door while the chocolate cheesecake is baking. The draft from the open oven door will cause a temperature change which also creates cracks.

Can you make a cheesecake without a springform pan?

Yes, feel free to make it without a springform pan. If you don’t have one, line a cake pan, or pie plate, with parchment paper or foil and it should work just fine.

Why does my cheesecake crack after baking?

If you overmix your cheesecake batter, you’ll incorporate too much air, which will make the cheesecake rise too much and then collapse. Cracks also form when the cheesecake gets too dry.

Need more cheesecake recipes? Try these:

Click here for my entire collection of dessert recipes.

side view of a triple chocolate cheesecake.
slice of triple chocolate cheesecake with a bite missing.
5 from 2 votes

Triple Chocolate Cheesecake with an Oreo crust

Servings: 10 slices
Prep Time: 30 minutes
Bake Time 55 minutes
Total Time: 1 hour 25 minutes
Chocolate lovers, this one is for you! Every inch of this triple chocolate cheesecake is filled with chocolatey goodness, including an Oreo crust. The entire cheesecake is prepared and baked in just over 1 hour with no water bath needed!


For the Crust

  • 28 Oreo cookies
  • 3 tablespoons butter

For the Chocolate Cheesecake Filling

  • 1 ½ cups semi-sweet chocolate chips melted
  • 24 ounces cream cheese (3) 8 ounce packages at room temperature
  • 1 cup granulated white sugar
  • 1 cup heavy cream
  • ¼ cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Ganache Topping

  • cup semi-sweet chocolate chips
  • ½ cup heavy cream

For the Chocolate Whipped Cream


To make the crust

  • Preheat the oven to 350℉ and spray a 9” springform pan with nonstick spray.
  • Add the Oreos to a food processor and pulse until you have fine crumbs – it should be sand-like in appearance. (or you can use a zip top bag & a rolling pin). Then add the butter and pulse for another 30-60 seconds or until moistened.
    28 Oreo cookies, 3 tablespoons butter
  • Press the crumbs into the prepared pan using the bottom of a glass to get an even layer. The crust will come up the sides of the pan approximately 1.5”.
  • Bake for 10 minutes.

To make the chocolate cheesecake filling

  • While the crust is baking, in a microwave safe bowl, add the chocolate chips and heat in 30 second intervals, stirring between each, until smooth. Set aside to slightly cool. To a large mixing bowl, add the cream cheese and sugar and beat together with a hand mixer on medium until smooth.
    1 ½ cups semi-sweet chocolate chips, 24 ounces cream cheese, 1 cup granulated white sugar
  • Add in heavy cream and sour cream and beat until smooth.
    1 cup heavy cream, ¼ cup sour cream
  • Pour in the melted & cooled chocolate and beat until combined.
  • Add in the eggs and vanilla and beat on low until just combined.
    3 large eggs, 1 teaspoon vanilla extract
  • Pour the filling into the cooled crust and bake for approximately 55 minutes or until the center is almost set (slightly jiggly).
  • Cool on the counter for 1 hour, then cover and move to the fridge to continue cooling.

To make the ganache

  • While the cheesecake is cooling in the fridge, make the ganache by adding the chocolate chips and heavy cream to a microwave safe bowl and heating in 30 second increments, stirring between each, until smooth.
    ⅔ cup semi-sweet chocolate chips, ½ cup heavy cream
  • Remove the cheesecake from the fridge and pour the ganache over the top, smoothing into an even layer. Return to the fridge to chill for at least 2 hours.

To make the chocolate whipped cream

  • While the cake is setting, put a metal mixing bowl (or the bowl of your stand mixer & whisk attachment) into the freezer to get them really cold, for about 15 minutes.
  • Remove the mixing bowl and whisk from the freezer. Add the heavy cream, cocoa powder, and powdered sugar to the chilled bowl and mix on medium-high until stiff peaks form. This can take up to 8-9 minutes.
    2 cups heavy cream, ¼ cup unsweetened cocoa powder, ½ cup powdered sugar
  • Move the whipped cream to a piping bag fitted with your favorite tip and (or just a large freezer bag with the tip snipped off) and pipe dollops onto the top of the cheesecake.
  • Slice into 10 slices and enjoy!


This cheesecake is very rich, you can stretch it to 16 slices instead of 10. Or, if you’re feeling very generous, you can slice into as few as 8 slices. 
  • Start with room temperature cream cheese and eggs. It will ensure a smooth cheesecake batter.
  • Use full-fat cream cheese. I haven’t tested with low/reduced fat.
  • The eggs go in last. Don’t over mix, just mix until combined, or you will incorporate too much air into the batter (which can cause cracks).
  • Don’t open the oven door until the end of the bake time. When you peek in, it creates a draft, which can cause cracks.
  • To check for doneness, the edges should be slightly puffy and the center still a bit jiggly. It will finish cooking after you take it out.
  • Don’t cover it immediately. Let the cheesecake cool on the counter and then cover with foil or plastic wrap before moving it to the fridge. If you cover it too soon, it’ll cause condensation.
  • If it does crack, don’t worry, we’re covering it with chocolate ganache.
  • Store leftovers covered in the fridge for 3-4 days.


Serving: 1g | Calories: 1070kcal | Carbohydrates: 78g | Protein: 13g | Fat: 81g | Saturated Fat: 47g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 227mg | Sodium: 419mg | Potassium: 529mg | Fiber: 5g | Sugar: 59g | Vitamin A: 2371IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 7mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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5 from 2 votes (2 ratings without comment)

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