Triple Chocolate Cheesecake
The good news is this delicious Triple Chocolate Cheesecake recipe is vegetarian, nut-free, and egg-free. With some substitutions, it can also be gluten-free.
This delicious cheesecake is divided into indulgent chocolate layers. The first layer features deep and intense dark chocolate, the second layer features milk chocolate, and the third layer features dark chocolate ganache.
Completing the trifecta of chocolate goodness are the truffles; this layer imparts a subtle yet sublime sweetness.
Every layer offers bold and robust flavors that will satisfy every sweet tooth. You simply can’t pass on making this chocolate bliss cheesecake. Its delicate creamy flavor is decadent and delightful.
Whether enjoyed as a show-stopping finale to a special occasion or savored as an indulgent treat on any day, this masterpiece promises to satisfy you.
What’s To Love?
💕 The Triple Chocolate Cheesecake is a sight to behold and a delight to savor.
💕 Quick and easy to prepare.
💕 Tastes as good as it looks with its rich, bold flavors.
💕 Is a fantastic masterpiece for entertaining guests.
💕 Is a surefire crowd-pleaser that will have everyone coming back for seconds.
💕 Offers a deep, satisfying chocolate taste that chocolate lovers adore.
💕 Since the cheesecake needs to be baked and chilled for several hours or overnight, it’s an ideal dessert to make ahead of time, which can reduce stress on any big day.
💕 Decorate how you wish by adding more ingredients or using less.
Have you already tried Triple Chocolate Cheesecake? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Cookies — for this recipe, we suggest using something like these Fox’s chocolate cookies.
- Butter — for the best results, use dairy butter at room temperature.
- Cream Cheese — full-fat must be used, not half-fat or light versions. We recommend using the combination of full-fat Philadelphia cream cheese and mascarpone.
- Cream — use double cream, also called heavy cream in some countries.
- Powdered Sugar — use powdered sugar, also called icing sugar in some countries. It’s used instead of caster sugar because it mixes better with cream.
- Chocolate — use a good-quality brand such as Lindt, Green & Blacks, Ghirardelli, Guittard, Valrhona or Callebaut.
- Coffee (optional) — use a good-quality strong coffee such as instant ground espresso.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Gelatine — we use the gelatine powder because it’s easier to use.
- Truffles — we use dark chocolate truffles because they blend incredibly well with the cheesecake or you could make these lush Biscoff Truffles.
- Fruit — we use chopped raspberries and strawberries because they balance the triple chocolate perfectly.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Cookies — feel free to use your favorite chocolate cookies or even gluten-free.
- Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
- Gelatine — vege-gel is a great alternative but will not set as firm as the original gelatine powder.
NOTE: We do not suggest making the cheesecake dairy-free.
Remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients when substituting ingredients.
If you have made the Triple Chocolate Cheesecake with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Triple Chocolate Cheesecake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ Start by greasing and lining the cake pan with unbleached parchment paper.
▶︎ Then, for the base crush the cookies into fine crumbs and add to a bowl. Melt butter and add to the cookie crumbs, then combine both ingredients well and press firmly into the bottom of a springform cake pan. Place in the refrigerator to set while you prepare the filling.
▶︎ For the filling preparation, melt the dark and milk chocolate in separate bowls, using either a heatproof bowl set over a pot of simmering water or a microwave. Set each bowl aside on the countertop to cool slightly but not set. Prepare the gelatine according to the manufacturer’s instructions.
▶︎ Now for the chocolatey filling, add a little (1-2 tsp) hot water to the espresso in a cup. In a large bowl, whisk the vanilla, powdered sugar, espresso, Philadelphia cream cheese, and mascarpone until smooth and creamy. Now, whisk the double cream in a separate bowl until stiff peaks form.
▶︎ Carefully fold the cream and prepared gelatine into the cream cheese mixture until well incorporated, then divide into equal parts in separate bowls. This is where it becomes interesting, add the dark chocolate to one half and the milk chocolate to the other half. Combine both bowl mixtures well.
▶︎ It’s now time to remove the crust from the refrigerator and pour the dark chocolate creamy mixture over the base. Smooth it out, then pour the milk chocolate over the dark chocolate and smooth it out. Refrigerate for at least 2-3 hours, but preferably overnight.
▶︎ When the cheesecake is set and ready to be decorated, put the dark chocolate into a double-boiler saucepan to completely melt or use a microwave. Stir occasionally. Once melted, add the cream and mix well.
▶︎ Remove the cheesecake from the fridge, then spread the chocolate ganache over the top of the cheesecake and smooth it out. Refrigerate for 15-20 minutes to let the ganache set before topping with chocolate truffles around the edge and placing the chopped strawberries and raspberries in the center.
NOTE: If you’re not using gelatine, the cheesecake will need 6 hours of refrigeration, or preferably overnight. Please note the texture will be a little softer so if you prefer it more solid, put it in the freezer for at least an hour before serving.
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
Use a cake pan with a detachable base or a 20cm Springform Cake Pan (unclippable sides) for best results.
Warm a knife under a hot tap, and pat it dry. Before taking the cake out of the pan, use this to run around the edges. Unclip the springform, lift it off, then gently slide the cheesecake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best Triple Chocolate Cheesecake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- kMix – or this award-winning hand mixer.
- 20cm Springform Cake Pan
- Saucepan or use a microwave – for melting the chocolate.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Parchment Paper – to line the cake pan to prevent sticking.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Triple Chocolate Cheesecake is frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Dollop some Freshly Whipped Cream on the side or over the cheesecake. It adds a light and airy element that complements its richness.
▶︎ Serve with a drizzle of chocolate liqueur for an extra touch of indulgence.
▶︎ For a cozy and indulgent pairing, serve with a mug of creamy hot chocolate.
▶︎ Why not drink it with a cup of tea, such as Earl Gray, or a flavorful, creamy coffee to balance the tartness and sweetness? It can’t be beaten on taste!
▶︎ Don’t know what to have for dinner tonight? A delicious meal such as this Hearty Sausage Casserole or a light Cheesy Crispy Chicken stands out beautifully.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Triple Chocolate Cheesecake!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Triple Chocolate Cheesecake
Ingredients
Equipment
Method
- Grease and line the cake pan with unbleached parchment paper.
- Place the cookies in a food processor or a plastic bag and crush them into fine crumbs. Add to a bowl.300 grams Chocolate Cookies
- Melt butter in the microwave for 30-40 seconds. Add to cookie mix.100 grams Butter
- Mix ingredients until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a springform cake pan to create the crust.
- Place the pan in the refrigerator to set while you prepare the filling.
- Melt the dark and milk chocolate in separate bowls, using either a heatproof bowl set over a pot of simmering water (or in the microwave in short bursts). Set aside each bowl on the countertop to cool slightly, but not set.100 grams 70% Dark Chocolate, 100 grams Milk Chocolate
- Prepare the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed. Set aside. 12 grams Gelatine Powder
- In a cup, add a little (1-2 tsp) hot water to the espresso.
- In a large mixing bowl, whisk the vanilla, powdered sugar, espresso, philadelphia, and mascarpone until smooth and creamy.250 grams Mascarpone, 300 grams Full-Fat Philadelphia Cream Cheese, 100 grams Powdered Sugar, 1 tsp Instant Ground Espresso, 1 tsp Vanilla Extract
- Whisk the double cream in a separate bowl until stiff peaks form.300 grams Double Cream
- Carefully fold the cream and prepared gelatine into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
- Divide into equal parts in separate bowls.
- Add the dark chocolate to one half and the milk chocolate to the other half. Gently mix the chocolate into each half of the creamy mixture.
- Remove the crust from the refrigerator and pour dark chocolate creamy mixture over the base. Smooth it out with a spatula or spoon.
- Pour the milk chocolate over the dark chocolate and smooth out with a spatula or spoon.
- Refrigerate for at least 2-3 hours, but preferably overnight.
Note: If you’re not using gelatine, the cheesecake will need 6 hours of refrigeration, or preferably overnight. Please note the texture will be a little softer.
- Put the dark chocolate into a double-boiler saucepan and set over a low heat to completely melt. Stirring occasionally.100 grams 70% Dark Chocolate
- Once melted, add the cream and mix well.50 grams Double Cream
- Remove the cheesecake from the fridge.
- Spread the chocolate ganache over the top of the cheesecake and smooth out with a spatula or spoon.
- Refrigerate for 15-20 minutes to let the ganache set.
- Remove the cake pan and parchment paper.
- Dot the chocolate truffles around the edge of the cheesecake.200 grams Dark Chocolate Truffles
- Chop the washed strawberries into bite-size pieces. Place the strawberries and raspberries in the center of the chocolate cheesecake.100 grams Raspberries, 100 grams Strawberries
- Serve and enjoy!
Notes
- Opt for premium cream cheese, chocolates, and cocoa powder for the best flavor and texture. Quality ingredients make a significant difference in the final outcome of your cheesecake.
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Ensure you line your cake pan to prevent the cheesecake from sticking.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- Do not use half-fat or lite versions for cream cheese because your cheesecake will not be set.
- If you want to use gelatine in your cheesecake, make it according to the manufacturer’s instructions by sprinkling the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling. Stir gently or use a hand mixer on the lowest setting. The cheese will not need freezing.
- If you prefer to omit the gelatine, then the cheesecake must be frozen for several hours. The cheesecake will become more like an ice cream cheesecake, which is equally delicious.
- Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling’s light and airy texture.
- When melting chocolate, use a gentle heat method such as a double boiler or microwave in short intervals, stirring frequently. Be careful not to overheat the chocolate, as it can become grainy or seized.
- For clean, smooth slices, cut the cheesecake with a sharp knife dipped in hot water. Wipe the knife between each cut for a neater presentation.
- Allow the cheesecake to sit at room temperature for about 30 minutes before serving. This brings out the best flavors and textures.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Triple Chocolate Cheesecake every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
I just made this cheesecake, and OMG it was incredibly delicious, thank you! 👌 🥰
Hey, ty for your coolest comment. 🥰