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Content Created by Tracey of Baker Street Living 
Triple chocolate cheesecake is the ultimate dessert for serious chocolate lovers. With layers of rich chocolate flavour in every bite, this indulgent cheesecake feels bakery worthy while still being achievable at home. Whether you’re making it for a holiday, a dinner party, or just because chocolate cravings hit hard, this recipe delivers that dense, creamy texture everyone expects from a classic cheesecake—only better.
Special Equipment
Ingredients List
- cream cheese – full-fat
- chocolate baking crumbs
- butter
- sugar
- eggs
- vanilla extract
- white chocolate
- semi-sweet chocolate
- whipping cream
- white chocolate
- Choosing your melting chocolate
Recipe for Triple Chocolate cheesecake
Decadent Triple Chocolate Cheesecake
Ingredients
Crust
- 1 cup Chocolate baking crumbs
- 3 tbsp melted butter
Filling
- 3 packages of cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 3 ounces white chocolate – melted
- 3 ounces semi-sweet chocolate – melted
Ganache
- 3/4 cup heavy cream (whipping cream)
- 6 ounces semi-sweet chocolate pieces or wafers
Instructions
Crust
- Preheat oven to 350°F. (180°C)
- In a small mixing bowl, combine chocolate baking crumbs and melted butter
- Press the crumb mixture into the bottom of a 9 -inch springform pan, making sure to smooth it out.
- Bake in oven (350 °F) for 10 minutes
Filling
- Preheat oven to 425°F (220° C)
- Using an electric mixer, combine the cream cheese and sugar.
- Beat until smooth.
- Add eggs, one at a time, mixing in between.
- Mix in vanilla extract and thoroughly combine.
- Divide the batter equally between two mixing bowls.
- In one bowl of the cream cheese mixture, pour in the melted white chocolate. Mix well.
- In the remaining bowl of cream cheese mixture, add the melted semi-sweet chocolate. Mix well until thoroughly combined.
- Pour the semi-sweet chocolate batter over the crust in the springform pan and smooth the top.
- Gently spoon the white chocolate batter over the top. Smooth the top with a spoon.
- Bake in the center of the oven for 10 minutes.
- Reduce the temperature to 250°F (120°C)
- Bake for approximately 35 minutes ( until center is just firm)
- Remove from the oven.
- Using an offset spatula (or knife) run the spatula around the edge of the cake.
- Let cool completely.
- Once cool, carefully remove the sides of the springform pan.
Ganache Topping
- In a small saucepan, bring the heavy cream to a simmer
- Add the chocolate pieces or wafers and stir until melted. This should be a smooth, thick sauce.
- Place your cheesecake on a wire rack on a baking sheet or over a plate. (this will catch any overflow)
- Spoon the ganache over the cake, spreading it over the surface and down the sides.
- Chill until time to serve.
How to Make Triple Chocolate Cheesecake
Tips for Success
Temperature of the Ingredients
For best results, be sure all your ingredients are at room temperature before mixing. This helps the batter blend smoothly and reduces the risk of lumps or cracks while baking. Baking the cheesecake low and slow and allowing it to cool gradually also makes a big difference in achieving that ultra-creamy texture without sinking or splitting.
Melting the chocolate
Using a microwave
Place the chocolate pieces in a microwave-safe bowl. Set the timer for 30 seconds and start. Use 15-second bursts after that, until the chocolate is almost entirely melted. Stir in between bursts. When the chocolate is almost entirely melted, stir to melt the rest.
The chocolate will melt more evenly if all of the pieces are similar in size.
Stove Top Method
The stove-top method of melting chocolate uses a double boiler. If you do not have a double boiler, you can use a heatproof bowl that is resting on top of a saucepan. Fill the saucepan about 1/3 of the way with water and bring to a simmer. Place the bowl on top of the pan and stir the chocolate as it melts. When it is almost entirely melted, remove it from the heat. Continue stirring until all of the chocolate is melted.
CAUTION – Be sure not to allow any water or steam to get into the chocolate. This will cause the chocolate to seize.
White Chocolate – tends to burn very easily. Use a lower heat and a good quality white chocolate that was made using cocoa butter.
Make Ahead Tips
Triple chocolate cheesecake is an excellent make-ahead dessert. Once fully cooled, cover it tightly and refrigerate for up to 4–5 days. The flavours actually improve after resting overnight, making it ideal for entertaining. To freeze, wrap individual slices or the whole cheesecake in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Suggestions
For clean slices and the best texture, serve this triple chocolate cheesecake well chilled. A sharp knife wiped clean between cuts helps create those picture-perfect slices. You can keep it simple and serve it plain, or elevate it with a drizzle of warm chocolate ganache, a dollop of whipped cream, or a sprinkle of chocolate shavings on top. More ideas include:
- Add sliced strawberries with a dollop of whipped cream
- raspberries and then drizzle chocolate over the top
- a dollop of whipped cream
- Mandarin oranges (well-drained)
- Maraschino cherries
- Drizzle chocolate onto a large plate and then place a slice of cake onto the plate (our favourite)
Storing Instructions
This triple chocolate cheesecake stores beautifully, which makes it a great make-ahead dessert. In fact, the flavor deepens after a night in the fridge, making it even more decadent the next day.
Store your Triple chocolate cheesecake in an airtight container in the refrigerator. It will keep for a few days, if necessary. It can also be frozen in an airtight container.
If chocolate desserts are your love language, this triple chocolate cheesecake is going to be your new favourite recipe. It’s rich without being overly sweet, deeply chocolatey without tasting bitter, and indulgent enough to feel like a true treat. This is the kind of dessert that disappears fast at gatherings—and has people asking for the recipe every time.
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