Bursting with three flavors of chocolate, this 6-inch triple chocolate cheesecake has black chocolate, milk chocolate, and white chocolate flavors melded into one amazing dessert.
Chocolate is a universal love language, and cheesecake has become one of my favorites. I decided to combine the two in this triple chocolate cheesecake. The base of this 6-inch beauty is a gluten-free Oreo crust, and it is filled with three layers of black chocolate cheesecake, milk chocolate cheesecake, and white chocolate cheesecake. It is topped with lightly whipped and sweetened cream plus some bittersweet chocolate shavings. It is a cornucopia of chocolate delight. Let’s make it.
Here’s what you’ll need to make this triple chocolate cheesecake:
Oreo cookie crumbs (I used gluten free but regular are fine as well)
Salted butter
Granulated sugar
Cream cheese
Heavy cream
Pure vanilla extract
A large egg
Black cocoa powder
Unsweetened cocoa powder
White chocolate powder
Powdered sugar
Bittersweet chocolate (for the shavings, optional)
The Crust
This Easy Oreo Crust can be found in many of my creations, and with good reason: it’s perfectly balanced to be sweet, buttery, and stable for your richest fillings. It’s made with Oreo cookies sans the fillings, granulated sugar, and melted salted butter. While many crusts boast this trio of ingredients, the true test of a good crust is in the ratio. The butter has to be evident in the crust, as too little will yield a crumbly finish that doesn’t hold up well. This ratio has been tested and retested, and I truly love the result! It comes out perfect every time.
To begin, scrape the filling out of 28 Oreo cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients in the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter in a microwave-safe container on high for 30-45 seconds or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
Into your bowl of Oreo crumbs (or into your food processor), add the melted butter and granulated sugar. Gently mix with a fork to combine or set your food processor on until the mixture is fully combined (about 20 seconds or so). Press the crust into your prepared 6-inch springform pan. Set it aside while you make the fillings.
The Fillings
These cheesecake fillings are offshoots of many cheesecake recipes on this site. You need only to pop the word “cheesecake” in the homepage search bar to find a delightful array of flavors and tastes. This filling was born from my basic Vanilla Bean Cheesecake. It is quite easy to make several flavors from one batch of cheesecake batter, and I’ve got a fun mini cheesecake recipe coming that does just that! We made black chocolate cheesecake, milk chocolate cheesecake, and white chocolate cheesecake from one batter for this recipe. Now if you don’t care for white chocolate, simply omit the powder and have a double chocolate + vanilla cheesecake. Just as tasty!
Beat the cream cheese and the sugar on medium speed in a standing mixer or by hand for about 2 minutes. The mixture should be light and fluffy. Add the heavy cream and vanilla extract, mixing until incorporated, about 20 seconds. Add the egg, and mix until just incorporated. Do not over-mix.
Pour the batter equally into three small to medium-sized bowls. Into bowl number one, add your two tablespoons of black cocoa powder. Into bowl number two, add your two tablespoons of unsweetened cocoa powder. Into bowl number three, add your white chocolate powder. Gently mix each bowl of batter until the powders are evenly incorporated. Into your prepared crust, spoon the black cocoa cheesecake first. With a spatula, gently spread it around until it is evenly distributed. Repeat with the layer of milk chocolate batter, and finally with the white chocolate batter. The white chocolate batter will be slightly less thick due to less powder, but it will all bake up perfectly even! Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. Bake at 350° for 70-90 minutes. If you find that your top is browning too quickly, lightly cover it with foil at the 60-minute mark. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools.
Allow the cheesecake to cool at room temperature for 20 minutes, and then remove it from the water bath. Gently place it on a towel to dry the bottom and transfer it to the fridge to cool for 2-3 hours or overnight. Top it with lightly whipped and sweetened cream, plus some bittersweet chocolate shavings. Store any leftovers covered in the refrigerator for up to four days. This cheesecake is best stored without the whipped topping as it is not a stabilized whipped cream. It is best to make fresh whipped cream daily to enjoy on this cheesecake if you plan to have leftovers.
Product Links:
6-Inch Round Parchment Circles
Modern Mountain Black Cocoa Powder
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Scharffen Berger makes a dairy free oat milk chocolate that would be wonderful chopped up for the topping of this cheesecake.
If you loved this triple chocolate cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
Triple Chocolate Cheesecake
Ingredients
For the Crust:
- 1 ¾ Cups Gluten Free Oreos (with the fillings removed), crushed
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, melted
For the Fillings:
- 8 Ounces Cream Cheese, softened to room temperature
- ½ Cup Granulated Sugar
- ½ Cup Heavy Cream
- 1 Tablespoon Pure Vanilla Extract or Paste
- 1 Large Egg, room temperature
- 2 Tablespoons Black Cocoa Powder
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 Tablespoon White Chocolate Powder
Toppings:
- ½ Cup Heavy Cream
- 2 Tablespoons Powdered Sugar
- 1 Tablespoons Bittersweet Chocolate Shavings, optional
Instructions
- Line a tall 6-inch spring foam pan with a round piece of parchment paper. Set aside. To begin, scrape the filling out of 28 Oreo cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients in the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter in a microwave-safe container on high for 30-45 seconds or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).Into your bowl of Oreo crumbs (or into your food processor), add the melted butter and granulated sugar. Gently mix with a fork to combine or set your food processor on until the mixture is fully combined (about 20 seconds or so). Press the crust into your prepared 6-inch springform pan. Set it aside while you make the fillings.
- Beat the cream cheese and the sugar on medium speed in a standing mixer or by hand for about 2 minutes. The mixture should be light and fluffy. Add the heavy cream and vanilla extract, mixing until incorporated, about 20 seconds. Add the egg, and mix until just incorporated. Do not over-mix.
- Pour the batter equally into three small to medium-sized bowls. Into bowl number one, add your two tablespoons of black cocoa powder. Into bowl number two, add your two tablespoons of unsweetened cocoa powder. Into bowl number three, add your white chocolate powder. Gently mix each bowl of batter until the powders are evenly incorporated. Into your prepared crust, spoon the black cocoa cheesecake first. With a spatula, gently spread it around until it is evenly distributed. Repeat with the layer of milk chocolate batter, and finally with the white chocolate batter. The white chocolate batter will be slightly less thick due to less powder, but it will all bake up perfectly even! Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. Bake at 350° for 70-90 minutes. If you find that your top is browning too quickly, lightly cover it with foil at the 60-minute mark. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools.
- Allow the cheesecake to cool at room temperature for 20 minutes, and then remove it from the water bath. Gently place it on a towel to dry the bottom and transfer it to the fridge to cool for 2-3 hours or overnight. Top it with lightly whipped and sweetened cream, plus some bittersweet chocolate shavings. For the whipped cream, simply beat the heavy cream and powered sugar with a standing or hand mixer until soft peaks form. Spoon it onto the cooled cheesecake.
- Store any leftovers covered in the refrigerator for up to four days. This cheesecake is best stored without the whipped topping as it is not a stabilized whipped cream. It is best to make fresh whipped cream daily to enjoy on this cheesecake if you plan to have leftovers.
Renee says
Is there a way to make this vegan? No egg?
Heather Templeton says
Hi Renee! While I regularly give gluten-free and dairy-free subs in all of my blogs, I have not found a suitable egg substitution that I personally love in my baked goods. Therefore I can’t in good conscience recommend one. There are amazing vegan bakers out there if you want to avoid eggs tho; one of my favorites is the banana diaries! 😊