Do you love chocolate and cheesecake? This triple chocolate cheesecake is for you! It’s all about chocolate with this cheesecake recipe, starting with a chocolate crust and three different chocolate cheesecake layers – dark chocolate, milk chocolate and a white chocolate cheesecake layer! And if that wasn’t enough chocolate, I add more on top! This easy cheesecake recipe is so rich, chocolatey and super fluffy thanks to my secret ingredient!
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The Chocolate Layers
This decadent and impressive mousse cake and cheesecake creation is definitely for chocoholics! The base is a simple, chocolate graham cracker crust. You can also use chocolate Oreo cookies if you want even more creaminess. Then comes the baked dark chocolate cheesecake layer. This is the only layer that gets baked in this recipe. Once it’s baked, let it cool completely, then make the other two, no-bake cheesecake layers. For this chocolate cheesecake, and all my cheesecake recipes, I recommend using a water bath. The added moisture in the oven will keep the top of the cheesecake nice and level and prevent cracks. Just tightly wrap the bottom of your pan with a few sheets of foil. If all the water evaporates while the cake is still baking, simply add a bit more water.
The second and third layers in this triple chocolate cake are no-bake! The second layer is made with milk chocolate and the third and last layer is the white chocolate cheesecake. I can’t think of a better way to enjoy all three types of chocolates in one bite!
How To Make The Fluffiest Cheesecake!
Want to know the secret to a super light and fluffy chocolate cheesecake? Whole milk ricotta cheese! When I was writing my cookbook, The European Cake Cookbook, I learned that the original cheesecake was made with ricotta. Now, I add ricotta to all my cheesecake recipes and it makes the cake so fluffy!
That’s what allows this recipe to be so rich and chocolatey, yet light and enjoyable at the same time! Ever had one bite of a chocolate cheesecake and were overwhelmed? Not with this cake! You’ll be able to enjoy all three flavors of this triple chocolate cake with no problem!
All About The Garnishes
For the garnish, I used a simple chocolate ganache topping and my home-made chocolate garnishes. I have dedicated videos for both of these! I also added simple whipped cream dollops; the recipe is below!
- Chocolate Ganache – this easy 2-ingredient recipe is perfect for garnishing the cheesecake!
- Chocolate Garnish – learn just how easy it is to make the chocolate garnishes for the cake!
More Recipes!
Enjoyed this decadent, triple-layered cheesecake? Check out some of my other recipes you’re sure to enjoy!
- Triple Coffee Cheesecake – coffee cheesecake, plus coffee mousse and coffee whipped cream!
- Strawberry Red Velvet Cheesecake – rich red velvet cheesecake with strawberry mousse!
- Tiramisu Cheesecake – coffee and amaretto-flavored cheesecake that’s light and fluffy!
- Chocolate Cherry Mousse Cake – decadent chocolate mousse filled with cherries!
- German Chocolate Cheesecake – rich and velvety smooth chocolate cheesecake with coconut!
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I love this aluminum spring form pan for cheesecakes!
I use a bulk roll of acetate cake collar – just cut it to size for each cake.
The classic KitchenAid stand mixer is must for every kitchen!
And garnish the cake using these jumbo cake decorating tips.
I dont have acetate cake collar on hand. Is it possible to make this cake with out it?
Thanks !
Hi Yes, you don’t necessary need the acetate cake collar. Just use a taller pan, or go with a 9-inch spring form pan
Hello, Tatyana! I chose this recipe for my birthday party – the design cought may eyes the most – simple and that is why it is beautiful. I am worried about one thing-how can I tell whether gelatin will do its work and whether I should add more of it before I put the third and the fourth layer into fridge? Is there signs like cream consistency or other?
Thank you!
Hi! This would be a great recipe for a birthday celebration! 🙂 Before you add the next layer, allow the cheesecake to chill for 30 to 45 minutes. The top should begin to set and be slightly wobbly, then you can add the next layer. For the gelatin to set properly, make sure you heat the gelatin until it’s completely dissolved, there should be no grains left.
Hi! I am back to report that this cake was a success! Layers with gelatin set really good.
I made some mistake making the white layer-in a mixing process ricotta clumped together with chocolate forming granules so the surface was very rough. I think I added melted chocolate when it was too cool (?)
My friends enjoyed it and some took extra piece to bring it home.
I’m so glad you enjoyed the recipe! :))
Yes, the white chocolate sets so quickly. I also recommend having the ricotta at room temperature, so it doesn’t shock and set the chocolate too quickly.