No-Bake Triple Chocolate Cheesecake
Prep time
Cook time
Total time
Easy triple chocolate cheesecake with Oreo crust and creamy ganache. No baking needed! Cocoa powder lends an intense old-fashioned, chocolate flavor!
Recipe type: cake
Cuisine: American
Serves: 1 cheesecake
  • 2 cups chocolate sandwich cookie crumbs (about 25 cookies)
  • 4-5 tablespoons butter, melted
  • 3 (8 oz) cream cheese, room temperature
  • 1 cup milk chocolate, melted
  • 1 cup dark chocolate, melted
  • ½ cup white chocolate, melted
  • 2 tablespoons unsweetened cocoa powder, sifted
  • ¼ cup powdered sugar, sifted
  • 1½ cups heavy whipping cream, whipped to stiff peaks
  • 6 oz dark chocolate, (use chips or pieces)
  • ¾ cup heavy cream
  • Garnish raspberries, strawberries, mint, etc.
  1. Line an 8-inch springform pan with a circle of parchment paper. Set aside.
  2. In a large bowl combine cookie crumbs and butter, until mixture has a wet sand texture.
  3. Press mixture firmly into prepared springform pan.
  4. Freeze until ready to use.
  5. In a large bowl cream the cream cheese until smooth.
  6. Mix in the melted milk chocolate, dark chocolate, and white chocolate.
  7. Mix in the sifted unsweetened cocoa powder and powder sugar.
  8. Once everything is well combined, fold in the whipped heavy whipping cream, using a large rubber spatula.
  9. Spoon the mixture into the prepared pan and smooth out.
  10. Cover and refrigerate for at least 4 hours. Overnight is best for a firmer set.
  11. Gently run an offset spatula along the edges of the pan to loosen the cheesecake. If cheesecake tears, no worries, this can be easily fixed. (see note)
  12. Open the springform pan and remove the cake, smoothing the edges out with the spatula if needed.
  13. To make the ganache, place dark chocolate in a bowl.
  14. Heat heavy whipping cream in a saucepan until boiling.
  15. Pour hot heavy whipping cream over dark chips, stirring until chocolate has melted.
  16. Let mixture sit until it is thick yet pourable.
  17. Pour ganache over cheesecake.
  18. Garnish cheesecake with berries and place back in the fridge for a few minutes for ganache to harden.
  19. Serve!
  20. Refrigerate leftovers.
*To smooth the edges, warm an offset spatula under warm water and dry. Gently smooth out any torn edges. This cheesecake has a very creamy texture so mistakes can be fixed very easily.
Recipe by Divas Can Cook at