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triple layer chocolate cheesecake
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5 from 5 votes

TRIPLE CHOCOLATE LAYER CHEESECAKE (NO-BAKE)

This triple chocolate layer cheesecake is so decadent! Three different chocolate layers with Oreo cookie base and drizzled with milk hazelnut chocolate. Heaven on earth.
Prep Time30 minutes
Freezing time6 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, triple chocolate cake
Servings: 12 servings
Calories: 318kcal
Author: Julia

Equipment

  • 8" spring-form pan or two 6" spring-form pans

Ingredients

For the Oreo crust

  • 2 cups Oreo baking crumbs or 24 Oreo cookies
  • 1/2 cup unsalted melted butter

For the cream cheese filling

  • 2 pkgs. (500 g) cream cheese at room temperature
  • 3/4 cup (150 g) granulated sugar
  • 2 cups (500 ml) whipping cream
  • 1 cup (150 g) dark or unsweetened chocolate
  • 1 cup (150 g) milk chocolate
  • 1 cup (150 g) white chocolate

For the chocolate topping

  • 2 cups of milk chocolate melted
  • 3 rows (approx. 100 g) Lindt hazelnut milk chocolate to shave

Instructions

For the crust

  • Line the bottom of  8” spring-form or two 6" spring-form pans with parchment paper. Mix Oreo crumbs and melted butter in a medium bowl. If you are using Oreo cookies, you must process them together with butter in the food processor. Mix until well combined and press firmly at the bottom of the prepared pan. Set aside.

For the cream cheese filling

  • In a large bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer until light and fluffy.
  • Separate the mixture in three equal portions and transfer them in two other medium bowls. (In total having three bowls).
  • Melt all three kinds of chocolate in separate small three bowls and add each melted chocolate in different cream cheese mixture to obtain three bowls with three different chocolates mixtures.
  • Whip up heavy cream (whipping cream) until stiff peaks form. Separate the whipped cream in three equal parts and delicately fold in the separate three chocolate cream cheese mixtures.
  • Pour the first dark chocolate into reserved Oreo crust and spread evenly all the way to the side of the pan. As a second layer, pour the milk chocolate cream cheese mixture and spread as well delicately all the way to the edge of the spring-form. Repeat with the white chocolate cream cheese mixture, smooth the top with spatula.
  • Cover the spring-form pan with plastic food wrap and place it in the freezer to set. For 4-6 hours.
  • Remove the cheesecake from the freezer and place damp hot kitchen towel around the spring-form, to release easily the sides.

For the chocolate topping

  • Melt milk chocolate and pour it over the top of the cheesecake. Shaved Lindt milk hazelnut chocolate on the top of the cheesecake.
  • Before serving, let the cheesecake stand on the counter for 20 minutes. Enjoy!

Notes

This recipe is adapted for one 8" spring-form pan or two 6" spring-form pans.
The picture shows smaller size of cheesecake made in 6" spring-form pan.
Calories are counted on 2" slice of cheesecake made in 8" spring-form pan.