No-bake triple chocolate cheesecake is a dream come true for anyone who loves chocolate! This delectable recipe is perfect for any occasion, whether it’s a holiday celebration, a get-together with friends, or a special dinner.
This recipe started out as a project to make chocolate cheesecake beyond the cheesecakes recipes I have been making for staff at work. I have never made a layered cheesecake before, so I gave myself a challenge. I am glad I did and everybody at work and at home loved it. But before posting the recipe I made this cheesecake 9 times until I got the base, chocolate layers and ganache just right. I must admit my first attempt was a bit of a flop with the ganache. The layers were milk and dark chocolate and the ganache was a white chocolate which ended up being more like a soft custard. My fellow co-workers still enjoyed a slice and gave me complements for my efforts.
The perfect indulgence
Triple chocolate cheesecake would have to be the ultimate chocolate fantasy. It is a decadent, rich experience that defines dessert heaven. Starting with a chocolate biscuit base, this masterpiece features a dense yet impossibly creamy filling loaded with a silky milk, and sweet white chocolate, topped with a luscious, glossy ganache. The perfect, show-stopping finale for any celebration, delivering a rich and unforgettable chocolatey goodness in every bite. Prepare to fall in love with the divine, no-compromise, 3-layer dream dessert.
Triple chocolate cheesecake is the perfect recipe for chocoholics and cheesecakeaholics that is guaranteed to satisfy any sweet tooth. Every bite of this cheesecake is smooth and luxurious. One slice simply isn't enough.
If you really love chocolate and cheesecake, then don't wait for a special occasion. Give this recipe a go and let me know your thoughts.
Ingredients you'll need for Triple Chocolate Cheesecake
- Cream cheese: Cream cheese is the foundational ingredient in cheesecake, providing the essential dense, rich, and creamy texture. I have used block Philadelphia Cream Cheese. DO NOT use tub cream cheese for cheesecake recipes. Block cream cheese is better for cheesecake because it is denser, firmer, and contains less water, ensuring a stable, creamy texture rather than a loose or watery one. Tub cream cheese is for spreadable use.
- Chocolate ripple biscuits: The plain, aromatic cocoa flavour of the biscuits enhances the chocolate theme of the cheesecake.
- Unsalted butter: Necessary to the base of the cheesecake together.
- Dark, milk and white chocolate: Use good quality chocolate ensures a superior, deep chocolate flavour, smoother texture, and better setting.
- Castor sugar: Caster sugar dissolves quickly and uniformly into the cream cheese mixture, ensuring a silky, smooth texture.
- Thickened cream: Essential ingredients in ganache as it provides the liquid necessary to melt the chocolate and, upon cooling creates a stable, silky, and creamy emulsion with the cocoa butter, determining the final texture.
- Gelatin: Essential in no-bake cheesecakes to provide structure, stability, and firmness.
How to make a Triple Chocolate Cheesecake
Making a no-bake triple chocolate cheesecake with ganache involves creating a chocolate biscuit crust, layering two types of chocolate-infused cream cheese filling, chilling until firm, and topping with a glossy ganache. This process of the cheesecake typically takes about 30 minutes of prep time, followed by 6+ hours of chilling.
Using a straight-sided glass spread the chocolate biscuit crumbs and press firmly over the base.
Pour the white chocolate mixture over the biscuit base and smooth the surface. Freeze for 15 minutes.
Pour the milk chocolate mixture on top of the white chocolate and smooth the surface. Place in the fridge and chill for 6 hours. For best results chill overnight.
Loved this Triple Chocolate Cheesecake
You’ll want to try these other cheesecake recipes:
Have you tried making this decadent no-bake triple chocolate cheesecake yet? Drop a comment below and let me know how it turned out for your dessert table!
No-Bake Triple Chocolate Cheesecake
No-bake triple chocolate cheesecake is a dream come true for anyone who loves chocolate! This delectable recipe is perfect for any occasion, whether it’s a holiday celebration, a get-together with friends, or a special dinner.
10
servings30
minutes5
minutes6
hours6
hours35
minutesIngredients
- Chocolate Base
250 g chocolate ripple biscuits
100 g unsalted butter, melted
- Cheesecake Filling
750 g 3 x 250g pkts cream cheese, softened
300 ml thickened cream
1/2 cup castor sugar
3 tsp powder gelatin
3 tbsp water
225 g milk chocolate melts
225 g white chocolate melts
- Ganache
375 g dark chocolate
1 1/2 cup thickened cream
Directions
- Grease and line a 20 cm (8 inch) round springform pan with baking paper, base and sides.
- Place biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to prepared pan. Using a straight-sided glass spread and press mixture firmly over the base. Place in the fridge for 30 minutes to set.
- Sprinkle gelatin over water and stir until dissolved, set aside
- Using an electric mixer, beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Heat gelatin for 20 seconds. Add the gelatine mixture and stir until well combined. Divide the mixture in 2 (read note).
- Place the white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat. Add the white chocolate to one half of the cream cheese mix and stir to combine. Pour the white chocolate mixture on the biscuit base and smooth the surface. Return to the freezer for 15 minutes.
- Place the milk chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat. Add the milk chocolate to the other half of the cream cheese mix and stir to combine. Pour the milk chocolate mixture on top of the white chocolate and smooth the surface. Place in the fridge and chill for 6 hours. For best results chill overnight.
- To make Ganache
- Chop chocolate into small pieces (shown in photo). Chopping chocolate into small, uniform pieces for ganache is essential to ensure it melts quickly and evenly when hot cream is added, preventing the mixture from becoming grainy, clumpy, or splitting.
- Place chocolate into a medium heat proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Do not let it boil as this is too hot. Pour cream over chocolate and let it sit for 2-3 minutes.
- With a silicone spatula stir the cream and chocolate until smooth. If there are small lumps of chocolate that have not quite melted, pop the chocolate mixture into the microwave for 20 seconds. Stir again until completely melted and smooth.
- Let chocolate ganache cool at room temperature for 15 minutes before pouring it over the chilled cheesecake. The ideal consistency is thick but still fluid, similar to warm honey or thick syrup, allowing it to coat the top without immediately running off.
- To decorate; I piped whipped cream and added Lindt Chocolate Balls. This is only a suggestion. Other suggestions would be grated white chocolate scattered on top (I have done this and it looks quite nice) or chocolate dipped strawberries for each serving.
Notes
- To divide the cheesecake mixture into equal chocolate portions, weigh the empty bowl first. After beating the cream cheese mixture, weigh the bowl again with the mixture. Take the weight of the empty bowl away from bowl with the mixture and then divide the mixture into two bowls. Once you have done this, you can then add the milk chocolate to one bowl and the white chocolate to the other bowl. This ensures that your chocolate layers are even.
