Triple Chocolate Cheesecake by @millsandbuns

20 min

1 serving

🍪

6

Oreos

🧈

15 g

Butter

🧀

100 g

Cream cheese

🍬

20 g

Icing sugar

🥛

50 g

Whipped cream

🍫

20 g

Dark chocolate

🍫

20 g

Milk chocolate

🍫

20 g

White chocolate

🍫

1 g

Cocoa powder

  1. Crush
    • Oreo cookies

    Crush 6 Oreo cookies into very fine crumbs using a food storage bag and rolling pin.

  2. Combine
    • Oreo cookies
    • Butter

    Combine the Oreo crumbs with 15 g melted butter until the crumbs are evenly moistened.

  3. Press
    • Oreo cookies
    • Butter

    Press the crumb mixture firmly into the base of a 4-inch ring mold or ramekin.

  4. Refrigerate

    Refrigerate the crust while preparing the cheesecake filling.

  5. Whisk
    • Cream cheese
    • Icing sugar

    Whisk 100 g cream cheese with 20 g icing sugar until completely smooth and lump-free.

  6. Fold
    • Cream cheese
    • Icing sugar
    • Whipped cream

    Fold 50 g whipped cream gently into the sweetened cream cheese until evenly combined.

  7. Divide
    • Cream cheese
    • Icing sugar
    • Whipped cream

    Divide the cheesecake mixture evenly among three separate mixing bowls.

  8. Melt
    • Dark chocolate

    Melt 20 g dark chocolate in short microwave bursts, stirring between each burst until smooth.

  9. Fold
    • Dark chocolate
    • Cream cheese
    • Icing sugar

    Fold the melted dark chocolate into one portion of cheesecake mixture until uniformly chocolate-colored.

  10. Melt
    • Milk chocolate

    Melt 20 g milk chocolate in short microwave bursts, stirring between each burst until smooth.

  11. Fold
    • Milk chocolate
    • Cream cheese
    • Icing sugar

    Fold the melted milk chocolate into the second portion of cheesecake mixture until uniformly combined.

  12. Melt
    • White chocolate

    Melt 20 g white chocolate in short microwave bursts, stirring between each burst until smooth.

  13. Fold
    • White chocolate
    • Cream cheese
    • Icing sugar

    Fold the melted white chocolate into the final portion of cheesecake mixture until uniformly combined.

  14. Spread
    • Dark chocolate
    • Cream cheese
    • Icing sugar

    Spread the dark chocolate cheesecake layer evenly over the chilled Oreo crust.

  15. Spoon
    • Milk chocolate
    • Cream cheese
    • Icing sugar

    Spoon the milk chocolate layer over the dark layer, then spread it gently without disturbing the first layer.

  16. Spoon
    • White chocolate
    • Cream cheese
    • Icing sugar

    Spoon the white chocolate layer on top and smooth the surface.

  17. Refrigerate

    Refrigerate the cheesecake for 60 to 120 minutes until firm and fully set.

  18. Dust
    • Cocoa powder

    Dust the chilled cheesecake lightly with cocoa powder immediately before serving.

Triple Chocolate Cheesecake by @millsandbuns

20 min

1 serving

🍪

6

Oreos

🧈

15 g

Butter

🧀

100 g

Cream cheese

🍬

20 g

Icing sugar

🥛

50 g

Whipped cream

🍫

20 g

Dark chocolate

🍫

20 g

Milk chocolate

🍫

20 g

White chocolate

🍫

1 g

Cocoa powder

Preparation Steps

  1. Step 1/18

    Crush 6 Oreo cookies into very fine crumbs using a food storage bag and rolling pin.

    🍪Oreo cookies
    🛍️Food storage bag
    🥖Rolling pin

  2. Step 2/18

    Combine the Oreo crumbs with 15 g melted butter until the crumbs are evenly moistened.

    🍪Oreo cookies
    🧈Butter
    🥣Mixing bowl
    🥄Spoon

  3. Step 3/18

    Press the crumb mixture firmly into the base of a 4-inch ring mold or ramekin.

    🍪Oreo cookies
    🧈Butter
    🍳4-inch ring mold or ramekin
    🥄Spoon

  4. Step 4/18

    Refrigerate the crust while preparing the cheesecake filling.

    🍳4-inch ring mold or ramekin

  5. Step 5/18

    Whisk 100 g cream cheese with 20 g icing sugar until completely smooth and lump-free.

    🧀Cream cheese
    🍬Icing sugar
    🥣Mixing bowl
    🥄Whisk

  6. Step 6/18

    Fold 50 g whipped cream gently into the sweetened cream cheese until evenly combined.

    🧀Cream cheese
    🍬Icing sugar
    🥛Whipped cream
    🥣Mixing bowl
    🥄Rubber spatula

  7. Step 7/18

    Divide the cheesecake mixture evenly among three separate mixing bowls.

    🧀Cream cheese
    🍬Icing sugar
    🥛Whipped cream
    🥣Mixing bowl
    🥄Rubber spatula

  8. Step 8/18

    Melt 20 g dark chocolate in short microwave bursts, stirring between each burst until smooth.

    🍫Dark chocolate
    🥣Mixing bowl
    🥄Spoon

  9. Step 9/18

    Fold the melted dark chocolate into one portion of cheesecake mixture until uniformly chocolate-colored.

    🍫Dark chocolate
    🧀Cream cheese
    🍬Icing sugar
    🥛Whipped cream
    🥣Mixing bowl
    🥄Rubber spatula

  10. Step 10/18

    Melt 20 g milk chocolate in short microwave bursts, stirring between each burst until smooth.

    🍫Milk chocolate
    🥣Mixing bowl
    🥄Spoon

  11. Step 11/18

    Fold the melted milk chocolate into the second portion of cheesecake mixture until uniformly combined.

    🍫Milk chocolate
    🧀Cream cheese
    🍬Icing sugar
    🥛Whipped cream
    🥣Mixing bowl
    🥄Rubber spatula

  12. Step 12/18

    Melt 20 g white chocolate in short microwave bursts, stirring between each burst until smooth.

    🍫White chocolate
    🥣Mixing bowl
    🥄Spoon

  13. Step 13/18

    Fold the melted white chocolate into the final portion of cheesecake mixture until uniformly combined.

    🍫White chocolate
    🧀Cream cheese
    🍬Icing sugar
    🥛Whipped cream
    🥣Mixing bowl
    🥄Rubber spatula

  14. Step 14/18

    Spread the dark chocolate cheesecake layer evenly over the chilled Oreo crust.

    🍫Dark chocolate
    🧀Cream cheese
    🍬Icing sugar
    🥛Whipped cream
    🍳4-inch ring mold or ramekin
    🥄Rubber spatula

  15. Step 15/18

    Spoon the milk chocolate layer over the dark layer, then spread it gently without disturbing the first layer.

    🍫Milk chocolate
    🧀Cream cheese
    🍬Icing sugar
    🥛Whipped cream
    🍳4-inch ring mold or ramekin
    🥄Rubber spatula

  16. Step 16/18

    Spoon the white chocolate layer on top and smooth the surface.

    🍫White chocolate
    🧀Cream cheese
    🍬Icing sugar
    🥛Whipped cream
    🍳4-inch ring mold or ramekin
    🥄Rubber spatula

  17. Step 17/18

    Refrigerate the cheesecake for 60 to 120 minutes until firm and fully set.

    🍳4-inch ring mold or ramekin

  18. Step 18/18

    Dust the chilled cheesecake lightly with cocoa powder immediately before serving.

    🍫Cocoa powder
    🧺Fine-mesh sieve

Composition

Ingredients

Types

Dairy, Fat, Sweetener, Chocolate, Confectionery, Spice

Ingredients

Oreos, Butter, Cream cheese, Icing sugar, Whipped cream, Dark chocolate, Milk chocolate, White chocolate, Cocoa powder

Notes

Oreos (crushed), Dark chocolate (melted), Milk chocolate (melted), White chocolate (melted), Cocoa powder (to dust on top)

Allergens

Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Egg-Free, No-bake

Calories

1070 kcal

Macro nutrients

Protein: 13g, Total fat: 72g, Saturated fat: 42g, Carbohydrates: 93g, Sugars: 76g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 4.2mg, Potassium: 430mg, Sodium: 510mg

Vitamins

Vitamin A: 410µg, Vitamin D: 1.2µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

Mixing bowl, Whisk, Rubber spatula, Food storage bag, Rolling pin, Spoon, Fine-mesh sieve, 4-inch ring mold or ramekin

Appliances

Refrigerator, Microwave

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Date night, Birthday, Chocolate craving, Solo treat

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Melt-in-your-mouth, Crumbly, Velvety, Firm

Flavors

Chocolatey, Sweet, Rich, Cocoa, Milky, Bittersweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave out longer than 2 hours because the cheesecake contains dairy.), fridge : 3 days (Store covered in an airtight container at 4°C / 40°F or below.,Add cocoa powder just before serving for the best appearance.), freezer : 30 days (Wrap tightly and freeze without the cocoa topping.,Thaw overnight in the refrigerator before serving.)