Triple Layer Cheesecake

4.52 from 27 votes
Recipe IndexJump to Recipe

This post may contain affiliate links. Please read myย privacy policy.

Triple Layer Cheesecake - the BEST, creamiest, richest cheesecake you'll ever make, in dark chocolate, white chocolate & Kahlua coffee flavor. So good!

Easy and delicious Triple Layer Cheesecake made with dark chocolate, white chocolate and Kahlua coffee flavor.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Valentine’s Day is a few days away, and if you are still looking and thinking of a smashing recipe (check out the Nutella Cheesecake Mousse recipe) to impress your sweetheart, look no more, I’ve got what you need to melt his heart.

Check out this amazing triple layer cheesecake.

Now cheesecake has always been a crowd pleaser—so creamy, rich, decadent, and always end a great dinner on a very sweet note.

What’s better than a regular cheesecake?

This triple layer cheesecake that triples the deliciousness, with three different flavors in one single bite.

Now, look at the pictures, how can anyone resist the temptations?

This recipe is contributed by CP Choong, who is a master in cheesecake.

Her trip layer cheesecake comes with three flavors—dark chocolate, white chocolate, and coffee flavor with Kahlua liquor.

Every bite is an intermingling of the three flavors, each with its own body and taste, but all together is sure to knock your (and your sweetheart’s) socks off, I guarantee you!

It does take a little bit of time, patience, and dedication to put together such as beautiful masterpiece, but hey, it’s Valentine’s Day, and I am sure your sweetheart is worth it.

Happy baking and have a wonderful Valentine’s Day!!


Frequently Asked Questions

How many calories per serving?

This recipe is only 604 calories per serving.

Easy and quick homemade triple layer cheesecake, topped with fresh strawberries, ready to serve.

What To Serve With Triple Layer Cheesecake

For a delightful after meal treat, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.52 from 27 votes

Triple Layer Cheesecake

Triple Layer Cheesecake – the BEST, creamiest, richest cheesecake you’ll ever make, in dark chocolate, white chocolate & Kahlua coffee flavor.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Equipment

  • 9 " Springform pan / loose-base baking tin

Ingredients  

Base:

  • 1 3/4 cups (160 g) graham crackers , or digestive biscuit
  • 2 tablespoons dessicated coconut
  • 100 g (3½ oz) butter, melted

Cheese filling:

  • 750 g (1½ lb) cream cheese
  • 3/4 cup (140 g) fine sugar
  • 4 large eggs
  • 1 1/4 cups whipping cream
  • 1/4 cup cornstarch

A:

  • 100 g (3½ oz) dark chocolate, melted
  • 2 tablespoons cocoa powder, sieved

B:

  • 100 g (3½ oz) white chocolate, melted
  • 1 teaspoon vanilla extract

C:

  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 tablespoon Kahlua liquor
  • Roasting pan with hot water

Decoration: (Optional)

  • Strawberries

Instructions 

  • Preheat the oven to 300°F (150°C). Prepare a 9-inch springform pan by wrapping it with two layers of aluminum foil. Combine all the base ingredients and firmly press them into the pan, then refrigerate.
  • In a mixing bowl, beat the cream cheese until smooth. Add the sugar and continue beating until creamy. Add the eggs one at a time, mixing well before adding the next. Add the whipping cream and beat until thick and creamy. Stir in the cornstarch and mix until well combined. Divide the batter into three equal portions.
  • Add the melted dark chocolate from (A) to one portion of the cheese batter and mix well to create the chocolate flavor. Sift in the cocoa powder and mix until well combined. Pour the mixture into the prepared pan and bake at 300°F (150°C) for 30 minutes using the water bath method.
  • In the meantime, add the melted white chocolate from (B) to the second portion of the cheese batter and mix well to create the white chocolate flavor. Follow with the vanilla extract and mix until well combined. Set aside. Pour the mixture into the pan and continue to bake for 30 minutes using the water bath method.
  • Lastly, combine all the ingredients from (C) and add them to the third portion of the cheese batter to create the coffee flavor. Pour the mixture into the pan and bake for 30 minutes using the water bath method.
  • Then switch off the oven and open the door, leaving the cake inside for about 30 minutes.
  • Remove the cake from the oven and let it cool completely. Then, refrigerate the cake for at least 6 hours or overnight.

Notes

1. Double wrap springform pan / loose base baking tin with heavy duty aluminium foil to avoid water seepage.
2. I used food processor (pulsing mode) for the cheese mixing process. Do not over work the cheese.
3. Water bath method is to bake the cake pan in a roasting pan which is filled with hot water.
4. I positioned the rack on the lower 3rd level.

Nutrition

Serving: 6people, Calories: 604kcal, Carbohydrates: 70g, Protein: 9g, Fat: 49g, Saturated Fat: 28g, Cholesterol: 215mg, Sodium: 257mg, Fiber: 3g, Sugar: 45g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





24 Comments

  1. Maria says:

    When you melt the chocolate what is your method?

  2. ural says:

    Hi, I’ve never heard this adding at a time method before, i’m gonna try. But I am wondering, doesn’t it crack when we take it out to pour the second and third layer?

  3. Lca says:

    Finally, a layered cheesecake recipe that’s vegetarian. Most recipes out there call for gelatin -.-

  4. Yasmin says:

    Is it okay to omit the liquor?

    1. Rasa Malaysia says:

      Yes.

  5. Sam says:

    this looks fab. I can’t wait to try it. Thank you

  6. Pamela Joy says:

    Ok I am confused, am I baking these layers 30 minutes each, pouring the batter on each layer after each one is cooked and then cooking each one so the cake cooks for 90 minutes or 30 minutes for the cake total ?

    1. Ami says:

      You bake the chocolate layer for 30 mins, then pour the white chocolate layer and bake for 30 mins then pour the coffee layer and bake for 30 mins :D

  7. Pauline says:

    Waterbath: Wrap your baking tin (the one you put cheesecake mixture in), on the outside, with aluminium foil. Make sure thare are no holes/tears otherwise water will seep in. Get a tray bigger tray that your baking tin can fit into and fill the bigger tray with hot water halfway up your baking tin.

  8. Mausami says:

    M sorry but I still didn’t get water bath method? How do u bake in oven with water bath method? Sorry m new in baking

    1. Vixen says:

      Hi, it protects your cake from crusting or over baking
      The water has to be about 200 F before you add your cake into the bath. Especially when you have multiple layered cheesecake,( it works like a sous vide which is an ingenious invention if you ask me, I donโ€™t cook meat without it anymore). It prevents the layers to get too dry when you add another layer.
      I truly suggest you look into adding a Sous vide to your kitchen appliances, your friends and family will call you the next Jamie Oliver. No need to spend a fortune either.
      I got one for $150, and instead of getting another machine to skin wrap the meat before you add it to the bath you use a medium or large sandwich bag with a slider once you put your herbed, marinated meat in the bag you just roll it up very tightly and slowly close the bag so all the air is out of the bag, before you add it to the water bath otherwise known as a Sous vide. Itโ€™s what professional chefs use in their restaurants the bonus is that even if you forget your meat or your guests are late it doesnโ€™t matter because you cannot overcook your meat or veggies. Same principle with the cheesecake. Hopefully this cleared it up a bit.
      ( Just donโ€™t roll your cheesecake up in a sandwich bag?)

  9. LilyM says:

    This tastes amazing…. but i committed a crime and forgot to leave it in the oven to cool…. so it cracked in a huge Y in the center…. i nearly cried LOL…But on the upside it was delicious!!!

  10. LynnB says:

    Quick question. When you wrap the cake tin, do you put the foil on the outside, or on the inside as a lining?

    1. Leslie Campbell says:

      I always wrap the outside of the pan to make sure it doesn’t leak.