Triple Treat Torte
Indulge in the ultimate dessert experience with this decadent Triple Treat Torte, a no-bake-meets-baked masterpiece that combines layers of rich flavors and textures. Starting with a buttery chocolate cookie crust, this torte is topped with a velvety cream cheese filling and finished with a glossy dark chocolate ganache. Perfect for any occasion, this torte comes together with just 20 minutes of prep time and a short bake for the crust, making it an easy yet impressive crowd-pleaser. Garnished with powdered sugar and fresh berries, this dessert is as beautiful as it is delicious. Whether you’re hosting a party or looking for a show-stopping treat, this Triple Treat Torte is sure to delight every chocolate lover at the table.
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Recipe Information
Ingredients
- 2 cups Chocolate sandwich cookies (crushed)
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 1.5 cups Heavy cream
- 1.5 cups Dark chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
- 0.5 cups Fresh berries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the crushed chocolate sandwich cookies and melted butter until well combined.
Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip 1 cup of the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Spread the cheesecake layer evenly over the cooled crust. Refrigerate for at least 4 hours or until set.
To make the ganache topping, heat the remaining 1/2 cup of heavy cream in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly, then pour over the set cheesecake layer, spreading evenly.
Refrigerate the torte for an additional 1 to 2 hours until the ganache is firm.
Carefully release the torte from the springform pan and transfer it to a serving plate.
Optionally, garnish with a dusting of powdered sugar and fresh berries before serving.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 42.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
