This Chocolate Chip Cheesecake is a rich and creamy mini chocolate chip filled cheesecake baked inside an easy chocolate cookie crust, topped with more mini chocolate chips and whipped cream. Make the best chocolate chip cheesecake the next time you need a deliciously decadent dessert everyone will love.
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Why Should You Make This Recipe
I have a few cheesecake recipes on the blog that I absolutely adore. My Maple Mascarpone Cheesecake, Mini Oreo Cheesecakes and Blackberry Swirl Cheesecake Brownies are all incredibly delicious cheesecake recipes. I know you’ll love this cheesecake with mini chocolate chips recipe because:
- Super simple to make. From start to finish, you can prep this wonderfully easy chocolate chip oreo cheesecake in about 20 minutes. All that’s left is to bake, cool and chill the cheesecake.
- A creamy and decadent cheesecake made with simple ingredients. This homemade chocolate chip cheesecake is made with simple ingredients like cream cheese, sugar, vanilla extract, sour cream, heavy cream, eggs and mini chocolate chips. The chocolate cookie crust is made from graham crackers, cocoa powder and butter. But it can easily be made with Oreo cookies.
Ingredients
This cheesecake with chocolate chips requires only a handful of ingredients to make and you probably already have them in your pantry and fridge!
Gather cream cheese, sugar, vanilla extract, sour cream, heavy cream, eggs and mini chocolate chips, graham cracker, cocoa powder and melted butter.
Substitutions
This Oreo chocolate chip cheesecake is meant to be enjoyed anytime the craving strikes. Here are my recommended substitutions if you need them (to save you a trip to the store!).
- Cream Cheese: This chocolate filled cheesecake is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this cheesecake. I personally love using Philadelphia for all my cheesecake based recipes, but feel free to use any brand you like. Mascarpone cheese would be the easiest substitute for cream cheese.
- Heavy Cream and Sour Cream: Feel free to use (1) 14 oz. can of sweetened condensed milk to replace all the heavy cream and sour cream. I personally love using Eagle Brand Sweetened Condensed Milk. If using sweetened milk to make this cheesecake, omit the added sugar as well as the sour cream and heavy cream.
- Granulated Sugar: For an easy refined sugar free option use maple sugar.
- Vanilla Extract: This provides a lovely background flavor for the chocolate chip cheesecake filling. Omit if needed.
- Mini Chocolate Chips: I love using mini chocolate chips for this recipe. Feel free to use finely chop chocolate.
- Graham Cracker and Cocoa Powder: Feel free to omit the cocoa powder for a classic graham cracker cheesecake crust. You can also use about 25 Oreo cookies with 4 tbsp (57g) melted butter.
How To Make
This Chocolate Chip Cheesecake recipe is super easy to make. Grab your ingredients and let me show you how to make chocolate chip cheesecake!
- Preheat the oven to 325 F (163 C). Boil water in a small pot. Lightly grease and line the bottom of the springform pan. Make the rich chocolate cookie crust by mixing finely graham cracker cookies with cocoa powder, sugar and melted butter. Press the chocolate cookie crust up the sides and along the bottom of a 9” springform pan. Place the springform pan inside of a 10” cake pan. This takes the place of foil for the water bath. Chill in the fridge while making the cheesecake filling.
- In a mixing bowl beat the cream cheese on low until very smooth.
- On low, beat in the sugar until well combined. The cream cheese will look smooth and slightly glossy. Beat in the sour cream, vanilla extract and heavy cream until smooth and well combined.
- On the lowest speed, mix in the eggs, one at a time until combined. Do not mix more than is needed to fully incorporate the eggs.
- Fold half of the mini chocolate chips into the cheesecake filling using a large spoon or flexible spatula.
- Pour the creamy chocolate chip cheesecake filling into the prepared cookie crust. Top with the remaining chocolate chips. Place the cheesecake into a large roasting pan filled with very hot water.
- Bake for 65-75 minutes. Turn the oven off and leave the cheesecake to inside to cool for 1 hour. Remove the cheesecake from the oven and the water bath. Cool the cheesecake at room temperature for 1 hour. After the cheesecake has cooled for an hour, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 6 hours.
How To Serve, Store, Freeze and Thaw
- Serve this cheesecake with freshly whipped cream and a sprinkle of mini chocolate chips or drizzle of warm chocolate sauce.
- Store in the fridge: Keep this chocolate chip cream cheese cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
- Freeze: Wrap the entire baked cheesecake in plastic wrap and foil. Store it in the freezer for up to 2 months. Alternatively, slice the cheesecake into your desired number of slices. Wrap each slice in plastic wrap. Store the wrapped slices in an airtight, freezer proof container.
- Thaw: Transfer the frozen cheesecake to the fridge to thaw overnight. Top with your desired toppings and serve.
M’s Expert Tips
- Use a 10” cake pan instead of foil. This is a foolproof way to bake the best chocolate chip cheesecake without worrying about preventing a soggy bottom. Check out this article from Bake From Scratch for other options to prepare a cheesecake for a water bath.
- Bring all other cold ingredients to room temperature: This allows the ingredients to mix together more evenly.
- Go low and slow: Bake the cheesecake at a lower temperature. Mix the ingredients at the lowest speed and just until they are mixed well. This is especially true after the eggs have been added.
- Give the cheesecake time to cool down properly. This is the easiest way to ensure a perfect cheesecake.
- Make sure to chill the chocolate chip cheesecake cake for at least 6 hours: Chilling this creamy and decadent cheesecake for less time could result in filling that isn’t properly set.
FAQ's
What’s the secret to a good cheesecake?
There are a few things that make a perfect cheesecake. Make sure to use room temperature ingredients. Mix the ingredients on low. Always use a water bath. The steam helps regulate the temperature of the cheesecake filling. Allow the proper amount of time for the cheesecake to cool. Use a springform pan.
What is the best brand of cream cheese for the best cheesecake?
I am a firm believer that Philadelphia Cream Cheese is the best cream cheese to make the best cheesecake.
Other Cheesecake Recipes to Try
If you try this Chocolate Chip Cheesecake Recipe please rate the recipe and leave a comment below. Leaving a review helps other readers decide if this is a great recipe to bake. Don't forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Chocolate Chip Cheesecake Recipe
This Chocolate Chip Cheesecake is a rich and creamy mini chocolate chip filled cheesecake baked inside an easy chocolate cookie crust. It’s topped with more mini chocolate chips and whipped cream. Make the best chocolate chip cheesecake the next time you need a deliciously decadent dessert everyone will love.
Equipment
- 1 9 -inch springform pan
- 1 10-inch cake pan (or use foil method for the water bath)
- 1 large roasting pan (for water bath)
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Chocolate Cookie Crust
- 1½ cups (150 g) graham crackers
- ¼ cup (50 g) granulated sugar
- ¼ cup (20 g) cocoa powder
- ¼ cup (57 g) melted butter
Chocolate Chip Cheesecake
- 24 oz. (678 g) cream cheese, room temperature (3) blocks
- ¾ cup (150 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (59 ml) heavy cream, room temperature
- 3 large eggs (US), room temperature
- 1 cup (170 g) mini chocolate chips, divided
Instructions
- Preheat the oven to 325 F (163 C). Boil water in a small pot. Lightly grease and line the bottom of the springform pan.
- Make the rich chocolate cookie crust by mixing finely graham cracker cookies with cocoa powder, sugar and melted butter. Press the chocolate cookie crust up the sides and along the bottom of a 9” springform pan. Place the springform pan inside of a 10” cake pan. This takes the place of foil for the water bath. Chill in the fridge while making the cheesecake filling.
- In a mixing bowl beat the cream cheese on low until very smooth. On low, beat in the sugar until well combined. The cream cheese will look smooth and more glossy. Beat in the sour cream, vanilla extract and heavy cream until smooth and well combined.
- On the lowest speed, mix in the eggs, one at a time until combined. Do not mix more than is needed to fully incorporate the eggs.
- Toss 1/2 cup (85 g) mini chocolate chips with 1 teaspoon of flour. Fold half of the mini chocolate chips into the cheesecake filling using a large spoon or flexible spatula.
- Pour the creamy chocolate chip cheesecake filling into the prepared cookie crust. Top with the remaining chocolate chips. Place the cheesecake into a large roasting pan filled with very hot water.
- Place the roasting pan with the cheesecake into the oven to bake for 65-75 minutes. The cheesecake is finished baking with the edges are set and the center has a jiggle similar to jello. After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour. I use a wooden spoon to crack the oven door during this time.
- After 1 hour, remove the cheesecake from the oven and the water bath. Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Run a butter knife along the edges to loosen any cheesecake stuck to the pan. Once cooled, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 6 hours.
- When it's time to serve, remove the cheesecake from the springform pan onto a serving plate. Top with whipped cream, more mini chocolate chips or drizzle of chocolate sauce.
Notes
Use a 10” cake pan instead of foil. This is a foolproof way to bake the best chocolate chip cheesecake without worrying about preventing water from getting into the cheesecake. Check out this article from Bake From Scratch for other options to prepare a cheesecake for a water bath.
Serve this cheesecake with freshly whipped cream and a sprinkle of mini chocolate chips or drizzle of warm chocolate sauce.
Store in the fridge: Keep this chocolate chip cream cheese cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
Freeze: Wrap the entire baked cheesecake in plastic wrap and foil. Store it in the freezer for up to 2 months. Alternatively, slice the cheesecake
Thaw: Transfer the frozen cheesecake to the fridge to thaw overnight. Top with your desired toppings and serve.
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The cheesecake looks delicious! You have granulated sugar listed under the crust ingredients but don't mention it in the recipe steps when making the crust. Is the sugar included in the crust?
Hi K, thanks for pointing that out. The recipe has been corrected to show the sugar in the cookie crust instructions. Enjoy!