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Simple chocolate chip cheesecake in a chocolate pie crust is made with just six ingredients. Creamy cheesecake filled with mini chocolate chips will easily be one of your new favorite cheesecake recipes.

slice of chocolate chip cheesecake on a white plate.

Chocolate Chip Cheesecake Recipe

I have a secret. Try as I might, I just don’t love cheesecake. Don’t get me wrong. I like it. You’re just more likely to see me with a cookie.

In theory I should – I like all the components, but together, it’s just not my favorite.

However, they’re so simple to make & everyone else likes them, so I’ve perfected the technique and make them often. I’ll just enjoy a brownie while you have a slice.

I’ve been making this chocolate chip cheesecake for years. The recipe actually came from an old Philadelphia cream cheese cookbook that I’ve gotten quite a bit of use out of (my 3-step mini cheesecakes also came from that book).

Because you don’t need a springform pan, it’s a great first cheesecake recipe to ease you into the cheesecake world.

Why You’ll Love this Chocolate Chip Cheesecake

  • Perfect for chocolate lovers – The creamy cheesecake filling is full of mini chocolate chips and baked in an Oreo cookie crust. It should be enough chocolate for the chocolate lover in your life.
  • Creamy Texture – No one wants a dry cheesecake – this one is rich and creamy. Plus, I have tips below to get you a smooth top (no cracks!).
  • Great Dessert for a Party – Once you slice this cheesecake, it’ll easily serve 8-10.
  • Simple Ingredients – You only need six ingredients – cream cheese, sugar, vanilla, eggs, mini chocolate chips, and a graham cracker crust or oreo crust.
slice of chocolate chip cheesecake being lifted from the cake.

Equipment you’ll need

  • Hand Mixer – I reach for my hand mixer way more than I use my stand mixer.
  • Mixing Bowl – I like these with the grippy bottoms.
  • Silicone Spatulas – I use these for everything. They’re great for scraping down the sides of the bowl.
  • Pie Server – For serving up slices.

Chocolate Chip Cheesecake Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • CREAM CHEESE – Two 8 oz packages of full-fat cream cheese at room temperature.
  • SUGAR – Granulated white sugar is what I use. I haven’t tested others.
  • VANILLA – Pure vanilla extract if you can. Skip the imitation stuff.
  • EGGS – Also start with the eggs at room temperature for the best results.
  • CHOCOLATE CHIPS – Mini semi-sweet chocolate chips. I find regular chocolate chips to be a little bit too large.
  • CRUST – You have some options here. You need a 9″ (6 ounce) crust. That could be a homemade crust or a premade, ready-to-use graham cracker or Oreo crust. I love a homemade graham cracker crust (like in my key lime pie) – you could also use chocolate graham crackers to make a chocolate crust.
overhead shot of labeled ingredients laid out to make cheesecake.

How to make a Chocolate Chip Cheesecake

  1. STEP ONE: Make the cheesecake batter. First, to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, and vanilla and mix at medium speed until well blended. Add the eggs and mix until just blended. Stir in 1/2 cup of the mini chocolate chips.
  2. STEP TWO: Pour in the crust. Pour the cream cheese mixture into the premade crust and sprinkle the remaining 1/4 cup chocolate chips over the top of the cheesecake.
  3. STEP THREE: Bake. Bake at 350° in a preheated oven for 40 minutes or until center is almost set (slightly jiggly). Remove from oven and let cool on the counter.
  4. STEP FOUR: Chill. Once slightly cooled, cover the cheesecake and chill for at least 3 hours before slicing.
collage of 4 photos showing the process of making a cheesecake in mixing bowls.

What is the secret to making good cheesecake?

  • Start with room temperature cream cheese and eggs. It will ensure a smooth cheesecake batter.
  • Use full-fat cream cheese. I haven’t tested with low/reduced fat.
  • The eggs go in last. Don’t over mix, just mix until combined, or you will incorporate too much air into the batter (which can cause cracks).
  • I don’t normally use a water bath for this cheesecake, but it’s not a bad idea. It creates humidity in the oven and prevents cracks.
  • Don’t open the oven door until the end of the cook time. When you peek in, it creates a draft, which can cause cracks.
  • To check for doneness, the edges should be slightly puffy and the center still a bit jiggly. It will finish cooking after you take it out.
  • Don’t cover it immediately. Let the cheesecake cool on the counter and then cover with foil or plastic wrap before moving it to the fridge. If you cover it too soon, it’ll cause condensation.
  • If it does crack, don’t worry. Just cover it up with some fresh strawberries, whipped cream, or chocolate ganache.


This is a classic cheesecake recipe that can be modified to your liking. Some easy variations include:

  • Peanut Butter Chocolate Chip Cheesecake – add 1/3 cup of peanut butter in with the cream cheese.
  • Banana Chocolate Chip Cheesecake – beat 1/2 cup mashed banana in with the cream cheese.
  • Plain Cheesecake – just omit the chocolate chips.
overhead shot of a chocolate chip cheesecake next to a serving knife.

Chocolate Chip Cheesecake Storage

How to store leftovers

Leftover cheesecake should be stored in an airtight container or wrapped with plastic wrap and stored in the fridge. It will be good for 3-4 days.

Can I freeze it?

Yes, cheesecake freezes really well. Freeze the entire cheesecake or individual slices by wrapping them in plastic wrap and then carefully placing them in a freezer bag.

How long will cheesecake last in the freezer?

Cheesecake will keep up to two months in the freezer. When you’re ready to enjoy it, move it to the fridge to thaw.

slice of chocolate chip cheesecake on a white plate.


What is the difference between New York style cheesecake and regular cheesecake?

New York cheesecake contains heavy cream and sour cream which makes a thinner batter and creamier texture. Regular cheesecake (sometimes called Philadelphia cheesecake — which is named after the cream cheese brand, not the city) is dense and rich because it relies on the cream cheese for the flavor and texture.

How many does a cheesecake serve?

This 9″ cheesecake will serve 8-10, depending on how generous you slice it.

How do I cleanly slice it?

To cleanly slice a cheesecake, start with it cold, straight from the fridge. Room temperature cheesecake gets messier. Run a large, sharp knife under hot water before slicing and carefully wipe the blade with a paper towel between slices, if needed.

Need more cheesecake recipes? Try these:

Chocolate Cheesecake
Red Velvet Cheesecake Brownies
Banana Pudding Cheesecake Bars
Chocolate Chip Cheesecake Bars
Cheesecake Cookie Cups (with chocolate chip cookies base)
Halloween Cheesecake Brownies

Click here for my entire collection of cake and pie recipes.

bite of cheesecake on a fork.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

slice of chocolate chip cheesecake on a white plate.
4.79 from 28 votes

Chocolate Chip Cheesecake

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Chill Time 3 hours
Simple chocolate chip cheesecake in a chocolate pie crust is made with just six ingredients. Creamy cheesecake filled with mini chocolate chips will easily be one of your new favorite cheesecake recipes.


  • 16 ounces cream cheese softened to room temperature (two 8oz blocks)
  • ½ cup granulated white sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs at room temperature
  • ¾ cup mini chocolate chips divided
  • 9 inch graham cracker or chocolate crust


  • Preheat oven to 350° F.
  • To a large bowl, add the cream cheese, sugar, and vanilla and mix at medium speed with a hand mixer (or in a stand mixer with the paddle attachment) until well blended. Add eggs; mix until just blended. Stir in ½ cup of the chocolate chips.
  • Pour into premade crust. Sprinkle the remaining 1/4 cup chocolate chips over the top.
  • Bake for 40 minutes or until center is almost set. Cool on the counter then cover and refrigerate for at least 3 hours or overnight.
  • Slice into 8-10 servings.


Start with room temperature ingredients. 
9″ (6 ounce) graham cracker or Oreo cookie crust can be used. 
Store leftover cheesecake covered in the fridge for up to 4 days.


Serving: 1g | Calories: 364kcal | Carbohydrates: 29g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 222mg | Potassium: 96mg | Fiber: 1g | Sugar: 26g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Originally published May 9, 2010

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  1. 5 stars
    This is amazing. Mrs. Persnickety Plates brought this over this past weekend and it is DEVOURED! My family loved it, and i am going to make it around the next holiday. SO yummy.

  2. 5 stars
    This cheesecake is truly delicious! Thank you for a recipe that I will use forever! Hubby and I had some chocolate chip cheesecake at a restaurant a few weeks ago, and he asked me if I could make a cheesecake at home for him. I found this one, and it is a 5-star recipe. I’ve made it two weekends in a row, most recently for our birthdays instead of a cake. This is the one!!! Drizzle a little Hershey’s chocolate syrup across it in thin lines and it looks so professional! Thank you!!