Chocolate Chip Cheesecake with mini chocolate chips is the easiest cheesecake! No springform pan needed and it whips up in about 15 minutes!
Everyone needs a handful of recipes that you know are easy, foolproof, and a family favorite—this Chocolate Chip Cheesecake recipe is one of those!
I came across this recipe in a magazine probably 20 years ago and have been making it ever since with just a few modifications. It’s a kid and grown-up favorite!
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Classic Cheesecake – if you have a little more time, try this fabulous New York style cheesecake recipe!
Helpful Tools and Ingredients
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- 9-inch pie plate – I use these glass pie plates for nearly every pie that I make. You can see the crust to make sure it’s not too brown, and if you take a pie somewhere and leave the dish, it’s no big deal because they are inexpensive.
- Hand mixer – you can certainly use your stand mixer for this recipe, but sometimes it’s easier to just use the hand mixer.
- Cream cheese
- Mini chocolate chips – this chocolate chip cheesecake recipe only calls for mini, not regular!
- Chocolate graham crackers or Oreo cookies or pre-made graham cracker or Oreo crust
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How to Make Chocolate Chip Cheesecake
Step 1. Preheat oven to 350°. If not using a pre-made crust then make your own cracker crust. I like to use chocolate graham crackers or Oreo cookies.
Step 2. In a large mixing bowl, beat the cream cheese until smooth, then add sugar. Beat with the sugar until smooth and creamy. Add vanilla and eggs and mix until just blended. Stir in 1 cup of mini chocolate chips.
Cook’s Tip: Be sure you get all the lumps out of the cream cheese.
Step 3. Pour the chocolate chip cheesecake batter into the crust.
Step 4. Sprinkle more mini chocolate chips on top of the batter and then place the pie on a large baking sheet and bake until the center is almost set, usually around 40 minutes.
Step 5. Cool the pie on a cooling rack for about thirty minutes and then refrigerate for at least 3 hours before serving.
Cook’s Tip: Like any cheesecake, this Chocolate Chip Cheesecake is best if you can chill it for at least 8 hours or overnight. However, I have served it same day after chilling for just 3 hours and no one has ever complained!
Make Ahead Tips for Chocolate Chip Cheesecake
- To make ahead, bake the Chocolate Chip Cheesecake as directed and keep in the refrigerator for 3-4 days before serving.
- To freeze, bake the cheesecake as directed and allow to cool completely, then chill overnight. (This will help keep the top layer of chocolate chips from sticking.) Wrap tightly in foil and freeze for up to 3 months.
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- 1 9-inch cracker or cookie crust, (if store bought, the package will say 6 oz.)
- 2 8-ounce bars of cream cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups miniature chocolate chips, divided (I just use one whole bag and divide it. Close enough).
- Preheat oven to 350.
- In large bowl, use electric mixer to blend cream cheese until smooth. Add sugar and beat until smooth and creamy with no lumps remaining.
- Add vanilla and eggs and mix until blended.
- Stir in 1 cup of mini chocolate chips.
- Pour batter into crust.
- Sprinkle 1 cup of mini chips over batter.
- Place pie on large cookie sheet and bake for about 40 minutes, until center is almost set.
- Cool on rack for at least thirty minutes and then refrigerate for 3 hours.
This is a great make ahead dish. You can bake the cheesecake as directed and freeze it until ready to use. Thaw before serving.
Nutrition Information:Yield: 8 Serving Size: 8 slices
Amount Per Serving: Calories: 590 Saturated Fat: 18g Cholesterol: 117mg Sodium: 315mg Carbohydrates: 59g Fiber: 1g Sugar: 46g Protein: 7g
Update Notes: This post was originally published December 1, 2011, and on December 16, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.