Chocolate chip cheesecake doesn’t get much easier than this. Just three steps, no springform pan, and no fuss — this version bakes right in a ready-made graham cracker crust. It’s rich, creamy, and packed with mini chocolate chips in every bite. Perfect for holidays, weeknights, or whenever you need a quick dessert that feels a little more special.
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 30 years ago, and have been making it ever since with just a few modifications. It’s my oldest son’s favorite dessert that I make and the rest of the family loves it too.
Testing notes for chocolate chip cheesecake with mini chocolate chips
- The original recipe for this cheesecake came from Kraft and called for less than one cup of mini chocolate chips. I’ve made the original recipe as is, but over the years I’ve tweaked it. I now add two cups of mini chocolate chips — one in the cheesecake batter and one sprinkled over the top.
- This cheesecake works equally well in a plain graham cracker crust or a chocolate crust. My family always prefers the chocolate!
I hope you make this recipe. I think you’ll love it!
P.S. Don’t miss our other fabulous cheesecake recipes! We have a Classic Cheesecake that’s *almost* guaranteed not to crack and is absolutely divine. We also have these White Chocolate Cheesecake Bars, Banana Pudding with Cream Cheese, Cherry Cheesecake Pie, and these Strawberry Cheesecake Cookies.
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
If I’m in a hurry, I purchase the ready-made graham cracker crust in the foil pan and call it good. But if I have time, I prefer to make my own crust, and I always use plain old Pyrex pie plates. They are clear glass, so you can see what you’re baking, check how brown your crust is, and they are inexpensive, so if you leave the pie at a friend’s house, you don’t have to stress over getting your pie plate back.
Cream cheese: I never use generic cream cheese (or butter) so for this recipe I recommend Philadelphia Cream Cheese. Quality matters.
Chocolate chips: Mini chocolate chips work best in this recipe, although I have used regular in a pinch. I like the mini because they melt a little nicer and make almost a chocolate glaze across the top of the cheesecake.
Pin this now to save it for laterHow to make chocolate chip cheesecake
- Beat cream cheese and sugar until smooth.
- Add eggs and vanilla.
- Mix in one cup of mini chocolate chips.
- Pour into pie crust.
- Sprinkle chocolate chips on top and bake.
- Cool, then refrigerate.
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 the same day after chilling for just 3 hours, and no one has ever complained!
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Chocolate Chip Cheesecake Recipe
Ingredients
- 1 9-inch cracker or cookie crust, (if store bought, the package will say 6 oz.)
- 2 8-ounce bricks of Philadelphia cream cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups miniature chocolate chips, divided (I just use one whole bag and divide it. Close enough).
Instructions
- Preheat oven to 350.
- In large bowl, use electric mixer to blend 2 8-ounce bricks of Philadelphia cream cheese until smooth. Add 1/2 cup granulated sugar and beat until smooth and creamy with no lumps remaining. Add 1 teaspoon vanilla extract and 2 large 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 cheesecake on a large cookie sheet and bake for about 40 minutes, until the center is almost set.
- Cool on a rack for at least thirty minutes and then refrigerate for 3 hours.
Notes
Nutrition
Questions and tips
Storage
Chocolate chip cheesecake should be stored covered in the refrigerator. It will keep for several days. This is also a great freezer recipe.
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.
This recipe was adapted from Kraft’s 3 step chocolate chip cheesecake.
Divine!