This Chocolate Chip Cheesecake is rich, creamy, and built for chocolate lovers. It pairs a classic cheesecake base with mini chocolate chips for little bursts of chocolate in every bite. Despite what many think, this recipe is simple to follow and produces a luscious dessert ideal for special occasions or any time you want a decadent treat.
The filling is cool and silky, while the chocolate chips provide texture and flavor contrast. You only need a few quality ingredients and some patience to let the cheesecake set. Room temperature dairy and gentle mixing help achieve a smooth, crack-free surface.
Ingredients
- Chocolate chip cookies – Use crunchy cookies for the best texture; graham crackers also work well for a classic crust.
- Salted butter – Melted, to bind the crust.
- Cream cheese – Softened to room temperature for a smooth filling.
- Ricotta cheese – Adds creaminess and depth to the filling.
- Eggs – Large eggs, at room temperature help the batter blend evenly.
- Vanilla extract – Enhances the overall flavor.
- Sugar – Sweetens the filling.
- Mini chocolate chips – For chocolate throughout the cheesecake and as a pretty top layer.
See recipe card for exact quantities.
How to Make this Chocolate Chip Cheesecake
Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two full layers of aluminum foil to protect it during the water bath.
Step One: Place the cookies in a food processor and pulse into fine crumbs.
Step Two: Add the melted butter and pulse until combined.
Step Three: Process until the mixture resembles wet sand and begins to clump together.
Step Four: Press the crumb mixture firmly into the bottom of the springform pan; you can leave the sides bare or press up the sides as desired.
Step Five: Combine the cream cheese, ricotta, eggs, sugar, and vanilla in the food processor. Room temperature ingredients produce the best texture.
Step Six: Process until the batter is smooth, scraping the sides and bottom as needed so everything is well incorporated.
Step Seven: Pour the cheesecake filling into the prepared crust and smooth the top.
Step Eight: Scatter mini chocolate chips across the top and gently swirl a few into the batter, leaving most on the surface for a decorative finish.
Step Nine: Place the wrapped springform pan into a large roasting pan and pour in about 2 inches of boiling water to create a water bath. Bake for 45–55 minutes, or until the center jiggles only slightly.
Step Ten: Allow the cheesecake to cool to room temperature, then cover and refrigerate for at least 4 hours (overnight is best) before slicing for clean, stable slices.
Top Tip
To reduce the chance of cracks, avoid opening the oven while the cheesecake bakes. When the time is up, turn off the oven and let the cheesecake rest inside for about an hour before opening the door and removing it.
Variations
- Cookie crumbs – Any cookie can make a tasty crust: vanilla wafers, chocolate chip cookies, graham crackers, or chocolate graham crackers for extra chocolate flavor.
- Sweetener – Substitute a natural sweetener if you prefer, such as honey, but adjust quantities for sweetness and texture.
- Chocolate chips – Try dark chocolate for less sweetness or white chocolate for a sweeter, creamier bite.
- Extracts – Vanilla is classic, but maple extract or a pinch of pumpkin spice makes a nice seasonal twist.
- Sour cream – Replace the ricotta with sour cream if you prefer a tangier, denser filling.
Equipment
Essential tools: a 9-inch springform pan, a food processor (or sturdy mixer), a rubber spatula for scraping, a large roasting pan for the water bath, and a sharp knife for precise slices.
Storage
Store leftovers covered and refrigerated. Cheesecake also freezes well—slice before freezing and arrange pieces in a freezer-safe container with parchment between layers. Thaw in the refrigerator overnight for best texture.
Common Questions
Leave cream cheese at room temperature for about 30 minutes so it softens evenly without melting. If in a hurry, use short bursts on a microwave defrost setting, checking every 20–30 seconds.
Yes. A store-bought graham cracker or cookie crust works and saves time. Note that the recipe yields enough filling for a full 9-inch cheesecake, so adjust filling amounts if using single-use premade crusts.
Cracks most often result from sudden temperature changes, such as opening the oven while baking, or from overmixing the batter. Bake gently, avoid opening the oven, and allow the cheesecake to cool slowly.
Related
Other recipes you might enjoy include no-bake and flavored cheesecakes as well as classic coffee cakes and chocolate desserts—perfect if you like creamy, baked sweets.
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No Bake Passion Fruit Cheesecake
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My Grandma’s Coffee Cake Recipe
-
Chocolate Espresso Cupcakes
-
Honey Cheesecake
📖 Recipe
Chocolate Chip Cheesecake
Ingredients
Crust
- 7 oz crunchy chocolate chip cookies (such as Tate’s) or graham crackers
- 4 tablespoon salted butter melted
Filling
- 24 oz cream cheese softened
- 1 cup ricotta cheese
- 4 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
Instructions
-
Preheat oven to 350°F (175°C).
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Wrap the outside of a 9-inch springform pan with two layers of aluminum foil.
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Pulse cookies in a food processor until fine crumbs form.
-
Add melted butter and process until the mixture resembles wet sand.
-
Press crumbs into the bottom of the pan.
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Add cream cheese, ricotta, eggs, sugar, and vanilla to the processor and blend until smooth.
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Pour filling into the crust. Sprinkle chocolate chips on top and gently swirl a few into the batter.
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Place the pan in a large roasting pan and add about 2 inches of boiling water to create a water bath.
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Bake 45–55 minutes, until the center jiggles only slightly.
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Cool to room temperature, then refrigerate covered for at least 4 hours before slicing and serving.
Notes
Nutrition
Carbohydrates: 28.4g
Protein: 6.9g
Fat: 26.2g
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