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Foolproof Chocolate Chip Cheesecake

Do you love cheesecake? Are you intimidated by the thought of baking one yourself? I’ve something to change all that -this easy, foolproof Chocolate Chip Cheesecake! I’ve baked several cheesecakes, and this one has proven to be a true-blue recipe favorite.

Let’s be honest. Cheesecake is not typically a beginner dessert. Most of us don’t have the patience it takes to follow the finicky formulas and secrets for creating a perfect cheesecake. Once you’ve invested so much time and cream cheese, you want guaranteed results. And a traditional cheesecake can be tempermental. Eggs at room temperature, cream cheese at room temperature, water bath, cool slowly without opening the oven, etc. Traditional cheesecake is not for the faint-at-heart.

A bite of Chocolate Chip Cheesecake on a fork lying on its side.

But I’m here to tell you that Chocolate Chip Cheesecake is so much less fussy and beginner friendly! And still results in an impressive looking dessert that will “wow” family and friends.

I mean no disrespect to no-bake cheesecakes. They have their place. But Chocolate Chip Cheesecake is the real deal with the thick, creamy texture and rich flavor of a legitimate cheesecake.

A plated slice of Chocolate Chip Cheesecake against backdrop of red Asian tea set.

Ganache, the blemish eraser

Ganache may sound like another inaccesible, gourmet embellishment. How about if I say melted chocolate chips and whipping cream? Just a little something you melt together, maybe even in the microwave, that elevates this impressive dessert beyond normal cheesecake and normal chocolate. This ganache is the secret to this successful, foolproof cheesecake because it covers any cracks or imperfections you encounter. True story.

This is a picture of my most recent Chocolate Chip Cheesecake before the ganache. It’s the first time I’ve made this in my new house, and evidently my oven temperature must be a little off. I wasn’t keeping an eye on it and when the timer went off, this is how it looked – like a toasty, brown marshmallow.

A cheesecake with a puffed up, toasty brown top.

But with the ganache topping, no one would ever know. It’s the perfect cover-up.

Ugly, brown cheesecake topping completely covered and masked by smooth chocolate ganache.

No need for room temperature eggs

A cheesecake wants the cream cheese and eggs to begin at room temperature. Which can take some planning ahead. And I must admit that for the sake of smooth blending, you do want to have the cream cheese at room temperature, even in this recipe. I usually just set it on the counter in the morning and come back to make my cheesecake some time in the afternoon. But the eggs, I always forget. And it has never been a problem for this foolproof cheesecake recipe.

Feel free to set the eggs out and bring them to room temperature. It certainly won’t hurt. But if you forget, don’t sweat it.

Graham cracker crust filled with unbaked Chocolate Chip Cheesecake.

Skip the springform pan

No need for a springform pan. Or even a homemade crust! A purchased extra large graham cracker crust is all you need. Or you can make your own, for sure.

A slice of Foolproof Chocolate Chip Cheesecake showing graham cracker crust, cheesecake speckled with mini-chocolate chips, and a chocolate ganache topping.

Chocolate Chip Cheesecake

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 10 minutes

This delicious cheesecake has a graham cracker crust, chip-speckled cheesecake and a beautiful chocolate ganache topping that masks all imperfections. The perfect beginner cheesecake!


  • 3 (8oz) pkgs cream cheese, softened
  • ¾ cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 12 oz pkg. mini chocolate chips
  • 1 9-inch (9oz) graham cracker crust *
  • 2 Tbsp. whipping cream


  1. Preheat oven to 450⁰F. In an electric mixing bowl, cream together cream cheese, sugar, and vanilla. Add eggs one at a time beating well after each addition. Stir in 1 and 2/3 cups mini chocolate chips. Spread into crust.
  2. Bake for 10 minutes. Without opening oven door, reduce heat to 250⁰F and continue baking for 30 more minutes or until just set. Cool completely on a wire rack. Cover and refrigerate until thoroughly chilled.
  3. Microwave remaining 1/3 cup of mini chocolate chips and whipping cream 20 to 30 seconds. Stir until completely melted and smooth. Cool slightly before spreading over the top of the cheesecake. Refrigerate at least 15 minutes before serving.


*this is a regular size pie pan and or an extra-large store-bought crust

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 77mgCarbohydrates: 49gFiber: 3gSugar: 43gProtein: 5g

And if you’re looking for other great cheesecakes, from no-bake to traditional, be sure to check out one of my favorite cheesecake creators, Ashley Manila at Baker by Nature. Here’s the step-by-step recipe for Best New York-Style Cheesecake and my holiday favorite, No-Bake Espresso Cheesecake. I like to make the chocolate crust gluten-free using Joe-Joe’s Chocolate Vanilla Cream Cookies. These cheesecakes will be a little more involved, but well worth it. However, Chocolate Chip Cheesecake is the way to go for a perfectly foolproof, delectable cheesecake!

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