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Chocolate Chip Cheesecake » Simple and Healthy Recipe! ✅

This is easy Cheese cake with chocolate chips with Oreo crust is the perfect dessert for any occasion. Creamy Vanilla Cheesecake Recipe is packed with mini chocolate chips and tastes amazing!

Cheesecake is the number one dessert that we love to make. My husband and I have been coming up with different cheesecake recipes for years.

This easy chocolate chip cheesecake has a delicious New York style flavor that everyone loves.

Why this recipe works

This Oreo Crust Chocolate Chip Cheesecake has a smooth, creamy texture loaded with mini chips. This is the dessert you didn’t know you needed.

It is creamy, delicious and very easy to make. Get ready to impress your friends and family with your cooking skills.

The best part of this recipe is that you can change it according to your preferences.

You don’t like Oreo crust? Use a graham cracker crust instead. Do you want more chocolate chips? Just do it. There are so many possibilities with this easy vanilla cheesecake recipe.

Main ingredients

A chocolate chip cheesecake is so easy to make. This recipe uses only a few ingredients, and you probably have most of them in your pantry. Let’s start.

  • oreo cookie crust – Crushed Oreo cookies and melted butter create a simple Oreo cookie crust. Do not remove the cream filling from the cookies. Using the stuffing allows you to use less butter.
  • Cream cheese – Be sure to set up the full fat blocks ahead of time. It’s much easier to turn them into a creamy batter when they’ve softened at room temperature.
  • Granulated sugar – Helps break up cream cheese lumps.
  • pure vanilla extract – Gives the dough a rich vanilla flavor.
  • Heavy cream and sour cream – Adds creaminess and flavor to the finished cheesecake making it more like a New York style cheesecake.
  • Flour – A little flour helps the cheesecake to crack.
  • Egg – Adds a smooth, rich texture to cheesecakes
  • Chocolate chips – It wouldn’t be a chocolate chip cheesecake without lots of chocolate. I like to use miniature chocolate chips so there are lots of chocolate chips in each bite.

How to make chocolate chip cheesecake

You will love how simple it is to make this easy chocolate chip cheesecake recipe. It’s easy to follow and results in an amazing dessert that will wow your whole family.

  1. Prepare the Oreo cake. Chop the Oreo cookies with the cream filling in a food processor. Blend until they become crumbs. Add melted butter and press mixture into bottom of 9-inch springform pan.
  2. Prepare the dough for the cheesecake. Beat softened cream cheese and sugar in large bowl until smooth and creamy. Add the vanilla, sour cream, and flour and beat again. Lightly beat the eggs with a fork. Add the eggs and cream to the dough and mix.
  3. Add the chocolate. Dip the mini chocolate chips in some flour to keep them from sinking into the batter. Gently mix the flour covered chocolate chips into the batter.
  4. Remove from oven and cool. Pour the cheesecake mixture over the prepared crust and sprinkle with some chips. Cook until the sides are set and the center is slightly jittery like jelly. Let the cheesecake cool on the counter for 1-2 hours, then refrigerate for at least 6 hours.
  5. Garnish and serve. Add the homemade whipped topping and your favorite toppings to the cheesecake and enjoy your meal. We love slices with strawberry shortcake filling or cherry shortcake filling on top.

Storage Tips

Serve– Cover the cheesecake tightly and refrigerate for 4-5 days.

To freeze– You can freeze the whole cheesecake or you can cut it up and freeze the individual slices. Make sure the cheesecake has been refrigerated for at least 6 hours before freezing. Thaw in the refrigerator overnight before serving.

tips and tricks

  • Line the bottom of a springform pan with parchment paper, so you can more easily remove the cheesecake later.
  • Prepare the cream cheese packets ahead of time. Cream cheese is easier to whip if it’s smooth and you won’t end up with lumps in your cheesecake batter.
  • Don’t over-beat the cheesecake batter once you’ve added the additional liquids. This will add air bubbles to the mixture which will create cracks as the cheesecake cooks.
  • Use a steam bath when baking cheesecake. Create the same effect as a double boiler with less work and no chance of water leaking out of the pot.
  • Run a knife around the edge of the cheesecake about 5 minutes after it comes out of the oven. This will loosen the cheesecake from the pan, so it can cool properly. Cheesecake shrinks as it cools, so if it sticks to the pan it will pull and crack in the center.

Recipe FAQs

How to cook cheesecake without pancakes?

  1. Be sure to use room temperature cream cheese.
  2. Lightly beat the eggs before adding them to the batter.
  3. Don’t over mix the batter once you’ve added the eggs and other liquids. By mixing the dough, you can add air bubbles to the mixture, which will cook and cause the top to crack.
  4. Place a large pot of water on the oven rack below the cheesecake while it cooks. This will create a moist, steamy atmosphere in the oven.
  5. Do not open the oven door while the cheesecake is cooking. A change in temperature or a draft can cause cracks.
  6. Don’t overcook the cheesecake. The center should wobble like jelly when you remove it.
  7. Run a knife around the edge of the pan to loosen the cheesecake 5 minutes after it comes out of the oven. This will loosen the cheesecake from the sides of the pan, so it doesn’t flop around as it cools.

Can you fix a cracked cheesecake?

You can try using your hands to gently squeeze the cold cheesecake. Or run a knife under very hot water, pat dry and smooth the top of the cheesecake.

The easiest way is to top a cracked cheesecake with your favorite topping so no one knows the crack is there.

How do you cut cheesecake smoothly?

Run the knife blade under hot water before and after each cut. Make sure to dry the knife after rinsing it. Or wipe it down with a warm, damp cloth after every cut.

Can you bake the cheesecake ahead of time?

Yes, in fact I recommend it because the cheesecake must rest for at least 6 hours before serving. You can make it up to three days in advance, then wrap and store in the refrigerator until ready to serve.

Can you freeze cheesecake?

Yes, cheesecake freezes very well. Make sure the cheesecake is completely cool, then wrap the whole cheesecake in plastic wrap, then again in foil. Freeze up to 3 months. To thaw, refrigerate overnight.

More easy cheesecake recipes

  • Cheesecake with cherries and almonds
  • Cheesecake with Funfetti
  • Banana Pudding Cheesecake
  • Cheesecake with orange cream
  • Cheesecake with chocolate and strawberries
  • apple crisp cheesecake
  • Cheesecake with Blueberries

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chocolate chip cheesecake recipe

12 slices

Preparation time:
25 minutes

Time to cook:
55 minutes

Total Time:
1 hour and 20 minutes

This is easy Cheese cake with chocolate chips with Oreo crust is the perfect dessert for any occasion. Creamy Vanilla Cheesecake Recipe is packed with mini chocolate chips and tastes amazing!



for the mass

for the cheesecake

  • 3 – 8 ounces cream cheese, softened

  • 1 cup granulated sugar

  • ½ cup sour cream

  • 1 teaspoon vanilla extract

  • ¼ cup all-purpose flour + 1 tablespoon, divided use

  • ¼ cup heavy cream

  • 3 large eggs

  • 1 cup mini chocolate chips


  1. Place a large baking sheet on the lowest rack of the oven. Fill the saucepan halfway with water.
  2. Preheat oven to 350 degrees. Line bottom of 9-inch springform pan with parchment paper.
  3. Place the cookies, including the cream, in a food processor and blend until crumbly. Combine melted butter with crumbs. Press mixture evenly into bottom of prepared pan. Set aside.
  4. Beat cream cheese and sugar until creamy. Add the sour cream, vanilla, and ¼ cup flour and mix again.
  5. Beat the eggs with a fork so that they break gently. Add the eggs and cream to the batter and beat until everything is mixed. Don’t hit the dough.
  6. Mix in the mini chocolate chips and 1 tablespoon of the remaining flour. Gently fold them into the cheesecake mixture. Pour mixture over prepared crust.
  7. Place springform pan on oven rack directly above pot of steaming water. Cook for 55-60 minutes. Remove from the oven and let cool on a rack for 5 minutes.
  8. Run a knife around the outside edge of the pan to separate the cheesecake from the pan. Do not remove the sides. Let cool for 1-2 hours on the counter, then refrigerate until completely chilled.
  9. Remove sides of springform pan and serve cheesecake with your favorite pie filling.
Nutritional information:

Yield: 12 Servings: 1

Amount per proportion:

Calories: 520 Total Fat: 36g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 125mg Sodium: 277mg Carbohydrates: 46g Fiber: 1g Sugar: 35g Protein: 7g

Nutrition data is an estimate and is not guaranteed to be accurate. If you need special dietary advice, please consult a registered dietitian.

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*The Chocolate Cheesecake post was first published in February 2021. The post and photos were updated in July 2022.

The post Cheesecake with chocolate chips appeared for the first time in Recetas Latinas.

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