Chocolate chip cheesecake cake is a rich dessert made from layers of creamy cheesecake filled with mini chocolate chips resting on a chocolate cookie crust, topped with smooth chocolate ganache.
I have experience baking this indulgent treat in my own kitchen after watching a bakery video that showed how beautifully this cake came together.
The specialty of this chocolate chip cheesecake cake lies in its creamy texture balanced by the crunch of chocolate cookies and chips.
I was inspired by that moment and decided to recreate it myself. Now, I will share step-by-step how to make this dessert masterpiece.
About This Chocolate Chip Cheesecake Cake
This chocolate chip cheesecake cake has a smooth, velvety texture with a deep chocolate flavor from the cookie crust and ganache.
The cheesecake layer adds a creamy, slightly tangy richness, balanced by the sweetness of mini chocolate chips in every slice.
The crust is made from crushed chocolate cream cookies mixed with melted butter. The cheesecake includes cream cheese, sugar, salt, eggs, sour cream, heavy cream, vanilla, and chocolate chips.
A glossy chocolate ganache made from cream and chocolate chips finishes the cake, giving it a luxurious, melt-in-the-mouth taste.
How To Prepare Chocolate Chip Cheesecake Cake?
Recipe Overview
Prep time: 25 minutes
Baking time: 55 minutes
Cooling + chilling time: 4 hours (minimum)
Total time: About 5 hours 30 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Saucepan (for ganache)
- Whisk
Ingredients
For the Crust:
- 2 cups crushed chocolate cream cookies (like Oreos, with filling removed)
- 4 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- Two 8-ounce packages cream cheese, at room temperature
- â…” cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- â…“ cup sour cream
- â…“ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup miniature chocolate chips
For the Chocolate Ganache:
- 3 ounces (½ cup) mini semisweet chocolate chips
- ¼ cup heavy cream
How To Make Chocolate Chip Cheesecake Cake
1. Prepare the Pan
Set the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with a piece of parchment paper. This makes removing the cheesecake easier later.
2. Make the Crust
Crush chocolate cream cookies into fine crumbs. In a bowl, mix them with melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then take it out and let it cool a bit.
3. Beat the Cream Cheese
In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and a pinch of salt, then mix again until the batter looks light and fluffy with no lumps.
4. Add the Eggs
Add the eggs, one at a time, mixing well after each one. Use a spatula to scrape down the sides of the bowl so everything blends evenly.
5. Add the Creams and Vanilla
Pour in the sour cream, heavy cream, and vanilla extract. Mix slowly and gently—just until smooth. Try not to overmix, or cracks may form while baking.
6. Fold in Chocolate Chips
Add mini chocolate chips and fold them in gently with a spatula. Pour the cheesecake mixture evenly over the cooled crust.
7. Bake the Cheesecake
Set the pan on a baking sheet and bake for 45–50 minutes. The center should be mostly set but still a little jiggly. Turn off the oven, crack the door open, and let it cool in there for 1 hour to prevent cracks.
8. Cool and Chill
Take the cheesecake out and place it on a wire rack until completely cool. Once cool, cover it and refrigerate for 3–4 hours, or overnight if you can.
9. Make the Ganache and Finish
Heat heavy cream in a small saucepan until hot but not boiling. Pour it over mini chocolate chips in a bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Spread the ganache over the chilled cheesecake, and chill again for 30 minutes before serving.
Note: For the best texture, always use room-temperature cream cheese and fresh eggs. A slow cooling process prevents cracks. You can garnish with extra mini chocolate chips or whipped cream for presentation.
Nutrition Facts Of Chocolate Chip Cheesecake Cake
| Nutrition | Amount |
|---|---|
| Calories | 465 |
| Total Fat | 34g |
| Saturated Fat | 20g |
| Cholesterol | 135mg |
| Sodium | 280mg |
| Carbohydrates | 34g |
| Sugars | 26g |
| Protein | 7g |
Why Peoples Like Chocolate Chip Cheesecake Cake?
People enjoy chocolate chip cheesecake cake because of its rich, creamy texture paired with sweet chocolate flavors that delight the palate.
The cookie crust adds a pleasant crunch that contrasts the smooth cheesecake, creating an enjoyable experience. Mini chocolate chips throughout the cake provide bursts of chocolate in every slice, while the ganache topping adds a glossy, indulgent finish.
This dessert appeals to both chocolate lovers and cheesecake fans, offering a visually impressive presentation and decadent taste that makes it memorable at gatherings or as a treat at home.
Why My Recipe Works
My chocolate chip cheesecake cake works because it balances flavors, textures, and baking techniques carefully. The chocolate cookie crust provides a firm base that holds the creamy cheesecake without becoming soggy.
The cheesecake batter uses room-temperature cream cheese, eggs, and cream to achieve a smooth, silky consistency that bakes evenly without cracking.
Folding in mini chocolate chips adds bursts of chocolate in every slice. The ganache topping sets beautifully over the chilled cheesecake, adding richness and a glossy finish.
Following proper chilling and baking steps ensures the cake holds its shape and delivers a rich, decadent dessert every time.
Amazing Serving Ideas
Chocolate chip cheesecake cake can be served by presenting small wedges on decorative plates, allowing the layers to be visible. Garnish each piece with a light dusting of cocoa powder or powdered sugar to enhance the visual appeal.
Warm chocolate or caramel drizzle can be added over the top for extra indulgence. Pairing the cake with a cup of coffee, espresso, or milk brings out the flavors of the chocolate and cream cheese.
A few fresh berries placed around the plate add a touch of color and a subtle tartness that complements the richness of the cake.
Health Benefits
✔ Protein from Cream Cheese and Eggs – The cream cheese and eggs provide protein, which supports muscle maintenance and helps keep you fuller for longer.
✔ Calcium and Vitamin D – Dairy ingredients like cream cheese, sour cream, and heavy cream contribute calcium and vitamin D, supporting bone health.
✔ Mood Boosting Chocolate – Mini chocolate chips and ganache contain small amounts of compounds like flavonoids that may improve mood and provide antioxidants.
✔ Energy Supply – The sugar and fats provide a quick source of energy, making it a satisfying treat during celebrations or after a long day.
✔ Satisfying Sweet Cravings – Eating a portion in moderation can help curb cravings for other less balanced sweets, providing mental satisfaction.
Expert Baking Tips
1. When forming the chocolate cookie crust, press it evenly and firmly into the pan. This ensures it holds together when slicing and provides a stable base for the creamy cheesecake layer.
2. Sifting sugar into the cream cheese mixture prevents graininess and gives the cheesecake an ultra-smooth texture.
3. Adding cold eggs can create lumps or curdling; room-temperature eggs blend seamlessly, giving a silky, dense cheesecake.
4. For a water bath, wrap the springform pan tightly in foil to prevent leaks, which ensures the cheesecake bakes evenly and stays moist.
5. Fold in miniature chocolate chips gently to avoid sinking, so they remain distributed throughout the cheesecake for consistent chocolate bites.
6. Let the baked and chilled cheesecake rest at room temperature briefly before pouring ganache. This prevents cracking or streaking and helps the ganache spread evenly.
Additions To Make It More Delicious
➤ Caramel Swirl – Drizzle caramel into the cheesecake batter before baking for a rich, buttery flavor in every slice.
➤ Peanut Butter – Fold in small dollops of peanut butter for a creamy, nutty twist that complements chocolate.
➤ Toasted Nuts – Add chopped toasted pecans, walnuts, or almonds into the crust or on top for crunch and flavor.
➤ Espresso or Coffee – Mix a teaspoon of instant espresso into the batter or ganache to deepen the chocolate flavor.
➤ Fruit Compote – Serve slices with a raspberry, strawberry, or cherry compote to add tartness that balances the richness.
Substitutions
â—† Cream Cheese: Use mascarpone or ricotta cheese instead of cream cheese for a slightly lighter, creamier texture.
â—† Heavy Cream: Substitute with full-fat coconut milk or evaporated milk to reduce dairy richness while maintaining creaminess.
â—† Chocolate Chips: Swap semisweet chocolate chips for dark chocolate chunks, white chocolate chips, or carob chips for different flavors.
â—† Cookie Crust: Use graham crackers, digestive biscuits, or almond flour mixed with butter instead of chocolate cream cookies for the base.
â—† Sour Cream: Replace with Greek yogurt to add tanginess and reduce fat content while keeping the cheesecake smooth.
Storage Instructions
Store chocolate chip cheesecake cake in the refrigerator to maintain its texture and freshness. Cover the cake tightly with plastic wrap or place it in an airtight container to prevent it from absorbing other odors.
Chocolate chip cheesecake cake can stay fresh for up to 4–5 days when properly stored. For longer storage, the cake can be frozen by wrapping it securely in plastic wrap and then in aluminum foil.
Freeze for up to 2 months, and thaw in the refrigerator overnight before serving to preserve its creamy texture and flavor.
FAQs Chocolate Chip Cheesecake Cake
Can I make chocolate chip cheesecake cake ahead of time?
Yes, this cake can be prepared a day in advance. Chill it in the refrigerator to allow it to set properly, and add the ganache just before serving if desired.
Can I use regular chocolate chips instead of mini ones?
Regular chocolate chips can be used, but mini chocolate chips distribute more evenly throughout the cheesecake and create a better texture.
How do I prevent the cheesecake from cracking?
Bake at a low temperature, avoid over mixing, and allow the cake to cool slowly in the oven with the door slightly open.
Can I freeze this cheesecake cake?
Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months and thaw in the refrigerator overnight.
Can I make this recipe dairy-free?
You can substitute cream cheese, sour cream, and heavy cream with plant-based alternatives like vegan cream cheese, coconut cream, or soy-based yogurt, though texture may vary slightly.
Conclusion
This chocolate chip cheesecake cake is a delicious and indulgent treat that everyone enjoys. Its creamy texture, rich chocolate flavor, and crunchy cookie crust make it a dessert that brings joy every time.
I have made this chocolate chip cheesecake cake many times for family and friends, and each time it has been a hit. Sharing my easy method allows others to recreate this dessert at home.
I hope this inspires you to try making chocolate chip cheesecake cake yourself, experience the fun of baking, and enjoy the wonderful flavors that this chocolate chip cheesecake cake offers.
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Chocolate Chip Cheesecake Cake
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Saucepan (for ganache)
- Whisk
Ingredients
For the Crust:
- 2 cups crushed chocolate cream cookies like Oreos, with filling removed
- 4 tablespoons unsalted butter melted
For the Cheesecake Layer:
- Two 8-ounce packages cream cheese at room temperature
- â…” cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- â…“ cup sour cream
- â…“ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup miniature chocolate chips
For the Chocolate Ganache:
- 3 ounces ½ cup mini semisweet chocolate chips
- ¼ cup heavy cream
Instructions
Prepare the Pan
- Set the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with a piece of parchment paper. This makes removing the cheesecake easier later.
Make the Crust
- Crush chocolate cream cookies into fine crumbs. In a bowl, mix them with melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then take it out and let it cool a bit.
Beat the Cream Cheese
- In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and a pinch of salt, then mix again until the batter looks light and fluffy with no lumps.
Add the Eggs
- Add the eggs, one at a time, mixing well after each one. Use a spatula to scrape down the sides of the bowl so everything blends evenly.
Add the Creams and Vanilla
- Pour in the sour cream, heavy cream, and vanilla extract. Mix slowly and gently—just until smooth. Try not to overmix, or cracks may form while baking.
Fold in Chocolate Chips
- Add mini chocolate chips and fold them in gently with a spatula. Pour the cheesecake mixture evenly over the cooled crust.
Bake the Cheesecake
- Set the pan on a baking sheet and bake for 45–50 minutes. The center should be mostly set but still a little jiggly. Turn off the oven, crack the door open, and let it cool in there for 1 hour to prevent cracks.
Cool and Chill
- Take the cheesecake out and place it on a wire rack until completely cool. Once cool, cover it and refrigerate for 3–4 hours, or overnight if you can.
Make the Ganache and Finish
- Heat heavy cream in a small saucepan until hot but not boiling. Pour it over mini chocolate chips in a bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Spread the ganache over the chilled cheesecake, and chill again for 30 minutes before serving.
Notes
Nutrition Facts Of Chocolate Chip Cheesecake Cake
Calories: 465 | Total Fat: 34g | Saturated Fat: 20g | Cholesterol: 135mg | Sodium: 280mg | Carbohydrates: 34g | Sugars: 26g | Protein: 7gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.