This chocolate chip cheesecake is SO easy and completely irresistible. The thick and creamy filling is packed with chocolate chips and pairs perfectly with the gluten free graham cracker crust.
There's no denying it: I am crazy about cheesecake. Years ago, on my first trip to New York City, the #1 item that I just HAD to cross off my to-do list was to track down a slice of New York style cheesecake. I was there for work and had a full course dinner to attend one night, but Matt and I still headed to Junior's for cheesecake afterwards. There's ALWAYS room for cheesecake.
And while I still dream of that heavenly slice, until I can get myself back over to the East Coast again, I will just have to continue whipping up my own cheesecake at home. Mine is not a New York style cheesecake, because it's eggless. But! We're baking this cheesecake nevertheless, and the resulting texture is perfectly thick and creamy.
I have a few tips and tricks when it comes to making baked cheesecake without eggs, and we'll be talking through all of that in this post 🙂
Why You'll Love This Chocolate Chip Cheesecake...
- It's like taking a classic cheesecake and bumping it up a notch by adding chocolate chips. It's a seemingly simple addition, but adds great flavor and texture all around.
- Ever since I discovered gluten free graham crackers, I love whipping up my own crust. It's super easy and takes just a few minutes. You can also use a pre-made gluten free crust.
- There are minimal ingredients involved, and less dirty dishes!
What You'll Need...
- For the crust, you just need gluten free graham crackers, brown sugar, and melted butter.
- When it comes to cheesecake, I always recommend full-fat blocks of cream cheese. Never use the spreadable kind that comes in a tub.
- Overall, full-fat is best when it comes to the sweetened condensed milk and sour cream (I never claimed this was a HEALTHY cheesecake recipe...). However, I have tested with low fat sweetened condensed milk and it did work out just fine.
- And of course, don't forget the vanilla extract and chocolate chips!
How To Make...
To make my gluten free chocolate chip cheesecake, we'll start with the crust. All you will need to do is mix up your gluten free graham cracker crumbs with melted butter and brown sugar. Then just press it into the bottom of your greased pan! I always use a springform pan, but a pie dish should also work.
To make the filling, start by beating the cream cheese until it's completely smooth. Add in the sweetened condensed milk, sour cream, and vanilla. Once that's completely combined, fold in the chocolate chips. The mixture at this point will seem a little runny, but don't worry: it will set up as it bakes, and even more so when we chill it afterwards.
Pour the filling into your prepared crust and bake on 300ºF for 45 minutes. Once you remove the cheesecake from the oven, you'll want to cool it completely before covering and popping it into the refrigerator to chill for 6 hours.
Tips For Making Baked Cheesecake Without Eggs...
- I get asked all the time how I make my baked cheesecakes without eggs. There are two tricks here: the sweetened condensed milk and the chill time. Sweetened condensed milk actually works as a great egg substitute, depending on the recipe (I wrote more about that here). And while the chill time might seem like an unnecessary extra step (this cheesecake requires patience but it's SO worth it), it helps the cheesecake set up the way we need it to.
- I always use a food processor to crush up my gluten free graham crackers, but you could also throw them all in a zip-top bag and use a rolling pin to crush. You may want to use two bags in case one tears.
- With any cheesecake I make, one of my top tips is to use room temperature cream cheese, and to really take your time beating said cream cheese before adding in any of your other ingredients. This will ensure that your filling is smooth and creamy.
- And speaking of a smooth filling, make sure the sour cream is also room temperature when you add it in. If your ingredients are cold, it could lead to lumps in your filling.
- When it comes to the chocolate chips, you could totally use add in more than what I have indicated. This is just the amount that we prefer!
Did you try my chocolate chip cheesecake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cheesecake Recipes, Check Out My...
Chocolate Chip Cheesecake - Gluten Free, Eggless
For the graham cracker crust:
- 1 ½ cups (150g) gluten free graham cracker crumbs
- ¼ cup (50g) light brown sugar packed
- 6 tablespoons (85g) unsalted butter melted
For the filling:
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- ½ cup (113g) sour cream room temperature
- ½ teaspoon vanilla extract
- ⅔ cup (113g) semisweet chocolate chips
- Preheat oven to 300°F. Grease a 9" pie dish or springform pan and set aside.
- To make the crust, combine the graham cracker crumbs and brown sugar in a small bowl. Stir in the melted butter. Press the mixture into the bottom of the prepared pan. Store in the refrigerator while you work on the filling.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, sour cream, vanilla extract, and beat until combined, stopping to scrape the sides of the bowl as necessary. Fold in the chocolate chips.
- Pour the filling into the crust. Bake for 45 minutes, until filling is firm and golden in color. Cool cheesecake completely, then chill in the refrigerator for at least 6 hours.
- Be sure to use blocks (not the spreadable kind) of full-fat cream cheese.
- It's important to bring the cream cheese and sour cream to room temperature before mixing.