Triple Layer Chocolate Chip Cheesecake Pie – Easy Decadent Dessert Recipe

Introduction

The first time I slid a fork through this triple layer chocolate chip cheesecake pie, I had to stop and just stare at it. Three dreamy layers—each one richer than the last—melt together in a single slice. The way the chocolate chips peek through the creamy cheesecake, nestled on a buttery crust, is pure happiness for anyone with a sweet tooth. Honestly, if you’re a fan of indulgent, bakery-style desserts, this is the recipe that’ll make your heart beat a little faster.

I discovered this triple layer chocolate chip cheesecake pie when I was on a mission to combine all my favorite desserts into one epic creation. You know those days when you want both pie and cheesecake, but then a little voice says, “Add chocolate chips, too!”? That’s how this dessert was born. Over the years, I’ve tweaked the recipe—sometimes adding more chips, sometimes swirling in a bit of dark chocolate—and it’s now the most requested treat at family gatherings. My nephew even calls it “the ultimate celebration pie.”

What makes this triple layer chocolate chip cheesecake pie totally irresistible (besides the obvious chocolate factor) is the way the textures play together. The crust is buttery and crisp, the cheesecake is silky and lush, and the final chocolate layer is like a soft ganache blanket. It’s perfect for special occasions, holidays, or just because you feel like treating yourself. If you’ve got a busy schedule, don’t worry—the steps are surprisingly simple and you don’t need fancy ingredients. Trust me, after testing this recipe more times than I can count, this is one dessert you’ll want to make on repeat.

Why You’ll Love This Recipe

There’s something magical about the first bite of this triple layer chocolate chip cheesecake pie—it’s rich, creamy, and loaded with melty chocolate chips. If you’re on the fence about trying something new, here’s why this recipe is a must-bake:

• Quick & Easy: You can have this ready to chill in under an hour. No need to fuss with water baths or complicated layering—you just pour, bake, and chill!
• Simple Ingredients: Everything here is probably in your pantry or fridge already. Even the chocolate chips are the classic kind you use for cookies.
• Perfect for Any Occasion: Whether it’s a birthday, a potluck, or a Tuesday night “treat yourself” moment, this pie fits the bill. It looks stunning on a dessert table but is simple enough for a casual night in.
• Crowd-Pleaser: My family (and all my friends who’ve tried this) rave about it. Kids love the chocolate chips, grown-ups adore the cheesecake, and everyone fights for the last slice.
• Unbelievably Delicious: The combination of a crisp crust, smooth cheesecake, and fudgy chocolate topping is next-level comfort food. You’ll find yourself sneaking bites straight from the fridge.

What sets this triple layer chocolate chip cheesecake pie apart is the layering technique. I use a blend of semi-sweet and mini chocolate chips for perfect bits of chocolate in every bite. The cheesecake isn’t overly sweet, so all the flavors pop without being cloying. Plus, there’s no need for a water bath or fancy pans—just a standard pie dish and some patience while it cools.

If you’ve ever been disappointed by a too-dense cheesecake or a soggy pie crust, you’re in for a treat. This recipe bakes up with a gentle, velvety texture and a crust that actually stays crisp. It’s the kind of dessert that makes people ask for the recipe before they’ve even finished their slice! For me, it’s become the ultimate comfort food—a little bit nostalgic, a little bit fancy, and always worth a spot in your recipe box.

What Ingredients You Will Need

This triple layer chocolate chip cheesecake pie uses everyday ingredients to deliver knockout flavor and texture. Most are pantry staples, and you can swap things around if needed. Here’s what you’ll need:

• For the Crust:
  • 1 1/4 cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
  • 3 tablespoons (40g) granulated sugar
  • 5 tablespoons (70g) unsalted butter, melted (or use coconut oil for a dairy-free option)
  • Pinch of salt
• For the Cheesecake Layer:
  • 8 oz (225g) cream cheese, softened (full-fat works best for a creamy texture)
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (I prefer real vanilla for deeper flavor)
  • 1/2 cup (120ml) sour cream (Greek yogurt is a great substitute if you’re out)
• For the Chocolate Chip Layer:
  • 3/4 cup (135g) semi-sweet chocolate chips (I use Ghirardelli for extra richness)
  • 1/4 cup (45g) mini chocolate chips (these sprinkle in nicely for even chocolate distribution)
• For the Chocolate Ganache Topping:
  • 1/2 cup (90g) semi-sweet chocolate chips (or dark chocolate chips for a deeper flavor)
  • 1/3 cup (80ml) heavy cream (use coconut cream for dairy-free)
  • 1 tablespoon (14g) unsalted butter, optional (adds shine and richness)
  • Pinch of salt
• Optional Garnishes:
  • Extra mini chocolate chips
  • Chocolate shavings
  • Whipped cream (store-bought or homemade, your choice!)

Ingredient tip: For the crust, you can substitute gluten-free graham crackers if needed. If you prefer a cookie crust, swap in chocolate wafer crumbs for an extra chocolatey base. For the cheesecake layer, make sure your cream cheese is really soft (let it sit out for at least 30 minutes)—it’ll blend more smoothly and prevent lumps. And don’t stress about the chocolate chips—any brand works, but mixing regular and mini chips gives every bite a little surprise!

Equipment Needed

• 9-inch (23cm) pie dish: Glass or ceramic works best. If you only have a metal tin, just be mindful that it might bake a tiny bit faster.
• Mixing bowls: At least two—one for the crust and another for the cheesecake filling.
• Electric mixer or hand mixer: A stand mixer is great, but a hand mixer (or even a sturdy whisk and some elbow grease) will do the job for the cheesecake layer.
• Measuring cups and spoons: For accuracy and consistency.
• Rubber spatula: Helps scrape down the sides of the bowl and spread batters evenly.
• Small saucepan or microwave-safe bowl: For melting chocolate and making ganache.
• Aluminum foil: Optional, but handy if your pie edge starts to brown too quickly in the oven.

If you don’t have a pie dish, a springform pan will work, too—just line the bottom with parchment for easy removal. I’ve even used disposable foil pans when baking for a crowd (no shame in that, especially for potlucks)! For cleaning, I always soak my mixer attachments as soon as I’m done—melted chocolate can be stubborn if it dries.

Preparation Method

1. Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease your 9-inch pie dish or line the bottom with parchment for easy slicing later.
2. Make the Crust: In a medium bowl, stir together 1 1/4 cups (150g) graham cracker crumbs, 3 tablespoons (40g) sugar, and a pinch of salt. Add 5 tablespoons (70g) melted butter and mix until the texture is like wet sand. Press the mixture firmly into the bottom and up the sides of the pie dish using a flat-bottomed glass. Bake for 8-10 minutes until set and lightly golden. Let cool for at least 10 minutes.
3. Prepare the Cheesecake Layer: In a large mixing bowl, beat 8 oz (225g) softened cream cheese and 1/2 cup (100g) sugar until smooth and fluffy (about 2 minutes). Add 1 large egg and beat until just combined. Mix in 1 teaspoon vanilla extract and 1/2 cup (120ml) sour cream. Don’t overmix—just until smooth!
4. Layer in the Chocolate Chips: Fold in 3/4 cup (135g) semi-sweet chocolate chips and 1/4 cup (45g) mini chocolate chips. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Sprinkle a few extra mini chips on top if you like extra chocolatey bites.
5. Bake the Cheesecake Pie: Bake at 350°F (175°C) for 28-32 minutes. The edges should be set, but the very center will still jiggle just slightly. If the crust edges start to get too brown, tent them with foil. Remove from the oven and cool on a wire rack for 30 minutes, then chill in the fridge for at least 3 hours (overnight is best).
6. Make the Ganache Topping: Place 1/2 cup (90g) chocolate chips and 1 tablespoon (14g) butter in a heatproof bowl. Heat 1/3 cup (80ml) heavy cream until just simmering, then pour over the chocolate. Let sit for one minute, then stir until smooth and glossy. Add a pinch of salt for flavor depth.
7. Assemble the Final Layer: Once the cheesecake pie is completely chilled, pour the ganache over the top, spreading gently with a spatula. If you want, sprinkle more mini chocolate chips or chocolate shavings on top.
8. Chill and Serve: Return the pie to the fridge for at least 30 minutes so the ganache sets. Slice with a hot knife (run it under hot water and wipe between cuts) for clean layers. Serve cold, with whipped cream if you’re feeling extra indulgent!

Troubleshooting tip: If your cheesecake cracks a little, don’t sweat it—the ganache covers everything! If your ganache is too thick, add a splash more cream. If it’s too thin, let it cool for a couple of minutes to thicken up before spreading.

Personal tip: I usually bake the crust while gathering the rest of my ingredients, then start the cheesecake layer as soon as the crust is out of the oven. Multitasking for the win!

Cooking Tips & Techniques

If you want your triple layer chocolate chip cheesecake pie to turn out bakery-perfect every time, here are some of my best tricks (learned the hard way, honestly):

• Softened Cream Cheese: Make sure your cream cheese is truly soft. Cold cream cheese will make the filling lumpy—let it sit out for at least 30 minutes.
• Don’t Overmix: Once you add the egg, mix just until combined. Overmixing can cause cracks or a dense, rubbery texture.
• Keep an Eye on Baking Time: Check at the 28-minute mark—the edges should look firm, but a slight jiggle in the center is good. Overbaking dries out cheesecake, which is never fun.
• Chill Thoroughly: The hardest part is waiting for the pie to chill, but it’s essential. If you slice too soon, the layers won’t set, and you’ll end up with a gooey mess.
• Ganache Consistency: If your ganache looks separated, keep stirring—it usually comes together. If it’s still grainy, microwave for 10 seconds and stir again.
• Crust Tips: Press the crust firmly with a flat glass for an even base. If you like a thicker crust, you can increase the crumbs by 1/4 cup.

One time, I rushed the chilling and the layers slid everywhere—it still tasted great, but didn’t win any beauty contests. Now, I always make it the night before if I’m serving guests. And if you’re worried about the pie sticking, a thin layer of parchment on the bottom of the dish helps slices lift out easily.

For multitasking, melt your ganache while the cheesecake chills. If you’re tight on time, pop the pie in the freezer for 30 minutes before adding the ganache (just don’t forget it in there!).

Variations & Adaptations

One of the best things about this triple layer chocolate chip cheesecake pie is how easy it is to switch things up. Here are a few favorite variations:

• Gluten-Free: Use gluten-free graham crackers or cookies for the crust. The rest of the recipe is naturally gluten-free.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter into the cheesecake batter before baking, then swirl with a knife for a peanut butter chocolate chip cheesecake vibe.
• Mint Chocolate: Add 1/2 teaspoon peppermint extract to the cheesecake layer and use mint chocolate chips for a holiday version.
• Berry Twist: Gently fold in 1/2 cup fresh raspberries or strawberries to the cheesecake batter. The tartness pairs perfectly with the chocolate.
• Dairy-Free: Swap in vegan cream cheese, coconut cream, and dairy-free chocolate chips. I’ve tried this with Kite Hill’s cream cheese and it turned out beautifully creamy.

If you want to go all-out, top the finished pie with a layer of whipped cream, chopped nuts, or even a drizzle of caramel sauce. Once, I made a S’mores version by using a chocolate cookie crust and topping with marshmallows before broiling—super fun for summer parties!

Serving & Storage Suggestions

This triple layer chocolate chip cheesecake pie is best served cold, straight from the fridge. I like to let it sit at room temperature for 10 minutes before slicing so the layers soften just a touch. For presentation, a dollop of whipped cream and a sprinkle of mini chocolate chips make it look extra special.

Pair with a cup of strong coffee, hot chocolate, or even a glass of cold milk for the classic combo. It’s lovely alongside fresh berries or a scoop of vanilla ice cream if you’re feeling fancy.

For storage, keep the pie covered in the fridge for up to 5 days. It actually tastes even better on day two as the flavors meld together. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag—thaw overnight in the fridge or for an hour at room temperature. To reheat (if you prefer it warm), microwave a slice for 15-20 seconds, but be careful not to melt the ganache.

Honestly, leftovers rarely last long in my house—but if you manage to hide a slice, you’ll be glad you did!

Nutritional Information & Benefits

Each slice of triple layer chocolate chip cheesecake pie is pure dessert bliss, so it’s definitely a treat! Here’s an estimate per slice (assuming 10 slices): around 410 calories, 28g fat, 38g carbs, and 6g protein.

The good news? You get a small amount of protein and calcium from the cream cheese and eggs. Chocolate chips add a touch of mood-boosting antioxidants. If you make it with Greek yogurt or swap in a nut-based crust, you’ll even sneak in a few extra nutrients.

This recipe contains dairy, eggs, and gluten (unless adapted), so be mindful of allergies. For me, desserts like this remind me that joyful eating can absolutely be part of a balanced routine. Just slice, savor, and enjoy!

Conclusion

If you’re searching for a show-stopping dessert that’s surprisingly simple to make, this triple layer chocolate chip cheesecake pie is the answer. The layers are rich but not overwhelming, and every bite feels like a special occasion. The best part? You can make it ahead, adapt it for allergies, and trust it’ll wow anyone lucky enough to get a slice.

I love this recipe because it’s the ultimate comfort food, yet it feels a little bit fancy, too. Don’t be afraid to play with the flavors or add your own twist—that’s how the best desserts are born! If you try this recipe (or put your own spin on it), I’d love to hear about it in the comments below. Share it with your fellow dessert lovers and let’s make every pie occasion a little more delicious.

Happy baking! You’ve got this—one decadent layer at a time.

Frequently Asked Questions

Can I make triple layer chocolate chip cheesecake pie ahead of time?

Absolutely! In fact, it tastes even better when chilled overnight. Just cover and keep in the fridge until ready to serve.

What’s the best way to slice the pie cleanly?

Use a sharp knife dipped in hot water (wipe it after each slice). This helps cut through the ganache and cheesecake without smudging the layers.

Can I use a pre-made graham cracker crust?

Yes, a store-bought crust works in a pinch. The homemade one is a bit sturdier, but both taste great!

Is it possible to make this recipe gluten-free?

Definitely! Just use gluten-free graham crackers or cookies for the crust, and the rest is naturally gluten-free.

Can I freeze the cheesecake pie?

Yes, wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving for the best texture.

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