Chocolate Chip Cheesecake

Introduction

You melt semi-sweet chocolate chips directly in the bottom of the cupcake papers, so each cheesecake sets with a firm, crunchy base instead of a crust. With a 15-minute bake and a short cooling period, this works well when you want a small-batch dessert that portions cleanly and stores easily.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 12

Ingredients

• 1 lb (450 g) cream cheese
• 2 eggs
• ¾ cups (180 g) granulated sugar
• Semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (180°C).
2. Soften the cream cheese in the microwave in a bowl. Thirty seconds on a medium setting should be sufficient.
3. Combine the cream cheese, eggs, and sugar.
4. Line the pan with the papers.
5. Put chocolate chips in the bottom of the cupcake papers, making less than a full layer; do not completely cover the bottom of the papers.
6. Fill the cups with the cream cheese mixture, then place into the oven.
7. Bake for about 15 minutes. The chocolate will melt and create a bottom to your cakes, but part of that chocolate will also bubble up through the cream cheese for an added effect.
8. Remove and allow to cool for 20 minutes, until the chocolate hardens on the bottom and becomes crunchy.

Variations

• Swap the semi-sweet chocolate chips for dark chocolate chips if you want a less sweet, firmer chocolate base.
• Use milk chocolate chips instead of semi-sweet chocolate chips for a softer chocolate flavor and a sweeter finish.
• Change the cupcake-paper step to mini muffin papers and reduce the bake time by a few minutes; you’ll get smaller, denser bite-size cheesecakes.
• Replace the granulated sugar with the same amount of superfine sugar if you want a slightly smoother cheesecake texture with less mixing.

Tips for Success

• Soften the cream cheese fully before combining it with the eggs and sugar, or the batter can stay lumpy.
• Keep the chocolate chips to less than a full layer in each paper so the base stays crisp instead of turning into a thick, hard slab.
• Fill the cups evenly so they bake at the same rate and finish in about 15 minutes.
• After baking, let them cool the full 20 minutes so the chocolate on the bottom hardens before you remove or serve them.
• The centers should look set but still slightly soft when you take them out; they firm up as they cool.

Storage and Reheating

Store the cheesecakes in an airtight container in the fridge for up to 4 days. If you need to stack them, separate layers with parchment paper so the tops stay neat.

For longer storage, freeze them in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving.

These are best served chilled or after 10 to 15 minutes at room temperature. Do not reheat them in the oven or microwave, since the chocolate base will melt again and the cheesecake texture will soften too much.

FAQ

What size pan should you use?

Use a standard 12-cup muffin pan lined with cupcake papers. That matches the amount of batter made from 1 pound of cream cheese and 2 eggs.

How do you know when the cheesecakes are done?

The tops should look set, not wet, and the centers should have only a slight jiggle. They continue to firm up as they cool.

Can you use a different type of chocolate chip?

Yes. Dark chocolate chips make the base less sweet, while milk chocolate chips make it sweeter and a little softer.

Can you make these with dairy-free cream cheese?

You can, but the texture is usually softer and less rich than regular cream cheese. Chill them thoroughly before serving so they hold their shape better.