Cream Cheese Chocolate Chip Cheesecake

Introduction

These cheesecake cups bake in about 15 minutes and use a thin layer of semi-sweet chocolate chips to form a crunchy base under the cream cheese filling. You get a baked cheesecake texture without making a separate crust, which makes them useful for parties, lunchbox desserts, or a simple make-ahead sweet.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 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

• Change the semi-sweet chocolate chips to dark chocolate chips if you want a less sweet base and a stronger chocolate flavor.
• Change the semi-sweet chocolate chips to mini chocolate chips for a thinner, more even chocolate layer on the bottom.
• Add a little lemon zest to the cream cheese mixture for a sharper flavor that cuts the richness without changing the texture much.
• Swirl a small spoonful of raspberry jam into each cup before baking if you want a fruit note and a softer top surface.
• Use mini muffin papers instead of standard cupcake papers for smaller portions; they will bake faster, so start checking a few minutes early.

Tips for Success

• Soften the cream cheese just until smooth enough to mix. If it gets hot in the microwave, the filling can turn loose and bake unevenly.
• Keep the chocolate chips at less than a full layer in each paper, as written. Too many chips can make the bottom too thick and cause more chocolate to bubble into the filling.
• After about 15 minutes, the edges should look set while the centers still have a slight wobble.
• Let the cakes cool for the full 20 minutes so the chocolate base can harden and turn crunchy before you move them.

Storage and Reheating

Store the cheesecake cups in an airtight container in the refrigerator for up to 4 days. If you need to stack them, place parchment or wax paper between layers.

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

These are better chilled or at room temperature than reheated. If you want to take the chill off, leave them on the counter for 15 to 20 minutes before serving.

FAQ

Can you make these without cupcake papers?

Yes, but you need to grease the pan well and removal is less clean. The papers make it easier to lift the cheesecakes out without breaking the chocolate base.

How do you know when they are done baking?

The edges should be set and the centers should still jiggle slightly. If the tops start to color deeply or look dry, they have gone too far.

Can you use dark chocolate chips or milk chocolate chips instead of semi-sweet?

Yes. Dark chocolate chips make the base less sweet, while milk chocolate chips make the finished cakes noticeably sweeter and softer.

Can you use reduced-fat cream cheese?

You can, but the texture will be softer and less rich. Full-fat cream cheese gives a firmer cheesecake and a cleaner set after cooling.