Individual Chocolate Cheesecakes


  • 1 oz semi-sweet chocolate chips
  • 2 oz light cream cheese
  • 1/2 cup (40 g) thawed light whipped topping
  • 2-3 cookies of your choice


  • Put the chocolate chips in a microwave safe bowl, then microwave for 30 seconds.  Smoosh the chips with a spoonula, then microwave 20 seconds.  Continue the heat-smoosh pattern until all of the chips are melted and have formed an even, smooth consistency.  Be careful not to over-heat (and burn) the chips.  [Melting the chips to the proper consistency took me 70 seconds total.]
  • Put the cream cheese in a different microwave safe bowl, and heat for 10 seconds (or until very soft).
  • Combine the melted chocolate and softened cream cheese into one bowl, and mix with the spoonula to evenly (and thoroughly) combine.
  • Add the whipped topping to the chocolate/cheese mixture, and again use the spoonula to evenly (and thoroughly) combine.
  • Line 2-3 muffin tins with a paper cup.
  • Place one cookie at the bottom of each cup.
  • Spoon an even quantity of the cheesecake filling into each muffin cup (over the cookie).
  • Refrigerate the cheesecakes for at least two hours. (More time is fine.)
  • Remove the paper lining from the cheesecakes before serving.

Makes 2 large or 3 small servings.

Nutritional information per serving for 2 servings [filling only, no cookie base]: 190 calories, 12.5 g fat, 18 g carbohydrate, 1 g fiber, 14 g sugar, 3 g protein.

Nutritional information per serving for 3 servings [filling only, no cookie base]: 125 calories, 8.5 g fat, 12 g carbohydrate, 0.5 g fiber, 9.5 g sugar, 2 g protein.

Here's one of the cheesecakes still in its paper liner...

...and here it is ready to be eaten. Yum.

The ratings:
Mental Cost (ingredient availability): Super low.
Financial Cost (ingredient cost): Very low.
Emotional Cost (cooking skill level): Incredibly low.
Time Cost (recipe preparation): Hands-on time is low; but total time is high.
Life Cost (clean up time/effort): Wonderfully low.
Worth It? (rate from 1-5): 4.94

Miscellaneous suggestions, insights, and/or thoughts:

  • I love the flexibility of this basic recipe.  You can use any variety of chips to make a wide range of cheesecakes (chocolate mint, white chocolate, butterscotch, peanut butter…); and you can use any variety of cookies as the base (oreos, vanilla wafers, graham crackers, even cereal…).  [Note that changes in the chips and/or cookies used may impact the nutritional information slightly.]
  • Spooning the filling into the muffin cups was a slight hassle; in the future I might put the filling in a small plastic baggie, snip the corner, and fill the muffin cups using the impromptu pastry bag.
  • However, I was pleasantly surprised that each cheesecake released from the paper lining with relative ease, and that each cake stayed in one piece as I moved it to the serving plate.
  • These treats tasted just like a chocolate cheesecake should; I would absolutely serve them to company.  And I love that they are SO easy to make!  I will definitely be whipping these up again.


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in cheese, chocolate, cookie, dessert, muffin, picture step-by-step, postaweek, vegetarian and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Individual Chocolate Cheesecakes

  1. Chocolate + Cheesecake = YUM! Those look wonderful! I’m trying this!


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