- 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.
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.