This recipe doesn’t have a cute story or a fun reason behind it. I just wanted to make more cheesecake after my foray into lemon cheesecake. However, all of the rationals for the other recipe are the same. These are still personal cheesecakes, meant for you and your roommates or parents or friends.
I used a chopped chocolate bar for this recipe, because I can’t be trusted with an opened bag of chocolate chips. Plus, it was cheaper that way.
Difficulty – As cheesecakes go, this is pretty easy. You don’t mess with waterbaths or anything.
Time – 45 minutes (25 active), plus more to cool
- 1.5 cups chocolate chip cookies (about 15 or so cookies, depending on their size)
- 1/2 stick of butter (1/4 cup)
- 8 ounces cream cheese, softened at room temperature
- 1/4 cup sugar, or more or less to taste
- 1 egg
- 1/2 cup chocolate chips, or chopped chocolate bar
- oil to grease the pan, or cupcake liners or both
- Preheat the oven. Preheat the oven to 350 degrees. Either grease the cupcake tin, or put liners in. The cupcake tin I used is a jumbo one, which is why my cheesecakes are so squat. If you have a normal sized tin, use that. Your cheesecakes may be taller.
- Prepare the crust. Crumble the cookies, either in a food processor or by using a plastic bag and a coffee mug. Place in a bowl and set aside. Melt the butter, and then add it to the cookie crumbs. Mix until the crumbs look like wet sand, and then divide equally between the tins. Using a shot glass or something similar, press the mixture firmly into the bottom of the pan.
- Prepare the batter. Place the cream cheese in the bowl of a stand mixer, or in a large bowl. Beat until smooth, or 2-3 minutes. Then, add the chips, sugar, and egg. Mix until well combined. Pour about 1/4 cup of the cheesecake batter into the tins.
- Bake. Bake the cheesecakes for 10-15 minutes, or until the edges are set and the middle is just wobbly. Let cool completely before serving. It’s best if you allow it to cool at room temperature for 2-3 hours, then overnight in the fridge.