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Quick Chocolate Chip Cheesecake

A neighbor gave me this microwave cheesecake recipe several years ago and jokingly said it serves one. We make it for a snack sometimes, but it’s yummy enough for potlucks.” —Susan Visser, Champaign, Illinois
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup graham cracker crumbs
  • 6 tablespoons sugar
  • 3 tablespoons baking cocoa
  • 1/2 cup butter, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons 2% milk
  • 1 large egg, beaten
  • 1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided

Directions

  • In a large bowl, combine the flour, cracker crumbs, sugar and cocoa; stir in butter. Set aside 3/4 cup for topping. Press remaining mixture into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 1-2 minutes or until set.
  • In a small bowl, beat the cream cheese, sugar and milk until smooth. Add egg; beat on low speed just until combined. Stir in 1/2 cup chocolate chips. Spread over crust. Sprinkle with reserved crumb mixture and remaining chocolate chips.
  • Microwave, uncovered, on high for 3-4 minutes or until a thermometer inserted in the center reads 160°. Cool on a wire rack for 1 hour. Refrigerate until chilled. Let stand at room temperature for 10 minutes before cutting.
Nutrition Facts
1 slice: 405 calories, 27g fat (16g saturated fat), 88mg cholesterol, 225mg sodium, 38g carbohydrate (23g sugars, 2g fiber), 6g protein.

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