There’s something about cheesecake that makes it the ultimate indulgence. My son has found the most amazing cheesecake recipe that is not for the faint of heart. It takes 3 lbs of cream cheese and many hours from start to finish…but worth it.
However, I rarely have time for such an extravagant production. These little goodies are an easy alternative to Jack’s cheesecake. Just right for those times when you want to whip up a little love for those who are special to you.
Individual Chocolate Chip Cheesecakes
(makes 18 individual cheesecakes)
2 8oz packages of cream cheese, softened
2 large eggs
1/2 cup sugar
1 tsp vanilla
1 tsp almond extract
1/2 cup mini semi sweet chocolate chips
18 Oreo type cookies
2 Muffin Tins (enough for 18 cupcakes)
Foil Cupcake Liners
Preheat oven to 325 Degrees F. In a bowl, mix the cream cheese and sugar until fluffy. Add the eggs, vanilla extract, and almond extract and mix until blended. Fold in the mini chocolate chips.
Line your muffin tin with 18 foil cupcake liners. Place on Oreo cookie in the bottom of each liner. Then, fill each muffin tin about 2/3 full of cheesecake batter. Place in the oven and cook 25 minutes or until a tooth pick comes out clean. Cool on a cooling rack. Then chill in the refrigerator. Serve cold.