Cheesecake Cups

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Introduction

These cream cheese cups are a simple, no-crust cheesecake baked directly in cupcake liners with melted chocolate built into the base. They bake in 15 minutes and need minimal prep, making them practical for dessert in under an hour.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 12

Ingredients

• 1 lb (450 g) cream cheese
• 2 eggs
• ¾ cups (180 g) granulated sugar
• Semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (180°C).
2. Soften the cream cheese in the microwave in a bowl. Thirty seconds on a medium setting should be sufficient.
3. Combine the cream cheese, eggs, and sugar.
4. Line the pan with the papers.
5. Put chocolate chips in the bottom of the cupcake papers, making less than a full layer; do not completely cover the bottom of the papers.
6. Fill the cups with the cream cheese mixture, then place into the oven.
7. Bake for about 15 minutes. The chocolate will melt and create a bottom to your cakes, but part of that chocolate will also bubble up through the cream cheese for an added effect.
8. Remove and allow to cool for 20 minutes, until the chocolate hardens on the bottom and becomes crunchy.

Variations

Add cocoa powder: Whisk 2 tablespoons of cocoa powder into the cream cheese mixture for a chocolate-cheesecake flavor instead of just a chocolate base.

Swap chocolate chips for nuts: Replace the chocolate with crushed graham cracker crumbs mixed with melted butter for a traditional cheesecake crust effect.

Layer with fruit: Spoon a thin layer of berry jam or fruit puree over the chocolate layer before adding the cream cheese mixture for tartness and color contrast.

Double the chocolate: Use a heavier layer of chocolate chips (covering the full bottom) and sprinkle extra chips on top of the filled cups before baking for fudgy pockets throughout.

Add a flavor note: Stir in a small pinch of salt or a teaspoon of lemon juice into the cream cheese mixture to balance sweetness and brighten the overall taste.

Tips for Success

Soften the cream cheese fully: Cold cream cheese will not blend smoothly with the eggs and sugar. The 30-second microwave step is a minimum; if lumps remain, add another 15 seconds.

Don’t over-fill the cups: Leave about ½ inch of space at the top so the mixture doesn’t overflow when the chocolate bubbles up during baking.

Cool completely before removing: The cups are fragile while warm. Let them rest for the full 20 minutes so the chocolate base sets and the cheesecake firms enough to hold its shape.

Use a muffin tin, not just liners: Cupcake papers alone will collapse. Line them in a standard 12-cup muffin tin for structure.

Watch for the chocolate bubble: Around minute 12–14, you’ll see chocolate starting to rise through the cream cheese mixture. This is normal and creates the signature texture; don’t pull them out early just because you see it.

Storage and Reheating

FAQ

Can I make these ahead of time?

Yes. Bake them the day before, cool completely, and store in the fridge. They taste better cold and actually set up more firmly overnight.

Why is my chocolate not bubbling up through the mixture?

You likely used too much chocolate or packed it too densely. The chocolate needs space to rise as it melts. Use a thinner, scattered layer and ensure the cream cheese mixture flows around it.

Can I use white chocolate chips instead?

Yes, white chocolate will melt the same way and create a sweet, creamy base. Watch it carefully during baking since white chocolate can scorch more easily than semi-sweet.

Do these cups need a crust?

No. The chocolate chips serve as the base, eliminating the need for graham cracker or cookie crust. This keeps prep simple and the texture lighter than a traditional cheesecake.