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Quick Chocolate Chip Cheesecake

 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
8 ServingsPrep: 20 min. + chilling


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


  • 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

2 of 2

Quick Chocolate Chip Cheesecake (continued)

Directions (continued)

  • inserted near 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. Yield: 8 servings.
Nutritional Facts: 1 slice equals 405 calories, 27 g fat (16 g saturated fat), 88 mg cholesterol, 225 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.