Individual No-Bake Cheesecakes - Two-Ways
Fills 4x 4 ounce (120 milliliter) jars
Adapted from Dessert For Two
For Chocolate:
8 chocolate chip cookies, crushed
1 tablespoon unsalted butter, melted
7 ounces (175 grams) cream cheese, at room temperature
3½ ounces (100 grams) milk or dark chocolate, chopped
1 tablespoon heavy whipping cream
1 tablespoon cacao
For Vanilla:
8 butter biscuits, crushed
1 tablespoon unsalted butter, melted
7 ounces (175 grams) cream cheese, at room temperature
3½ ounces (100 grams) white chocolate, chopped
1 tablespoon heavy whipping cream
½ teaspoon vanilla extract
For Both Versions:
In a small bowl, combine the crushed cookies and melted butter until the butter has coated all the cookies. Pack the crushed cookies into the bottom of your serving jars.
In a large mixing bowl, add the cream cheese and beat until smooth and creamy.
In a small, microwave-safe bowl, add the chopped chocolate and cream. Put the bowl in the microwave and heat on low for 30 seconds, stir the mixture, and heat again on low for an additional 30 seconds until the chocolate has fully melted. If your chocolate isn’t fully melted at this point, repeat this step until it is.
Pour the melted chocolate into the cream cheese and slowly mix it in. Add the cacao or vanilla extract, depending on which version you’re making, and incorporate it into the mixture.
Divide the cheesecake mixture between the jars and add it into each jar, on top of the crushed-cookie base. Top each jar with extra cookies or chocolate chips. Cover and place in the fridge for at least 2 hours before serving.
Enjoy!