If you are looking for a delightful dessert that combines creamy texture with the irresistible charm of chocolate, this Chocolate Chip Mini Cheesecakes Recipe is sure to become your go-to treat. These bite-sized delights offer the perfect balance of a buttery graham cracker crust, a smooth and tangy cheesecake filling, and pockets of sweet mini chocolate chips throughout. Whether you’re hosting a party, looking for an adorable dessert to share, or simply craving a sweet snack, these mini cheesecakes deliver on taste and presentation every time.
Ingredients You’ll Need
These ingredients are simple but crucial, each playing a key role in building the creamy, luscious flavor and perfect texture that make this Chocolate Chip Mini Cheesecakes Recipe so special.
- 1 cup graham cracker crumbs: Provides a crisp and buttery base that complements the creamy filling.
- 2 tablespoons granulated sugar (for crust): Balances the graham cracker crumbs with just a touch of sweetness.
- 4 tablespoons unsalted butter (melted): Binds the crust crumbs and adds richness.
- 16 oz cream cheese (softened): The star of the cheesecake, ensuring a rich and smooth texture.
- 1/2 cup granulated sugar (for filling): Sweetens the filling perfectly without overpowering.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, inviting notes.
- 2 large eggs: Provides structure and a creamy consistency to the cheesecake batter.
- 1/3 cup sour cream: Adds tanginess and keeps the filling moist and velvety.
- 1/4 teaspoon salt: Balances sweetness and enhances the cheesecake’s depth of flavor.
- 3/4 cup mini chocolate chips (plus extra for topping): Little bursts of chocolate that make each bite extra special.
How to Make Chocolate Chip Mini Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a 12-cup muffin pan with paper liners. In a small bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until everything is evenly combined. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to create a sturdy crust that will hold the creamy filling perfectly.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Then add the 1/2 cup of sugar, vanilla extract, and salt, continuing to beat until fully blended. Add the eggs one at a time, mixing on low speed after each addition to ensure a silky batter. Stir in the sour cream gently, then fold in the mini chocolate chips so they’re evenly distributed throughout the mixture.
Step 3: Assemble and Bake
Spoon the cheesecake batter evenly over each crust-lined muffin cup, filling almost to the top. Bake in the preheated oven for 18 to 22 minutes until the centers are set but still slightly jiggly – that’s the hallmark of a perfectly baked cheesecake! Allow them to cool in the pan for 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
Step 4: Add Toppings
If you want to elevate your Chocolate Chip Mini Cheesecakes Recipe even further, sprinkle a few extra mini chocolate chips on top right after cooling for a pretty presentation and a little more chocolate indulgence.
How to Serve Chocolate Chip Mini Cheesecakes Recipe
Garnishes
Adding fresh garnishes like a sprig of mint, a dusting of powdered sugar, or a drizzle of chocolate sauce can take your mini cheesecakes from delicious to dazzling. Fresh berries also complement the richness beautifully and add a pop of color.
Side Dishes
Serve these mini cheesecakes alongside a fresh fruit salad or a light cup of coffee or tea for an indulgent yet balanced dessert experience. They’re also fantastic as part of a dessert platter with other bite-sized sweets.
Creative Ways to Present
Use colorful muffin liners or place each cheesecake in a small decorative paper cup for parties and special occasions. You can also serve them on a tiered cake stand for an elegant dessert display that invites guests to indulge.
Make Ahead and Storage
Storing Leftovers
Once chilled, these mini cheesecakes keep beautifully in the refrigerator for up to 4 days. Store them in an airtight container to maintain their freshness and prevent the crust from becoming soggy.
Freezing
You can freeze leftover cheesecakes for up to one month. Wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container or bag. Thaw overnight in the refrigerator before serving to retain the best texture.
Reheating
Since cheesecakes are best enjoyed cold, avoid reheating them. Instead, let frozen cheesecakes thaw fully in the fridge to enjoy their creamy consistency at its finest.
FAQs
Can I use regular-sized chocolate chips instead of mini ones?
Absolutely! While mini chocolate chips distribute more evenly and create delightful little pockets of chocolate, regular-sized chips will work fine too—just be mindful they may alter the texture slightly.
Do I need to use sour cream in this recipe?
The sour cream adds a pleasant tanginess and helps keep the cheesecake moist. You could substitute with Greek yogurt, but sour cream is recommended for the classic creamy texture this recipe promises.
How do I know when the mini cheesecakes are done baking?
Look for the edges to be set and the centers to be just slightly jiggly when you gently shake the pan. This ensures they’re perfectly baked and won’t crack when cooled.
Can I make this recipe dairy-free or vegan?
Adapting this recipe for dairy-free or vegan diets can be tricky since cream cheese is essential for the cheesecake texture. However, using dairy-free cream cheese substitutes is possible though results may vary.
What if I don’t have a muffin pan?
These mini cheesecakes rely on a muffin pan to keep their shape, but you could try using silicone molds or small ramekins. Just adjust baking time accordingly as sizes may vary.
Final Thoughts
There is nothing quite like the joy of biting into a perfectly creamy, bite-sized cheesecake with luscious chocolate chips throughout. This Chocolate Chip Mini Cheesecakes Recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to eat. So gather your ingredients, invite some friends over, and enjoy every decadent little bite!
Print
Chocolate Chip Mini Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Chip Mini Cheesecakes are a delightful bite-sized dessert featuring a graham cracker crust and a creamy, smooth cheesecake filling studded with mini chocolate chips. Perfectly portioned for parties or indulgent treats, they are easy to make and chilling them ensures a rich texture with just a hint of sweetness.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips, plus extra for topping if desired
Instructions
- Prepare the Oven and Muffin Pan: Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners to ensure easy removal of the mini cheesecakes.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner to form an even crust layer.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, removing lumps for the perfect cheesecake texture.
- Add Sugar, Vanilla, and Salt: Incorporate 1/2 cup sugar, vanilla extract, and salt into the cream cheese, beating until fully combined and fluffy.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition to maintain a smooth and aerated batter without over-mixing.
- Mix in Sour Cream and Chocolate Chips: Stir in the sour cream gently, then fold in the mini chocolate chips to evenly distribute them throughout the batter.
- Fill Muffin Cups: Spoon the cheesecake batter evenly over the prepared crusts in the muffin pan, filling each nearly to the top for a generous portion.
- Bake: Bake in the preheated oven for 18–22 minutes, or until the centers are set but still slightly jiggly, indicating perfect doneness without dryness.
- Cool and Chill: Remove the pan from the oven and allow the cheesecakes to cool in the pan for 30 minutes. Then transfer to the refrigerator to chill for at least 2 hours to firm up the texture.
- Serve: Top with additional mini chocolate chips if desired just before serving for an extra touch of chocolate and presentation.
Notes
- For a crunchy variation, substitute crushed chocolate cookies for the graham cracker crumbs in the crust.
- These mini cheesecakes freeze well; wrap tightly and store in a freezer-safe container for up to 1 month.
