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
Scale
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.
