Mini chocolate chip cheesecakes are the perfect blend of creamy cheesecake and rich chocolate, all in a convenient bite-sized form. These delightful treats feature a buttery graham cracker crust, a smooth cream cheese filling with mini chocolate chips, and a perfectly baked texture. Ideal for parties, gatherings, or simply as an indulgent dessert, these mini cheesecakes offer a decadent experience in every bite.
Why You’ll Love This Recipe
- Perfectly portioned – Enjoy a rich cheesecake experience without committing to a full-sized cake.
- Easy to make – Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
- Rich and creamy – A velvety cheesecake filling combined with crunchy chocolate chips creates a satisfying texture.
- Great for any occasion – Ideal for parties, holidays, or a quick homemade dessert.
- Freezer-friendly – Make ahead and store for later enjoyment.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Graham cracker crumbs
- Melted butter
- Cream cheese, softened
- Granulated sugar
- Vanilla extract
- Eggs
- Sour cream
- Mini chocolate chips
Directions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Prepare the crust by mixing graham cracker crumbs with melted butter. Press the mixture into the bottom of each muffin cup and set aside.
- Make the filling by beating the cream cheese and sugar until smooth. Add vanilla extract, eggs (one at a time), and sour cream, mixing until fully combined.
- Fold in the mini chocolate chips gently to distribute them evenly.
- Fill the muffin cups with the cheesecake batter, spreading it evenly.
- Bake for 18–22 minutes, or until the centers are set but slightly jiggly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving for the best texture and flavor.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep time: 15 minutes
- Cook time: 20 minutes
- Chill time: 2 hours
- Total time: 2 hours 35 minutes
Variations
- Oreo crust – Swap graham cracker crumbs for crushed Oreos for a richer base.
- Dark chocolate chips – Use dark chocolate instead of milk chocolate for a deeper flavor.
- Nutty crunch – Add chopped nuts like pecans or walnuts to the crust for extra texture.
- Fruit topping – Garnish with fresh berries or a drizzle of raspberry sauce for added freshness.
- Swirled chocolate – Melt some chocolate and swirl it into the batter before baking for a marbled effect.
Storage/Reheating
- Refrigeration: Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Place them in a single layer in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Serving tip: These cheesecakes are best served chilled, straight from the fridge.
FAQs
How do I prevent cracks in mini cheesecakes?
Ensure you do not overmix the batter and avoid overbaking. Let them cool gradually to prevent cracks.
Can I make these cheesecakes ahead of time?
Yes, they can be made a day in advance and stored in the refrigerator until ready to serve.
Do I need a water bath for mini cheesecakes?
No, mini cheesecakes bake evenly without a water bath. The smaller size prevents the issues seen in full-sized cheesecakes.
Can I use regular chocolate chips instead of mini chocolate chips?
Yes, but mini chocolate chips distribute more evenly throughout the batter.
Can I make this recipe gluten-free?
Yes, use gluten-free graham crackers for the crust.
How do I know when the mini cheesecakes are done?
The edges should be set while the center remains slightly jiggly. They will firm up as they cool.
Can I use a different type of cookie for the crust?
Yes, Oreos, vanilla wafers, or digestive biscuits work well as substitutes.
How long should I let them chill before serving?
At least 2 hours, but overnight chilling enhances the flavor and texture.
Can I add other mix-ins?
Yes, try adding toffee bits, caramel swirls, or even peanut butter chips for variety.
How do I remove mini cheesecakes from the liners easily?
Chill them completely before peeling off the liners to ensure a clean release.
Conclusion
Mini chocolate chip cheesecakes are an irresistible dessert that combines the rich, creamy texture of cheesecake with the delightful crunch of chocolate chips. These bite-sized treats are easy to make, customizable, and perfect for any occasion. Whether enjoyed fresh or stored for later, they offer a delicious and satisfying indulgence.
Print
Creamy mini cheesecakes with chocolate chips and a chocolate cookie crust, topped with a silky chocolate ganache. A bite-sized indulgence!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- Preheat oven to 325°F (165°C) and line a muffin tin with liners.
- Mix cookie crumbs and melted butter, then press into muffin liners.
- In a bowl, beat cream cheese and sugar until smooth.
- Add egg and vanilla, then fold in mini chocolate chips.
- Pour over crusts and bake for 18-20 minutes.
- Heat heavy cream and pour over chocolate chips, stirring until smooth.
- Once cheesecakes are cooled, pour ganache on top.
Instructions
- Preheat oven to 325°F (165°C) and line a muffin tin with liners.
- Mix cookie crumbs and melted butter, then press into muffin liners.
- In a bowl, beat cream cheese and sugar until smooth.
- Add egg and vanilla, then fold in mini chocolate chips.
- Pour over crusts and bake for 18-20 minutes.
- Heat heavy cream and pour over chocolate chips, stirring until smooth.
- Once cheesecakes are cooled, pour ganache on top.
Notes
- Refrigerate for at least 2 hours before serving.
- Use dark chocolate chips for a richer flavor.