Imagine a dessert so irresistible that it combines the creamy decadence of cheesecake with the classic charm of chocolate chips, all packed into adorable mini portions. These Mini Chocolate Chip Cheesecakes are not just a dessert; they're a miniature masterpiece that will transform your ordinary sweet tooth moment into an extraordinary culinary experience. Perfect for parties, gatherings, or when you simply want to treat yourself to something special, these little delights promise to be the star of any dessert table!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined and crumbly.
- Press approximately 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner. Use the back of a spoon or a flat-bottomed glass to compact the crust firmly.
- In a large mixing bowl, beat softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.
- Gently fold in 3/4 cup of mini chocolate chips into the cheesecake batter, reserving the remaining 1/4 cup for topping.
- Divide the cheesecake batter evenly among the 12 cupcake liners, filling each about 3/4 full.
- Sprinkle the remaining mini chocolate chips on top of each cheesecake.
- Bake in the preheated oven for 22-25 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from the oven and let cool in the pan for 1 hour at room temperature.
- Refrigerate the cheesecakes for at least 2 hours or overnight to allow them to set completely.
- Before serving, remove the cheesecakes from the refrigerator 10-15 minutes to soften slightly. Carefully peel off the cupcake liners and serve chilled.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Don't overmix the cheesecake batter, as this can incorporate too much air and cause cracking.
- Use a light touch when pressing the graham cracker crust to avoid a tough base.
- For clean, precise cuts, use a hot knife when serving.
- Store cheesecakes in an airtight container in the refrigerator for up to 5 days.
- For best texture, let cheesecakes sit at room temperature for 10-15 minutes before serving.
- If you want extra richness, use full-fat cream cheese.
- To prevent cracks, avoid overbaking - the center should still be slightly jiggly when you remove from the oven.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 28g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 85mg
