Chocolate Chip Mini Cheesecakes

These Mini Chocolate Chip Cheesecakes are adorable bite-size desserts with a creamy interior, dotted with miniature chocolate chips, all resting on a buttery graham cracker crust. The picture shows them with golden edges, smooth tops, and whipped cream topping with extra chips for garnish. These little desserts are perfect for parties, gifting, or just when you want something sweet without committing to a full cheesecake.

Why You’ll Love This Recipe

• They’re bite-sized and cute, ideal for parties or portion control.
• Simple ingredients — you probably already have them in your pantry.
• Quick bake time — ready in under 20 minutes in the oven (plus cooling).
• Creamy texture with fun crunch — chocolate chips inside and on top.
• Easy to release from a mini cheesecake pan (or use muffin pan with liners).

Ingredients

• 2 8-ounce packages cream cheese, softened
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup miniature chocolate chips

For the crust:

• 1 cup crushed graham crackers
• 3 tablespoons butter, melted
• 1 tablespoon sugar

For the whipped cream:

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• optional: ½ teaspoon vanilla extract

Directions

Here is the detailed, step-by-step method to recreate the look and texture shown in the original pictures:

1. Preheat oven to 350 °F (175 °C).
2. Prepare the crust: Use a food processor (or a sealed plastic bag + rolling pin) to crush the graham crackers into fine crumbs.
3. In a bowl, mix the graham cracker crumbs, melted butter (3 Tbsp), and 1 tablespoon sugar until evenly moistened.
4. Press about a heaping tablespoon of that crumb mixture into the bottom of each cavity of a mini cheesecake pan (or mini muffin pan) to form the crust base.
5. In a large mixing bowl (or stand mixer), beat the softened cream cheese and ¾ cup granulated sugar together until smooth and creamy (no lumps).
6. Add the eggs, one at a time, mixing after each until well combined. Then stir in the vanilla extract.
7. Gently fold in the ¾ cup miniature chocolate chips into the cheesecake batter.
8. Fill each prepared crust cavity approximately ¾ full with the cheesecake mixture. Be careful not to overfill.
9. Bake in the preheated oven for 13–15 minutes, until the cheesecakes are just set (slightly firmed around the edges).
10. Immediately turn off the oven and leave the door slightly open, letting the cheesecakes cool inside for 5 minutes. This gradual cooling helps prevent cracking.
11. Remove from oven and cool completely on a wire rack. Only after fully cooled, remove the mini cheesecakes from the pan.
12. Meanwhile, prepare the whipped cream: In a mixing bowl, whisk (or beat) 1 cup heavy whipping cream with 2 Tbsp sugar (and ½ tsp vanilla, if using) until stiff peaks form.
13. Top each mini cheesecake with a dollop of freshly whipped cream, and optionally garnish with extra mini chocolate chips or even small cookies.

Pro Tips and Variations

• Room temperature cream cheese is crucial — it helps get a smooth batter with fewer lumps.
• Don’t overfill the cavities; leave a little space so tops don’t overflow.
• Cool slowly: leaving the oven door ajar helps prevent cracks and preserves the luscious texture.
• Pan flexibility: If you don’t have a mini cheesecake pan, use a mini muffin pan with liners — just be extra gentle when unmolding.
• Flavor mix-ins: Add a swirl of melted chocolate, or fold in mini white chocolate chips for variation.
• Crust swap: Use Oreo crumbs or other cookie crumbs instead of graham crackers for different flavor.
• Make ahead: These can be baked ahead and stored in the refrigerator; add whipped cream right before serving.

Serving Suggestions

• Serve chilled or at room temperature, depending on preference.
• Add extra whipped cream, mini chocolate chips, or even mini cookies for garnish.
• Pair with fresh berries (raspberries or strawberries) to contrast richness.
• Present on a dessert platter for parties—they make beautiful bite-sized treats.

Storage / Reheating

• Storage: Store in an airtight container in the refrigerator for up to 2–3 days.
• Reheating: These are best served cold; warming may compromise texture. If needed, let come to room temperature briefly before serving.
• Freezing: You can freeze without whipped cream. Thaw overnight in the fridge before serving and add fresh whipped cream.

FAQs

Can I use regular chocolate chips instead of miniature ones?
A: You can, but miniature chips distribute more evenly and melt less aggressively; full-size chips may overpower smaller bites.

Do I need a special cheesecake pan?
A: No — a mini cheesecake pan helps unmold more cleanly, but a lined mini muffin pan works too (just peel carefully).

Why leave the oven door ajar after baking?
A: It allows gradual cooling to reduce cracking and helps the cheesecakes settle gently.

Can I skip the whipped cream topping?
A: Yes — the cheesecakes are delicious on their own. Whipped cream is optional garnish per your ingredients.

Can these be made gluten-free?
A: Yes — use gluten-free graham cracker crumbs for the crust.

Conclusion

These Mini Chocolate Chip Cheesecakes offer creamy texture, bursts of chocolate, and a crisp graham crust in a cute package. Following the steps carefully ensures tops are smooth, edges firm, and each bite looks just like the photos. Add whipped cream just before serving, garnish with extra chocolate chips, and enjoy these delightful little desserts!

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