Mini Chocolate Chip Cheesecakes
These mini chocolate chip cheesecakes are a quick and easy mini cheesecake recipe that has white chocolate and regular milk chocolate chips stuffed in them.
Servings: 18 cheesecakes
Ingredients
Crust
- 2 cups graham crackers crushed
- 3 tablespoons butter melted
- 1 tablespoon granulated sugar
Cheesecake
- 16 ounces cream cheese room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips melted
- 2 large eggs
- 1 cup mini chocolate chips
Instructions
Crust
- Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners.
- Add the 2 cups graham crackers in a food processor and pulse until crushed. You can also use a storage bag and rolling pin.
- In a bowl, add in the crushed graham crackers, 3 tablespoons butter, and 1 tablespoon granulated sugar Stir until the graham cracker crumbs resemble wet sand.
- Press a spoonful of crumbs into the bottom of each cupcake liner.
- Place the cupcake pan in the oven and bake for 5 minutes.
- Remove from the oven to let cool.
Cheesecake
- Add the 16 ounces cream cheese, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract into a large mixing bowl and beat with a hand mixer on medium until the cream cheese is smooth.
- Add the 1/2 cup white chocolate chips to a microwave-safe bowl and melt in 20-second increments and stir after each increment until smooth.
- Add the melted white chocolate to the cream cheese batter. Beat with the hand mixer until incorporated.
- Add in the 2 large eggs, one at a time, and mix after each egg is added. Scrape down the sides and bottom of the bowl.
- Fold in 1 cup mini chocolate chips with a spatula.
- Pour cream cheese mixture over the prepared crust, filling each cupcake liner about 3/4 of the way full.
- Place in the oven and bake for 20-23 minutes or until the center of the cheesecake is set.
- Turn the oven off and slightly open the oven door for the cheesecakes to cool for 5 minutes.
- Remove from the oven, garnish with crushed graham cracker and chocolate chips, and cool completely on a wire rack.
- Refrigerate for 2 to 3 hours to cool completely and set up.
Notes
White Chocolate Chips: The chips can be replaced with 4 ounces of white baking chocolate.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 267kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 178mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 447IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg
