Name: Chocolate Chip Mini Cheesecakes
Prep time: 15 min
Cook time: 15 min
Total time: PT-491537H15M5S
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons unsalted butter, melted; 2 tablespoons light brown sugar; ½ teaspoon ground cinnamon; 12 ounces cream cheese, softened; ½ cup granulated sugar; ¼ cup light brown sugar; 2 eggs; 2 tablespoons Greek yogurt; 1½ teaspoons vanilla extract; ⅔ cup semi-sweet mini chocolate chips (for filling); ⅔ cup semi-sweet mini chocolate chips (for ganache); ⅓ cup heavy cream (for ganache); ⅓ cup heavy whipping cream (for whipped cream); 1 tablespoon light brown sugar (for whipped cream); ½ teaspoon vanilla extract (for whipped cream); Chocolate sauce (optional, for decoration); Graham cracker crumbs (optional, for decoration)

Why You’ll Love Chocolate Chip Mini Cheesecakes Recipe

These mini cheesecakes are everything you love about a classic dessert in a fun, portable size. The creamy texture pairs beautifully with the crunchy crust and rich chocolate flavor. They’re perfect for parties, holidays, or anytime you want an indulgent treat that’s easy to serve and share. Plus, they chill quickly and don’t require any water bath baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

CRUST
graham cracker crumbs
unsalted butter, melted
light brown sugar
ground cinnamon

CHEESECAKE
cream cheese, softened
granulated sugar
light brown sugar
eggs
Greek yogurt
vanilla extract
semi-sweet mini chocolate chips

CHOCOLATE GANACHE
semi-sweet mini chocolate chips
heavy cream

WHIPPING CREAM
heavy whipping cream
light brown sugar
vanilla extract

TO DECORATE (optional)
chocolate sauce
graham cracker crumbs

Directions

Preheat the oven to 350°F. Spray a cheesecake pan with cooking spray or line a muffin pan with 12 muffin liners.
In a bowl, mix graham cracker crumbs, melted butter, light brown sugar, and cinnamon. Press the mixture evenly into the bottom of each liner.
In a large bowl, beat cream cheese with granulated sugar and light brown sugar until smooth and creamy.
Add eggs, Greek yogurt, and vanilla extract. Mix until well combined.
Fold in mini chocolate chips.
Spoon the cheesecake mixture over the prepared crusts, filling each cup nearly to the top.
Bake for 13–15 minutes. Turn off the oven, open the door slightly, and let the cheesecakes sit for 5 minutes.
Remove and cool completely, then chill in the fridge for 2–3 hours.
For the ganache, heat heavy cream just until it begins to simmer. Pour over chocolate chips and let sit for 4 minutes, then stir until smooth.
Spoon ganache over each chilled cheesecake.
In a separate bowl, beat heavy whipping cream with brown sugar and vanilla until stiff peaks form.
Top each mini cheesecake with whipped cream, and optionally drizzle with chocolate sauce and sprinkle with graham cracker crumbs.

Servings and timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes + 2–3 hours chilling
Calories per serving: 454

Variations

Swap the crust: Use crushed Oreos or chocolate graham crackers instead of plain graham crackers.
Add nuts: Fold in finely chopped pecans or walnuts to the crust or cheesecake batter.
Use different chips: Try white chocolate, milk chocolate, or peanut butter chips instead of semi-sweet.
Fruit topping: Replace the ganache with a fruit compote or fresh berries.
Add caramel: Drizzle caramel sauce in place of or along with chocolate sauce for a richer flavor.

Storage/Reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them (without whipped cream topping) for up to 2 months. Thaw in the refrigerator overnight before serving. These cheesecakes are best served chilled and do not require reheating.

FAQs

How do I know when mini cheesecakes are done baking?

The centers should be mostly set with a slight jiggle. They will firm up more as they cool.

Can I use full-size chocolate chips instead of mini?

Yes, but mini chips distribute more evenly in the batter and give better texture.

Can I make these ahead of time?

Absolutely. These are a great make-ahead dessert. Prepare a day in advance and add the whipped topping just before serving.

What can I use instead of Greek yogurt?

Sour cream works as a direct substitute in equal amounts for a similar creamy texture.

How do I prevent cracks in mini cheesecakes?

Avoid overmixing and don’t overbake. Letting them sit in the oven after baking helps prevent cracks.

Can I skip the ganache topping?

Yes, they’re still delicious without ganache. You could top them with fruit or enjoy plain.

How long should I chill mini cheesecakes?

Chill for at least 2–3 hours to let them set completely and develop the best flavor.

Can I use a regular cheesecake pan instead of muffin tins?

Yes, if using a mini cheesecake pan with removable bottoms, they’ll pop out easily. Muffin liners also work well.

Can I make these gluten-free?

Use gluten-free graham crackers for the crust, and ensure other ingredients are certified gluten-free.

Are these suitable for freezing?

Yes, freeze without the whipped topping for best results. Add fresh topping after thawing.

Conclusion

Chocolate Chip Mini Cheesecakes are a fun, rich, and creamy dessert perfect for any celebration or sweet craving. With a crunchy crust, chocolate-filled center, and luscious topping, each bite is packed with flavor. Easy to make and even easier to enjoy, this recipe is sure to become a favorite in your dessert lineup.