Description
These Chocolate Chip Mini Cheesecakes feature a buttery graham cracker crust, creamy cheesecake filling with mini chocolate chips, a rich chocolate ganache topping, and fluffy whipped cream for the perfect bite-sized dessert.
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)
Instructions
- Preheat the oven to 350°F. Spray a cheesecake pan with cooking spray or line a muffin pan with 12 muffin liners, and set aside.
- In a bowl, mix graham cracker crumbs, melted butter, light brown sugar, and ground cinnamon for the crust. Press evenly into the prepared pan.
- In another bowl, beat cream cheese, granulated sugar, and light brown sugar until smooth and creamy.
- Add eggs, Greek yogurt, and vanilla extract to the cream cheese mixture and beat until combined.
- Fold in ⅔ cup mini chocolate chips.
- Divide the cheesecake mixture evenly over the crusts and smooth the tops.
- Bake for 13-15 minutes. Turn off the oven, open the door slightly, and let the cheesecakes sit for 5 minutes.
- Remove from oven, cool completely, then refrigerate for 2-3 hours or until fully chilled.
- For the ganache, heat heavy cream in a saucepan until just before boiling. Remove from heat and pour over chocolate chips. Let sit 4 minutes, then stir until smooth.
- Spread the ganache over the chilled cheesecakes.
- To make whipped cream, beat heavy whipping cream, light brown sugar, and vanilla extract until stiff peaks form.
- Top each mini cheesecake with whipped cream. Optionally drizzle with chocolate sauce and sprinkle with graham cracker crumbs before serving.
Notes
- Chilling the cheesecakes is essential for the best texture.
- You can prepare the cheesecakes a day ahead for convenience.
- Use a piping bag to neatly top with whipped cream.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 454
- Sugar: 26g
- Sodium: 180mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
