The only thing better than a full sized cheesecake is a mini cheesecake. One could argue that a full sized cheesecake is better because you get so much more – but there is a lot to be said for single-serving cheesecakes that can be made easily in small batches. They’re quick and convenient to bake, and they offer both portion control and portability. And on top of all that, they taste just as good as the full-sized version.
These Chocolate Chip Mini Cheesecakes are a simple cheesecake batter baked in a standard muffin pan, and no waterbath or other special equipment is required. The pans are lined with muffin wrappers, which make them easy to remove after baking, and a graham cracker crumb mixture is pressed into each one. The crust bakes along with the cheesecake. The cheesecake batter is a thick, creamy mixture of cream cheese and a bit of sour cream (or greek yogurt will also work) and it bakes up to have a rich, creamy texture. Chocolate chips are added on top of the crust before the batter is added to each of the muffin cups and are also sprinkled on top of each cheesecake before baking. I like classic semisweet chocolate chips for these mini cheesecakes, but dark chocolate and white chocolate will also work very well.
This recipe makes a small batch, just 8 mini cheesecakes. It can be doubled if you need more for a party or get together. The cheesecakes are good when they’re still slightly warm and the chocolate is a bit melty, but they’re also good after they’ve been chilled. You can eat them straight out of the wrapper, as you would a muffin, or peel off the wrappers and plate them for a slightly more dressed-up dessert. The leftovers will keep well in the refrigerator for a couple of days.
Chocolate Chip Mini Cheesecakes
1 cup graham cracker crumbs
2 tbsp brown sugar
small pinch salt
2 1/2 tbsp butter, melted
8-oz cream cheese, softened
2 tbsp sour cream or greek-style yogurt
1/3 cup sugar
1 large egg
1 tsp vanilla extract
1 cup chocolate chips
Preheat oven to 350F. Line 8 cups of a muffin pan with paper liners.
In a medium bowl, make the graham cracker crust. Mix together graham cracker crumbs, brown sugar and salt and stir to combine. Pour over melted butter and stir with a fork to moisten the crumbs.
Place about a tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.
In a large bowl, make the cheesecake. Cream together cream cheese, sour cream and sugar until smooth. Beat in the egg and vanilla extract.
Place 1 tbsp chocolate chips into each of the muffin cups. Evenly divide cheesecake batter between the muffin cups, covering the first layer of chocolate chips. Place another tbsp of chocolate chips on top of the cheesecake batter in each of the muffin cups.
Bake for 20-25 minutes, until cheesecakes are set.
Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.