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.
Amanda CowanAugust 1, 2011
When I’ve made mini-cheesecakes in the past I’ve always found cookies make the BEST crusts! For example, I LOVE a shortbread crust. So I use those Pepperidge Farms chessmen cookies. They may not be the exact side of a circle-muffin/cupcake wrapper but they work so well! Or you could just pop an oreo right at the bottom. Vanilla wafer.. whatever. Skies the limits when you’re talking about yummy mini cheesecakes. Just seemed like the graham cracker thing might be a pain in the butt.. having to press it into each cup..
Zanette McCoyAugust 2, 2011
Do you have a strawberry swirl version? The chocolate ones are awesome though.
SwapnaAugust 2, 2011
These look awesome. How can I substitute egg in this recipe?
Stephanie P.August 2, 2011
Made some last weekend, super easy recipe: Keebler Shortbread Sandies stuck in muffin cups–fit perfectly.
8 oz. cream cheese, 1/2 cup sweetened condensed milk, 2 eggs, pinch of salt. Mix, pour, and bake.
For a strawberry (not quite swirl like) version, add a teaspoon of jam to the cookie before pouring cheesecake filling in, bake, cool, then top with some warmed, thinned, jam.
I prefer a sour cream topping, 1 cup sour cream, 1/4 cup sugar, 1 tsp. vanilla, top at end of baking and bake an extra 6-8 minutes.
The choc. chip version sounds great, but I must admit my dogs love cheesecake so much, I just can’t do the chocolate!
ErinAugust 2, 2011
I like mini cheesecakes cause I feel like they prevent me from eating too much. And then I eat three of them O:-)
MargaretAugust 2, 2011
I just made these. They smell fantastic and I can’t wait to bite into one.
Stella - Stella's styleAugust 4, 2011
oh dear, they look sooo delicious! I like the small ones too, you can have some and still the rest will look good if you wanna offer them to guests, instead of a messy half-eaten cake..
beccaleccaAugust 5, 2011
mmm, made these last night. So yummy.
AshSeptember 3, 2011
I have a double batch in the oven right now. They look and smell yummy, but I have a ton of extra crust. Since it was a double batch, I used 2 cups of graham cracker crumbs. 1 cup would have been enough, since 1 cup = 16 tablespoons and a double batch is 16 cheesecakes.
lauraSeptember 10, 2011
I just tried them with the cookie bottom. Can’t wait! Thanks!
Choc Chip UruOctober 4, 2011
I tried this recipe a while back and it was fantastic!
Less waiting time, easy to prepare – I feel like converting all my cheesecakes to minis now!
JenOctober 22, 2011
these are absolutely AMAZING!!!! i left out the chocolate chips in a couple of the for my husband, and there pretty good too!!
Jmposti4November 22, 2011
This is just right! I always have one block of cream cheese this is perfect most cheesecake recipes require more!
KatieDecember 21, 2011
Do you think it’s possible to make these even MORE mini by using mini-muffin tins? Any idea what baking time I should use if I tried that? Thanks!
NicoleDecember 22, 2011
Katie – Yes, it is worth a try! The baking time is probably going to be in the 12-15 minute range, so check yours at 10 minutes (just to be on the safe side) and go from there.
KatieJanuary 3, 2012
@Nicole — just an update, I did it and they turned out wonderfully! I used appx 1 tsp of the crust per mini muffin cup and I think appx 1 tbsp of the filling and it made 24 exactly. They finished cooking in 13 mins and were perfect little 2-bite cheesecakes!
Heather@Creative Family MomentsJanuary 28, 2012
Just made them with my son – thanks so much!!!
JenniferFebruary 3, 2012
I’m Doing these in the mini mini version for a baby shower tomorrow!! They will be perfect two bite cheesecakes! Yay!!
AmyFebruary 4, 2012
when doing the mini mini version did you use one recipe or two? thanks!
LoriMarch 5, 2012
Made these this past week, and they were FABULOUS!!!! Sooooo good!! I had my parents over to eat with us and they were a hit!! Thanks!!
ArunaApril 4, 2012
What a refreshingly simple recipe. I have all the ingredients!
Can I bake these in the microwave, in ramekins?
Do you have a no-bake version?
MargaretSeptember 23, 2012
I made these tonight for a little gathering and they were so good! I doubled the batch and got 21 out of them. I will definitely be making them again. Thanks so much!
GayOctober 25, 2012
I’m thinking…blueberries! Yummy!
RebeccaDecember 6, 2012
Hi I am just wondering if you have ever froze these? Did they keep well?
CharFebruary 10, 2013
This is something I use to make YEARS ago! They are so good, and yes they do freeze well.
EmilyJune 3, 2013
These were great! I used sour cream, and spread the recipe a little thinner to make 12 cups. I also used mini chocolate chips, and mixed them into the batter instead of distributing per cup, and that worked fine. Taste great right out of the oven, or after chilling in the fridge.
NatalieJune 15, 2013
I just made a little list to go and pick up these ingredients from the store! I plan on making this for my husband for Father’s Day tomorrow 🙂
Thanks for this!