Why You’ll Love This Recipe

These mini cheesecakes are not only visually appealing but also deliciously satisfying. With a smooth, velvety filling that’s studded with mini chocolate chips, each bite offers a perfect balance of tangy cream cheese and sweet chocolate. The mini size makes them perfect for portion control, making them great for guests or when you want to indulge without feeling too guilty. Plus, they’re simple to make and can be prepared in advance, which makes them a great go-to dessert option.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup melted butter
2 cups cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 cup sour cream
1/2 cup mini chocolate chips
1/4 cup all-purpose flour

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

Directions

Preheat the oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Spoon about 1 tablespoon of the crust mixture into each cup of a muffin tin (preferably lined with paper liners). Press the crumbs down firmly with the back of a spoon.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Add the sour cream and mix until combined. Stir in the flour until smooth, then fold in the mini chocolate chips.
Spoon the cheesecake batter into each muffin cup over the crust. Fill about 2/3 of the way up.
Bake for 18–20 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.
Allow the cheesecakes to cool at room temperature for about 30 minutes, then transfer to the fridge to chill for at least 2 hours or overnight.
Once chilled, remove the cheesecakes from the muffin tin and serve. Optionally, top with extra mini chocolate chips before serving.

Servings and Timing

Servings: 12 mini cheesecakes
Prep time: 15 minutes
Cook time: 18–20 minutes
Total time: 35–40 minutes (plus chilling time)

Variations

Add Fruit Toppings: Top your mini cheesecakes with fresh berries like raspberries or strawberries for a fruity twist.
Crust Alternatives: If you prefer a different crust, you can substitute graham cracker crumbs with crushed Oreos or even coconut flakes for a unique flavor.
Flavor Enhancements: Try adding a tablespoon of cocoa powder to the cheesecake batter for a deeper chocolate flavor, or use dark chocolate chips for a more intense chocolate experience.
No Bake Option: If you prefer a no-bake version, you can refrigerate the crust and filling mixture (without baking) until set, but be mindful that the texture will be different.

Storage/Reheating

Storage: Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Freezing: These cheesecakes freeze well! Place them in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe container. They can be stored in the freezer for up to 2 months. Thaw in the refrigerator for a few hours before serving.
Reheating: To reheat, simply microwave on low heat for 15-20 seconds, or enjoy them cold directly from the fridge.

FAQs

How do I make these cheesecakes without a muffin tin?

If you don’t have a muffin tin, you can use a mini cheesecake pan or even a standard 9-inch pie pan. The cooking time will be longer if using a larger pan, so keep an eye on the consistency of the cheesecake.

Can I use regular chocolate chips instead of mini ones?

Yes, you can use regular chocolate chips if that’s what you have. Just be sure to chop them into smaller pieces to get the same texture.

How can I make these cheesecakes gluten-free?

For a gluten-free version, use gluten-free graham cracker crumbs for the crust. Check the label of your chocolate chips to ensure they are gluten-free as well.

Can I make these in advance?

Yes! These mini cheesecakes are actually better when made in advance. Prepare them the day before and allow them to chill overnight in the fridge.

What can I use instead of sour cream?

If you don’t have sour cream, you can substitute it with Greek yogurt for a similar texture and tangy flavor.

Can I add nuts to the crust?

Yes, you can add crushed nuts such as walnuts or pecans to the graham cracker crust for a crunchy, nutty flavor. Just be sure to reduce the amount of graham crackers to account for the added nuts.

Can I make this recipe dairy-free?

To make this recipe dairy-free, substitute dairy-free cream cheese, sour cream, and butter. Be sure to also use a dairy-free chocolate chip option.

How do I know when the cheesecakes are done baking?

The cheesecakes should be set around the edges and slightly jiggly in the center when they are done. They will firm up more as they cool.

Can I make these without the chocolate chips?

Yes, you can make these mini cheesecakes without the chocolate chips, or substitute with another mix-in like crushed Oreos, caramel, or fruit.

How can I prevent the cheesecakes from cracking?

To help prevent cracks, don’t overmix the batter, and be sure not to bake them for too long. Allow them to cool gradually in the oven with the door cracked before transferring to the fridge.

Conclusion

Mini Chocolate Chip Cheesecakes are a perfect dessert for chocolate lovers and cheesecake fans alike. With their creamy texture, rich chocolate flavor, and easy-to-make nature, they’re sure to be a hit at any gathering or as a sweet treat for yourself. Whether you enjoy them as-is or customize them with your favorite toppings or mix-ins, these mini cheesecakes are an indulgence everyone can enjoy.