Mini Cheesecakes Recipe with Chocolate Chips!

Mini Cheesecakes Recipe with Chocolate Chips! Easy Mini Chocolate Chip Cheesecake Cups with Oreo Crust for an Amazing Cheesecake Dessert Recipe!

Mini Cheesecakes Recipe with Chocolate Chips! This Chocolate Chip Cheesecake Dessert Recipe is packed full of all of your favorites in one delicious dessert with an amazing Oreo Crust! 

Plus, here are even more Easy Cheesecake Recipes! 

• Cheesecake Oreo Brownie Bars
• No Bake Mini Cheesecake Recipe
• Easy Cheesecake Rollups with Cinnamon and Sugar

How to make Chocolate Chip Cheesecake

Chocolate Chip Cheesecakes are so easy to make! First, start by crushing your graham crackers in a food processor or in a plastic bag. 

Combine melted butter, sugar, and crushed graham crackers. Once combined, press mixture into the bottom of a muffin tin that has been lined with cupcake liners. 

Bake crusts for 5 minutes and then remove from the oven to cool. 

For the cream cheese, follow the directions below and combine accordingly. Don’t forget to use a mixer on low speed or your hand. 

Add eggs one at a time and beat at a low speed. 

Fold in chocolate chips. I used mini chocolate chips in this recipe as well as pretty much any dessert that calls for chocolate chips. I like the texture of the mini chips.

Bake cheesecakes until the center is slightly jiggly and then turn off the oven and open the oven door to begin the cooling process.

Remove from oven and place on a cooling rack. After about 45 minutes, or until cooled completely, and then place in the refrigerator for 1-2 hours to set completely. 

Can I add Oreos to my cheesecake instead of chocolate chips?

Yes! Absolutely! Just substitute the chocolate chips for crushed Oreos! You will have another amazing go-to dessert recipe! 

Chocolate Chip Cheesecake Recipe

Here’s What You Need:

INGREDIENTS: 
Ingredients for Crust:
1 sleeve crushed graham crackers about 2 cups
3 Tablespoons melted butter
1Tablespoons sugar

Ingredients for Cheesecake:
2 8-ounce packages of cream cheese (room temperature)
3/4 Cup sugar
2 eggs
1/2 cup white chocolate chips
1 teaspoon vanilla
1 Cup mini chocolate chips + extra to garnish

Yields 18 Cheesecake Cups

DIRECTIONS:
Preheat the oven to 350 degrees.
Pulse or crush graham crackers in a food processor or plastic bags until fine crumbs.
Combine crushed graham crackers with butter and 1 Tablespoon sugar.
Press a spoonful of cookie crumbs into the bottom of each cupcake liner in a cupcake pan (set aside any extra crumbs for topping).
Bake the crust for 5 minutes and remove from the oven to let cool.
Combine cream cheese, sugar, and vanilla into a large mixing bowl and beat with a hand or stand mixer on a low speed.
Melt white chocolate in 20 second increments and combine with the cream cheese batter.
Add eggs one at a time and mix on low after each egg is added.
Fold in chocolate chips.
Pour cream cheese mixture over the prepared crust, filling 3/4 of the way full.
Bake for 20-23 minutes or until the center of the cheesecake is set.
Turn the oven off and slightly open the oven door for the cheesecakes to cool for 5 minutes.
Remove from the oven, garnish with crushed graham cracker and chocolate chips, and cool completely on a wire rack (about 45 minutes).
Refrigerate for 1-2 hours to cool/set completely.

 

How do you know when mini cheesecakes are done?

You can check to see if your cheesecake is done by slightly shaking the cheesecakes to see if they jiggle in the middle. You want the middle circle to jiggle a little but the outside portion to be firm. Remove from oven and the center will continue to bake while cooling. 

Why did my mini cheesecakes sink?

Your cheesecakes could sink because the batter was over mixed or whipped. To prevent this, use a fork to mix cheesecake instead of a hand mixer. Also, pay attention to how you add your eggs to be batter. Be sure to add one at a time and mix or beat on a low speed to decrease the amount of air in your batter. 

What happens if you over mix cheesecake?

If you over mix your cheesecake or mix it at too high of a speed, your cheesecake could crack on the top. This is easy to cover up with ganache or toppings and does not change the taste of your cheesecake. 

Finally, I’d love to hear how your Mini Chocolate Chip Cheesecakes turn out! This is quickly becoming one of my favorite deserts to make for a crowd! 

Also, be sure to try this Pumpkin Cheesecake Bars Recipe! The pecan crust is SO good! You could even leave out the pumpkin! 

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