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If you're a fan of indulgent desserts that can be enjoyed in one bite, then Mini Chocolate Chip Cheesecake Cups are sure to become your new favorite treat. These delightful little cups combine the rich, creamy texture of traditional cheesecake with the added charm of chocolate chips, making them a perfect dessert for any occasion. Their bite-sized nature not only makes them visually appealing but also allows for easy serving and portion control, which is a significant plus in today’s dining culture.

Mini Chocolate Chip Cheesecake Cups

Discover the joy of baking with this easy Mini Chocolate Chip Cheesecake Cups recipe. Perfect for any occasion, these bite-sized treats combine a buttery graham cracker crust with a rich, creamy cheesecake filling and sweet chocolate chips. Ideal for gatherings or casual family nights, they offer a delightful blend of flavors and textures. With simple instructions, even beginner bakers can create these elegant desserts that are sure to impress everyone!
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Ingredients
  

1 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

12 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 large egg

1/2 cup sour cream

1/2 cup mini chocolate chips

Whipped cream (optional, for topping)

Extra mini chocolate chips (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.

      Press Crust into Muffin Tin: Evenly distribute the graham cracker mixture into the bottom of each muffin liner, pressing it down firmly to create a crust.

        Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue to beat until fully incorporated.

          Add Vanilla and Egg: Mix in the vanilla extract and then add the egg. Beat until just combined (be careful not to overmix).

            Incorporate Sour Cream: Gently fold in the sour cream until just blended.

              Add Mini Chocolate Chips: Carefully fold in the mini chocolate chips, ensuring they are evenly distributed throughout the cheesecake batter.

                Fill the Cups: Spoon the cheesecake mixture evenly into each muffin liner, filling them about 3/4 full.

                  Bake: Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. The tops should be lightly golden.

                    Cool and Chill: Remove from the oven and let the cheesecake cups cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours before serving.

                      Serve: When ready to serve, add a dollop of whipped cream on top of each cheesecase cup and garnish with extra mini chocolate chips if desired.

                        Prep Time, Total Time, Servings: 20 minutes | 2 hours 40 minutes | 12 servings