These mini chocolate chip cheesecakes have a buttery graham cracker crust, mini chocolate chips folded into the the cream cheese mixture, and are topped with homemade whipped cream!
12ouncesbrick-style cream cheese, room temperature
⅓cupsugar
¼cupyogurt (plain or vanilla), room temperature
1teaspoonvanilla extract
2large eggs, room temperature
½cupmini chocolate chips
Whipped Cream
1cupheavy whipping cream
2tablespoonssugar
¼teaspoonvanilla extract
Additional Toppings
12mini chocolate chip cookies
Instructions:
Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Evenly disperse the graham cracker crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
Chocolate Chip Cheesecake
In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
Add the yogurt and vanilla extract and mix on medium speed until combined. Then add the eggs, mixing on low-medium speed, until just incorporated. Remove the bowl from the stand and fold in the mini chocolate chips using a rubber spatula.
Evenly distribute the cheesecake filling into the cupcake liners, covering the graham cracker crust (I used my #24 cookie scoop). Place the muffin pan into the oven and bake for 15-20 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with plastic wrap and place in the refrigerator to chill for 3 hours.
Whipped Cream
In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes.
Top the chilled cheesecakes with the whipped cream and one mini chocolate chip cookie.
Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.
Notes:
Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each muffin cup.Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.Bake Time: Be sure that the cheesecakes are completely set and baked through before chilling on the counter. They should bake anywhere between 15-20 minutes.