Mini Chocolate Chip Cheesecakes
Mini Chocolate Chip Cheesecakes have the perfect creamy texture and decadent flavor. These bite-sized cakes are great for celebrations or everyday indulgence. With only seven ingredients, minimal mixing, and a quick bake in the oven, this simple recipe is one that you will want to make again and again!
Ingredients
- 16 cookies mini vanilla wafers
- 8 oz cream cheese room temperature
- ½ cup granulated sugar
- 1 large egg room temperature
- 2 tablespoon heavy whipping cream
- ½ teaspoon pure vanilla extract
- 3 tablespoon miniature semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a mixer bowl fitted with a paddle attachment, cream together the cream cheese and sugar until smooth.
- Add in egg and beat just until combined. Add heavy whipping cream and vanilla, mixing until combined. Fold in the mini chocolate chips until evenly disbursed.
- Line 16 miniature muffin tins with paper muffin cups and place a mini vanilla wafer cookie in the base of each.
- Fill muffin cups to the top edge with cheesecake batter. Sprinkle with additional mini chocolate chips, if desired.
- Bake for 10-15 minutes, until the center is slightly jiggly, and edges are puffed.
Notes
- STORE - Store cooled cheesecakes in an airtight container in a single layer in the fridge. Refrigerate for up to 5 days. *These are best eaten, however, within 2-3 days.
- FREEZE - Mini cheesecakes freeze well. Place cooled cheesecakes onto a ¼ sheet tray and into the freezer. Once frozen, transfer frozen cheesecakes to a freezer-safe airtight container. Freeze for up to 3 months.
Nutrition
Calories: 110kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 54mgPotassium: 41mgFiber: 1gSugar: 9gVitamin A: 236IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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