- 1 cup graham crackers crumb
- 3 tablespoon unsalted butter, melted
- 2 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- 12 ounces cream cheese, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 eggs
- 2 tablespoon Greek yogurt
- 1½ teaspoon vanilla extract
- ⅔ cup semi sweet mini chocolate chips
- ⅔ cup semi sweet mini chocolate chips
- ⅓ cup heavy cream
- ⅓ cup heavy whipping cream
- 1 tablespoon light brown sugar
- ½ teaspoon vanilla extract
- Chocolate sauce – optional
- Graham cracker crumbs – optional
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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!
Mini Chocolate Chip Cheesecakes with mini cookies on top.
This easy chocolate chip cheesecake is decorated on top with mini chocolate chip cookies. You can either make your own or use Chips Ahoy like I did.
The graham cracker crust also pairs perfectly with the creamy cheesecake filling!
Ingredients:
CRUST:
CHEESECAKE:
CHOCOLATE GANACHE:
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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WHIPPING CREAM:
TO DECORATE:
Directions:
Preheat the oven to 350°F. Spray a cheesecake pan with cooking spray or line a muffin pan with 12 muffin liners, set aside.
For the crust, combine graham cracker crumbs, melted butter, light brown sugar, and ground cinnamon. Spread evenly in the pan and press.
For the cheesecake, mix cream cheese, granulated sugar, and light brown sugar until creamy. Add eggs, Greek yogurt, and vanilla, mixing until combined. Stir in chocolate chips.
Spread the mixture over the crust and bake for 13-15 minutes. Turn off the oven, leave the door open, and let the cheesecakes sit for 5 more minutes.
Cool completely, then remove from the pan. Chill in the fridge for 2-3 hours.
For the chocolate ganache, heat heavy cream until just before boiling. Add chocolate chips, let sit for 4 minutes, then stir until smooth. Spread over cheesecakes.
For the whipping cream, beat heavy cream, brown sugar, and vanilla until stiff peaks form. Top cheesecakes with whipped cream. Drizzle with chocolate sauce and sprinkle with graham cracker crumbs.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes + chilling | Kcal: 454 | Servings: 12 servings
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