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Mini Chocolate Chip Cheesecakes: A Sweet Bite of Heaven

Few desserts capture the essence of indulgence like a cheesecake, and these Mini Chocolate Chip Cheesecakes take it to a whole new level of deliciousness. With their golden biscuit base, rich and velvety cheesecake filling, gooey chocolate chips, and a touch of whipped cream crowned with a chocolate drizzle, these little delights are bound to steal the show at any gathering. Whether you’re a fan of classic cheesecakes or a lover of chocolate, this recipe offers the perfect blend of textures and flavors.

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Mini Chocolate Chip Cheesecakes: A Sweet Bite of Heaven

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đŸ«đŸ’– Mini Chocolate Chip Cheesecakes – rich, creamy, and packed with delicious chocolate chips! 🍰 Perfectly sized for a single indulgent bite, these cheesecakes are sure to become your new favorite sweet treat. 😍 Ideal for parties, gatherings, or just treating yourself to a moment of bliss. 🌟

#CheesecakeLove 🍰 #ChocolateChipMagic đŸ« #MiniDessertGoals ✹ #PerfectBites 💖 #DessertTime ⏰ #SweetIndulgence 😋 #BiteSizedDelights 🧁 #GooeyGoodness đŸ« #FoodieFaves 🌟 #CheesecakeCravings đŸ’«

  • Total Time: 50 minutes
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale

Biscuit Base:

  • 200g digestive biscuits: The digestive biscuit forms the foundation of your cheesecake, offering a delightful crunch and a hint of sweetness. Digestive biscuits are widely loved for their mild, slightly nutty flavor, which pairs wonderfully with the rich cheesecake filling. You can also use Graham crackers or other similar biscuits as a substitute.
  • 100g unsalted butter (melted): Butter is essential for binding the crushed biscuits together and providing a rich, melt-in-your-mouth base. Using unsalted butter ensures you have full control over the seasoning of the cheesecake.

Cheesecake Filling:

  • 425g full-fat Philadelphia cream cheese: The star of the cheesecake filling is cream cheese. It gives the cheesecake its creamy texture and rich flavor. Full-fat cream cheese is the best choice here, as it ensures your mini cheesecakes are as creamy as possible. If you’re looking for a lighter option, you could use reduced-fat cream cheese, but it may alter the texture slightly.
  • 115g caster sugar: Sugar sweetens the cream cheese mixture and helps it become smooth and luscious. Caster sugar dissolves easily, which is perfect for getting a silky-smooth filling.
  • 2 medium eggs: Eggs are crucial in achieving the right consistency in baked cheesecakes. They provide structure, help the cheesecake set, and create that wonderfully creamy texture we all crave.
  • 1/2 tsp vanilla bean extract: Vanilla extract adds a subtle depth of flavor that complements the richness of the cream cheese. Vanilla is a classic cheesecake flavor, and a good-quality vanilla extract enhances the overall experience.
  • 125g milk chocolate chips: Chocolate chips take these cheesecakes to the next level. They melt slightly into the cheesecake, adding pockets of gooey chocolate throughout. If you’re a fan of dark chocolate, feel free to substitute with dark chocolate chips for a richer taste.

Decoration:

  • Whipped cream: The finishing touch for your mini cheesecakes, whipped cream adds a light and airy texture to balance the dense and creamy filling. It’s also an opportunity to get creative with your decorations.
  • Chocolate to drizzle: A drizzle of melted chocolate adds visual appeal and enhances the chocolate flavor. You can use milk chocolate, dark chocolate, or even white chocolate for a different twist.

Instructions

1. Preparing the Biscuit Base:

The base of your mini cheesecakes is a crucial element in providing both texture and flavor. It’s what holds the cheesecake together, so it needs to be firm, buttery, and flavorful.

  1. Preheat your oven to 170°C (150°C fan). Line a muffin tray with 12 cupcake or muffin cases. The use of individual cases makes serving easy and ensures perfect portion sizes.
  2. Prepare the biscuit crumbs: Using a food processor, blitz the digestive biscuits until they are finely ground. You should end up with a crumb-like texture. If you don’t have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin.
  3. Combine with melted butter: Melt the unsalted butter and pour it into the biscuit crumbs. Pulse the mixture a few times until the crumbs are well coated and the butter is fully incorporated.
  4. Fill the muffin cases: Spoon the biscuit mixture into the lined cupcake cases, about one tablespoon per case. Press the crumbs down firmly using the back of a spoon or your fingers, ensuring an even and compact base.
  5. Bake the base: Place the muffin tray in the oven and bake for 10-12 minutes. You want the biscuit base to be golden and firm. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

2. Making the Cheesecake Filling:

Now it’s time to create the creamy filling that will transform these mini cheesecakes into something truly special.

  1. Mix the cream cheese: In a large bowl, use an electric mixer to beat the Philadelphia cream cheese until smooth. This only takes a few seconds, but make sure there are no lumps remaining. The smoother the cream cheese, the creamier the filling will be.
  2. Add sugar and vanilla: Gradually add the caster sugar and vanilla extract, continuing to mix until the filling is smooth and well combined.
  3. Incorporate the eggs: Beat the eggs in a separate bowl or jug. Gradually pour the beaten eggs into the cream cheese mixture while continuing to mix. Be sure to mix thoroughly after each addition of eggs to ensure a smooth consistency.
  4. Add the chocolate chips: Once the mixture is smooth and creamy, gently fold in the milk chocolate chips. This will create pockets of melted chocolate throughout your mini cheesecakes, adding bursts of rich flavor with every bite.
  5. Spoon the filling into the cases: Divide the cheesecake mixture evenly among the 12 cupcake cases. The cases should be filled nearly to the top.
  6. Bake the cheesecakes: Place the muffin tray in the preheated oven and bake for 20-25 minutes. You’re looking for a slight wobble in the center of each cheesecake. This is a good sign that they’re baked but still soft and creamy inside. It’s better to slightly underbake than overbake to maintain a luscious texture.
  7. Cool and chill: Allow the cheesecakes to cool completely in the tin. Then, transfer the tray to the refrigerator and chill for at least 4-5 hours, or ideally overnight. This will help the cheesecakes set fully and develop their creamy texture.

3. Decorating the Mini Cheesecakes:

The decoration is where you can get creative and really make your mini cheesecakes shine. A little whipped cream and chocolate drizzle can elevate the presentation and flavor.

  1. Whip the cream: Use an electric mixer to whip the cream until soft peaks form. If you want to sweeten the cream, add a little powdered sugar to taste.
  2. Top with whipped cream: Pipe a swirl of whipped cream onto each cheesecake using a piping bag. You can also use a spoon to dollop it on top for a more casual look.
  3. Drizzle with chocolate: Melt some chocolate in the microwave or over a double boiler and drizzle it over the whipped cream. This adds a glossy finish and extra chocolatey goodness.
  4. Optional garnishes: You can also add sprinkles, mini chocolate chips, or a dusting of cocoa powder for extra flair.

Notes

  • Substitute the biscuits: If you can’t find digestive biscuits, you can easily substitute them with Graham crackers or shortbread biscuits. These will offer a similar texture and flavor.
  • Different chocolate types: While this recipe uses milk chocolate chips, you can use dark chocolate chips for a richer taste or white chocolate for a sweeter, more indulgent flavor. You could also try mixing different types of chocolate for an exciting twist.
  • Add toppings: Get creative with your toppings! Besides whipped cream, you could add fresh berries, chocolate shavings, or caramel sauce for an added layer of flavor.
  • Make it gluten-free: For a gluten-free version, substitute the digestive biscuits with gluten-free biscuits or use gluten-free Graham crackers. Ensure all other ingredients are also gluten-free.
  • Author: Rosa
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

Perfect for portion control, these mini cheesecakes combine the satisfying creaminess of baked cheesecake with the sweetness and texture of chocolate chips. Each bite offers a balanced mix of flavors—smooth vanilla cheesecake, melting chocolate, and a hint of butter from the biscuit base. They’re easy to make, and the best part is that you get to enjoy the process of creating them from scratch, without any complicated techniques or equipment. If you’re looking to add a little extra something to your dessert repertoire, these cheesecakes are just what you need.

In this article, we will walk you through the step-by-step instructions, give you tips for ingredient substitutions, and offer suggestions for decorating your mini cheesecakes. Whether you’re a seasoned baker or someone just starting to explore the world of baking, these mini cheesecakes will become your new favorite dessert.

Ingredients Breakdown for Mini Chocolate Chip Cheesecakes

Before diving into the baking process, let’s take a closer look at the ingredients you’ll need. Each element plays a key role in achieving the ideal texture and flavor combination.

Biscuit Base:

  • 200g digestive biscuits: The digestive biscuit forms the foundation of your cheesecake, offering a delightful crunch and a hint of sweetness. Digestive biscuits are widely loved for their mild, slightly nutty flavor, which pairs wonderfully with the rich cheesecake filling. You can also use Graham crackers or other similar biscuits as a substitute.
  • 100g unsalted butter (melted): Butter is essential for binding the crushed biscuits together and providing a rich, melt-in-your-mouth base. Using unsalted butter ensures you have full control over the seasoning of the cheesecake.

Cheesecake Filling:

  • 425g full-fat Philadelphia cream cheese: The star of the cheesecake filling is cream cheese. It gives the cheesecake its creamy texture and rich flavor. Full-fat cream cheese is the best choice here, as it ensures your mini cheesecakes are as creamy as possible. If you’re looking for a lighter option, you could use reduced-fat cream cheese, but it may alter the texture slightly.
  • 115g caster sugar: Sugar sweetens the cream cheese mixture and helps it become smooth and luscious. Caster sugar dissolves easily, which is perfect for getting a silky-smooth filling.
  • 2 medium eggs: Eggs are crucial in achieving the right consistency in baked cheesecakes. They provide structure, help the cheesecake set, and create that wonderfully creamy texture we all crave.
  • 1/2 tsp vanilla bean extract: Vanilla extract adds a subtle depth of flavor that complements the richness of the cream cheese. Vanilla is a classic cheesecake flavor, and a good-quality vanilla extract enhances the overall experience.
  • 125g milk chocolate chips: Chocolate chips take these cheesecakes to the next level. They melt slightly into the cheesecake, adding pockets of gooey chocolate throughout. If you’re a fan of dark chocolate, feel free to substitute with dark chocolate chips for a richer taste.

Decoration:

  • Whipped cream: The finishing touch for your mini cheesecakes, whipped cream adds a light and airy texture to balance the dense and creamy filling. It’s also an opportunity to get creative with your decorations.
  • Chocolate to drizzle: A drizzle of melted chocolate adds visual appeal and enhances the chocolate flavor. You can use milk chocolate, dark chocolate, or even white chocolate for a different twist.

Step-by-Step Instructions for Mini Chocolate Chip Cheesecakes

1. Preparing the Biscuit Base:

The base of your mini cheesecakes is a crucial element in providing both texture and flavor. It’s what holds the cheesecake together, so it needs to be firm, buttery, and flavorful.

  1. Preheat your oven to 170°C (150°C fan). Line a muffin tray with 12 cupcake or muffin cases. The use of individual cases makes serving easy and ensures perfect portion sizes.
  2. Prepare the biscuit crumbs: Using a food processor, blitz the digestive biscuits until they are finely ground. You should end up with a crumb-like texture. If you don’t have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin.
  3. Combine with melted butter: Melt the unsalted butter and pour it into the biscuit crumbs. Pulse the mixture a few times until the crumbs are well coated and the butter is fully incorporated.
  4. Fill the muffin cases: Spoon the biscuit mixture into the lined cupcake cases, about one tablespoon per case. Press the crumbs down firmly using the back of a spoon or your fingers, ensuring an even and compact base.
  5. Bake the base: Place the muffin tray in the oven and bake for 10-12 minutes. You want the biscuit base to be golden and firm. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

2. Making the Cheesecake Filling:

Now it’s time to create the creamy filling that will transform these mini cheesecakes into something truly special.

  1. Mix the cream cheese: In a large bowl, use an electric mixer to beat the Philadelphia cream cheese until smooth. This only takes a few seconds, but make sure there are no lumps remaining. The smoother the cream cheese, the creamier the filling will be.
  2. Add sugar and vanilla: Gradually add the caster sugar and vanilla extract, continuing to mix until the filling is smooth and well combined.
  3. Incorporate the eggs: Beat the eggs in a separate bowl or jug. Gradually pour the beaten eggs into the cream cheese mixture while continuing to mix. Be sure to mix thoroughly after each addition of eggs to ensure a smooth consistency.
  4. Add the chocolate chips: Once the mixture is smooth and creamy, gently fold in the milk chocolate chips. This will create pockets of melted chocolate throughout your mini cheesecakes, adding bursts of rich flavor with every bite.
  5. Spoon the filling into the cases: Divide the cheesecake mixture evenly among the 12 cupcake cases. The cases should be filled nearly to the top.
  6. Bake the cheesecakes: Place the muffin tray in the preheated oven and bake for 20-25 minutes. You’re looking for a slight wobble in the center of each cheesecake. This is a good sign that they’re baked but still soft and creamy inside. It’s better to slightly underbake than overbake to maintain a luscious texture.
  7. Cool and chill: Allow the cheesecakes to cool completely in the tin. Then, transfer the tray to the refrigerator and chill for at least 4-5 hours, or ideally overnight. This will help the cheesecakes set fully and develop their creamy texture.

3. Decorating the Mini Cheesecakes:

The decoration is where you can get creative and really make your mini cheesecakes shine. A little whipped cream and chocolate drizzle can elevate the presentation and flavor.

  1. Whip the cream: Use an electric mixer to whip the cream until soft peaks form. If you want to sweeten the cream, add a little powdered sugar to taste.
  2. Top with whipped cream: Pipe a swirl of whipped cream onto each cheesecake using a piping bag. You can also use a spoon to dollop it on top for a more casual look.
  3. Drizzle with chocolate: Melt some chocolate in the microwave or over a double boiler and drizzle it over the whipped cream. This adds a glossy finish and extra chocolatey goodness.
  4. Optional garnishes: You can also add sprinkles, mini chocolate chips, or a dusting of cocoa powder for extra flair.

Tips and Variations for Mini Chocolate Chip Cheesecakes

These mini cheesecakes are incredibly versatile, and there are several ways you can personalize the recipe to suit your tastes. Here are some tips and variations to consider:

  • Substitute the biscuits: If you can’t find digestive biscuits, you can easily substitute them with Graham crackers or shortbread biscuits. These will offer a similar texture and flavor.
  • Different chocolate types: While this recipe uses milk chocolate chips, you can use dark chocolate chips for a richer taste or white chocolate for a sweeter, more indulgent flavor. You could also try mixing different types of chocolate for an exciting twist.
  • Add toppings: Get creative with your toppings! Besides whipped cream, you could add fresh berries, chocolate shavings, or caramel sauce for an added layer of flavor.
  • Make it gluten-free: For a gluten-free version, substitute the digestive biscuits with gluten-free biscuits or use gluten-free Graham crackers. Ensure all other ingredients are also gluten-free.

Serving Suggestions for Mini Chocolate Chip Cheesecakes

Mini cheesecakes are perfect for serving at parties, potlucks, or special occasions. Here are some creative serving ideas:

  • Individual desserts: Since these cheesecakes are already portioned out, they make for an excellent individual dessert at any gathering. Serve them on a dessert platter for an elegant touch.
  • Pair with coffee or tea: These mini cheesecakes pair wonderfully with a hot cup of coffee or tea. The richness of the cheesecake complements the warmth of your beverage perfectly.
  • Serve with fruit: Fresh fruit, such as strawberries, raspberries, or blueberries, is a great way to balance the richness of the cheesecake. Add a few berries on top or serve them on the side.

Conclusion: Why You’ll Love These Mini Chocolate Chip Cheesecakes

These Mini Chocolate Chip Cheesecakes are everything you could want in a dessert. They combine the smooth, velvety texture of cheesecake with the irresistible appeal of chocolate chips, making each bite pure bliss. Whether you’re a seasoned baker or just starting, this recipe is simple yet delivers an indulgent result. The individual portions make them perfect for sharing or enjoying as a treat just for yourself.

With their balance of flavors and textures, these mini cheesecakes are a surefire way to impress your guests and satisfy your sweet tooth. Once you’ve mastered the art of these delicious treats, you’ll find yourself making them for every occasion!

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