Description
Indulge in rich and creamy mini chocolate cheesecakes with a buttery graham cracker crust and luscious chocolate filling. Perfectly portioned for a delightful treat, these bite-sized desserts are sure to impress at any gathering!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips, melted
- Whipped cream (for topping)
- Chocolate shavings or mini chocolate chips (for topping)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until it resembles wet sand.
- Line a mini muffin tin with paper liners.
- Scoop about a tablespoon of the crust mixture into each muffin cup and press down firmly to create an even layer.
- Bake the crusts for 5-7 minutes until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
- Gradually add the granulated sugar and continue to beat until fluffy.
- Add the vanilla extract and mix until incorporated.
- Add the eggs one at a time, mixing on low speed after each addition.
- Add the sour cream and melted chocolate chips, mixing until smooth.
- Spoon the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.
- Tap the muffin tin on the counter to remove air bubbles.
- Bake for 18-20 minutes until set around the edges but slightly jiggly in the center.
- Turn off the oven and crack the door open, letting the cheesecakes cool in the oven for 30 minutes.
- Remove the muffin tin and let it cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Carefully remove the mini cheesecakes from the muffin tin.
- Top each cheesecake with whipped cream and sprinkle with chocolate shavings or mini chocolate chips.
- Serve chilled and enjoy!
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing.
- Allowing the cheesecakes to cool gradually in the oven helps prevent cracks.
- These mini cheesecakes can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes