Mini Chocolate Chip Cheesecakes

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Mini Chocolate Chip Cheesecakes

These Mini Chocolate Chip Cheesecakes are the perfect little treats — creamy, rich, and so simple to make! They’re baked in muffin tins for easy portioning and topped with Cool Whip and mini chocolate chips for that bakery-style finish.

These are wonderful for parties, holidays, or a fun weekend baking project.

These Mini Chocolate Chip Cheesecakes are the perfect bite-sized dessert! Made with a creamy cheesecake filling loaded with mini chocolate chips, baked on a simple graham cracker crust, and topped with piped Cool Whip and a sprinkle of mini chips — they’re as cute as they are delicious.

Perfect for parties, holidays, or anytime you’re craving a little indulgence!

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter, melted

For the filling:

• 16 oz cream cheese, softened
• ½ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup mini chocolate chips

For topping:

• Cool Whip, for piping
• Mini chocolate chips, for sprinkling

Instructions

1. Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Spoon about 1 tablespoon of crust mixture into each liner and press firmly. Bake for 5 minutes, then remove and cool slightly.
3. Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Fold in mini chocolate chips.
4. Fill and bake: Spoon the cheesecake mixture evenly over each crust. Bake for 18–20 minutes or until centers are just set.
5. Cool completely, then refrigerate at least 2 hours or until chilled.
6. Top and serve: Pipe Cool Whip on top and sprinkle with mini chocolate chips.

Jennie’s Thoughts

There’s something about these Mini Chocolate Chip Cheesecakes that just makes me smile every time I make them.

They’re the perfect combination of creamy, sweet, and just a little bit indulgent — without being too heavy.

I love how simple they are to put together, and they always look like they came straight from a bakery case.

The first time I made these, I remember thinking how cute they looked all lined up on the counter — little cheesecakes topped with Cool Whip swirls and tiny chocolate chips.

They disappeared fast! These are wonderful for holidays, dinner parties, or just to keep in the fridge for when you want a sweet bite after dinner.

They’re one of those desserts that make people say, “You made these?!” and I always smile and say, “Yes… and they were so easy!”

If you love cheesecake and chocolate together, these mini treats will absolutely win you over.

There’s just something magical about mini desserts, and these Mini Chocolate Chip Cheesecakes are a must-try!

They have everything you love about traditional cheesecake — a buttery graham cracker crust, a creamy filling, and that perfect hint of chocolate in every bite.

I love topping them with Cool Whip and mini chocolate chips for a simple, elegant finish.

They’re great for holidays, family gatherings, or even as a sweet treat to keep in the fridge for the week. Each one is the perfect portion — rich, creamy, and so satisfying.

If you’re looking for an easy cheesecake recipe that always turns out perfectly, these little minis are it!