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mini chocolate chip cheesecake with wrapper

Mini Chocolate Chip Cheesecake

Course Dessert
Cuisine American
Keyword Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 18 cheesecakes



  • 1 ¾ cups chocolate graham cracker crumbs (about 10 sheets)
  • 2 tablespoon white granulated sugar
  • 6 tablespoon butter, melted


  • 16 oz cream cheese, softened
  • ¼ cup sour cream
  • cup sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 ½ cups mini chocolate chips, plus a little extra for topping
  • whipped cream, optional


  • Preheat oven to 350 degrees. Line 18 cups of a muffin pan with paper liners. 
  • To make to crust, mix together graham cracker crumbs and sugar. Pour in melted butter and stir with a small spatula to moisten all the crumbs.
    Place about a tablespoon to one and a half tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.
  • In the bowl of a stand mixer (you can use hand held too), cream together cream cheese, sour cream and sugar until smooth. Beat in the eggs one at a time and then add the vanilla extract. Fold in the mini chocolate chips and stir to evenly distribute.
  • Evenly divide cheesecake batter between the muffin cups. Bake for 20-25 minutes or until cheesecakes are set. Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.
  • To serve, add a whipped cream to each cheesecake and a sprinkle of chocolate chips.