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+ servings
mini cheesecakes topped with chocolate chips on a plate

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



  • 2 cups chocolate graham cracker crumbs
  • 2 tbsp brown sugar
  • pinch of salt
  • 6 tbsp butter, melted


  • 16 oz cream cheese, softened
  • 1/4 cup sour cream
  • 2/3 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 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, brown sugar and salt. 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.