Description
Description Indulge in these creamy, rich mini chocolate cheesecakes, the perfect dessert for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted unsalted butter
- 1/4 teaspoon salt
- 16 oz softened cream cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup melted semi-sweet chocolate chips
- Whipped cream (for topping)
- Chocolate shavings or mini chocolate chips (for garnish)
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Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt, mixing until resembling 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.
- Bake the crusts in the preheated oven for 5-7 minutes until lightly golden and let cool.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and beat until fluffy.
- Add vanilla extract, then beat in eggs one at a time. Mix in sour cream and melted chocolate chips until smooth.
- Spoon the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.
- Tap the muffin tin gently on the counter to remove air bubbles.
- Bake for 18-20 minutes, until edges are set and centers are slightly jiggly.
- Turn off the oven, crack the door open, and cool the cheesecakes for 30 minutes inside.
- Remove the muffin tin and let it cool to room temperature before refrigerating for at least 2 hours.
- Carefully remove the cheesecakes and top with whipped cream and chocolate shavings before serving.
Notes
- Notes
- Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months. Thaw in the refrigerator before serving.