Chocolate Chip Cheesecake Cups are a delightful single-serving dessert combining a buttery graham cracker crust with creamy cheesecake filling studded with mini chocolate chips. Easy to make and perfect for parties or everyday indulgence.

Why You’ll Love This Recipe

Individual portions: Easy to serve and perfect for gatherings.
Rich and creamy: Classic cheesecake flavor with chocolate chip texture.
Simple preparation: Minimal ingredients and straightforward steps.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust:

¾ cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted

Cheesecake Filling:

8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
½ cup mini chocolate chips

Optional Topping:

Extra mini chocolate chips
Whipped cream or chocolate drizzle

directions

Preheat oven to 325°F (160°C). Line a muffin pan with 9–10 paper liners or use silicone molds.
In a small bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Spoon 1–2 tablespoons of crust mixture into each liner and press firmly to form a base. Bake for 5 minutes and let cool slightly.
In a mixing bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
Mix in the egg and vanilla extract until combined.
Fold in mini chocolate chips gently.
Spoon cheesecake filling evenly over each crust in the muffin liners.
Bake for 18–22 minutes until the edges are set but centers still slightly jiggle.
Remove from oven and let cool to room temperature, then refrigerate at least 2 hours to fully set.
Before serving, top with extra chocolate chips, whipped cream, or drizzle with chocolate if desired.

Servings and timing

Servings: 9–10 cups
Prep time: 15 minutes
Bake time: 18–22 minutes
Chill time: Minimum 2 hours
Total time: Approximately 3 hours

Variations

Use crushed chocolate cookies for the crust instead of graham crackers.
Add a swirl of peanut butter or caramel sauce into the filling.
Substitute mini chocolate chips with chopped nuts or dried fruit.
Top with fresh berries or a dusting of cocoa powder.

storage/reheating

Store: Refrigerate in an airtight container for up to 4 days.
Freeze: Freeze individually wrapped cheesecake cups for up to 1 month; thaw overnight in the fridge before serving.
Reheat: Serve chilled; reheating is not recommended.

FAQs

Can I make these dairy-free?

Use dairy-free cream cheese and butter substitutes to make them dairy-free.

Can I use regular chocolate chips?

Yes, but mini chips distribute more evenly throughout the filling.

How do I prevent cracks on top?

Avoid overbaking and let the cheesecake cool gradually to prevent cracks.

Can I prepare these in advance?

Yes, make ahead and refrigerate or freeze until ready to serve.

Are these suitable for kids?

Yes, they are a kid-friendly dessert that’s easy to eat and share.

Can I double the recipe?

Yes, use two muffin pans and adjust baking time slightly if needed.

Can I add espresso powder?

A pinch of espresso powder enhances the chocolate flavor.

What is the best way to remove liners?

Gently peel away paper liners or use silicone molds for easy removal.

Can I make a larger cheesecake instead?

Yes, multiply ingredients and bake in a larger pan; adjust time accordingly.

What if I don’t have a mixer?

Whisk cream cheese and other ingredients vigorously by hand until smooth.

Conclusion

Chocolate Chip Cheesecake Cups offer a delicious and elegant way to enjoy cheesecake in bite-sized portions. Their creamy texture, combined with the crunch of the graham cracker crust and bursts of chocolate, makes them a perfect treat for any occasion. Easy to prepare and customize, they’re sure to impress friends and family alike.