Print

Chocolate Chip Cheesecake Cups

Print Recipe

These Chocolate Chip Cheesecake Cups are rich, creamy, and baked in perfectly portioned muffin-size servings with a buttery graham cracker crust. Studded with mini chocolate chips, they’re a delightful dessert for parties, holidays, or anytime sweet cravings strike.

Ingredients

Scale

Crust:

  • ¾ cup graham cracker crumbs

  • 2 tbsp granulated sugar

  • 3 tbsp unsalted butter, melted

Cheesecake Filling:

  • 8 oz cream cheese, softened

  • ⅓ cup granulated sugar

  • 1 large egg

  • ½ tsp vanilla extract

  • ½ cup mini chocolate chips

Optional Topping:

  • Extra mini chocolate chips

  • Whipped cream or chocolate drizzle

Instructions

  • Preheat Oven & Prep Pan:
    Preheat to 325°F (160°C). Line a muffin pan with 9–10 paper liners or use silicone molds.

  • Make the Crust:
    Combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Spoon 1–2 tablespoons into each liner and press firmly. Bake for 5 minutes. Cool slightly.

  • Make Cheesecake Filling:
    In a bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in egg and vanilla extract. Fold in mini chocolate chips.

  • Assemble & Bake:
    Spoon the cheesecake mixture over the cooled crusts, filling each cup nearly to the top. Sprinkle with extra chocolate chips if desired.
    Bake for 15–18 minutes, until centers are set but slightly jiggly.

  • Cool & Chill:
    Let cool completely, then refrigerate for at least 2 hours (overnight is best).

  • Serve:
    Top with whipped cream or chocolate drizzle if desired. Enjoy chilled.

Notes

  • Use chocolate graham crackers for a twist.

  • Can be frozen for make-ahead desserts—thaw in the fridge.

  • Swap chocolate chips for berries or caramel chips for variations.

Find it online: http://maicook.com/chocolate-chip-cheesecake-cups/