Chocolate Chip Mini Cheesecake Cups

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These Chocolate Chip Mini Cheesecake Cups are a great way to combine your love of chocolate chips with that delicious cupcake look! No springform pan needed for this recipe!

Make sure you check out all of our favorite cheesecake recipes while you’re here.

Ingredients for Chocolate Chip Cheesecake Cups

Ingredients for Crust:

• 1 sleeve crushed graham crackers (this will be about 2 cups)
• 3 Tablespoons of melted butter
• 1 Tablespoon of sugar

Ingredients for Cheesecake:

• 2 8-ounce packages of room temp cream cheese
• 3/4 cup of sugar
• 2 eggs
• 1/2 cup white chocolate chips
• 1 teaspoon of vanilla
• 1 cup of mini chocolate chips + extra to garnish

Step by Step How to Make Chocolate Chip Cheesecake into Cupcakes

1. Preheat your oven to 350 degrees.
2. Crush up the graham crackers using a food processor.
3. Mix in butter and 1 T of sugar.
4. Pop the muffin liners into a muffin tin. Put a spoonful of the mixture into the bottom of each cupcake liner. You’ll have extra that you’re going to add as a topping.
5. Pop them in the oven and bake for 5 minutes. Take out and let cool.
6. Mix together the sugar, vanilla, and cream cheese into a large bowl with a mixer.
7. Melt the white chocolate in 20-second intervals and then mix it into the cream cheese mixture.
8. Put in the eggs one at a time and mix after each egg.
9. Fold in the chocolate chips.
10. Add the cheesecake filling over the crust, filling 3/4 full.
11. Bake for about 23 minutes or until cheesecake is set.
12. Turn off the oven and open door to let cheesecakes cool down for 5 minutes.
13. Take out of the oven and add graham cracker and chocolate chips and let cool on a wire rack for 45 minutes.
14. Put in the fridge to cool for 1-2 hours.

How do you tell when mini cheesecakes are done baking in the oven?

The easiest way to test the doneness of your cheesecake cupcakes is to peek at the middle. There should be a little bit of jiggle to the cupcakes, but not much. They will firm up as they cool down so this is why it’s minimal jiggle.

If you notice that they’re jiggling a ton, you need to let them back for a few more moments of time.

Can you add other toppings to this mini cheesecake cup recipe?

You bet. You can easily add on some drizzled chocolate, caramel, or even some marshmallow fluff. (You can tell I’ve thought about this some, right?) While this recipe is perfect as is, you can always alter the sweet ingredients to better fit your taste buds.

How long do these mini cheesecakes last once they’re cooled and baked?

Cupcakes tend to have a shelf life of about 2-3 days. Since these cupcakes have to be stored in the fridge, make certain that you put them in a container with a lid to keep them as fresh as possible for as long as possible.

More Cheesecake Recipes

• Instant Pot Blueberry Cheesecake
• Pumpkin Cheesecake Recipe
• Mini Cheesecake Waffle Bowls