Mini Chocolate Cheesecakes

By srumbel

Ingredients

• Crust
• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• Cheesecake
• 1 & 1/2 packages cream cheese, (8 oz size) softened
• 1/4 cup sugar
• 1 tsp vanilla extract
• 2 eggs, added one at a time
• 3/4 cup semi-sweet chocolate chips, melted

Details

Servings 12
Cooking time 30mins
Adapted from thefirstyearblog.com

Preparation

Step 1

Crust

Preheat the oven to 350º F.

Line a regular sized muffin pan with 12 muffin liners.

In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.

Put 1 tbsp plus 1 tsp of graham cracker crumbs in each muffin cup.

Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.

Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.

Cheesecake

In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.

Beat in the sugar and vanilla extract until smooth.

Beat in the eggs, one at a time.

Beat in the melted chocolate.

Place a little more than 2 tbsp of cheesecake batter in each muffin cup.

Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.

Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap. You can serve them without any additional toppings or you can add cool whip, strawberries, chocolate chips, chocolate ganache, strawberry puree, whatever you want!



Yield: 12 mini cheesecakes

Total Time: 30 minutes

These are the BEST mini chocolate cheesecakes! 15 minutes to bake and you can add any toppings you want. Learn our tricks for making perfect chocolate cheesecakes