Mini Chocolate Chip Cheesecakes

Mini Chocolate Chip Cheesecakes on MyHumbleHomeandGarden.com
 
May 5, 2016

Mini Chocolate Chip Cheesecakes

    These Mini Chocolate Chip Cheesecakes were inspired by Emily’s favorite, chocolate chip cheesecake.  I had never even heard of chocolate chip cheesecake, up to finding out on her birthday, that I had misinformation regarding her favorite!  (I do not regret making that chocolate cheesecake!  It is now one of my favorites!)   So, I set about to find a great recipe, which I could change slightly to make mini chocolate chip cheesecakes.
 
Mini Chocolate Chip Cheesecakes on MyHumbleHomeandGarden.com

   As I looked through the chocolate chip cheesecake recipes, I was surprised by all of the pictures of this cheesecake.  They really did not make this dessert look very appetizing!  You eat first with the eyes, and I am not sure I wouldn’t just pass on this one based on the pictures, but this effort is for Emily.

    I considered what could be done to make the cheesecake look more appealing, and of course, I decided upon the mini cheesecakes.  Maybe some chocolate sauce?  No, I think that would be too much.  Maybe some fruit?  No, that would take too much away from the little bites.  I opted for mint leaves.

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    After looking at some of the recipes, I opted to change up a recipe that I use regularly for mini cheesecakes.  It will produce a lighter and creamier cheesecake base.  Of course, I used the Oreo cookies for the crust.  Some of the others used graham crackers, but I think the Oreos add to the richness of this mini dessert.  Using the Oreo cookies for a crust is a first for me.

     I wasn’t sure what the result would be after processing the filling together with the cookie.  Surprisingly, the crust is almost as crunchy as the cookie.

 

   This mini food processor made quick work of turning the Oreo cookies into crumbs.   I added a smidgen of salt to the cookie crumbs and then, melted butter.  The little crusts took no time, and then they were placed in the oven for ten minutes.

    The filling goes together pretty quickly, too.  I forgot to place the cream cheese out to warm up to room temperature early enough, so into a bowl and into the microwave they went for ten seconds on high.  Perfect.

    Adding a little flour to the chocolate chips before they were placed in the batter kept the chocolate chips from sinking to the bottom of the batter, a tip I learned long, ago.

    Once again, I used the Norpro mini cheesecake pans, which I bought online. (If you purchase using this link, we will receive a small percentage of the sale at no cost to you.  Thanks!  It helps support this blog.)   

Mini Chocolate Chip Cheesecakes on MyHumbleHomeandGarden.com

 

I love these!   You push up underneath the pan and use the little discs in the bottom to push the cheesecakes up easily.  It is non-stick, so there is no need to run a knife around them.  They release easily and come out looking beautiful each time.

 

   Twenty minutes in the oven after the batter is spooned into the cups and the chocolate chips are sprinkled on top and these are done.  Thirty minutes total baking time for the crust and the cheesecakes is pretty quick.

 

   Some of these cute little cheesecakes were wrapped up and sent home for Emily.  I am awaiting her verdict on these Mini Chocolate Chip Cheesecakes.  

 

 
recipeMini Chocolate Chip Cheesecakes on MyHumbleHomeandGarden.com
Chocolate Chip Mini Cheesecake
Yield: 18 mini cheesecakes

Mini Chocolate Chip Cheesecakes

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 45 minutes

Ingredients

Crust:

  • 1-1/2 cups finely crushed Oreo sandwich cookie crumbs (15 cookies)
  • 1 smidgen of salt
  • 3 Tblsp. unsalted butter, melted

Cheesecake:

  • 2 – 8-ounce blocks of softened Cream Cheese
  • 1/2 cup sugar
  • 1 pinch of salt
  • 2 eggs
  • 1/4 cup of heavy cream
  • 1 tsp. vanilla extract
  • 1/2 cup mini chocolate chips, tossed with 1/2 tsp. flour

Instructions

    Preheat oven to 350°

Crust:

Lightly coat the tins with non-stick cooking spray.  (This will make 18 of the mini cheesecakes in this type of cheesecake pan.)  Mix the cookie crumbs, and the salt together well.  Add the melted butter.  Put a heaping teaspoon of the mixture into each of the little tins.   Press down firmly with a wooden mini tart shaper(mine is from Pampered Chef), or a shot glass works well, too.  (We are an Amazon affiliate and may receive a small percentage of any sales through this link.  Thanks for supporting this website.)

Bake the little crusts for about 10 minutes in the 350° oven.  Remove and cool on a baking rack while you prepare the cheesecake.  (You might want to put a sheet pan under the cheesecake pan in the oven.  Butter melted down onto the oven floor and it was a bit smoky in the kitchen!)

Turn the oven down to 300°.

Cheesecake:

In a mixing bowl, beat the cream cheese until smooth and creamy.  Add the sugar and the salt.  Mix well.

Add the eggs, one at a time, mixing well after each.  Mix in the heavy cream and the vanilla.  With a spoon, stir in the mini chocolate chips that have been tossed with the flour.

Pour the batter on top of the crusts and fill almost to the top.  

Sprinkle the tops with 1/2 cup of additional mini chocolate chips.

Bake for 20 minutes in the 300° oven.

Remove from the oven and cool on a wire baking rack.

Remove each mini cheesecake from the pan and place it on a covered platter or dish.  Chill for two hours.

 

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