Mini Chocolate Chip Cheesecakes

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These Mini Chocolate Chip Cheesecakes with chocolate chip cookie crusts are rich, creamy, and baked in a standard size cupcake pan!

New York Cheesecake and Chocolate Chip Cookies are two of my most favorite desserts so I combined them to create these adorable Mini Chocolate Chip Cheesecakes! They’re super creamy, filled with lots of mini chocolate chips, made with a buttery chocolate chip cookie crust and topped with homemade whipped cream and mini chocolate chip cookies. They’re quicker and easier to make than a typical cheesecake and they don’t even need to be baked in a water bath!

Looking for more chocolate chip dessert recipes? Try my Double Chocolate Chip Muffins, Baked Chocolate Chip Donuts or Chocolate Chip Focaccia!

Why You’ll Love These Mini Chocolate Chip Cheesecakes

• They’re quick and easy to make – they come together in just 20 minutes and require way less time to cool down and chill in the fridge compared to a typical cheesecake!
• Kid friendly – kids will love these adorable mini cheesecakes.
• No water bath required – unlike a full sized cheesecake, these mini ones bake perfectly without a water bath!
• Perfect for parties or any type of get-together!

Ingredient Breakdown

Cream cheese – the most important ingredient in a cheesecake! Make sure to use full fat cream cheese for best taste and texture.

Granulated sugar – sweetens the mini cheesecakes.

Eggs – binds the ingredients and provides structure.

Vanilla Extract and lemon juice – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Chocolate chips – I recommend using mini chocolate chips because these cheesecakes are small.

Chocolate chip cookies – for making the crust. You can either use homemade chocolate chip cookies or your favorite brand of store bought ones! I used these.

Unsalted butter – melted butter binds the cookie crumbs to create the crust.

How To Make Mini Chocolate Chip Cheesecakes

1. Make the Chocolate Chip Cookie Crust: combine the chocolate chip cookie crumbs and melted butter then mix until well combined.

2. Scoop about 1 tablespoon of the cookie crust mixture into each cupcake cup then press down firmly. Bake at 350°F for 5 minutes. Set aside.

3. Make the Chocolate Chip Cheesecake Batter: use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened cream cheese and granulated sugar on low speed until smooth and creamy. Don’t over mix or you’ll incorporate too much air into the batter!

4. Mix in the eggs one at a time then add the vanilla extract and lemon juice until just combined. Scrape the sides of the bowl as needed then add the mini chocolate chips.

5. Scoop about 3 tablespoons of batter into each cupcake cup.

6. Bake the mini cheesecakes at 325°F for 20 minutes. The center will be a little wobbly but the edges should be set. Allow the mini cheesecakes to cool to room temperature on a wire rack then refrigerate for at least 2 hours before serving. If desired, top each cheesecake with whipped cream and a mini chocolate chip cookie. Store Mini Chocolate Chip Cheesecakes covered in the fridge for up to 5 days.

Pro Tips For Mini Chocolate Chip Cheesecakes

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
• Don’t be tempted to over bake the mini cheesecakes because it will make the top crack. Cheesecake is done baking when the edges are set but the center is a little wobbly – it will set completely as it cools!
• After pouring the cheesecake batter into the pan, use a toothpick or a fork to pop any air bubbles on the surface before baking.
• Make sure that all the ingredients are at room temperature so they combine easily.
• Do not over mix the batter otherwise the cheesecake may crack.
• Use full fat cream cheese for best taste and texture.
• Try substituting the chocolate chip cookies in the crust for another type of cookie like graham crackers, Oreos, shortbread or Biscoff cookies. You can even use a gluten free cookie since the cheesecake batter is already naturally gluten free!

Frequently Asked Questions

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How Can You Tell If Cheesecake Is Done?

You’ll know the Mini Cheesecakes are done baking when the edges are set but the center is a little wobbly. Don’t worry, they will firm up as they cool!

Can These Mini Cheesecakes Be Made Gluten Free?

Yes! The cheesecake batter is already naturally gluten free so you just need to be sure to use gluten free cookies in the crust. I recommend these Gluten Free Chocolate Chip Cookies!

Why Does Cheesecake Crack?

Cheesecakes may crack if they are:

Overbaked – this is why it’s important to remove your cheesecake from the oven when the edges are set but the center still wobbles a little bit.

The batter is over mixed – use room temperature ingredients, mix the batter on low speed and stop mixing as soon as the ingredients are combined.

Baked at too high of a temperature – cheesecakes need to bake low and slow. The ideal temperature to bake cheesecake is 325°F.

Do Mini Cheesecakes Need To Be Baked In a Water Bath?

No, since these Mini Cheesecakes are so small they bake perfectly without a water bath!

Does Cheesecake need To Be Refrigerated?

Yes, Cheesecake needs to be refrigerated as soon as it cools down to room temperature. Refrigerate for at least 2 hours before serving. Serve cold and be sure to not leave it out for longer than 2 hours.

Can Mini Cheesecakes Be Frozen?

Yes, cheesecake freezes really well! Once your mini cheesecake are fully cooled, wrap with plastic wrap then wrap with foil and place in the freezer for up to 2 months. Transfer to the fridge and thaw overnight before serving.

Do You Have To Pre-bake The Crust?

Yes! Pre-baking the chocolate chip cookie crusts ensures that they will hold together and won’t get soggy from the cheesecake batter.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂