Individual and Mini Chocolate Chip Cheesecakes that Everyone Will Love – Gooey Chocolate Chips, Baked Vanilla Cheesecake, with Cream & a Chocolate Drizzle!
For quite a while I have wanted to post a recipe of mini baked cheesecakes, as they always look so delicious and cute. After the success of my No-Bake Lemon Cheesecakes and Mini Chocolate Orange Cheesecakes, I knew you guys loved mini cheesecakes like myself.
I have tried a few recipes and have always felt a bit ‘meh’ about them, but after a bit of experimentation I think I have found a winner.
I wasn’t too sure what flavour to go for, so I thought I would go for something in the middle of every favourite flavour of mine… Vanilla Cheesecakes, with Chocolate Chips!
I know that I preach about No-Bake Cheesecakes, and don’t get me wrong, I adore them… But if the right baked cheesecake comes along, it can really blow your socks off such as my New York Cheesecake, or my Baked Gingerbread Cheesecake.
These little beauties have a biscuit base on the bottom, with a light and creamy vanilla cheesecake. In the cheesecake are some milk chocolate chips, with a swirl of whipped cream on top, and a drizzle of even more chocolate
I used some vanilla bean extract in my cheesecakes as I find it stronger than normal vanilla extract, and I love the touches of vanilla throughout.
I use Callebaut chocolate in my bakes, as I like the size of the chocolate chips, and they always seem to bake well. Any chocolate will work though!
I often use my favourite bar of chocolate, and chop it in to chocolate chip size pieces – it still works perfectly! You could even use a flavoured chocolate for example, like Terry’s Chocolate Orange and it would be DELICIOUS. But for the basic recipe, I used normal milk chocolate.
Even though the recipe seems simple, its perfect. I realise it could be slightly annoying to have to bake the cheesecakes, leave them to cool, and then refrigerate them over night, but its worth it.
If you skip any of the stages, the texture really won’t be the same. I piped cream on top as I adore cream with Cheesecake, and the extra drizzle of chocolate is TOTALLY necessary. Like, it wouldn’t be the same without it. I’m kidding, it would be fine, but I love a good chocolate drizzle as you might have noticed… But anyway, I hope you love these as much as I do! Enjoy!
Mini Chocolate Chip Cheesecakes!
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Ingredients
Biscuit Bases
- 200 g digestive biscuits
- 100 g unsalted butter (melted)
Cheesecake Filling
- 425 g full fat Philadelphia cream cheese
- 115 g caster sugar
- 2 medium eggs
- 1/2 tsp vanilla bean extract
- 125 g milk chocolate chips
Decoration
- whipped cream
- chocolate to drizzle
Instructions
Biscuit Bases
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Preheat your oven to 170C/150CFan and line a muffin tray with 12 muffin/cupcake cases.
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Blitz the digestive biscuits in a food processor to a fine crumb and add the melted unsalted butter – pulse a few times until it is combined well.
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Split between the cupcake cases, and press down firmly into the bottoms of the cupcake cases that you use.
Cheesecake Filling
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With an electric mixer (I used my KitchenAid), mix the full fat Philadelphia until smooth – it’ll only take a few seconds!
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Add in the caster sugar and vanilla bean extract and mix until smooth again.
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Beat the eggs in a separate bowl/jug.
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Gradually pour them into the mix whilst still beating the mixture together, making sure each incorporation of egg is mixed in before adding more!
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Fold the chocolate chips evenly throughout the mix.
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Spoon the mixture across the 12 cases and bake in the oven for 20-25 minutes. (It’s better to slightly underbake then overbake these, so there should still be a sliiiight wobble in the middle!)
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Leave them to cool in the tin completely, then refrigerate for 4-5 hours, or overnight.
Decoration
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Pipe some whipped creamed on and then use any sprinkles you choose, and maybe a drizzle of chocolate!
Notes
- I used Callebaut Chocolate in this mini little cheesecakes as I have loads of it & it’s my favourite!
- You could use different chocolates inside this as I mentioned earlier in the post, as this delicious recipe is so versatile!
- These will last in an airtight container in the fridge, for 2-3 days after baking!
ENJOY!
Find my other recipes on my Recipes Page!
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