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Discover the joy of baking with these Mini Chocolate Chip Cheesecake Cups, a perfect fusion of creamy cheesecake and delightful chocolate chips. These mini treats encapsulate the rich, velvety texture of traditional cheesecake while introducing a playful twist that chocolate lovers will adore. The buttery graham cracker crust complements the smooth filling, creating an irresistible dessert that is as pleasing to the palate as it is to the eye. Whether you're hosting a party, celebrating a family gathering, or simply looking for a sweet indulgence, these cheesecake cups are sure to impress everyone around the table.

Mini Chocolate Chip Cheesecake Cups

Dive into the world of desserts with these Mini Chocolate Chip Cheesecake Cups that perfectly blend creamy cheesecake and delightful chocolate chips. With a buttery graham cracker crust and easy preparation, these mini treats are perfect for parties, gatherings, or a personal indulgence. Not only do they look stunning, but their bite-sized nature makes them a fun and flavorful option. Discover how to create a delicious and elegant dessert that's sure to impress!
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Ingredients
  

For the crust:

1 cup Graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz (2 packs) cream cheese, softened to room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 cup mini chocolate chips

For the topping:

Whipped cream (optional, for serving)

Extra mini chocolate chips, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 325°F (163°C). Prepare a muffin tin by lining it with cupcake liners to ensure easy removal of the cheesecake cups.

    Make the Crust: In a medium mixing bowl, combine the Graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and resembles wet sand.

      Press the Crust: Take the crust mixture and evenly distribute it among the lined muffin cups. Use your fingers or a small measuring cup to press down firmly, creating a flat base. Pre-bake the crusts in the preheated oven for 5 minutes, then remove and allow them to cool slightly.

        Prepare the Cheesecake Filling: In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is smooth and creamy. Gradually add the granulated sugar and vanilla extract, continuing to mix until everything is well blended.

          Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing on low speed just until each egg is incorporated. Avoid overmixing to keep the filling light and fluffy.

            Fold in Chocolate Chips: Carefully fold in the mini chocolate chips using a spatula, ensuring they are evenly distributed throughout the cheesecake batter without deflating it.

              Fill the Cups: Using a spoon or a piping bag, fill each crust-lined muffin cup with the cheesecake filling, filling them approximately 3/4 full to allow for slight rising.

                Bake: Place the filled muffin tin in the oven and bake for 18-20 minutes. The centers should be set yet still slightly jiggly. After baking, turn off the oven and leave the cheesecake cups inside for an additional 10 minutes to gradually cool.

                  Chill: Once removed from the oven, allow the mini cheesecakes to cool to room temperature. Then, transfer them to the refrigerator and chill for at least 2 hours or until thoroughly chilled.

                    Serve: When ready to serve, top each cheesecake cup with a generous dollop of whipped cream, if desired, and sprinkle with extra mini chocolate chips for an attractive finish. Indulge in your delightful mini chocolate chip cheesecake cups!

                      Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 12 cups

                        - Presentation Tips: For an elegant touch, consider serving the cheesecakes on a tiered dessert stand and garnish each with a fresh mint leaf for color contrast.