Mini Chocolate Chip Cheesecakes

One-bite cheesecakes!  Much easier than a traditional cheesecake but just as delicious!!! Maybe even...more so?? 

Ingredients

• 2 cups of chocolate cookie/graham cracker crumbs
• 3-4 tbsp unsalted butter, melted
• 8 oz block of cream cheese
• 8 oz container of sour cream
• 3/4 cup of granulated sugar
• 2 eggs
• 1 tsp of vanilla extract
• Optional: mini chocolate chips
• Favorite berries for topping (see Strawberry Topping video for ideas)

Tools

• Food processor or rolling pin & big ziploc bag
• Large mixing bowl
• Measuring cups & spoons (1 cup, 1/4 cup, 1 tsp)
• Rubber spatula
• Electric mixer (hand or standing, if you're fancy and lucky!)
• Mini muffin tins and/or regular muffin tins, with paper liners

Prep Tips

• Take the cream cheese out of the fridge before you start getting the equipment/ingredients together.  It’ll be nice and softened when you’re ready to make your filling!

Step-by-Step

1. Preheat oven to 350 F
2. Prep muffin tins: you can use a mini muffin tin or a regular muffin tin – mix and match sizes for a fun presentation!

• To Make the Crust

1. Make your cookie crumbs – either in a food processor or with a rolling pin and ziploc bag, then put into a small/medium mixing bowl.
2. Melt 3 tbsp of butter in the microwave: use 10-second increments.
3. Pour melted butter into the cookie crumbs and mix to coat the crumbs.
4. Make your crust: for the mini muffin tins, use about 1 tsp of crumbs and press into the bottom of the liner.  For the regular-sized muffin tins, use about 1 – ½ tbsps of crumbs.

• To Make the Filling:
  

1. With an electric mixer on low speed, fluff up the softened cream cheese in a large mixing bowl.
2. Add the sour cream and mix together with a rubber spatula.
3. Add the sugar, and mix on low speed until incorporated.
4. Add eggs and vanilla, and mix on low speed until smooth.
5. Optional: Fold in mini chocolate chips.

• Baking the cheesecakes!

1. Fill the paper liners to the top with the cream cheese filling..
2. If using a mini-muffin tin, bake for 15 minutes.  If using a regular muffin tin, bake for 20 minutes.
3. Remove from the oven and place on a cooling rack.  Let cool for 5 minutes.
4. Top with your fave berries, and let them "chill out" in the fridge for 20-30 minutes before serving.  Cheers!

Serving Suggestions

Remove paper liners from the cheesecakes before plating for a more refiiiiined look!