Mini Chip Cheesecake Cookies

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Servings: 5 Difficulty: Intermediate
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Rich, creamy cheesecake bites with a chocolate graham cracker crust and semi-sweet chocolate chips.
Mini Chip Cheesecake Cookies recipe image
Mini Chip Cheesecake Cookies recipe image
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Mini Chip Cheesecake Cookies

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 1026.2

Description

These Mini Chip Cheesecake Cookies are the ultimate dessert for chocolate lovers, combining the rich, tangy creaminess of classic cheesecake with the indulgent crunch of a chocolate graham cracker crust. Each bite-sized treat features a dense, fudgy center loaded with semi-sweet chocolate chips, offering a sophisticated texture that melts in your mouth. The contrast between the crisp, buttery base and the smooth, velvety filling creates a perfect harmony of flavors. Ideal for holiday parties, potlucks, or as an elegant addition to a coffee break, these mini cheesecakes are visually stunning and incredibly satisfying. They hold up well in the refrigerator, making them a perfect make-ahead option for any gathering where you want to serve a decadent dessert without the fuss of a full-sized cake.

Ingredients

Directions

  1. Preheat oven to 300&# 194;°F (150ðC). Lightly butter a mini muffin tin (approximately 48 cups) or line with paper liners.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, cocoa powder, and melted butter. Mix until the texture resembles wet sand and the crumbs are evenly coated.
  3. Press an even amount of the crumb mixture onto the bottom and slightly up the sides of each mini muffin cup to form a crust. Set aside.
  4. Melt 1 cup of the semi-sweet chocolate mini chips according to package directions or in a microwave. Allow the melted chocolate to cool slightly before use.
  5. In a large mixing bowl, beat the softened cream cheese (8 oz) until it is smooth, fluffy, and free of lumps.
  6. Gradually beat in the sweetened condensed milk (14 oz can) and the cooled melted chocolate. Mix until the batter is completely smooth and uniform in color.
  7. Add the eggs and vanilla extract to the cheese mixture. Beat thoroughly until just combined, being careful not to overmix and incorporate too much air.
  8. Spoon the cheesecake batter into the prepared muffin cups, filling each one about 3/4 full.
  9. Sprinkle the remaining 1 cup of semi-sweet chocolate mini chips on top of the batter in each cup.
  10. Bake in the preheated oven for 15 to 20 minutes, or until the centers are set but still slightly jiggly. Do not overbake.
  11. Allow the mini cheesecakes to cool completely in the pan on a wire rack.
  12. Once cooled, refrigerate for at least 2 hours or until firm before serving.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1026.2kcal
% Daily Value *
Total Fat 57.2g88%
Saturated Fat 33.8g169%
Cholesterol 81.4mg28%
Sodium 1205.5mg51%
Total Carbohydrate 100.4g34%
Dietary Fiber 18.1g73%
Sugars 76.4g
Protein 29.2g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving.

Ingredient Notes: Ensure the cream cheese is at room temperature before mixing to prevent lumps. If you don't have a mini muffin tin, a standard muffin tin can be used, but increase baking time to 25-30 minutes.

Variation: For a twist, try adding a dollop of raspberry jam or a drizzle of caramel sauce on top after baking.

Keywords: mini cheesecake, chocolate crust, graham cracker, cream cheese, condensed milk, chocolate chips, baking, dessert, party food, holiday treat, indulgent, chocolate lovers, easy dessert, cookie bars, no bake filling, make ahead, crowd pleaser, rich texture, chocolatey, mini muffin tin, sweet treat
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