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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!

Individual and Mini Chocolate Chip Cheesecakes that Everyone Will Love - Gooey Chocolate Chips, Baked Vanilla Cheesecake, with Cream & a Chocolate Drizzle!
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Category: Dessert
Type: Cheesecake
Keyword: baked, chocolate chip, mini cheesecake
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling and Decorating Time: 4 hours 20 minutes
Total Time: 5 hours 10 minutes
Servings: 12 cheesecakes
Author: Jane's Patisserie


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


  • whipped cream
  • chocolate to drizzle


Biscuit Bases

  • Preheat your oven to 170C/150CFan and line a muffin tray with 12 muffin/cupcake cases.
  • 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.
  • Split between the cupcake cases, and press down firmly into the bottoms of the cupcake cases that you use.

Cheesecake Filling

  • With an electric mixer (I used my KitchenAid), mix the full fat Philadelphia until smooth - it’ll only take a few seconds!
  • Add in the caster sugar and vanilla bean extract and mix until smooth again.
  • Beat the eggs in a separate bowl/jug.
  • Gradually pour them into the mix whilst still beating the mixture together, making sure each incorporation of egg is mixed in before adding more! 
  • Fold the chocolate chips evenly throughout the mix.
  • 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!)
  • Leave them to cool in the tin completely, then refrigerate for 4-5 hours, or overnight.


  • Pipe some whipped creamed on and then use any sprinkles you choose, and maybe a drizzle of chocolate!


  • 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!


Find my other recipes on my Recipes Page!

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J x

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  1. jk on December 14, 2021 at 8:37 pm

    Hi Jane, why did my chocolate chips sink to the bottom once cooked?

    • Jane's Patisserie on December 20, 2021 at 10:34 am

      Hiya! The mixture can be quite thin so unfortunately this can happen. Try adding them on towards the end of baking! Enjoy! x

  2. Sonia on October 30, 2021 at 3:21 am

    Great recipe. Can I preprep the mixture and leave it in the fridge for a couple of days before baking? ☺️

  3. Natalie on October 27, 2021 at 9:08 am

    Can I use 250g of Mascarpone and 170g of Philadelphia (this is what I have in the fridge!)

  4. Nikita on April 10, 2021 at 1:54 pm

    Brilliant recipe, thank you! Could this recipe be used for a big cheesecake? Last time I made this, it was so much lighter than a regular baked cheesecake. Would the cooking time be different?

    • Jane's Patisserie on April 13, 2021 at 12:59 pm

      Hey! Have a look at my NYC cheesecake because that is very similar and already a big one xx

  5. Gemma on January 20, 2021 at 5:14 pm

    Hey Jane! I want to finally make a baked version of cheesecake after my love for no-bake ones on your blog!! I live alone and was wondering, could I half the recipe without it messing with baking times etc? Or my other question is do the whole recipe but am I able to freeze them OK?
    Thank you 🙂

    • Jane's Patisserie on January 21, 2021 at 12:04 pm

      If you half the recipe and half the amount you are making then the timings are the same! and yes they freeze!

  6. char on December 16, 2020 at 11:04 am

    Hiya! I’ve recently taken an interest in baking and a friend pointed me to your website for inspiration and tips. I’ve tried your gingerbread loaf and red velvet cookies which were AMAZING!!
    Can I leave out the milk chocolate in this recipe? Will I need to make any adjustments? Thank you!

    • Jane's Patisserie on December 16, 2020 at 12:45 pm

      Ah yay! So glad you liked them! And yes you can leave them out without any other changes x

    • char on December 16, 2020 at 1:33 pm

      Thanks for the prompt reply! Looking forward to trying more of your recipes. Best wishes

  7. Jennie on July 28, 2020 at 10:52 am

    Hi Jane, I’ve recently made these delicious mini cheesecakes which turned out amazing! I’m making some for my friends baby shower but I’ve ordered ‘ ‘ culpitt Baking Cups to put them in. Will they still set in these or should I just use cupcake cases? Thank you xx

    • Jane's Patisserie on July 28, 2020 at 3:49 pm

      Yes they would set in them – they’d be cute to use if you were going to keep them in them, but I wouldn’t bother if you were planning on removing them xx

    • Jennie on July 28, 2020 at 5:38 pm

      Aww thank you so much for your reply.. Yes I’m going to keep them in them now I know they’ll set 🥰. Thank you again xx

  8. Corrie on June 19, 2020 at 9:39 pm

    Do you use salted or unsalted butter? I have used unsalted as that’s what I had in the fridge.

  9. Corrie on June 19, 2020 at 5:27 pm

    When putting them in the fridge to cool, do I take them out of the tin?

    • Jane's Patisserie on June 19, 2020 at 7:26 pm

      I just leave them in the tin as they’re easier to handle when cold!

  10. Carl on June 18, 2020 at 6:47 am

    I’m so confused! Ive made this last night and i never struggle with your recipes but the mixture is so thin! I’m talking pancake batter thin. The choC chips just sink to the bottom of my kitchen aid mixer.

    Please help ha.

    • Jane's Patisserie on June 18, 2020 at 7:28 pm

      It sounds like you’ve over mixed the mixture. Also, some cream cheese can contain more water, especially if using low fat which you shouldn’t! Baked cheesecake mix is thinner than no-bake mix.

  11. Emily on June 8, 2020 at 1:28 pm

    Love this recipe!!!
    Is it normal for the cakes to rise and crack a little? I don’t mind as I plan on decorating them with ALOT of cream but just wondering is it normal for this to happen?

    • Jane's Patisserie on June 8, 2020 at 7:25 pm

      For these mini cheesecakes I have never experienced that – but sometimes baked cheesecakes in general can crack! Sometimes it’s to do with over mixing, or the oven temp being slightly too high! Usually for a big cheesecake you can prevent this by baking in a Bain Marie, but that’s harder for mini ones like this! x

  12. Corrie on June 7, 2020 at 8:35 pm

    Thanks for you reply! I have another question… if using a loose base 12 hole sandwich tin, do I need to use cases? If not, do I need to grease the tin?

    • Jane's Patisserie on June 8, 2020 at 1:13 pm

      I wouldn’t use the cases as they aren’t built for mini sandwich tins (because of the cupcake shape) – but you could line it with parchment paper instead! x

  13. Corrie on June 7, 2020 at 5:19 pm

    Can I use a loose base 12 hole sandwich tin instead of a muffin tin?
    Do you have a recipe for no bake mini cheesecakes?

    • Jane's Patisserie on June 7, 2020 at 7:10 pm

      Yes you can! And I have a couple but they’re served in ramekins – more will be on my blog this year though!

  14. Paula on June 5, 2018 at 2:34 am

    These look so good.Can it be changed to a no bake cheesecake?

    • Jane's Patisserie on June 5, 2018 at 1:14 pm

      This recipe is for a baked cheesecake only as it contains eggs.

  15. Safiyah Amir on August 13, 2017 at 7:20 pm

    These look sooo delicious! Just wondering did u pipe double cream on top or just use whipped cream out the can? Also what too did you use to pipe? Xxx

    • Safiyah Amir on August 13, 2017 at 7:21 pm

      Sorry I meant what tip did you use!

    • Jane's Patisserie on August 13, 2017 at 8:57 pm

      Piped double cream on – and a closed star piping tip.

  16. MD on March 15, 2017 at 8:42 pm

    I made these cheesecakes and they are delicious! They turned out perfect as do all of your recipes. I was just wondering if I could replace the chocolate chips with raspberries instead? Do you think that would work?

    • Jane's Patisserie on March 16, 2017 at 5:52 pm

      Hiya! I’m sure you could, but I wouldn’t use too many as they’ll produce a lot of water content and they might therefore take longer to bake. Or maybe try freeze dried raspberries? x

  17. Ann on August 25, 2016 at 7:17 pm

    These really are delicious! I was a bit concerned when I put them in the oven as my mixture seemed very watery, but I needn’t have worried, they turned out great. The first baked cheesecake I’ve made that I’ve been happy with ☺️

    • Jane's Patisserie on August 27, 2016 at 2:57 pm

      Ohh that’s amazing Ann, thank you!! ❤️

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