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!
baked, chocolate chip, mini cheesecake
Cooling and Decorating Time:
full fat Philadelphia cream cheese
vanilla bean extract
milk chocolate chips
chocolate to drizzle
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.
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!
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