Mini Chocolate Chip Cheesecakes
Ingredients
| 2 | cream cheese, softened (8-ounce packages) | |
| 3/4 cup | 180 ml | granulated sugar |
| 2 | eggs | |
| 1 teaspoon | 5 ml | vanilla extract |
| 3/4 cup | 180 ml | miniature chocolate chips |
| 1 cup | 240 ml | crushed graham crackers (for the crust) |
| 3 tablespoons | 45 ml | butter, melted (for the crust) |
| 1 tablespoon | 15 ml | sugar (for the crust) |
| 1 cup | 240 ml | heavy whipping cream (for the whipped cream) |
| 2 tablespoons | 30 ml | sugar (for the whipped cream) |
| 1/2 teaspoon | 2.5 ml | vanilla extract, optional (for the whipped cream) |
Instructions
- Preheat oven to 350 degrees.
- Use a food processor (or Ziploc bag) to make graham cracker crumbs. Mix graham cracker crumbs with melted butter.
- Press a heaping tablespoon of crumbs into the bottom of each cavity.
- In a large mixing bowl or stand mixer, beat cream cheese and sugar together.
- Add eggs, one at a time, and vanilla until well combined. Stir in miniature chocolate chips.
- Pour cream cheese mixture into pan, ¾ of the way full.
- Bake for 13-15 minutes. Turn off oven and leave the door slightly open to allow cheesecakes to cool for 5 minutes.
- Remove from oven and cool completely on wire rack before removing from pan.
- Whisk together sugar and whipping cream until stiff peaks form.
- Top cheesecakes with whipped cream and mini chocolate chip cookies.