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!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g digestive biscuits
- 100 g unsalted butter ((melted))
- 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
Instructions
- 1
Preheat your oven to 170C/150CFan and line a muffin tray with 12 muffin/cupcake cases.
- 2
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.
- 3
Split between the cupcake cases, and press down firmly into the bottoms of the cupcake cases that you use.
- 4
With an electric mixer (I used my KitchenAid), mix the full fat Philadelphia until smooth - it’ll only take a few seconds!
- 5
Add in the caster sugar and vanilla bean extract and mix until smooth again.
- 6
Beat the eggs in a separate bowl/jug.
- 7
Gradually pour them into the mix whilst still beating the mixture together, making sure each incorporation of egg is mixed in before adding more!
- 8
Fold the chocolate chips evenly throughout the mix.
- 9
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!)
- 10
Leave them to cool in the tin completely, then refrigerate for 4-5 hours, or overnight.
- 11
Pipe some whipped creamed on and then use any sprinkles you choose, and maybe a drizzle of chocolate!