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When it comes to desserts, few things are as universally adored as cheesecake. Creamy, rich, and oh-so-decadent, cheesecake has a way of capturing hearts and taste buds alike. Among the myriad of cheesecake variations, the Delightful Mini Chocolate Chip Cheesecake Cups stand out as a fan favorite. Not only do they boast the irresistible combination of silky cheesecake and delightful chocolate chips, but their mini size also makes them perfect for any occasion—be it a birthday party, a holiday gathering, or simply a well-deserved treat after a long day.

Mini Chocolate Chip Cheesecake Cups

Indulge in the irresistible Delightful Mini Chocolate Chip Cheesecake Cups, a perfect treat for any occasion. These mini desserts combine creamy cheesecake with rich chocolate chips for a delightful bite-sized experience. Whether you're hosting a party or enjoying a cozy night in, these cheesecakes are sure to impress. Learn how to create the perfect crust, filling, and toppings with easy-to-follow instructions that guarantee delicious results. Treat yourself and your loved ones to these heavenly delights!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup mini chocolate chips

For the topping:

Whipped cream (for serving)

Additional mini chocolate chips (for garnish)

A sprinkle of cocoa powder (optional)

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Instructions
 

Prepare the crust:

    - In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.

      - Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form the crust. Bake for 5-7 minutes, then remove from the oven and set aside to cool.

        Make the cheesecake filling:

          - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

            - Gradually add the granulated sugar and vanilla extract, mixing until well combined.

              - Add the eggs, one at a time, mixing on low speed after each addition until just blended. Do not overmix.

                - Gently fold in the mini chocolate chips with a spatula.

                  Assemble the cheesecake cups:

                    - Spoon the cheesecake filling over the cooled crust in each muffin liner, filling them about 3/4 full.

                      - Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Keep an eye on them to avoid overbaking.

                        Cool and chill:

                          - Remove the muffin pan from the oven and allow the cheesecake cups to cool at room temperature for 30 minutes. Then, transfer to the refrigerator to chill for at least 2 hours before serving.

                            Serve:

                              - Top each mini cheesecake cup with a dollop of whipped cream, a sprinkle of mini chocolate chips, and a light dusting of cocoa powder if desired. Enjoy these delightful treats!

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                                  Prep Time: 15 minutes | Total Time: 2 hours 45 minutes | Servings: 12 mini cheesecake cups