One of my favorite desserts is chocolate chip cheesecake. I’ve been making this chocolate chip cheesecake for years. It’s a family favorite and the dessert I often request for my birthday. It’s so good that this is the only cheesecake recipe I bake.
We love this cheesecake so much that my Mom came up with a clever way to adapt the recipe into individual servings of cheesecake. Why buy those expensive cheesecake squares when you can make them yourself for far less? Plus, homemade always tastes better!
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Not only is it a delicious cheesecake recipe in mini form, but you can also freeze these cute little cheesecakes! They freeze wonderfully! We have served these at graduations, baptisms and many other celebrations. You can make them weeks ahead of time (when you are less busy) and store them in the freezer until the morning of the party. They are so tiny, they will defrost quickly. You can also move them to the refrigerator the night before to thaw.
Also, please note that the use of parchment paper liners is really important for this recipe! I used to use foil ones, which work well, but they are harder to find. Parchment paper liners (like these) work beautifully!
1 bag mini Oreos
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
1 cup mini-chocolate chips
1 teaspoon flour
Parchment paper mini cupcake liners
Preheat oven to 300 degrees.
Line mini muffin tins with foil or parchment paper cupcake liners. Place a mini Oreo on the bottom of lined muffin tin.
In mixer, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth. Add eggs and vanilla. Mix well.
In a small bowl, toss together 1/2 cup chocolate chips with the flour to coat the chips. This will prevent them from sinking to the bottom so your chocolate chips are evenly distributed throughout the cheesecake. Stir into the cheesecake mixture.
Using a small cookie scoop or large spoon, scoop cream cheese mixture over mini oreos. (I love my Pampered Chef cookie scoops and the small one is the perfect size for this recipe to fill the tins evenly. If you don’t have a Pampered Chef cookie scoop, here is a similar one on Amazon.) Fill muffin tins 3/4 of the way full. Sprinkle a couple mini chocolate chips on top of each cheesecake.
Bake at 300 degrees for 20 minutes. I bake 2 pans (24 mini cheesecakes) at a time.
Cool to room temperature before serving. Cheesecakes can be stored in the refrigerator for a week or so (if they last that long). Otherwise, store the cheesecakes in the freezer in a tightly sealed container.
This recipe makes approximately 75 mini chocolate chip cheesecakes. If you want to make one large cheesecake, use the original recipe for Chocolate Chip Cheesecake.
Do you like cheesecake? What’s your favorite mini dessert?