Ingredients
1.5 cups graham cracker crumbs
6 tablespoons melted unsalted butter
16 ounces (2 blocks) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon non-alcoholic vanilla extract
1/2 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (180°C)
Line 12 muffin tins with parchment paper or greased liners
Mix graham cracker crumbs and melted butter until well combined
Press the crust mixture into the bottom and up 1/3 of each cup, using 2 tablespoons per cup
In a bowl, beat cream cheese and sugar until smooth
Gradually add eggs, mixing one at a time and ensuring full blending after each addition
Stir in non-alcoholic vanilla extract
Fold in semi-sweet chocolate chips until evenly distributed
Spoon the cheesecake mixture into the prepared cups, filling to the top
Bake for 25 minutes until golden and centers are just set
Cool completely at room temperature, then refrigerate for at least 2 hours before serving
Notes
Graham cracker crumbs can be substituted with digestive biscuit crumbs or Oreos (filling removed)
Ensure unsalted butter is used to maintain neutral flavor
For dietary restrictions, use non-alcoholic vanilla extract
Bake in muffin tins for even cooking and easy serving
Optional: Top with sliced bananas, crushed nuts, or marshmallows before baking for loaded texture
Store in an airtight container in the refrigerator for up to 5 days
- Prep Time: 25
- Cook Time: 25
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 150mg