If you adore the creamy richness of cheesecake combined with the nostalgic crunch of chocolate chips, you’re going to fall head over heels for this Chocolate Chip Cheesecake Cupcakes Recipe. These delightful cupcakes bring together a buttery graham cracker crust, a velvety, white chocolate-infused cheesecake filling studded with mini chocolate chips, all baked into perfectly portioned treats. Whether you’re baking for a crowd or just treating yourself, this recipe transforms a classic dessert into an irresistible handheld delight that’s as fun to make as it is to eat.
Ingredients You’ll Need
Getting started with this Chocolate Chip Cheesecake Cupcakes Recipe is a breeze because it uses simple, everyday ingredients. Each one plays a crucial role: the graham crackers create a crunchy, buttery base, cream cheese offers that signature creaminess, and the chocolate chips add bursts of sweet, melty goodness throughout.
- Crushed graham crackers: Using about 2 cups creates the perfect crisp crust that holds these cupcakes together beautifully.
- Melted butter: Just 3 tablespoons to bind those crumbs into a golden, delicious base.
- Sugar (2 types): A tablespoon for the crust and ¾ cup in the filling to balance sweetness and enhance flavor layers.
- Cream cheese (2 packages): The star of the recipe, softened to room temperature for a luxuriously smooth filling.
- Eggs: Two eggs to provide structure and richness without weighing down the cheesecake’s tender texture.
- White chocolate chips: Half a cup melted into the batter for a subtle kiss of sweetness that elevates the cheesecake’s flavor.
- Vanilla extract: A teaspoon to add warmth and depth to the filling.
- Mini chocolate chips: One cup folded into the batter plus extras for garnishing to sprinkle fun and melty chocolate throughout.
How to Make Chocolate Chip Cheesecake Cupcakes Recipe
Step 1: Prepare the Oven and Crust
Start by preheating your oven to 350 degrees Fahrenheit to get things warm and ready. Next, crush your graham crackers finely using a food processor or by placing them in a plastic bag and pounding them. Combine your crumbs with melted butter and a tablespoon of sugar, then press a spoonful firmly into each cupcake liner. This forms the crispy base that supports your luscious filling. Bake these crusts for 5 minutes and then let them cool slightly—this step ensures a crust that’s delightfully crunchy and not soggy once your filling goes in.
Step 2: Make the Cheesecake Batter
In a large bowl, beat together the softened cream cheese, ¾ cup sugar, and vanilla extract until you reach a smooth, creamy texture without lumps. Then, carefully melt your white chocolate chips in short bursts—about 20 seconds at a time—stirring between each, so they don’t burn. Incorporate this melted white chocolate into the cream cheese mixture for a luscious flavor twist. Add eggs one at a time, beating well after each addition to keep your batter perfectly smooth and silky. Finally, fold in your mini chocolate chips gently to distribute bursts of chocolate throughout.
Step 3: Bake the Cupcakes
Pour the cheesecake batter over your pre-baked crusts, filling each liner about three-quarters full. Pop your pan into the oven and bake for approximately 20 to 23 minutes. You want the centers to be just set, giving you that perfect creamy texture that holds shape but is still wonderfully tender. When the time is up, turn off the oven and slightly crack the door, allowing your cheesecake cupcakes to cool gradually for about 5 minutes—this helps prevent cracks while cooling.
Step 4: Cool and Garnish
Remove the cupcakes from the oven and top each with a sprinkle of crushed graham crackers and a handful of extra mini chocolate chips for an eye-catching, crunchy finish. Let them cool completely on a wire rack—about 45 minutes. To achieve the best texture and flavor, refrigerate unfinished cupcakes for 1 to 2 hours before serving; chilling helps them set perfectly and intensifies their cheesecake charm.
How to Serve Chocolate Chip Cheesecake Cupcakes Recipe
Garnishes
A simple sprinkle of extra mini chocolate chips and crushed graham crackers adds texture and makes each cupcake look like a piece of art. For a festive touch, try a dollop of whipped cream or a drizzle of chocolate sauce on top. Fresh berries such as raspberries or strawberries also pair beautifully, bringing a splash of color and a pleasant tartness that balances the sweetness.
Side Dishes
These cupcakes stand out as a dessert on their own but pairing them with a fresh fruit salad or a light bean coffee offers wonderful contrast. For a party, serve alongside a rich hot cocoa or your favorite gourmet coffee to complement the creamy and chocolatey notes perfectly.
Creative Ways to Present
For celebrations, arrange these cupcakes on a tiered dessert stand or plate them individually in colorful cupcake liners for an inviting, festive display. You can also experiment with layering toppings like crushed nuts, caramel drizzle, or even a sprinkle of sea salt to add complexity and personal flair to this classic Chocolate Chip Cheesecake Cupcakes Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake cupcakes keep wonderfully in the refrigerator. Store them in an airtight container to maintain moisture and prevent them from picking up any fridge odors. They stay fresh and delicious for up to 4 days, making them a perfect make-ahead treat for busy weeks or spontaneous sweet cravings.
Freezing
If you want to prepare ahead or save some for later, these cupcakes freeze beautifully. Wrap each one tightly in plastic wrap and place them in an airtight container or freezer bag to prevent freezer burn. When stored properly, they retain their great flavor and texture for up to a month.
Reheating
To enjoy frozen cupcakes, allow them to thaw overnight in the refrigerator. For a freshly baked feel, you can warm them slightly in a microwave for 10-15 seconds, but be careful not to overheat, or you may lose that lovely creamy texture. Alternatively, enjoy them chilled, which enhances the cheesecake’s rich flavor profile.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular chocolate chips will work just fine, though mini chips distribute more evenly throughout the batter for a more balanced chocolate bite in every cupcake.
Do I need a water bath to bake these cheesecake cupcakes?
No need for a water bath here. The cupcake liners help prevent cracks, and turning off the oven to let them cool gently ensures a smooth, crack-free surface.
Can I make these cupcakes gluten-free?
Yes! Just substitute the graham crackers with a gluten-free variety, and make sure any other ingredients like vanilla extract don’t contain gluten. You’ll get the same fantastic taste and texture.
What’s the best way to soften cream cheese quickly?
Leave the cream cheese out at room temperature for about 30 to 60 minutes or microwave it for 10-15 seconds in short bursts to prevent it from melting—just soft enough to mix smoothly.
Can I double this recipe to make more cupcakes?
Definitely! Double all ingredients and bake the cupcakes in batches or use multiple pans to accommodate the extra batter. Just watch the baking time closely as it may vary slightly.
Final Thoughts
There’s something truly comforting and joyful about making this Chocolate Chip Cheesecake Cupcakes Recipe—the flavors, the creamy texture, and the fun of sharing these little delights. Whether it’s a special occasion or a simple weekend treat, these cupcakes will win hearts and keep everyone asking for more. Give this recipe a try and watch how it quickly becomes a standout favorite in your dessert repertoire!
Print
Chocolate Chip Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes plus 1-2 hours chilling
- Yield: 18 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Chip Cheesecake Cupcakes combine a classic creamy cheesecake filling studded with mini chocolate chips atop a buttery graham cracker crust. Individually portioned and baked in a cupcake pan, they are perfect for parties or a delightful treat. The addition of white chocolate melted into the batter adds a subtle sweetness and smooth texture, balanced by the crunchy chocolate chip garnish on top.
Ingredients
Crust
- 1 sleeve crushed graham crackers (about 2 cups)
- 3 tablespoons melted butter
- 1 tablespoon sugar
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1 cup mini chocolate chips, plus extra for garnish
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the crust and cheesecake cupcakes.
- Crush graham crackers: Use a food processor or place the graham crackers into a plastic bag and crush them until they become fine crumbs.
- Make crust mixture: In a bowl, combine the crushed graham crackers with the melted butter and 1 tablespoon of sugar, mixing well.
- Form crusts: Press a spoonful of the graham cracker mixture into the bottom of each cupcake liner in the cupcake pan. Reserve any leftover crumbs for topping.
- Bake crusts: Bake the crusts for 5 minutes, then remove from the oven and allow them to cool.
- Prepare cheesecake batter: In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract together using a hand or stand mixer until smooth and creamy.
- Melt white chocolate: Microwave the white chocolate chips in 20-second increments, stirring each time until melted and smooth. Then incorporate this melted white chocolate into the cream cheese mixture.
- Add eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the cheesecake batter, evenly distributing them without overmixing.
- Fill cupcake liners: Pour the cheesecake mixture over the prepared crusts, filling each liner about three-quarters full.
- Bake cheesecake: Bake for 20 to 23 minutes or until the centers are set and no longer jiggle significantly when moved.
- Cool slightly in oven: Turn off the oven and slightly open the oven door. Let the cheesecakes cool inside for about 5 minutes to prevent cracking.
- Garnish and cool completely: Remove the cupcakes from the oven, sprinkle with reserved graham cracker crumbs and additional chocolate chips. Transfer to a wire rack to cool completely for about 45 minutes.
- Refrigerate: Chill the cheesecake cupcakes in the refrigerator for 1 to 2 hours until fully set and cold before serving.
Notes
- Ensure the cream cheese is at room temperature for a smoother batter.
- Do not overmix after adding eggs to prevent air bubbles and cracking.
- You can substitute mini chocolate chips with chopped chocolate if desired.
- Store cupcakes refrigerated and consume within 3-4 days for best freshness.
- For easier removal, use silicone cupcake liners or grease the liners lightly.
- Allow cupcakes to cool completely before refrigerating to avoid condensation.
