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
Scale
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.
