For our parents' 30th anniversary dinner, Michelle made these delicious mini cheesecakes. I have had a version of these with a Nilla Wafer as the crust, but these are much better. I love the chocolatey layer on the bottom and the chocolate mixed throughout. She made a few without chocolate, and those did not go as fast. You may want to double the recipe for more mini cheesecakes.
They were the perfect dessert to our celebration!
Crust
1 cup graham cracker crumbs
2 tablespoons brown sugar
small pinch salt
2 1/2 tablespoons butter, melted
Cheesecake
8 ounces cream cheese, softened
2 tablespoons sour cream or Greek-style yogurt
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
Preheat oven to 350F. Line 8 cups of a muffin pan with paper liners.
In a medium bowl, make the graham cracker crust. Mix together graham cracker crumbs, brown sugar and salt and stir to combine. Pour over melted butter and stir with a fork to moisten the crumbs.
Place about a tablespoon of crumb mixture in each of the prepared muffin cups and pack down into an even layer.
In a large bowl, make the cheesecake. Cream together cream cheese, sour cream and sugar until smooth. Beat in the egg and vanilla extract.
Place 1 tablespoon chocolate chips into each of the muffin cups. Evenly divide cheesecake batter between the muffin cups, covering the first layer of chocolate chips. Place another tablespoon of chocolate chips on top of the cheesecake batter in each of the muffin cups.
Bake for 20-25 minutes, until cheesecakes are set.
Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.
Makes 8.
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