Want cheesecake without all the wait time? Make Mini Chocolate Chip Cheesecakes! They bake at a low temp for just 20 minutes and cool pretty quickly, meaning you’re just a couple hours away from eating them instead of a day away like most cheesecake recipes.
I am such a fan of these mini cheesecakes! I make all sorts of versions and though I’ve made chocolate chip many, many times in the last fifteen years, I’ve never blogged it before now despite it being one of my FAVORITE flavors.
These are perfect for a party because they’re just as fantastic a week after you make them. You heard me! You can easily make these days in advance.
Mini Chocolate Chip Cheesecakes
24 Vanilla Wafers
16 oz cream cheese, softened (full fat! don’t skimp!)
3 eggs, separated
1 14 oz can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1/2 tsp salt
1.5 cups mini chocolate chips
- Preheat oven to 275 degrees. Put cupcakes liners in two muffin tins. Place a vanilla wafer in each cupcake liner.
- In a large bowl, beat softened cream cheese until light and fluffy. Add eggs yolks and sweetened condensed milk. Beat until smooth. Stir in freshly squeezed lemon juice.
- In a medium sized glass bowl, beat egg whites with salt until soft peaks form. Carefully fold egg whites into cheesecake mixture. Fold in 1 cup of chocolate chips.
- Fill muffin tins 2/3 full with cheesecake mixture. Sprinkle remaining chocolate chips on top. Bake at 275 for 20 minutes. Cool in tins; remove from tins and chill until ready to serve.
Want more mini cheesecakes? Check out my classic recipe here, lemon cheesecake here, and mini pumpkin cheesecakes here.