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How to Make Appetizing Skye's Mini Chocolate Chip Cheesecake

Mini Chocolate Chip Cheesecakes are great for holidays, celebrations, or anytime a dessert craving hits! A simple recipe that comes together really easily and is perfect to make ahead!

Mini Chocolate Chip Cheesecake

The Best Recipe for Skye's Mini Chocolate Chip Cheesecake

Cheesecake is probably my favorite dessert. When I was young and had all the time in the world, I would make a new cheesecake every week.  

These days I still love cheesecake just as much but I don't bake it quite so often.

Skye's mini chocolate chip cheesecake recipe is one of her most popular desserts, and it’s easy to see why! 

This delicious cheesecake has the same great flavor and consistency as Skye's full-sized cheesecakes but in a bite-sized form that makes it perfect for parties or just to satisfy your sweet tooth in the middle of the day.

Preheat the Oven

Turn your oven on to preheat to 350 degrees. The cheesecakes will bake in a water bath and you will want it to be ready when you need it. 

You don't want your oven being turned on longer than necessary so make sure that it is preheated early. A baking dish full of water takes quite a while to heat up. 

Don't start cooking until you have all of your ingredients prepared and ready to go!

Prepare the Pan

Place a large piece of parchment paper over a large cookie sheet or cutting board. Lightly spray it with nonstick cooking spray and set aside. 

In a medium mixing bowl, cream together 1 cup of softened butter with 1/2 cup of granulated sugar until light and fluffy. 

Add in one egg at a time while mixing. After each addition, scrape down sides of bowl and beat in egg thoroughly before adding more. 

Finally, stir in 2 teaspoons vanilla extract. Make sure to mix well before adding another egg! Set mixture aside while you prepare your crust layer(s).


Preheat oven to 325 degrees. In a medium bowl, mix cream cheese and sugar until creamy. Add in eggs one at a time and then stir in vanilla extract and mini chocolate chips. 

Pour into pie crust and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until center is set and cheesecake is golden brown on top. 

Remove from oven and let cool before refrigerating overnight or up to 24 hours before serving as desired!

Ingredients of Mini Chocolate Chip Cheesecake

Time to gather your ingredients. One mini chocolate cheesecake will serve 4 so you’ll need 4 (8 inches) round or square baking pans and 16 oz of chocolate chip cookie dough. 

Take a look at my recipe below, and make sure to gather all of your ingredients in one place before you begin. I’m getting hungry just thinking about it!

You can cook Skye's mini chocolate chip cheesecake using 10 ingredients and 9 steps. Here is how you cook that.
  • You need 1 1/2 cup of graham cracker crumbs.
  • Prepare 1/3 cup of white sugar.
  • It's 1/3 cup of unsweetened cocoa powder.
  • It's 1/3 cup of butter, melted.
  • You need 3 packages of (8oz each) cream cheese.
  • Prepare 1 can of (14oz) sweetened condensed milk.
  • You need 3 eggs.
  • You need 2 tsp of vanilla extract.
  • Prepare 1 cup of mini chocolate chips.
  • It's 1 tsp of flour.

Skye's Mini Chocolate Chip Cheesecake Instructions

  1. Preheat oven to 375 degrees. 
  2. Spray one 8x8 inch pan with nonstick cooking spray. 
  3. Line with parchment paper, leaving some hanging over two sides for easy removal later. 
  4. In a large bowl, beat eggs until foamy (about 5 minutes). 
  5. Add in pumpkin and vanilla and beat on high speed until the mixture turns light yellow in color (5 to 7 minutes). 
  6. Stir in oil, salt, flour and baking powder. 
  7. Pour half of batter into prepared pan. 
  8. Set aside remaining batter. 
  9. Sprinkle mini chocolate chips evenly over batter.

Cool Down

Let cheesecake cool on a wire rack at room temperature, uncovered, until it is almost set. Chill until cold and firm to touch (two hours in the fridge or one hour in freezer). 

Cover with plastic wrap and refrigerate at least four hours before serving. To serve, run a thin knife along inside edge of pan; remove sides of springform pan. 

Slice chilled cheesecake into wedges; garnish with whipped cream and sprinkle on mini chocolate cheesecake chips to taste. Enjoy!

Serve and Enjoy!

The best part about baking a fresh mini chocolate chip cheesecake is that it takes only 10 minutes to serve. 

In fact, your friends and family will be begging you to bake another cheesecake in no time at all. The trick? Be sure to bring out some forks before serving! 

If you have any additional questions or comments, please feel free to leave them below. We’d love to hear from you!

1 comment for "How to Make Appetizing Skye's Mini Chocolate Chip Cheesecake"

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