Need cheesecake with out all of the wait time? Make Mini Chocolate Chip Cheesecakes! They bake at a low temp for simply 20 minutes and funky fairly shortly, that means you’re only a couple hours away from consuming them as an alternative of a day away like most cheesecake recipes.
I’m such a fan of those mini cheesecakes! I make all types of variations and although I’ve made chocolate chip many, many occasions within the final fifteen years, I’ve by no means blogged it prior to now regardless of it being considered one of my FAVORITE flavors.
These are excellent for a celebration as a result of they’re simply as incredible every week after you make them. You heard me! You’ll be able to simply make today upfront.
Mini Chocolate Chip Cheesecakes
24 Vanilla Wafers
16 oz cream cheese, softened (full fats! 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 levels. Put cupcakes liners in two muffin tins. Place a vanilla wafer in every cupcake liner.
- In a big bowl, beat softened cream cheese till mild and fluffy. Add eggs yolks and sweetened condensed milk. Beat till clean. Stir in freshly squeezed lemon juice.
- In a medium sized glass bowl, beat egg whites with salt till mushy peaks kind. Fastidiously fold egg whites into cheesecake combination. Fold in 1 cup of chocolate chips.
- Fill muffin tins 2/3 full with cheesecake combination. Sprinkle remaining chocolate chips on prime. Bake at 275 for 20 minutes. Cool in tins; take away from tins and chill till able to serve.
Need extra mini cheesecakes? Take a look at my traditional recipe right here, lemon cheesecake right here, and mini pumpkin cheesecakes right here.
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