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Mini Chocolate Chip Cheesecake

These mini cheesecakes are delectable and oh so cute!




I love spoiling people and I usually do that with food. Whether it's bringing goodies for the teachers/secretaries at school, or bringing in treats for staff and co workers, I love feeding people. I made these cheesecakes to treat my co workers during a particularly stressful time. Everyone enjoyed the much needed boost and reminder that they are awesome. 




I am totally IN LOVE with my Pampered Chef Brownie Pan!!! I've been baking just about anything in them. I thought it would be cute and fun to make little mini cheesecakes in them; so that's what I did! I made up a simple cheesecake batter, used graham crackers as the crust (if using a muffin tin, feel free to use Oreo Cookies, or Nilla Wafers as the crust) and topped everything with a chocolate ganache. A-MA-ZING!!! All my co workers raved about the cheesecakes. Nothing like some decadent cheesecake, to ease a stressful work day!




Mini Chocolate Chip Cheesecakes

printable version


1- 8oz brick of cream cheese, at room temperature

1 egg

1/2 can sweetened condensed milk

1/3 C sugar

2 tsp vanilla

2 tsp corn starch

3/4 C mini chocolate chips, divided

12 square graham crackers


Ganache:

1/2 can condensed milk

1/2 C milk chocolate chips


Preheat oven to 325 degrees. Place one graham square into each well of your brownie pan. (if using a muffin tin, place cookie of choice in bottom of each well, of pan). Set aside.


In a bowl, beat the cream cheese until fluffy and free of lumps; about 4 minutes. Slowly beat in the vanilla, half the condensed milk and sugar; until well combined. Beat in egg, just until combined, and stir in cornstarch and 1/2 C mini chocolate chips. Pour cheesecake filling evenly on top of each graham cracker. Bake for 15-20 minutes; until cheesecake is firm, but still slightly wiggly in center. Cool completely.


In a small sauce pot, over med-low heat, melt the milk chocolate with the condensed milk; until smooth. Generously spread ganache on top pf cooled cheesecakes and spread evenly and sprinkle with remaining mini chocolate chips. Refrigerate until serving.





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