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In a large bowl, beat the softened cream cheese until smooth.
Gradually add 1 cup of sugar and beat until well combined.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract, sour cream, and heavy cream until smooth.
Fold in the melted chocolate chips until fully incorporated.
Assemble and Bake:
Divide the cheesecake filling evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until the centers are set.
Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate for at least 2 hours before serving.
Garnish and Serve:
Top each mini cheesecake with a dollop of whipped cream and a sprinkle of chocolate shavings.
Serve chilled.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 40 minutes
Kcal: 300 kcal | Servings: 12 servings
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