If you love cheesecake and chocolate, try this simple and delicious recipe for mini chocolate chip cheesecakes. These mini cheesecakes also are a great freezer recipe.
1 bag mini Oreos
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla
1 cup mini-chocolate chips
1 teaspoon flour
Foil mini cupcake liners
Preheat oven to 300 degrees.
Line mini muffin tins with foil cupcake liners. Place a mini Oreo on the bottom of lined muffin tin.
In mixer, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth. Add eggs and vanilla. Mix well.
In a small bowl, toss together 1/2 cup chocolate chips with the flour to coat the chips. This will prevent them from sinking to the bottom so your chocolate chips are evenly distributed throughout the cheesecake. Stir into the cheesecake mixture.
Using a small cookie scoop or large spoon, scoop cream cheese mixture over mini oreos. Fill muffin tins 3/4 of the way full. Sprinkle a couple mini chocolate chips on top of each cheesecake.
Bake at 300 degrees for 20 minutes.
Cool to room temperature before serving. Cheesecakes can be stored in the refrigerator for a week or so. Otherwise, store the cheesecakes in the freezer in a tightly sealed container.