Almond Chocolate Chip Mini Cheesecakes

Almond Chocolate Chip Mini Cheesecakes with a buttery almond crust and topped with almond whipped cream. Great for holiday celebrations!

Almond Chocolate Chip Mini Cheesecakes

I love almonds, kind of like an obsession. I eat them by the handfuls every single day, and start to get nervous when the bag is getting low. Curiously enough, I almost never bake with them. Why do I always reach for the other nuts when baking up a treat? I have no idea but that definitely has to change. Since my family isn’t as almond crazy as me, I’ve started to think the way to their hearts is baking lots of yummy treats with almonds in them 😉

I started with these almond chocolate chip cheesecakes. There are several layers in these little guys. First, a buttery almond crust with a hint of sweetness. Then a rich chocolate chip cheesecake, lastly topped with a bit of almond whipped cream and more toasted almonds. Maybe a bit indulgent, but hey it is the season! The chocolate, almonds and cheesecake go together perfectly. The mini size makes it perfect to take to a holiday party, where there are likely many desserts to sample.

I made these in a mini cheesecake pan, but they can also be done in muffin tins. If using a muffin tin, line it with cupcake liners for easy removal. Muffin sized cheesecakes will be a bit wider and shorter, so they will cook a few minutes faster. Speaking of cooking cheesecakes, they can still look a tiny bit jiggly when it’s time to take them out of the oven. The tops should be soft, not firm. That’s okay. They will firm up as they cool and make a smooth, creamy filling. Overdone cheesecakes can be a bit dry and crumbly, so keep an eye on them towards the last few minutes of baking.

The best part about cheesecake? It has to be made ahead, which is perfect for this busy time of year. The cheesecakes can be chilled right in the pan because removing a hot cheesecake from the pan is a recipe for disaster. Once chilled, take a sharp knife and gently go around the edge to make sure it is separated from the pan. It should easily pop out. (This step is unnecessary if using muffin tins with liners.) Pop them in the refrigerator and they can stay 3-4 days before serving. Since the whipped cream is fresh, I recommend adding that the day they will be served.

Cheesecake goes with so many flavors, so it can really get the creative juices flowing. You know my love of almonds is, of course, making these my current favorite! I hope it becomes yours too 🙂

Almond Chocolate Chip Mini Cheesecakes

5 from 2 votes

Almond Chocolate Chip Mini Cheesecakes with a buttery almond crust and topped with almond whipped cream.

Servings 12

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

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Ingredients

 

US Customary – Metric

For the Crust:

• 3/4 Cup Almonds
• 1/2 Cup all-purpose Flour 2.25 Ounces
• 4 Tablespoons Unsalted Butter Melted
• 2 Tablespoons Sugar
• 1/4 Teaspoon Salt

For the Cheesecake:

• 8 Ounces Cream Cheese Softened
• 2 Tablespoons Sugar
• 1 Tablespoon Brown Sugar
• 1 Teaspoon Almond Extract
• 2 Tablespoons Greek Yogurt or Sour Cream
• 1 Large Egg
• 1/2 Cup Chocolate Chips

For the Topping:

• 1/2 Cup Almonds Toasted
• 3/4 Cup Whipping Cream
• 1/2 Teaspoon Almond Extract
• 1 Tablespoon Powdered Sugar

Instructions

 

For the Crust:

• Preheat oven to 400 degrees.
• Add the almonds, flour, sugar and salt to the bowl of a food processor and process until the almonds are ground up small. Add the butter and pulse until the dough is moistened. Divide the dough between the cheesecake molds and press down firmly into the bottom making sure to go all the way to the edges.
• Bake the crust for 8-10 minutes until the edges are golden brown. Remove and let cool while making the cheesecake filling.

For the Cheesecake:

• Reduce oven temperature to 325 degrees.
• With a hand mixer or in the bowl of a stand mixer beat the cream cheese and sugars together until smooth and creamy. Add the egg and beat until smooth. Scrape down the sides and bottom of the bowl and beat another few seconds. Add the extract and yogurt and beat just until combined. Stir in chocolate chips. Pour the cheesecake batter over the crusts evenly.
• Bake 18-20 minutes. The filling will be set, but may still be a bit jiggly. Remove pan from oven and allow to cool to room temperature. Cover pan with plastic wrap and place in refrigerator until they are completely chilled or overnight.

For the Topping:

• To remove the cheesecakes from the pan, gently run a sharp knife around the edges to loosen and then pop up the removable bottoms. (If using muffin tins with cupcake liners just remove from pan.)
• Place the heavy cream, almond extract and powdered sugar in a large bowl. Using a hand mixer whip the cream until soft peaks form.
• Separate out 12 almonds to place on top of cheesecakes. Chop remaining almonds.
• Place whipped cream into a small bag and cut the corner off. Pipe the whipped cream over the cheesecakes. Sprinkle with chopped toasted almonds and one full almond.
• Refrigerate until ready to serve.

Notes

The cheesecakes will keep for 3-4 days in the refrigerator. However, the whipped cream is best within 24 hours. I recommend making the cheesecakes ahead of time, but making the whipped cream the day they will be served. If making in a muffin tin, the cheesecakes will bake quicker, check them at 14 minutes.

Nutrition

Calories: 271kcal | Carbohydrates: 18g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 122mg | Potassium: 145mg | Fiber: 2g | Sugar: 11g | Vitamin A: 410IU | Calcium: 73mg | Iron: 1mg

Course Dessert

Cuisine American

Calories 271

Keyword appetizer, bridal shower, mini cheesecakes, party food

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