Ingredients
Equipment
Method
Step-By-Step Instructions
- Preheat your oven to 325°F (163°C) and prepare a muffin tin with liners or non-stick spray.
- Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until resembling wet sand.
- Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup.
- Beat softened cream cheese in a large bowl until smooth and creamy (2-3 minutes).
- Gradually add ½ cup granulated sugar, beating until combined (1-2 minutes).
- Mix in 1 teaspoon vanilla extract until evenly distributed.
- Add the eggs one at a time, mixing on low speed, stop mixing as soon as combined.
- Fold in sour cream and green food coloring until smooth.
- Gently fold in mini chocolate chips.
- Pour the cheesecake batter over the prepared crusts, filling each cup about ¾ full.
- Bake for 18-20 minutes until edges are set and centers have a slight jiggle.
- Remove from oven and cool in the pan for 15 minutes, then transfer to the refrigerator for at least 2 hours.
- Decorate with red candy hearts before serving.
- Serve chilled and enjoy!
Nutrition
Notes
Ensure ingredients like cream cheese and eggs are at room temperature for best results. Don't overmix after adding eggs to maintain light texture.