I’ve said it so many times, I’m crazy about cheesecake. What’s great about this recipe is the fact that it lets you alter the flavor of the cheesecake pretty easily. Love lime cheesecake? Substitute the chocolate chips for lime zest and lime juice.
If you’re going for classic plain cheesecake, you can remove the chocolate chips and add 1 more tsp of vanilla to the batter. If you swear by blueberry cheesecake, substitute the chocolate chips for 1 cup of blueberries.
Mini Chocolate Chip Gluten Free Cheesecakes
Add the eggs and process until batter is smooth. Remember to scrape the sides and bottom of the processor and beat again. Add the yogurt, sour cream and vanilla and process. Once batter is smooth and creamy pour into a 2 cup measuring dish to allow for easier pouring into the jars.
Fill jars less than half way with batter. Sprinkle mini chocolate chips over batter. Pour rest of cheesecake batter into jars. Again sprinkle mini chocolate chips over batter. Put filled cheesecake jars into a large rectangular baking dish.
Fill tea kettle with water and boil. Carefully pour boiling water into baking dish making sure to not get any in the jars. Place baking dish in the oven. Bake in oven for 55 minutes.
Shut off oven, open oven door slightly and let cheesecakes cool. Once cooled, remove from oven and cheesecakes can be placed in refrigerator until ready to serve. Top with whipping cream and enjoy!
Leave a comment below if you plan on whipping this up!