Mini No Bake Chocolate Chip Chip Cheesecakes

Crush the graham crackers into fine crumbs.

In a small bowl, melt the butter then add the graham crumbs and stir to combine.

Press the crumb mixture into the bottom and up the sides of 7 ounce ramekins.

Whisk the heavy cream until soft peaks form.

In another bowl, beat the cream cheese with the sugar and vanilla.

Gently fold into the whipped cream. Stir mini chocolate chips into the cream cheese mixture.

Pour the cheesecake filling into the graham crusts and use a small spatula to spread out and level the tops. Refrigerate for at least 1 hour up to overnight.

Just before serving, top with more mini chocolate chips and a sprinkle of graham crumbs for garnish.

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