Mini Nutella Cheesecake Recipe
Get ready to fall head over heels for Mini Nutella Cheesecake—a dreamy, bite-sized indulgence that perfectly blends Nutella-laced velvet cheesecake with a crisp Oreo cookie crust. These adorable treats are pure joy in cupcake form, ideal for parties, holidays, or whenever you want to wow your dessert-loving friends. Each bite is a little hug of chocolatey, creamy goodness, guaranteed to satisfy both cheesecake aficionados and Nutella devotees. Trust me, you’ll be looking for excuses just to whip up another batch!
Ingredients You’ll Need
Making Mini Nutella Cheesecake is delightfully straightforward, and every ingredient pulls its weight to create that irresistible flavor and luscious texture. It’s proof that a handful of simple kitchen staples can make a truly memorable treat.
- Oreo cookie crumbs: The rich, chocolatey foundation for the crust—use classic Oreos (about 10) for the ideal base, or try a gluten-free chocolate cookie for dietary needs.
- Melted butter: The essential binder that brings the cookie crumbs together and gives the crust a buttery crunch.
- Cream cheese (softened): The heart and soul of any cheesecake, bringing that signature tang and smooth, dreamy creaminess.
- Nutella: The star of the show! Nutella offers that sweet, nutty chocolate flavor that makes these mini cheesecakes unforgettable.
- Granulated sugar: Balances the tanginess of the cream cheese and amps up overall sweetness.
- Large egg: Holds everything together while giving the filling just the right amount of fluff.
- Sour cream: Adds moisture and a subtle tang, creating perfectly velvety texture.
- Vanilla extract: Enhances the cheesecake’s flavor profile, rounding out the chocolate-hazelnut notes of Nutella.
- Whipped cream and chocolate shavings (optional): For an extra flourish and decadent finishing touch!
How to Make Mini Nutella Cheesecake
Step 1: Prepare the Muffin Pan and Preheat
Start by preheating your oven to 325°F and lining a muffin pan with 9 paper cupcake liners. This not only ensures perfect portioning but also means each Mini Nutella Cheesecake will be easy to lift out and serve. You’ll thank yourself later.
Step 2: Make the Oreo Crust
Combine your Oreo cookie crumbs with the melted butter in a small bowl. Mix thoroughly until all the crumbs are evenly coated—they should look like slightly damp sand. Scoop about a tablespoon into each liner, pressing firmly to create a compact crust. Pop the pan into the oven for 5 minutes to set the base, then remove and let cool while you whip up the filling.
Step 3: Prepare the Creamy Nutella Cheesecake Filling
Grab your softened cream cheese and beat until it’s ultra-smooth—no lumps! Add in the Nutella and sugar, mixing until silky and fully blended. When your mixture looks luscious, beat in the egg followed by the sour cream and vanilla extract. Don’t overmix at this stage; just combine until the filling is creamy and homogenous.
Step 4: Fill and Bake
Evenly portion the decadent cheesecake batter over each crust, using a spatula or the back of a spoon to smooth out the tops. Slide the pan back into the oven and bake for 18 to 20 minutes, until the centers of your Mini Nutella Cheesecakes are just set (they’ll continue to firm up as they cool!).
Step 5: Chill and Dress Up
Let your cheesecakes cool completely in the muffin pan—patience is a must! Once cooled, transfer them to the fridge to chill for at least 2 hours for that classic, dense, creamy cheesecake texture. For an extra special touch, pipe or dollop on some whipped cream and sprinkle with chocolate shavings before serving.
How to Serve Mini Nutella Cheesecake
Garnishes
For that perfect bakery-style wow factor, swirl on a generous pouf of whipped cream and finish with a shower of chocolate shavings or a light dusting of cocoa powder. Even a drizzle of warm Nutella is welcome—no judgment here! These little details instantly transform each Mini Nutella Cheesecake into a showstopper.
Side Dishes
Balance out the richness by pairing your mini cheesecakes with fresh berries, like strawberries or raspberries. A cup of good espresso, strong coffee, or a glass of milk alongside makes for the ultimate, satisfying treat. If you’re going big for a party, serve with other mini desserts like macarons or chocolate-dipped fruits.
Creative Ways to Present
These Mini Nutella Cheesecakes are made to impress! Arrange them on a pretty tiered cake stand for your next brunch or party, or individually plate them with a swirl of fruit coulis. For extra flair, tuck each cheesecake into a decorative cupcake wrapper or pop them into little treat boxes for the sweetest edible gift.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, tuck them in an airtight container and refrigerate for up to four days. The flavor and texture actually improve after a day as everything melds together. Just store without whipped cream or garnishes to keep things fresh.
Freezing
Want to prep ahead? Freeze the Mini Nutella Cheesecake (without any toppings) by wrapping each one tightly in plastic wrap and storing in a freezer-safe bag. They’ll keep beautifully for up to 2 months. Thaw overnight in the fridge before serving—so convenient for those unexpected dessert cravings!
Reheating
Cheesecake is best enjoyed cold, but if you’re yearning for a softer consistency, let the mini cheesecakes rest at room temperature for about 20 minutes before serving. No need for a microwave; just a little patience while they lose their chill.
FAQs
Can I make Mini Nutella Cheesecake ahead of time?
Absolutely! In fact, these cheesecakes actually improve after chilling overnight, making them the perfect make-ahead dessert for parties or busy weeks.
Is it possible to double the recipe for a crowd?
Yes! Just double all the ingredients and line two muffin pans instead of one. Keep a close eye on baking time, as oven space and batch size can affect doneness.
Can I substitute another chocolate spread for Nutella?
Definitely. While the signature taste comes from Nutella, you can swap in other chocolate-hazelnut spreads or even a chocolate peanut butter spread for a twist. The texture should remain virtually the same.
Are these gluten-free?
The classic recipe uses Oreo cookies, which do contain gluten. For a gluten-free Mini Nutella Cheesecake, simply use gluten-free chocolate sandwich cookies—everything else in the recipe is gluten-free by nature.
What’s the best way to get a smooth, lump-free cheesecake filling?
Let your cream cheese come to room temperature before you start; this ensures it beats up nice and smooth. Scrape down your bowl as you go to catch any stray lumps, and don’t overmix once you add the egg.
Final Thoughts
If you’re even the slightest bit obsessed with Nutella, these Mini Nutella Cheesecakes will knock your socks off with their creamy, rich flavor and chocolate cookie crunch. Try them once and you’ll want to make them for every special occasion (or just because!). Don’t be surprised if your friends start asking for the recipe after the first bite—just let them in on the delicious secret!
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Mini Nutella Cheesecake Recipe
- Total Time: 35 minutes (plus chilling time)
- Yield: 9 mini cheesecakes 1x
- Diet: Vegetarian
Description
Indulge in these irresistible Mini Nutella Cheesecakes that are perfect for any sweet occasion. Creamy Nutella filling nestled on a chocolatey Oreo crust, topped with whipped cream and chocolate shavings.
Ingredients
Oreo Crust:
- 1 cup Oreo cookie crumbs (about 10 cookies)
- 2 tablespoons melted butter
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup Nutella
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
Topping:
- Whipped cream and chocolate shavings (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F and line a muffin pan with 9 paper liners. Combine Oreo crumbs and melted butter, press into liners for crust.
- Mix Cheesecake Filling: Beat cream cheese until smooth. Add Nutella, sugar, egg, sour cream, and vanilla. Mix until smooth.
- Fill and Bake: Divide filling among liners, bake for 18–20 minutes until set. Cool and chill for 2 hours.
- Finish: Top with whipped cream and chocolate shavings if desired.
Notes
- For a gluten-free option, use gluten-free chocolate cookies.
- These mini cheesecakes can be made a day ahead and stored in the fridge until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 15g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
