Mini Nutella Cheesecakes Recipe for Dreamy Moments

Crafting delectable mini nutella cheesecakes can turn an ordinary afternoon into a sweet celebration of indulgence.

Silky smooth cream cheese blends perfectly with rich chocolate hazelnut spread.

Tiny desserts pack intense flavor in each adorable bite-sized treat.

Chocolate lovers will swoon over these miniature delights that require minimal effort.

No complicated techniques or fancy equipment stand between you and dessert bliss.

Delicate graham cracker crusts provide a perfect crispy foundation for creamy goodness.

Let these irresistible mini cheesecakes become your next delightful baking adventure.

Nutella Cheesecake FAQ Roundup

• What are the key ingredients for the Oreo crust?

The key ingredients are Oreo cookie crumbs and melted butter, which are mixed together to create a firm, crumbly base for the mini cheesecakes.

• Can I use different types of cookies for the crust?

Yes, you can substitute Oreo cookies with graham crackers, digestive biscuits, or other similar cookies to create a different flavor profile for the crust.

• How do I prevent the crust from becoming soggy?

To prevent a soggy crust, pre-bake the Oreo crumb base for 5 minutes before adding the cheesecake filling. This helps set the crust and creates a more stable foundation.

• What tools do I need to make mini Nutella cheesecakes?

You’ll need a mini muffin tin or cupcake pan, muffin liners, a mixing bowl, and basic baking tools like a spatula and measuring cups.

Why Mini Nutella Cheesecakes Always Satisfy

• Takes just 30 minutes from start to finish, perfect for spontaneous dessert cravings.
• Requires basic mixing and pressing techniques, making it ideal for beginner bakers or kids helping in the kitchen.
• Mini cheesecakes are adorable individual treats that work brilliantly for gatherings, birthdays, or potlucks without messy cutting.
• Combines classic Oreo crust with rich Nutella cheesecake, delivering an irresistible chocolate-hazelnut flavor that satisfies serious sweet tooths.

What You’ll Need for Mini Nutella Cheesecakes

• Oreo Cookies, Graham Crackers: Classic cookie base that provides a rich, sweet foundation with a delightful crunch. Dark chocolate cookies work best for deeper flavor.
• Unsalted Butter: Binds the crust ingredients and creates a smooth, compact base. Melted butter helps achieve the perfect texture.

• Cream Cheese: Smooth, creamy base that gives the cheesecake its signature texture. Room temperature cream cheese ensures a silky consistency.
• Granulated Sugar: Adds sweetness and helps balance the tangy cream cheese. White sugar provides the cleanest sweet flavor.
• Large Eggs: Provides structure and helps bind the cheesecake filling. Fresh eggs at room temperature blend more easily.
• Vanilla Extract: Enhances overall flavor with warm, aromatic notes. Pure vanilla extract offers the best taste.

• Nutella: Rich chocolate hazelnut spread that creates a decadent swirl and topping. Creamy, room temperature Nutella is easiest to work with.
• Heavy Cream: Helps create a smooth, spreadable Nutella layer. Chilled cream whips more effectively.

How to Make Mini Nutella Cheesecakes

Step 1: Prepare Baking Setup

Preheat the oven to 325°F (163°C). Line a 12-cup mini muffin tin or cupcake pan with paper liners.

Step 2: Create Crust Base

• Oreo cookie crumbs
• Melted butter

Stir until the ingredients are fully blended and look like wet sand.

Step 3: Form Crust Layers

Spoon one tablespoon of the crumb mixture into the bottom of each muffin cup. Use your fingertips or the back of a spoon to press the crumbs firmly and create a compact base.

Step 4: Initial Baking

Place the muffin tin in the preheated oven. Bake the crust for 5 minutes to help it set and become slightly firm. Remove from the oven and let the crust cool and stabilize.

Step 5: Prepare Cheesecake Filling

• Cream cheese
• Sugar
• Vanilla extract
• Eggs
• Sour cream

Mix until the mixture is smooth and free of lumps.

Step 6: Add Nutella Swirl

Gently fold Nutella into the cheesecake mixture, creating a marbled effect without fully incorporating it.

Step 7: Fill Muffin Cups

Carefully pour the cheesecake mixture over the prepared crusts, filling each cup about 3/4 full.

Step 8: Bake Cheesecakes

Return the muffin tin to the oven. Bake for 15-18 minutes until the centers are almost set but still slightly jiggly.

Step 9: Cool and Chill

Remove from the oven and let the mini cheesecakes cool at room temperature. Once cooled, refrigerate for at least 2 hours to set completely.

Step 10: Garnish and Serve

Before serving, top each mini cheesecake with a drizzle of Nutella, whipped cream, or chocolate shavings.

Pro Tips for Creamy Nutella Cheesecakes

• Prevent Crumbling Crust: Use melted butter generously to help Oreo crumbs stick together and create a solid base for your mini cheesecakes.
• Smooth Cheesecake Surface: Tap the muffin tin gently on the counter after filling to release air bubbles and ensure a creamy, crack-free texture.
• Control Nutella Swirl: Use a toothpick or small knife to create beautiful marbled patterns by gently swirling Nutella into the cheesecake batter.
• Achieve Perfect Baking: Watch closely during the last few minutes of baking to prevent over-browning and maintain a soft, creamy consistency.
• Easy Removal Trick: Let mini cheesecakes cool completely and refrigerate for at least an hour to help them set and easily pop out of the liners.

Save and Serve Mini Nutella Cheesecakes Later

• Store mini Nutella cheesecakes in an airtight container for up to 4 days, keeping them chilled to maintain texture and freshness.
• Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. They'll stay delicious for 2-3 weeks.
• Transfer frozen cheesecakes to the refrigerator overnight, allowing them to slowly defrost and prevent condensation.
• Enjoy chilled straight from the refrigerator or let sit at room temperature for 10-15 minutes for a softer, creamier texture.

Ideal Pairings for Nutella Cheesecakes

• A shot of rich, dark espresso cuts through the creamy cheesecake, enhancing the deep Nutella notes and providing a bold coffee contrast.
• Drizzle a small glass of Frangelico alongside these mini cheesecakes, amplifying the nutty undertones and creating a luxurious dessert experience.
• Scatter fresh raspberries or strawberries around the plate, adding a tart brightness that beautifully balances the sweet, chocolatey richness of the Nutella cheesecakes.
• Top each mini cheesecake with a light dollop of vanilla-infused whipped cream, creating a cloud-like texture that melts into the decadent chocolate base.

Mini Nutella Cheesecake Variations

• Gluten-Free Option: Replace Oreo crumbs with gluten-free chocolate cookie crumbs or almond flour mixed with cocoa powder for a celiac-friendly base.
• Vegan Transformation: Swap cream cheese with cashew-based cream cheese, use coconut whipped cream, and replace Nutella with dairy-free chocolate spread made from coconut and cocoa.
• Low-Sugar Alternative: Substitute Nutella with sugar-free chocolate hazelnut spread or use monk fruit sweetener and dark cocoa powder to reduce overall sugar content.
• Keto-Friendly Version: Create a crust using crushed pecans or almond flour, use full-fat cream cheese, and incorporate stevia or erythritol instead of traditional sweeteners.

Mini Nutella Cheesecakes Recipe

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4.8 from 22 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Creamy mini Nutella cheesecakes blend Italian chocolate magic with smooth cream cheese perfection. Rich dessert bites deliver pure indulgence that will delight chocolate lovers and tempt sweet-craving palates.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• ½ cup (148 milliliters) Nutella
• 1 large egg

Crust Ingredients:

• 1 cup (240 milliliters) Oreo cookie crumbs (about 10 cookies, finely crushed)
• 2 tablespoons (30 milliliters) unsalted butter, melted

Garnish Ingredients:

• ¼ cup (50 grams) granulated sugar
• 1 teaspoon (5 milliliters) vanilla extract
• Whipped cream
• Crushed hazelnuts
• Chocolate shavings
• Nutella drizzle

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Instructions

1. Prepare the oven by heating to 325°F (163°C) and arrange mini muffin liners in a 12-cup pan.
2. Combine crushed Oreo cookies with melted butter until the mixture becomes a uniform, moistened crumb base.
3. Carefully distribute the Oreo mixture into each muffin liner, using approximately one tablespoon per cup, and firmly press down to create a compact crust.
4. Place the muffin tin in the preheated oven and bake the crusts for 5 minutes, allowing them to set and develop a slightly golden edge before removing and letting them cool to room temperature.
5. While the crusts are cooling, prepare the cheesecake filling by blending cream cheese until smooth and creamy, ensuring no lumps remain.
6. Gradually incorporate sugar, vanilla extract, and eggs into the cream cheese mixture, mixing thoroughly to create a silky, consistent batter.
7. Gently fold Nutella into the cheesecake mixture, creating a marbled effect by swirling the chocolate spread throughout the filling.
8. Carefully pour the Nutella cheesecake batter over the cooled Oreo crusts, filling each cup almost to the top.
9. Return the muffin tin to the oven and bake until the cheesecake centers are just set but still slightly jiggly, approximately 15-18 minutes.
10. Remove from the oven and allow the mini cheesecakes to cool completely at room temperature before refrigerating for at least 2 hours to firm up.
11. Before serving, garnish with additional Nutella drizzle, whipped cream, or chocolate shavings for an elegant finishing touch.

Notes

• Customize the crust by swapping Oreo cookies with graham crackers or gluten-free alternatives for dietary needs.
• Use room temperature cream cheese to ensure a smooth, lump-free cheesecake filling that blends perfectly.
• Prevent cracks by avoiding overmixing the batter and baking in a water bath for gentle, even heating.
• Cool cheesecakes completely in the refrigerator for at least 2 hours to set properly and develop rich, creamy texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 18 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg