Nutella Cheesecake Cupcakes


Nutella and cheesecake lovers, here is a dessert you absolutely must try. I find myself in both categories, being both a huge lover of Nutella and cheesecake (like if I let myself I could sit down and finish a jar of Nutella or half a cheesecake on my own), which is why I created these so I could get both at once.

Nutella Cheesecake Cupcakes | Cooking Classy

I would love to open a bakery one day and of course there would be a large variety of fancy cupcakes. Half of them would likely be cheesecake cupcakes – like these. Cheesecake is one of the worlds greatest desserts in my opinion with its rich, luscious and creamy filling that’s perfectly sweet and balanced with just the right amount of light tang. It’s the royalty of desserts in my opinion. I love how versatile it is too, the flavor variations are endless. My new favorite way to make cheesecake is in cupcake form (if you haven’t tried my Cheesecake Cupcakes with Salted Caramel or Strawberry Sauce, be sure to try those soon too). They are less messy than a whole cheesecake, no slicing is necessary and I love how they are single serve, hand hold-able portions.

I’m sure I’ll be posting many more variations on the cheesecake cupcake in the future, but for now be sure you try this one soon! It is definitely one of my new favorite cheesecakes with its perfect layering of a delicious Oreo crust, its rich and perfectly creamy, Nutella cheesecake filling, and it’s topping of lightly crunchy, toasted hazelnuts that clings to the edges of that fluffy, sweet whipped cream, all of which is finished with a garnish of real chocolate sprinkles. These are cupcakes done right! Enjoy!

Nutella Cheesecake Cupcakes | Cooking Classy

Nutella Cheesecake Cupcakes | Cooking Classy

Nutella Cheesecake Cupcakes | Cooking Classy


Nutella Cheesecake Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 4 hours 30 minutes


  • 12 Oreos , finely crushed*
  • 1 1/2 Tbsp salted butter , melted
  • 6 Tbsp granulated sugar
  • 1 1/2 Tbsp all-purpose flour
  • 12 oz cream cheese , well softened (use full fat)
  • 2 large eggs
  • 1/4 cup milk (preferably whole or 2%)
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella

For the topping

  • 1 cup heavy cream
  • 3 Tbsp powdered sugar
  • 1/4 c chopped , toasted hazelnuts
  • chopped chocolate or real chocolate sprinkles , for garnish


  1. Preheat oven to 325 degrees. In a mixing using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  2. In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric hand mixer, whip just until smooth. Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and mix just until combined. Tap bowl forcefully against countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 - 24 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate sprinkles (for best results add toppings within a few hours of serving). Store in refrigerator in an airtight container.
  3. For the sweetened whipped cream:
  4. In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator.
  5. *Don't use Double Stuf Oreos (there would be too much filling and the crusts would likely be too soft. To crush the oreos I just used a food processor, but you could also just place them in a large ziploc bag and finely crush with a rolling pin.
  6. Recipe Source: Cooking Classy


  • Becca @ Crumbs: Ooh I love nutella! I have a jar in the cupboard and a chocolate craving so I may just have to make these August 22, 2013 at 10:41am Reply

  • Katrina @ Warm Vanilla Sugar: I could definitely go for one of these right now! LOVE! August 22, 2013 at 11:29am Reply

  • Averie @ Averie Cooks: Nutella. Cheesecake. YES! Oreos! Even better! :) August 22, 2013 at 11:48am Reply

  • Georgia @ The Comfort of Cooking: Jaclyn, you just create the most stunning desserts. Everything looks like it should be behind a glass bakery case or on the cover of a magazine. Great job on these gorgeous cheesecake cupcakes! So yummy! August 22, 2013 at 12:18pm Reply

    • Jaclyn: Thanks so much Georgia, that’s so nice of you to say :)! August 22, 2013 at 12:26pm Reply

  • Joan: Beautiful pictures! August 22, 2013 at 1:54pm Reply

  • Ele: These look delicious! The combination of Nutella, Oreo and cheesecake…perfect! August 22, 2013 at 2:27pm Reply

  • Abbie @ Needs Salt: Wow, these cupcakes are gorgeous! I so want to try making your cheesecake cupcakes soon.. I have two packages of cream cheese in my fridge that are just begging for it. haha!
    Beautiful photos, as always! :) August 22, 2013 at 5:33pm Reply

    • Jaclyn: Thanks so much Abbie!! August 22, 2013 at 8:07pm Reply

  • Bree: Wowsers! These look sinfully delicious! August 22, 2013 at 6:20pm Reply

  • Cathy: Your recipe for nutella cheesecake cupcakes sounds delicious, a must try. You have a great knack for writing, such fun to read. This particular recipe had me laughing insanely because I read down to the part where you say to bake the cupcake cheesecakes in a 325 degree oven for 20 to 24 minutes or until they “giggle” slightly. I think you mean “jiggle”. Anyway, the thought of the cupcakes giggling slightly sends me into hysterics. Too funny. August 22, 2013 at 7:27pm Reply

    • Jaclyn: I did that exact same thing with another one of my cheesecake recipes! I’m a horrible speller – never my thing :), the really funny part is I actually thought about it this time since I made that same mistake last time and thought this was the right way to spell it hahaha. Thanks for pointing that out it is pretty funny! August 22, 2013 at 7:50pm Reply

  • Stacy | Wicked Good Kitchen: Jaclyn, you impress me at every turn. You had me at Nutella and cheesecake! (I have my own creation to share soon on the blog.) You just amaze me, woman! You are a busy mom, yet you create such fun and delicious treats. And, your photography is truly inspiring. Pinned earlier and will pin again for the West Coast before shuffling off to bed. Thanks for sharing, girl! xo August 22, 2013 at 8:48pm Reply

    • Jaclyn: Thanks so much for the nice compliments Stacy! You are so nice! August 26, 2013 at 8:45pm Reply

  • Mimi @ Culinary Couture: Wow these look absolutely spectacular! Definitely pushing these up the MUST-MAKE list! August 22, 2013 at 11:04pm Reply

  • Elisa @ Insalata di Sillabe: Oh, I know this sounds weird but I had never heard of cheesecake cupcakes before! It’s a brilliant idea, since I go crazy for anything which comes in a single bite form :)
    These look sooo good and sooo cute at the same time! Winning dessert!

    xo, Elisa August 22, 2013 at 11:11pm Reply

    • Jaclyn: Thanks Elisa! August 23, 2013 at 9:52am Reply

  • Geetha: Hi, I have not yet used oreos as a base. Do I remove the cream in between and crush only the biscuits? They look really divine. August 23, 2013 at 1:24am Reply

    • Jaclyn: No don’t remove the cream filling its definitely needed which is why there’s a small amount of butter. I hope you love them Geetha! August 23, 2013 at 9:52am Reply

  • Laura @ Lauras Baking Talent: These look amazing! Nutella and cheesecake two of my favorite things.. can you direct ship some to my house :) August 23, 2013 at 6:02am Reply

  • Michelle: For the cheesecake batter you said to I shouldn’t use the paddle attachment of my stand mixer to beat?? August 23, 2013 at 10:14am Reply

    • Jaclyn: The paddle attachment works fine for these too. August 23, 2013 at 3:16pm Reply

  • ATasteOfMadness: I would definitely go to your bakery all the time if you sold these. I mean, cheesecake AND Nutella?? That sounds like the match made in heaven! August 24, 2013 at 3:35pm Reply

  • Nicole: Absolutely Gorgeous! I’ll add this to my Nutella To Do List! Love the photos too :) August 24, 2013 at 6:59pm Reply

    • Jaclyn: Thanks Nicole! August 24, 2013 at 7:13pm Reply

  • Megan: I am so excited to make these! Thanks for sharing the recipe!!! August 25, 2013 at 12:19pm Reply

    • Jaclyn: You’re very welcome Megan! I hope you love them! August 25, 2013 at 3:00pm Reply

  • Care: Hey there, love your recipes, can u tell me what tip u used to create the top of this cheesecake? Thanks! August 25, 2013 at 6:43pm Reply

    • Jaclyn: The Wilton 2D I like the 2E too. I’m so glad you like my recipes :)! August 26, 2013 at 2:09pm Reply

  • Chung-Ah | Damn Delicious: Cheesecake cupcakes are the best and this is no exception. I NEED this right now as a second dinner! August 25, 2013 at 8:01pm Reply

  • Vera Zecevic – Cupcakes Garden: You are my hero, Oreo+Nutella+Cheesecake, all in one cupcake…I could eat these endlessly and never get enough. Yum!
    I’ve featured your gorgeous cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best. August 30, 2013 at 4:41pm Reply

  • Michele: Jaclyn – your recipes are too die for! Everything I’ve made is wonderful!! I am going to make these cupcakes this weekend. One question: how long before a party can they be made? Thanks again for these great recipes! August 31, 2013 at 12:38pm Reply

    • Jaclyn: These can be made 2 to 3 days in advance (then refrigerated) or even a month or two if frozen. I would assemble them within an hour or two of serving. I’m so happy to hear you’ve enjoyed my recipes Michele :)! September 1, 2013 at 11:36am Reply

      • Michele: Thanks, Jaclyn! I have to say that I think I’ve developed an obsession with your website. I visit every day and my full time job is starting to get in the way of me being able to try your recipes! :) September 1, 2013 at 2:45pm Reply

        • Jaclyn: Yes! That is awesome! Exactly what I aim for :). Thanks for your comment Michele! September 6, 2013 at 1:04pm Reply

  • Alli: I made these yesterday for Father’s Day (in Australia) they were beautiful and so easy August 31, 2013 at 10:58pm Reply

    • Jaclyn: I’m so glad you liked them! I’m unable to view the link but I’m sure they were beautiful :). Thanks for leaving a comment Alli! September 1, 2013 at 12:27pm Reply

  • Lisa {grey luster girl}: Thanks for the recipe! I made these tonight and they were really yummy. I did have a problem with the middle portions sinking in and the 5 minutes on the crust left some pieces a little burnt. Both probably user error :). I had some leftover filling and so I made some mini ones using nut cups and they worked beautifully. Not sure what I did wrong with the full size cupcakes. Any idea? September 6, 2013 at 5:52pm Reply

    • Jaclyn: They do sink in a bit, they shouldn’t have a ton – if they did they were maybe under-baked a little bit. And not sure what would have happened on the crust, did you have a dark non-stick pan, sometimes that can burn things more easily then a lighter one. September 19, 2013 at 10:57am Reply

  • Tina: I don’t think I’ve ever commented on an online recipe, but this one deserved it. I made a batch of these yesterday for my sister’s birthday, and they were DELICIOUS. Thank you for sharing this wonderful easy recipe! September 22, 2013 at 1:14am Reply

    • Jaclyn: I’m so happy you left a comment Tina :) and I’m so glad you thought they were delicious! Thanks for your comment! September 24, 2013 at 7:08am Reply

      • Tina: When I shared these with family, my grandpa– who is in his 80s–said these were the best cupcakes he had ever had. Take that as a compliment! September 27, 2013 at 2:31pm Reply

        • Jaclyn: That is awesome Tina! I’m so glad he approved of them! Thanks for leaving a comment! September 27, 2013 at 8:25pm Reply

  • Daisy Viggers: Your blog is great! I love your recipes. How do you get you icing piped that way? What nozzle do you use? It looks fantastic but I can’t get it to go lol :( xxx September 29, 2013 at 3:07am Reply

    • Jaclyn: Thanks for the compliment Daisy! I used the Wilton 2D for these, I like the 2E as well. I love the ruffly edge it gives. October 1, 2013 at 5:13pm Reply

  • Poopee: I made this for a party!!! This is the best thing I have ever put into my mouth. Guests took a bite, closed their eyes in ecstasy, and grabbed for another. I didn’t change a thing!! October 19, 2013 at 4:32pm Reply

    • Jaclyn: That’s great to hear, I’m so glad they were enjoyed! October 19, 2013 at 6:57pm Reply

  • Missy: I made these for a friend’s surprise birthday party this weekend and they were FANTASTIC! Everyone raved about them. I made them a few days ahead of time and froze them and they were perfection. I followed the recipe exact and they were done in 20 minutes in my oven. Even a day later in the fridge they were just as delicious. Thank you for an awesome recipe! January 13, 2014 at 10:50am Reply

    • Jaclyn: You’re very welcome Missy! I’m so happy to hear you liked these cheesecakes! January 13, 2014 at 5:50pm Reply

  • Marcia: Made these and they are wonderful. Can I make them in mini muffin cups? If so how long do you bake both the crust and the mini cheesecakes. Thanks February 12, 2014 at 1:33pm Reply

    • Jaclyn: I think they’d be just fine as minis but not sure on the time I’d imagine like 10 minutes and the crust maybe 3. Just a guess :). February 22, 2014 at 11:41pm Reply

  • Christina: Hi! I love your blog, so many great recipes. I was wondering if you have ever tried making these as a regular cheesecake, and if so, if any adjustments needed to be made? Thanks!! April 15, 2014 at 6:20am Reply

    • Jaclyn: I haven’t tried but I would probably double everything for a 9 or 10-inch springform pan and bake it in a water bath probably somewhere near an hour. April 15, 2014 at 9:01pm Reply

  • Maria: I made this recipe during Christmas time and everyone absolutely fell in love. Now here I am 5 months later making a batch of 80 for my cousins bridal shower. She specifically asked me for these! SOOOOOO delicious something EVERYONE will love. I mean who doesn’t love a nutella anything???? HIGHLY RECOMMEND May 2, 2014 at 8:06am Reply

    • Jaclyn: Thanks for your feedback Maria! I’m so happy to hear they’ve been enjoyed! May 12, 2014 at 11:50am Reply

  • lilian: Hi jaclyn, cant wait to try these. Cheese, nutella n oreos! Is there any substitute for the sour cream? Thx.
    Lilian from Singapore May 15, 2014 at 3:25pm Reply

    • Jaclyn: I think cream should work fine too. I hope you love them Lilian! May 30, 2014 at 6:16pm Reply

  • Bolus: Hi Jaclyn.
    I am not crazy about chocolate, but i will love to make this ones for my hubby he is a chocolate lover.
    Can I use the vanilla Oreos as the base?
    Thank you. September 1, 2014 at 6:38pm Reply

    • Jaclyn: Yes I don’t see why not, you could also use graham crackers if preferred but you’ll have to add a little bit more butter if using graham crackers. I hope you both love these! September 2, 2014 at 12:40am Reply

  • Melissa: I made these today and they were DELICIOUS! Thanks for the fantastic recipe!! :) February 7, 2015 at 8:25pm Reply

    • Jaclyn: I’m so glad you liked them Melissa! February 8, 2015 at 7:02pm Reply

  • Gillian: Hi, the recipe looks lovely. I was wondering if the sour cream is necessary as it’s hard to get where I live. Any suggestions for a substitution? January 22, 2017 at 8:11am Reply

    • Jaclyn: You could sub full fat Greek yogurt for the sour cream. I hope you love these! January 22, 2017 at 10:19pm Reply

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