Nutella Mini Cheesecakes

August 22, 2013

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Nutella Mini Cheesecakes! Two of the best flavors in one decadent and charming, individually portioned dessert!

Nutella Cheesecake Cupcakes | Cooking Classy

Nutella Mini Cheesecakes

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.

Nutella Cheesecake Cupcakes | Cooking Classy

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!

Nutella Cheesecake Cupcakes | Cooking Classy

4 from 1 vote

Nutella Mini Cheesecakes

A rich and luscious, perfectly chocolatey Nutella cheesecake flavored cupcake in individual servings.
Servings: 12
Prep30 minutes
Cook20 minutes
Ready in: 4 hours 30 minutes

Ingredients

  • 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 recipe sweetened whipped cream , recipe here
  • 1/4 cup hazelnuts, , chopped, toasted
  • chopped chocolate or real chocolate sprinkles , for garnish

Instructions

  • Preheat oven to 325 degrees. In a mixing using a fork, blend together crushed Oreos and butter.
  • Divide mixture evenly among 12 paper lined standard size 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.
  • 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.

Notes

*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 resealable bag and finely crush with a rolling pin.
Nutrition Facts
Nutella Mini Cheesecakes
Amount Per Serving
Calories 372 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Cholesterol 92mg31%
Sodium 188mg8%
Potassium 171mg5%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 20g22%
Protein 5g10%
Vitamin A 791IU16%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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70 Comments

  • 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.

    • Jaclyn

      Jaclyn Bell

      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!

  • lilian

    Hi jaclyn, cant wait to try these. Cheese, nutella n oreos! Is there any substitute for the sour cream? Thx.
    Lilian from Singapore

    • Jaclyn

      Jaclyn Bell

      I think cream should work fine too. I hope you love them Lilian!

  • 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

    • Jaclyn

      Jaclyn Bell

      Thanks for your feedback Maria! I’m so happy to hear they’ve been enjoyed!

  • 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!!

    • Jaclyn

      Jaclyn Bell

      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.

  • 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

    • Jaclyn

      Jaclyn Bell

      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 :).

  • 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!

    • Jaclyn

      Jaclyn Bell

      You’re very welcome Missy! I’m so happy to hear you liked these cheesecakes!

  • 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!!

  • 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

    • Jaclyn

      Jaclyn Bell

      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.