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Mini Nutella Cheesecakes

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Italian-Inspired

Description

These Mini Nutella Cheesecakes are rich, creamy, and full of chocolate-hazelnut flavor, with a buttery Oreo crust and a smooth Nutella cheesecake filling. Topped with whipped cream, hazelnuts, or extra Nutella drizzle, they’re the perfect bite-sized indulgence for any occasion!

Ingredients

Units Scale

For the Crust:

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

For the Nutella Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup Nutella
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

For the Topping (Optional but Amazing!)

  • Whipped cream
  • Crushed hazelnuts
  • Chocolate shavings
  • Nutella drizzle

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 325°F (163°C). Line a 12-cup mini muffin tin or cupcake pan with liners.
  2. In a bowl, mix Oreo crumbs and melted butter until combined.
  3. Press 1 tablespoon of the mixture into the bottom of each muffin cup.
  4. Bake for 5 minutes, then let cool slightly.

Step 2: Make the Nutella Cheesecake Filling

  1. In a mixing bowl, beat cream cheese and sugar until smooth.
  2. Add Nutella and vanilla, mixing until fully incorporated.
  3. Beat in the egg, mixing just until combined (don’t overmix).

Step 3: Bake the Mini Cheesecakes

  1. Spoon the cheesecake batter evenly over the cooled crusts, filling each cup ¾ full.
  2. Bake for 15-18 minutes, or until the centers are set but slightly jiggly.
  3. Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.

Step 4: Decorate & Serve

  1. Top each cheesecake with whipped cream, chopped hazelnuts, or a Nutella drizzle.
  2. Serve chilled and enjoy!

Notes

  • Make it extra creamy: Add 2 tablespoons sour cream to the batter.
  • No Oreo cookies? Use graham cracker crumbs or Biscoff cookies instead.
  • Storage: Store in the fridge for up to 4 days or freeze for up to 2 months.

Find it online: https://recipe.ukfinda.com/mini-nutella-cheesecakes.htm