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
- Preheat oven to 325°F (163°C). Line a 12-cup mini muffin tin or cupcake pan with liners.
- In a bowl, mix Oreo crumbs and melted butter until combined.
- Press 1 tablespoon of the mixture into the bottom of each muffin cup.
- Bake for 5 minutes, then let cool slightly.
Step 2: Make the Nutella Cheesecake Filling
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add Nutella and vanilla, mixing until fully incorporated.
- Beat in the egg, mixing just until combined (don’t overmix).
Step 3: Bake the Mini Cheesecakes
- Spoon the cheesecake batter evenly over the cooled crusts, filling each cup ¾ full.
- Bake for 15-18 minutes, or until the centers are set but slightly jiggly.
- Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
Step 4: Decorate & Serve
- Top each cheesecake with whipped cream, chopped hazelnuts, or a Nutella drizzle.
- 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.