Short Description
Mini Nutella Cheesecakes are rich, creamy, and packed with the indulgent flavor of chocolate and hazelnut. These individual-sized cheesecakes feature a buttery graham cracker crust, a luscious Nutella-infused filling, and a smooth chocolate ganache topping. Perfect for any occasion, they are easy to make and irresistibly delicious.
Why You’ll Love This Recipe
- Creamy, rich texture with a deep Nutella flavor
- No water bath required for easy baking
- Perfect individual servings for parties or gatherings
- Simple ingredients and easy-to-follow steps
- Can be made ahead and stored for convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Nutella
- Eggs
- Vanilla extract
- Heavy cream
For the Ganache Topping:
- Heavy cream
- Nutella
- Semi-sweet chocolate, chopped
For Decoration:
- Chopped hazelnuts
- Whipped cream (optional)
- Chocolate shavings (optional)
Directions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the liners and press firmly.
- Bake the crust: Pre-bake for 5 minutes, then let cool.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add Nutella, eggs, vanilla, and heavy cream, mixing until fully combined.
- Fill the liners: Spoon the cheesecake batter over the cooled crusts, filling each about ¾ full.
- Bake: Bake for 18-20 minutes or until the centers are set but slightly jiggly.
- Cool: Let cheesecakes cool in the pan, then refrigerate for at least 3 hours or overnight.
- Make the ganache: Heat heavy cream until warm, then pour over Nutella and chopped chocolate. Stir until smooth.
- Top the cheesecakes: Spoon or drizzle the ganache over the chilled cheesecakes.
- Decorate: Sprinkle with chopped hazelnuts, whipped cream, or chocolate shavings.
- Serve and enjoy!
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 40 minutes
Variations
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Extra Chocolatey: Add chocolate chips to the batter.
- Nut-Free Option: Substitute Nutella with a chocolate spread alternative.
- No-Bake Version: Skip baking and chill the crust before adding the filling.
Storage/Reheating
- Storage: Keep refrigerated in an airtight container for up to 5 days.
- Freezing: Freeze un-topped cheesecakes for up to 2 months. Thaw in the fridge before serving.
- Serving: Best served chilled for a firm, creamy texture.
FAQs
Can I make these ahead of time?
Yes! These cheesecakes taste even better after chilling overnight.
Can I use a different nut spread instead of Nutella?
Yes! Almond or peanut butter chocolate spreads work well too.
How do I know when my cheesecakes are done baking?
The edges should be set, but the center should have a slight jiggle.
Can I make these without cupcake liners?
Yes, but greasing the pan well is essential for easy removal.
Can I use a different crust?
Yes! Try crushed Oreos, digestive biscuits, or vanilla wafers.
What’s the best way to get a smooth cheesecake filling?
Ensure all ingredients are at room temperature before mixing.
Can I make these into a full-sized cheesecake?
Yes, use a 9-inch springform pan and adjust the baking time to about 45 minutes.
How do I make the ganache thicker?
Use more chocolate or let it cool longer before topping the cheesecakes.
Can I add espresso powder for extra flavor?
Yes! A small amount of espresso powder enhances the chocolate flavor beautifully.
How do I prevent cracks in my cheesecakes?
Avoid overmixing the batter and do not overbake them.
Conclusion
Mini Nutella Cheesecakes are the perfect combination of creamy, chocolatey, and nutty flavors in a bite-sized treat. Whether for a special occasion or a casual dessert, these cheesecakes are sure to impress with their decadent taste and elegant presentation!
PrintMini Nutella Cheesecake
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Nutella Cheesecakes are the ultimate chocolate-hazelnut treat! With a buttery Oreo crust, a silky Nutella cheesecake filling, and a decadent chocolate drizzle, these no-bake cheesecakes are perfect for any occasion. Easy to make and irresistibly delicious!
Ingredients
For the Oreo Crust:
- 1 1/2 cups (150g) Oreo cookie crumbs (about 15 cookies)
- 4 tablespoons (60g) unsalted butter, melted
For the Nutella Cheesecake Filling:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (150g) Nutella
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream, whipped
For Topping (Optional):
- 1/4 cup (60g) Nutella, melted (for drizzle)
- Chopped hazelnuts
- Whipped cream
- Chocolate shavings
Instructions
Make the Oreo Crust:
- Line a 12-cup mini muffin pan with cupcake liners or use a silicone mini cheesecake mold.
- In a bowl, mix Oreo crumbs and melted butter until combined.
- Press about 1 tablespoon of the crust mixture into the bottom of each cup.
- Chill in the refrigerator while preparing the filling.
Make the Nutella Cheesecake Filling:
- In a large bowl, beat cream cheese, Nutella, sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold the whipped cream into the Nutella mixture until fully combined.
Assemble and Chill:
- Spoon or pipe the cheesecake filling over the prepared crusts, smoothing the tops.
- Refrigerate for at least 4 hours or overnight to set.
Decorate and Serve:
- Drizzle with melted Nutella and sprinkle with chopped hazelnuts or chocolate shavings.
- Serve chilled and enjoy!
Notes
- Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months and thaw in the fridge before serving.
- Swap Oreos for graham crackers or Biscoff cookies for a different crust flavor!
Nutrition
- Calories: 260
- Sugar: 18g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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