Mini Nutella Cheesecake

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
Mini Nutella Cheesecake 10 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.

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

  1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the liners and press firmly.
  3. Bake the crust: Pre-bake for 5 minutes, then let cool.
  4. Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add Nutella, eggs, vanilla, and heavy cream, mixing until fully combined.
  5. Fill the liners: Spoon the cheesecake batter over the cooled crusts, filling each about ¾ full.
  6. Bake: Bake for 18-20 minutes or until the centers are set but slightly jiggly.
  7. Cool: Let cheesecakes cool in the pan, then refrigerate for at least 3 hours or overnight.
  8. Make the ganache: Heat heavy cream until warm, then pour over Nutella and chopped chocolate. Stir until smooth.
  9. Top the cheesecakes: Spoon or drizzle the ganache over the chilled cheesecakes.
  10. Decorate: Sprinkle with chopped hazelnuts, whipped cream, or chocolate shavings.
  11. 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.
Mini Nutella Cheesecake
Mini Nutella Cheesecake 11 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.

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!

Print
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Mini Nutella Cheesecake

Mini Nutella Cheesecake

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  • Author: Maria B. Evans
  • 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

Units Scale

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:

  1. Line a 12-cup mini muffin pan with cupcake liners or use a silicone mini cheesecake mold.
  2. In a bowl, mix Oreo crumbs and melted butter until combined.
  3. Press about 1 tablespoon of the crust mixture into the bottom of each cup.
  4. Chill in the refrigerator while preparing the filling.

Make the Nutella Cheesecake Filling:

  1. In a large bowl, beat cream cheese, Nutella, sugar, and vanilla extract until smooth and creamy.
  2. In a separate bowl, whip heavy cream until soft peaks form.
  3. Gently fold the whipped cream into the Nutella mixture until fully combined.

Assemble and Chill:

  1. Spoon or pipe the cheesecake filling over the prepared crusts, smoothing the tops.
  2. Refrigerate for at least 4 hours or overnight to set.

Decorate and Serve:

  1. Drizzle with melted Nutella and sprinkle with chopped hazelnuts or chocolate shavings.
  2. 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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