If you’re searching for your next show-stopping dessert, look no further than this Mini Nutella Cheesecake recipe. Each bite captures all the creamy, chocolate-hazelnut bliss of a full-sized cheesecake in the perfect individual portion. With a cookie crust, silky Nutella-infused filling, and endless options for toppings, this treat is destined to win hearts whether you serve it at a party, potluck, or just for an anytime sweet fix. The magic is in how easy these cheesecakes are—not to mention how stunning they look on the plate. Here’s everything you need to make Mini Nutella Cheesecake your new favorite indulgence.
Ingredients You’ll Need
Let’s talk about the simple but transformative ingredients that bring Mini Nutella Cheesecake to life. Each one plays a special part, from the rich chocolatey base to the creamy topping, resulting in a dessert that’s as inviting as it is effortless.
- Chocolate sandwich cookies: These are blitzed into fine crumbs to form the irresistible fudgy crust that grounds each mini cheesecake.
- Melted butter: Binding the cookie crumbs together, butter creates a base that holds up beautifully under the creamy filling.
- Cream cheese: Make sure it’s softened—this is the core of your cheesecake’s luscious, velvety texture.
- Granulated sugar: Adds just the right amount of sweetness to balance out the tang of the cream cheese.
- Nutella: The chocolate-hazelnut spread that turns ordinary cheesecake into something unforgettable and decadent.
- Vanilla extract: A splash transforms and deepens the flavor, lifting the whole dessert.
- Large egg: Adds structure and helps your cheesecakes bake up perfectly rich and set.
- Sour cream: The secret to that creamy, slightly tangy finish that cuts through the sweetness in the nicest way.
- Optional toppings (whipped cream, chocolate shavings, hazelnuts): These add texture, visual appeal, and a hit of extra flavor—make it your own!
How to Make Mini Nutella Cheesecake
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (163°C) and lining a muffin tin with nine paper liners. In a small bowl, combine the crushed chocolate sandwich cookies and melted butter, mixing well until the crumbs are evenly moistened. Then, press about a tablespoon of this mixture into the bottom of each liner to form a compact, chocolatey crust. This step sets the stage for that perfect balance of crunch and creaminess.
Step 2: Make the Nutella Cheesecake Filling
In a medium-sized mixing bowl, beat the softened cream cheese and granulated sugar together until smooth, light, and airy. Next, add the Nutella and vanilla extract, continuing to mix until everything is completely blended and the filling is a gorgeous chocolate-hazelnut swirl. This easy batter is where the magic—and that unforgettable Mini Nutella Cheesecake flavor—begins.
Step 3: Add the Egg and Sour Cream
Crack in the large egg, then spoon in your sour cream. Beat on low speed just until these last ingredients are fully incorporated; avoid overmixing, as this ensures your cheesecakes turn out tender with the prettiest creamy centers. You’ll love how smooth and glossy your batter becomes here.
Step 4: Fill and Bake
Divide the silky Nutella cheesecake mixture evenly among your prepared muffin liners, filling each nearly to the top. Slide the muffin tin into the oven and bake for 15 to 18 minutes, just until the centers are set but ever so slightly jiggly. This gentle bake gives every Mini Nutella Cheesecake its perfectly soft, creamy bite.
Step 5: Chill and Top
Let the cheesecakes cool completely at room temperature, then refrigerate for at least 2 hours so they can set to that irresistible, dreamy consistency. When you’re ready to serve, pile on whipped cream, scatter over some chocolate shavings or hazelnuts, or get creative with your own favorite toppings—the finishing touch takes these minis over the top!
How to Serve Mini Nutella Cheesecake
Garnishes
Mini Nutella Cheesecake is a blank canvas for fun and flavor when it comes to garnishes. Try rosettes of whipped cream, a sprinkle of chocolate curls, chopped toasted hazelnuts, or a tiny drizzle of extra Nutella for an extra decadent touch. Even a dusting of cocoa powder transforms the final look with minimum effort.
Side Dishes
Because these cheesecakes are so rich and chocolatey, they pair perfectly with a fresh fruit salad—think strawberries, raspberries, or even orange slices. For a classic afternoon treat, serve them with a cup of espresso or a tall glass of cold milk. You’ll love how Mini Nutella Cheesecake plays well with almost any light, fresh side.
Creative Ways to Present
Have fun with your presentation! Stack them on a tiered dessert tray for parties, nestle them in individual cupcake boxes for gifts, or top each one differently for a colorful mini cheesecake sampler. Mini Nutella Cheesecake is perfect for wedding showers, birthdays, or making any weekend feel special—get creative and make these little beauties your signature treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Nutella Cheesecake covered in the fridge, where it will stay fresh and delicious for up to four days. Place them in an airtight container to protect their creamy texture and keep them from absorbing fridge odors. If you’ve topped them with fresh whipped cream or fruit, it’s best to add these right before serving.
Freezing
Yes, you can freeze these cheesecakes! Simply skip the toppings, wrap each cooled cheesecake tightly in plastic wrap, and store them in a freezer-safe bag or box. They’ll keep in the freezer for up to one month. Thaw overnight in the refrigerator before adding any finishing touches.
Reheating
Mini Nutella Cheesecake tastes best chilled, so there’s actually no need to reheat. If you’ve frozen them, let them thaw in the fridge for several hours or overnight. Serve cold for the creamiest, most satisfying bite—no oven or microwave required!
FAQs
Can I use a different nut butter instead of Nutella?
Absolutely! While Nutella gives a signature chocolate-hazelnut flavor, feel free to swap in peanut butter or almond butter, adding a little melted chocolate to keep the richness. The result will be deliciously different but still just as creamy and satisfying.
What if I don’t have a food processor to crush the cookies?
No worries! Place your cookies in a sturdy zip-top bag and use a rolling pin or even a heavy glass to crush them into fine crumbs. It’s quick, effective, and a little bit therapeutic, too.
Can I double the recipe to make more than nine cheesecakes?
Of course! Simply double each ingredient and use two muffin tins or bake in batches. Mini Nutella Cheesecake is incredibly forgiving and just as delicious whether you make a small batch or enough for a crowd.
How can I tell when the cheesecakes are done baking?
The centers should look set but still have a gentle wobble if you jiggle the pan—don’t wait for them to firm up completely, as they’ll finish setting while cooling. Overbaking can lead to cracks or a dry texture, so start checking at the 15-minute mark.
What’s the best way to get clean edges when removing mini cheesecakes from the liners?
For picture-perfect edges, chill the cheesecakes until fully set, then gently peel away the paper liners. If you want ultra-neat presentation, use a thin knife to run around the edge before removing the liner, especially if bits of crust try to stick.
Final Thoughts
There’s something undeniably joyful about sharing Mini Nutella Cheesecake—each one is a perfectly portioned moment of chocolatey, creamy bliss. Don’t be surprised if these become your go-to for celebrations, gifts, or even just for treating yourself. I hope you’ll try this recipe soon and fall in love just like I did!
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Mini Nutella Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes (plus chilling time)
- Yield: 9 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Mini Nutella Cheesecakes that blend the rich flavors of Nutella with creamy, decadent cheesecake, all in a perfect individual portion.
Ingredients
For the Crust:
- 10 chocolate sandwich cookies, crushed into fine crumbs
- 2 tablespoons melted butter
For the Cheesecake:
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- ½ cup Nutella
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup sour cream
Optional Toppings:
- whipped cream
- chocolate shavings
- hazelnuts
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and line a muffin tin with 9 paper liners.
- Prepare the Crust: Combine the crushed cookies and melted butter. Press into the bottom of each liner to form a crust.
- Make the Cheesecake Batter: Beat cream cheese and sugar until smooth. Add Nutella and vanilla, then mix in the egg and sour cream.
- Fill and Bake: Spoon the batter over the crusts and bake for 15–18 minutes until set.
- Cool and Chill: Let cool, then chill in the fridge for at least 2 hours before serving.
- Top and Serve: Add whipped cream or other toppings before serving.
Notes
- You can use chocolate graham crackers for the crust.
- Cheesecakes can be stored in the fridge for up to 4 days.
- Freeze without toppings for up to 1 month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 17g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
