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
Scale
For the Crust:
- 10 chocolate sandwich cookies, crushed into fine crumbs
- 2 tablespoons melted butter
For the Cheesecake:
- 8 oz cream cheese, softened
- ⅓ 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
