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Mini Nutella Cheesecake Recipe: Creamy, Easy Treat

Mini Nutella Cheesecake Recipe

These individual Nutella cheesecakes feature a chocolate cookie crust and a creamy chocolate-hazelnut filling. They are baked in a muffin tin, chilled thoroughly, and finished with optional Nutella, whipped cream, hazelnuts, or chocolate shavings.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 4 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 12 cookies Chocolate sandwich cookies, finely crushed
  • 3 tablespoons Unsalted butter, melted
Filling
  • 16 ounces (454 g) Full-fat cream cheese, softened
  • 1/2 cup (100 g) Granulated sugar
  • 1 cup (approximately 300 g) Nutella or another chocolate-hazelnut spread
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Pure vanilla extract
  • 1/4 cup (60 g) Sour cream
Optional Topping
  • 1/3 cup Nutella, gently warmed
  • As desired Whipped cream
  • As desired Chopped toasted hazelnuts or chocolate shavings

Method
 

Step-by-Step
  1. Heat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
  2. Mix the finely crushed chocolate sandwich cookies with the melted butter. Divide the mixture among the liners, using about 1 tablespoon per cup, and press it firmly into an even layer.
  3. Beat the softened cream cheese and granulated sugar on medium speed until smooth, scraping the bowl as needed.
  4. Beat in the Nutella, then add the eggs one at a time. Mix in the vanilla and sour cream just until combined, taking care not to beat excessively.
  5. Divide the filling over the crusts, filling each liner about three-quarters full.
  6. Bake for 18 to 22 minutes, until the centers look set around the edges but still have a slight wobble.
  7. Cool the cheesecakes in the pan for 1 hour at room temperature, then refrigerate for at least 3 hours or overnight until completely firm.
  8. Top with gently warmed Nutella, whipped cream, chopped toasted hazelnuts, or chocolate shavings before serving.

Notes

Use room-temperature cream cheese and eggs for the smoothest filling. Do not overbake; a slight center jiggle is expected and the cheesecakes firm as they cool. Chill thoroughly before removing the paper liners. Overnight refrigeration gives the firmest texture.