If you are craving a dessert that feels like a special treat but is so simple to make, this Mini Nutella Cheesecake Recipe will become your new favorite. Each bite delivers a decadent swirl of creamy Nutella-infused cheesecake sitting on a perfectly crisp Oreo cookie crust—a combination that hits just the right note of rich, chocolatey, and silky smooth textures. Whether you want to impress guests or enjoy a bite-sized indulgence at home, these mini delights are irresistibly satisfying and cannot be beat for ease and flavor.
Ingredients You’ll Need
The magic of the Mini Nutella Cheesecake Recipe lies in its simplicity and quality ingredients. Each component plays an important role in creating a dessert that tastes homemade but feels gourmet.
- Oreo cookies, 12 (crushed into fine crumbs): Provides a chocolaty, crunchy crust that holds up beautifully when baked.
- Melted butter, 2 tablespoons: Melts into the cookie crumbs, binding them into a sturdy and buttery crust.
- Cream cheese, 8 oz (softened): Forms the creamy, tangy base of the cheesecake filling.
- Nutella, 1/2 cup: The star ingredient that gives this cheesecake its signature hazelnut-chocolate flavor.
- Granulated sugar, 1/4 cup: Sweetens the filling just enough to balance the richness.
- Vanilla extract, 1/2 teaspoon: Enhances all the other flavors with a warm, aromatic note.
- Large egg, 1: Adds structure and helps the filling set smoothly.
- Sour cream, 1/4 cup: Keeps the cheesecake moist and adds a touch of tanginess that brightens the flavor.
- Whipped cream (optional, for topping): Adds lightness and beauty to the finished dessert.
- Chopped hazelnuts (optional, for topping): Introduces a delightful crunch and enhances the hazelnut flavor from the Nutella.
How to Make Mini Nutella Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a muffin pan with 12 paper liners. Combine the finely crushed Oreo cookies with melted butter until the crumbs are evenly moistened. Press about one tablespoon of this mixture firmly into the bottom of each liner to create a compact crust. Pop the pan into the oven for 5 minutes to set the base—this step ensures the crust will stay firm and resist sogginess once the filling is added.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy—this is key to a silky cheesecake. Next, add the Nutella, sugar, and vanilla extract, mixing until the mixture is fully combined and has a luscious texture. Add in the egg and sour cream, beating gently just until everything comes together. Overmixing here can lead to cracks, so take care to stop as soon as the batter is uniform and smooth.
Step 3: Assemble and Bake
Divide the creamy filling evenly across the 12 crusts, filling each about three-quarters full. Bake your mini cheesecakes for 15 to 18 minutes, or until the centers are just set but still have a slight jiggle. This gentle baking prevents dryness and keeps your desserts perfectly creamy.
Step 4: Cool and Chill
Allow the cheesecakes to cool completely at room temperature in the pan, then move them to the refrigerator to chill for at least two hours. This chilling step is crucial for developing that dense, melt-in-your-mouth cheesecake texture you love.
How to Serve Mini Nutella Cheesecake Recipe
Garnishes
Topping your mini Nutella cheesecakes with a dollop of freshly whipped cream and a sprinkle of chopped hazelnuts adds a beautiful contrast in both texture and taste. The whipped cream lends a light, fluffy element that balances the dense filling, while the hazelnuts give a toasty crunch that complements the Nutella perfectly.
Side Dishes
These mini cheesecakes pair wonderfully with fresh fruits like raspberries or sliced strawberries, which add a bright, tart freshness to every bite. A simple cup of coffee or a glass of cold milk also makes an excellent accompaniment, enhancing the indulgent flavors without overpowering them.
Creative Ways to Present
For a fun twist, serve your mini cheesecakes on a stylish dessert platter lined with edible flowers or drizzle some extra Nutella over them just before serving. You could even try layering them in clear mini jars with alternating layers of crushed cookies and cream for a no-fuss dessert that wows visually and delights the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini Nutella cheesecakes in an airtight container in the refrigerator. They stay fresh for up to 4 days, making them a perfect make-ahead treat for unexpected guests or late-night cravings.
Freezing
You can freeze these cheesecakes for longer storage by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They maintain their flavor and texture best when eaten within a month—just thaw overnight in the fridge before enjoying.
Reheating
Because cheesecake is best served chilled, there’s no need to reheat these treats. If desired, simply let them sit at room temperature for 10 to 15 minutes before serving to take the chill off and reveal their full flavor and creamy texture.
FAQs
Can I use a different cookie for the crust?
Absolutely! While Oreo cookies add rich chocolate goodness, you can substitute graham crackers or chocolate wafer cookies depending on your preference to create a crust that’s just right for you.
What if I don’t have sour cream?
If you don’t have sour cream, Greek yogurt is a great substitute. It provides the same tang and creamy texture needed to keep the cheesecake tender while adding a slight protein boost.
Is it necessary to chill the cheesecakes for 2 hours?
Yes, chilling is important because it allows the cheesecake to firm up and develop that dense, luscious texture that makes every bite so satisfying.
Can I make these mini cheesecakes ahead of time for a party?
Definitely! They keep well in the fridge for several days and even freeze nicely, so you can prepare them in advance and serve with confidence on the day of your event.
How do I avoid cracks in the mini cheesecakes?
Overmixing the batter or baking at a temperature that’s too high are common causes of cracks. Beat the ingredients until just combined and bake gently as directed; also, avoid opening the oven door while baking to prevent sudden temperature changes.
Final Thoughts
This Mini Nutella Cheesecake Recipe is a delightful little dessert that never fails to impress with its creamy texture and rich hazelnut-chocolate flavor. It is so simple to pull together yet feels wonderfully indulgent, making it a staple in my dessert rotation. I cannot wait for you to try this recipe and enjoy these bite-sized treasures as much as I do!
Print
Mini Nutella Cheesecake Recipe
- Total Time: 2 hours 33 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
This Mini Nutella Cheesecake recipe features a rich and creamy Nutella-infused cheesecake atop a crunchy Oreo cookie crust. Perfectly portioned into 12 mini cheesecakes, these delightful treats bake quickly and chill to set, making them ideal for parties or an indulgent dessert. Topped optionally with whipped cream and chopped hazelnuts, these cheesecakes bring a luscious and nutty flavor combination that is sure to impress.
Ingredients
Crust
- 12 Oreo cookies, crushed into fine crumbs
- 2 tablespoons melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup Nutella
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
Toppings (Optional)
- Whipped cream
- Chopped hazelnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a muffin pan with 12 paper liners to prevent sticking and facilitate easy removal.
- Make the Oreo Crust: In a bowl, combine the crushed Oreo cookies with melted butter, mixing thoroughly until the crumbs are evenly coated. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to form a compact crust layer.
- Bake the Crust: Bake the crusts in the preheated oven for 5 minutes to set. Once done, remove the pan from the oven and allow the crusts to set aside as you prepare the filling.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth to avoid lumps. Add Nutella, granulated sugar, and vanilla extract, mixing well until the batter is creamy and uniform.
- Add Egg and Sour Cream: Incorporate the egg and sour cream into the mixture, stirring gently until just combined to keep the batter light and airy.
- Fill Muffin Liners: Evenly distribute the cheesecake filling among the 12 muffin liners, filling each about three-quarters full to allow for gentle rising.
- Bake the Cheesecakes: Bake in the oven for 15–18 minutes, or until the centers are just set and slightly jiggly but not liquid.
- Cool and Chill: Once baked, allow the mini cheesecakes to cool in the pan to room temperature. Then transfer to the refrigerator and chill for at least 2 hours to fully set.
- Add Toppings and Serve: Before serving, top each mini cheesecake with whipped cream and chopped hazelnuts if desired, adding extra texture and flavor.
Notes
- Ensure all dairy ingredients, especially cream cheese and sour cream, are at room temperature to achieve a smooth, lump-free batter.
- If preferred, substitute the Oreo crust with a graham cracker crust for a classic cheesecake base.
- Do not overbake; the centers should be just set to maintain a creamy texture.
- Chilling time is crucial for the cheesecake to properly firm up; avoid skipping this step.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
