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Mini Nutella Cheesecake Recipe

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3.8 from 69 reviews

  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fill Muffin Liners: Evenly distribute the cheesecake filling among the 12 muffin liners, filling each about three-quarters full to allow for gentle rising.
  7. Bake the Cheesecakes: Bake in the oven for 15–18 minutes, or until the centers are just set and slightly jiggly but not liquid.
  8. 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.
  9. 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

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Find it online: https://therecipeshome.com/mini-nutella-cheesecake-recipe/