If you are searching for a delightful dessert that combines creamy richness with a hazelnut-chocolate hug, the Mini Nutella Cheesecake Recipe is exactly what you need. These adorable, individual-sized cheesecakes boast a crunchy Oreo crust, a luscious Nutella-infused filling, and a silky smooth texture that will have everyone asking for seconds. Perfect for impressing guests or indulging your sweet tooth, these mini treats are an irresistible way to enjoy cheesecake with a twist.

Mini Nutella Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Keep it simple yet flavorful with a handful of ingredients that come together to create this heavenly dessert. Each component plays an essential role, from the crunchy Oreo base that adds a chocolatey texture to the smooth, creamy Nutella cheesecake filling that delivers pure bliss in every bite.

Oreo cookies, crushed: Provides a chocolatey and crunchy base that perfectly supports the creamy filling.
Melted butter: Binds the crushed Oreos together to form a firm crust that holds its shape.
Cream cheese, softened: The star of any cheesecake, delivering smoothness and lusciousness.
Granulated sugar: Sweetens the cheesecake filling without overpowering the Nutella flavor.
Nutella: Adds that signature hazelnut and cocoa richness that transforms this into a special dessert.
Sour cream: Balances the sweetness and contributes to a tender, creamy texture.
Egg: Helps set the cheesecake while keeping it light and velvety.
Vanilla extract: Enhances the flavors and adds depth to the overall taste.
Pinch of salt: Brings out the flavors and cuts through the sweetness beautifully.
Whipped cream and chopped hazelnuts (optional): Adds a delicate topping that complements the Nutella filling with extra creaminess and crunch.

How to Make Mini Nutella Cheesecake Recipe

Step 1: Prepare the oven and muffin tin

Start by preheating your oven to 325°F (160°C). This gentle temperature ensures your mini cheesecakes bake evenly without cracking. Line a muffin tin with 8 paper liners to keep the cheesecakes perfectly shaped and make cleanup a breeze.

Step 2: Make the Oreo crust

Combine the crushed Oreos with melted butter until well mixed. Press about one tablespoon of this mixture into the bottom of each paper liner, creating a firm base. Pop these in the oven for about 5 minutes to set the crusts before adding the filling—this step is key for a crust that won’t get soggy.

Step 3: Whip up the Nutella cheesecake filling

In a mixing bowl, beat softened cream cheese together with sugar until the mixture is perfectly smooth and lump-free. Then add the Nutella, sour cream, egg, vanilla extract, and a pinch of salt. Beat everything thoroughly to create a creamy, velvety batter that smells absolutely divine.

Step 4: Assemble and bake

Divide the luscious Nutella cheesecake filling evenly over the prepared Oreo crusts, filling each cup nearly to the top. Gently tap the muffin tin on the counter to release any trapped air bubbles—this helps ensure a smooth, crack-free surface. Bake for 15 to 18 minutes, just until the centers are set but still slightly jiggly.

Step 5: Cool and chill

Remove the mini cheesecakes from the oven and let them cool completely at room temperature. Once cooled, transfer them to the refrigerator for at least 2 hours to firm up and develop their full flavor. This chill time is essential for a creamy yet stable texture.

Step 6: Add the finishing touches

Before serving, add a dollop of whipped cream and sprinkle chopped hazelnuts on top if desired. These simple garnishes elevate the look and texture, making each little cheesecake feel like a gourmet indulgence.

How to Serve Mini Nutella Cheesecake Recipe

Garnishes

When serving your mini Nutella cheesecakes, a touch of whipped cream is a classic way to add luxurious creaminess on top. Toasted chopped hazelnuts provide a lovely crunch and enhance the hazelnut flavor. For an extra pop of decadence, drizzle with a bit of chocolate syrup or sprinkle some cocoa powder.

Side Dishes

Because these cheesecakes are rich and decadent, pairing them with fresh berries like raspberries or sliced strawberries adds a bright, tart contrast. A cup of espresso or rich black coffee complements the Nutella’s chocolate-hazelnut essence wonderfully, balancing sweetness with bold bitterness for a perfect dessert experience.

Creative Ways to Present

Serve these mini delights in pretty paper liners or fancy mini tart pans for special occasions. You can even assemble them in small glass jars layered with crushed cookies or a drizzle of caramel. These creative presentations turn your Mini Nutella Cheesecake Recipe into an Instagram-worthy treat that guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftover mini Nutella cheesecakes should be stored in an airtight container in the refrigerator. They will stay fresh and creamy for up to 4 days, making them a perfect make-ahead treat to enjoy throughout the week.

Freezing

These mini cheesecakes freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They can be stored for up to 2 months. When you want to indulge, thaw them overnight in the refrigerator for best texture.

Reheating

While it’s best to enjoy these cheesecakes chilled, if you prefer them slightly warmer, allow them to sit at room temperature for about 15 minutes before serving. Avoid microwaving, as this can alter the texture and cause the cheesecake to become overly soft.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While crushed Oreos add wonderful chocolate flavor and crunch, you can substitute with graham crackers, chocolate wafer cookies, or even digestive biscuits depending on your taste preference.

Do I have to bake these cheesecakes?

Yes, baking gently sets the filling so that it holds its shape while remaining creamy. No-bake versions may have a softer texture that isn’t as stable for individual portions.

Can I make this recipe dairy-free or vegan?

For a dairy-free or vegan option, substitute cream cheese and sour cream with plant-based alternatives, and use a suitable egg replacer. Keep in mind, texture and flavor might vary slightly but can still be delicious!

How can I prevent cracks on my mini cheesecakes?

Be sure not to overbake, and tap the pans to remove air bubbles before baking. Cooling gradually and chilling fully also helps keep the surface smooth and crack-free.

Is it okay to prepare the cheesecakes a day in advance?

Definitely! Preparing these mini cheesecakes ahead of time allows the flavors to develop and the texture to perfect. Just keep them refrigerated until serving, and they’ll taste just as amazing.

Final Thoughts

There really is something magical about the Mini Nutella Cheesecake Recipe. With a perfectly balanced base and an indulgent, creamy filling packed with Nutella goodness, these mini treats are sure to become a beloved favorite. So go ahead, mix up a batch and share the joy of these delightful little cheesecakes with friends and family — you’ll be so glad you did!

Mini Nutella Cheesecake Recipe

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4 from 83 reviews

Author: admin
Total Time: 2 hours 43 minutes
Yield: 8 mini cheesecakes 1x

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Description

These Mini Nutella Cheesecakes are individual creamy treats featuring a crunchy Oreo crust and a rich Nutella-infused filling. Perfectly portioned for sharing, they combine the delightful flavors of chocolate-hazelnut spread with smooth cheesecake, topped optionally with whipped cream and chopped hazelnuts for extra indulgence.

Ingredients

Scale

Crust

10 Oreo cookies, crushed
2 tbsp melted butter

Filling

8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 cup Nutella
1/4 cup sour cream
1 egg
1/2 tsp vanilla extract
Pinch of salt

Toppings (optional)

Whipped cream
Chopped hazelnuts

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 325°F (160°C) and line a muffin tin with 8 paper liners to make individual cheesecakes.
Make the crusts: Combine the crushed Oreo cookies with melted butter until the mixture holds together. Press approximately 1 tablespoon of the mixture firmly into the bottom of each paper liner. Bake the crusts for 5 minutes to set, then remove and allow to cool slightly.
Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add Nutella, sour cream, egg, vanilla extract, and a pinch of salt, then beat again until the mixture is fully combined and silky smooth.
Assemble the cheesecakes: Evenly divide the Nutella cheesecake filling among the prepared crusts, filling each about three-quarters full. Tap the muffin pan gently on the countertop to remove any air bubbles for a smooth surface.
Bake the mini cheesecakes: Place the filled muffin tin in the oven and bake for 15 to 18 minutes, or until the centers are just set but still slightly jiggly. Avoid overbaking to keep a creamy texture.
Cool and chill: Remove cheesecakes from the oven and let them cool completely at room temperature. Then refrigerate for at least 2 hours to allow them to firm up and develop flavor.
Add toppings and serve: Just before serving, optionally top each mini cheesecake with a dollop of whipped cream and a sprinkle of chopped hazelnuts for added texture and indulgence.

Notes

Make sure the cream cheese is fully softened to avoid lumps in the batter.
Do not overbake the cheesecakes; they will continue to set as they cool.
You can substitute Oreo cookies with another chocolate cookie for a different flavor profile.
Store leftovers covered in the refrigerator for up to 3 days.
For a nut-free version, omit the chopped hazelnuts topping.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American