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
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
