Mini Nutella Cheesecakes – Creamy, Chocolatey, and Irresistible

Mini Nutella Cheesecakes are a decadent treat that perfectly combines creamy cheesecake and rich chocolate hazelnut flavor. With a buttery cookie crust and a smooth, velvety Nutella filling, these bite-sized delights are ideal for parties, holidays, or whenever your sweet tooth strikes. They’re elegant enough for special occasions yet simple enough to make any day feel indulgent.

Why You’ll Love This Recipe

• Rich & Creamy – Silky cheesecake infused with Nutella for deep chocolate-hazelnut flavor.
• Perfectly Portable – Mini size makes them great for gatherings and easy portion control.
• Crunchy Crust – Buttery cookie base adds a perfect contrast to the smooth filling.
• Simple Ingredients – Easy to prepare with pantry staples and minimal prep time.

Ingredients

For the Crust:

• 1 cup crushed graham crackers or Oreos
• 3 tbsp melted butter
• 1 tbsp granulated sugar

For the Filling:

• 8 oz (225 g) cream cheese, softened
• ½ cup Nutella
• ¼ cup sour cream
• ⅓ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Pinch of salt

For the Topping (Optional):

• Whipped cream
• Chocolate shavings or crushed hazelnuts
• Extra drizzle of Nutella

Instructions

1. Prepare the Crust
   Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
   In a small bowl, combine crushed cookies, melted butter, and sugar. Mix until the texture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool slightly.
2. Make the Cheesecake Filling
   In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add Nutella, sugar, sour cream, vanilla, and a pinch of salt. Beat until fully combined. Add the egg and mix just until blended — don’t overmix.
3. Fill and Bake
   Spoon the batter evenly into each crust-lined cup, filling nearly to the top.
   Bake for 18–20 minutes or until the centers are set but still slightly jiggly.
4. Cool and Chill
   Let cheesecakes cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours (or overnight) for the best texture.
5. Add the Toppings
   Once chilled, top each mini cheesecake with whipped cream, a drizzle of Nutella, or a sprinkle of crushed hazelnuts. Serve cold and enjoy!

Nutritional Information

Calories: ~260
Protein: 4g
Fat: 18g
Carbohydrates: 20g
Sugar: 15g
Fiber: 1g

Tips for Success

• Room Temperature Ingredients – Ensure cream cheese and egg are at room temp for a smooth filling.
• Avoid Overbaking – Slight jiggle in the center means perfectly creamy cheesecake.
• Chill Time Matters – Letting them chill fully improves texture and flavor.

Why This Recipe Works

These mini cheesecakes balance a crunchy, buttery crust with a velvety Nutella filling that’s creamy and rich without being too heavy. The mini size ensures quick baking and easy serving, making them a perfect dessert for any occasion.

Mini Nutella Cheesecakes are the ultimate combination of chocolatey indulgence and creamy cheesecake bliss. Each bite delivers a perfect balance of smooth, rich, and sweet flavors — a treat that will make everyone ask for seconds!