Let me tell you about my latest obsession: these insanely delicious mini Nutella cheesecakes. I’ve been baking desserts for years, but these little guys stole my heart from the first batch. Imagine rich, creamy cheesecake swirled with that heavenly Nutella flavor, all in perfect single-serving portions. What I love most? They’re so easy to make, no water baths, no complicated techniques. Just mix, bake, and enjoy that chocolate-hazelnut magic. Trust me, I’ve served these at everything from book club meetings to kids’ birthday parties, and they always disappear first. The best part? You probably have most ingredients in your pantry right now. Let’s get baking!
Why You’ll Love This Mini Nutella Cheesecake
Let me count the ways these little beauties will win you over:
- Instant portion control: No more fighting over who gets the biggest slice, everyone gets their own perfect mini cheesecake
- Nutella magic: That rich chocolate-hazelnut swirl takes ordinary cheesecake to extraordinary dessert territory
- No-fuss baking: Forget complicated springform pans, these bake up effortlessly in a standard muffin tin
- Make-ahead dream: They actually taste better after chilling, so you can bake them the day before your party
Honestly, I can’t decide whether I love making them or eating them more, but I know you’ll feel the same way!
Ingredients for Mini Nutella Cheesecake
Here’s everything you’ll need to make these irresistible mini cheesecakes, and trust me, every ingredient matters! I’ve learned through trial and error (mostly error) that quality makes all the difference with simple recipes like this.
The crust:
- 1 cup graham cracker crumbs: packed firmly (those loose crumbs will betray you)
- 3 tbsp melted butter: unsalted, because we control the salt here
The filling:
- 16 oz cream cheese: softened properly (take it out 2 hours early, no cheating!)
- 1/2 cup sugar: granulated works best for that smooth texture
- 2 large eggs: room temperature, please, cold eggs make lumpy filling
- 1 tsp vanilla extract: the real stuff, not that imitation nonsense
- 1/2 cup Nutella: warmed slightly for easier mixing (10 seconds in microwave does it)
That’s it! Simple, right? However, each ingredient plays a crucial role in creating that perfect blend of creamy, chewy, and crunchy bites. Now let’s put them all together…
Equipment You’ll Need
Grab these trusty tools from your kitchen, and you’ll be whipping up mini Nutella cheesecakes like a pro:
- Standard 12-cup muffin tin: Nothing fancy needed, but non-stick is best
- Mixing bowls: One medium for crust, one large for that creamy filling
- Electric mixer: Hand or stand mixer both work, just beat that cream cheese smooth!
- Spatula: For scraping every last bit of Nutella goodness into the cups
- Measuring cups and spoons: Accuracy matters with cheesecake
That’s it! No special equipment required, just the basics every baker should have. See? I told you this was easy!
How to Make Mini Nutella Cheesecake
Okay, let’s get to the fun part! Making these mini cheesecakes is easier than you think, but there are a few tricks I’ve learned over dozens of batches. Follow these steps, and you’ll have perfect little Nutella clouds in no time.
Step 1: Prepare the Crust
First things first: preheat that oven to 325°F. While it’s warming up, mix your graham cracker crumbs with melted butter until it looks like wet sand. Here’s my secret: press about 1 tablespoon into each muffin cup really firmly, I use the bottom of a small glass to compact it. You want that crust to hold together when you bite into it, not crumble away!
Step 2: Make the Cheesecake Filling
Now for the magic! Beat your softened cream cheese and sugar until it’s completely smooth, no lumps allowed! Add eggs one at a time, mixing just until incorporated. Overbeating here makes the cheesecakes puff up then collapse, so easy does it. Finally, gently fold in the warmed Nutella until you get those beautiful chocolate swirls. Pro tip: microwave your Nutella for 10 seconds first, it blends in so much easier!
Step 3: Bake and Chill
Fill each crust-lined cup about 3/4 full, they’ll puff up slightly while baking. Pop them in the oven for exactly 20 minutes. When done, the centers should still have a slight jiggle (they’ll firm up as they cool). Let them cool completely in the pan, then refrigerate for at least 2 hours, I know it’s hard to wait, but this step makes all the difference in texture!
Tips for Perfect Mini Nutella Cheesecakes
After making these dozens of times (okay, maybe hundreds, don’t judge my sweet tooth), I’ve picked up some game-changing tricks:
- Parchment liners are lifesavers: They make removal so much cleaner than greasing the pan alone. Just peel away for perfect presentation!
- Watch the oven like a hawk: Cheesecakes continue cooking as they cool, so pull them when centers still jiggle slightly, overbaking leads to cracks.
- Room temp is key: Cold ingredients = lumpy filling. Set everything out 1-2 hours beforehand.
- Chill before serving: I know it’s tempting, but those 2 hours in the fridge transform the texture from good to “oh my goodness!”
Follow these simple tips, and you’ll get bakery-quality results every single time!
Variations and Serving Suggestions
Oh, the possibilities! While these mini Nutella cheesecakes are perfect as-is, I love playing with different toppings and flavors. Here are my favorite ways to mix things up:
- Berry bliss: Top with fresh raspberries or strawberries, the tartness cuts through the richness beautifully
- Crunch factor: Sprinkle chopped hazelnuts or crushed Ferrero Rocher for texture
- Peanut butter twist: Swap half the Nutella for creamy peanut butter, chocolate and PB is always a win!
- Adult upgrade: Add a teaspoon of Frangelico to the filling for a boozy kick
Presentation tip: Serve these on a pretty platter with a dusting of cocoa powder, they’ll look (and taste) like they came from a fancy bakery! If you are looking for more dessert inspiration, check out some ideas over at Family Tastes.
Storage and Reheating Instructions
Here’s the beautiful thing about these mini cheesecakes: they actually get better after a day in the fridge! Store them in an airtight container for up to 5 days, if they last that long in your house (they never do in mine). For longer storage, freeze them individually wrapped for up to 2 months. Just thaw overnight in the refrigerator when cravings strike. Whatever you do, resist the microwave, cold cheesecake is the way to go!
Mini Nutella Cheesecake FAQs
I get asked about these little beauties all the time, so let me answer the most common questions that pop up:
Can I use something besides Nutella? Absolutely! Any chocolate-hazelnut spread works, or try peanut butter for a different twist. Just keep the same measurements, though fair warning, nothing quite matches that Nutella magic. If you are interested in other dessert ideas, perhaps you’d like to see how to make mini cheesecake bites.
Gluten-free options? Easy swap! Use gluten-free graham crackers for the crust. I’ve even used crushed gluten-free cookies with great success.
Why do my cheesecakes crack? Usually means they got too hot too fast. Try placing a pan of water on the rack below while baking, creates gentle steam that prevents cracks.
Can I make these without a mixer? You can, but be prepared for an arm workout! Beat the cream cheese really well with a whisk before adding other ingredients.
How do I know when they’re done baking? The edges should look set but the centers still jiggle slightly when you gently shake the pan, they’ll firm up as they cool.
Nutritional Information
Okay, let’s be real, we’re not eating cheesecake for the health benefits. But since you asked, here’s the scoop on what’s in each mini Nutella cheesecake (based on standard ingredients, but remember, these are estimates). For more dessert ideas, check out this chocolate hazelnut mousse recipe.
- Calories: 280 per serving (that little cup packs a punch!)
- Sugar: 20g (mostly from the Nutella and graham crackers)
- Fat: 18g (the good, creamy kind that makes it so delicious)
Now that you know the numbers, go enjoy every single bite guilt-free! And don’t forget to rate this recipe if you try it, I love hearing how your mini cheesecakes turn out!
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PrintDecadent 20-Minute Mini Nutella Cheesecake Magic Recipe
Mini Nutella cheesecakes are rich, creamy, and perfect for any occasion. These individual desserts combine the classic taste of cheesecake with the irresistible flavor of Nutella.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup Nutella
Instructions
- Preheat the oven to 325°F.
- Mix graham cracker crumbs and melted butter, then press into the bottom of muffin cups.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla and Nutella.
- Pour the filling over the crusts and bake for 20 minutes.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- Use a piping bag for a smoother filling.
- Chill the cheesecakes for best texture.
- Top with whipped cream or extra Nutella if desired.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg