Nutella Cheesecake Cupcakes Recipe
Indulge in these delightful Nutella Cheesecake Cupcakes that offer a perfect blend of chocolate, cream cheese, and hazelnut flavors in every bite. These mini cheesecakes are a must-try for any dessert lover!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cheesecake Base:
- 12 chocolate sandwich cookies (like Oreos)
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup Nutella
Topping:
- 1/4 cup heavy cream
- Extra Nutella for topping
- Whipped cream and chopped hazelnuts for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners. Place a chocolate sandwich cookie at the bottom of each liner.
- Prepare Cheesecake Batter: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Blend in Nutella until smooth.
- Fill Muffin Cups: Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–22 minutes until set with a slight jiggle. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Chill: Chill the cupcakes in the refrigerator for at least 2 hours.
- Prepare Topping: Warm extra Nutella with heavy cream until pourable. Drizzle over chilled cupcakes.
- Serve: Top with whipped cream and chopped hazelnuts if desired.
Notes
- These cupcakes can be made a day ahead and stored chilled.
- For a more intense chocolate flavor, add 2 tablespoons of cocoa powder to the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
