Nutella Cheesecake Cupcakes Recipe

If you’re the kind of person who stands in the kitchen at midnight with a spoon and a jar of Nutella, these Nutella Cheesecake Cupcakes will absolutely thrill you. Each bite is a burst of creamy, chocolatey, hazelnut-laced decadence—mini cheesecakes swirled with Nutella, nestled on a chocolate cookie crust, and crowned with swoops of Nutella whipped cream. These individual desserts not only look adorable, but they offer that perfect, irresistible flavor combination you’ll want to make again and again for parties, birthdays, or whenever a craving strikes.

this Recipe

Ingredients You’ll Need

What I love most about this recipe is how approachable yet essential every ingredient is. Each element— from the cookies to the cream cheese—contributes something magical to the Nutella Cheesecake Cupcakes, and together, they create a symphony of creamy, chocolatey, and nutty flavors.

• Oreo cookies (18, for crust): These create a deep, chocolatey base that perfectly complements the Nutella cheesecake filling.
• Unsalted butter (3 tablespoons, melted): Melted butter binds the Oreo crumbs into a firm and flavorful crust.
• Cream cheese (16 oz, softened): Essential for that classic, velvety cheesecake texture and rich flavor.
• Granulated sugar (1/2 cup): Just the right amount of sweetness for the filling without overpowering the Nutella.
• Large eggs (2): Eggs help set the cheesecake, ensuring a smooth and creamy bite every time.
• Sour cream (1/2 cup): Adds a gentle tang and extra creaminess to the cheesecake base.
• Vanilla extract (1 teaspoon): A splash brings out all the beautiful flavors in the filling and enhances the Nutella.
• Nutella (1/2 cup, plus 1/4 cup for topping): The star ingredient—creates luscious swirls and an indulgent whipped topping.
• Heavy cream (1/4 cup): Whipped into the topping for a cloudlike finish.
• Powdered sugar (1/4 cup): Sweetens and stabilizes the whipped cream for easier piping or spreading.
• Crushed hazelnuts or chocolate shavings (for garnish): The final flourish, adding crunch and a professional touch to each cupcake.

How to Make Nutella Cheesecake Cupcakes

Step 1: Prepare the Oven and Muffin Tin

Start by preheating your oven to 325°F (160°C) so it’s nice and hot by the time your cupcake batter is ready. Line a 12-cup muffin tin with paper cupcake liners—these make removal much easier and keep everything neat and tidy, especially when serving.

Step 2: Make and Press the Oreo Crust

Crush your Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin. Mix the crumbs with melted butter until the texture feels like wet sand. Divide this Oreo mixture evenly among the liners and press down firmly with the back of a spoon or a small glass. This makes a compact, chocolaty crust that holds together after baking.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is ultra-smooth and fluffy—this step is key for a creamy texture. Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the sour cream and vanilla extract until just combined, being careful not to over-mix so your cheesecakes stay light.

Step 4: Assemble and Swirl the Nutella

Spoon about 2 tablespoons of cheesecake batter into each cupcake liner, nearly filling them to the top. Warm the Nutella slightly in the microwave until it’s just pourable (about 10–15 seconds). Drop a teaspoon of Nutella onto each unbaked cupcake, then swirl it gently into the batter with a toothpick for a beautiful marbled effect.

Step 5: Bake and Chill

Slide the muffin tin into the oven and bake for 18–20 minutes, or until the centers are just set—they should still have a slight jiggle. Remove from the oven and let the cheesecakes cool to room temperature. For the perfect texture, refrigerate them for at least 2 hours to set completely, though overnight is even better.

Step 6: Make the Nutella Whipped Cream Topping

Just before serving, whip the heavy cream and powdered sugar together until you achieve stiff peaks. Then fold in that extra Nutella for a dreamy, creamy topping. Pipe or spread the Nutella whipped cream over each chilled cupcake and finish with a sprinkle of crushed hazelnuts or chocolate shavings. Voila—your Nutella Cheesecake Cupcakes are ready to wow!

How to Serve Nutella Cheesecake Cupcakes

Garnishes

The right garnish elevates these cupcakes to bakery-worthy status. Try a sprinkle of crushed toasted hazelnuts, a scattering of chocolate shavings, or even a gentle drizzle of warm Nutella across the top. These additions not only look gorgeous but also add contrasting texture to each creamy bite.

Side Dishes

These cupcakes are certainly stars on their own, but for a complete dessert spread, consider serving them with fresh berries, a simple fruit salad, or a crisp glass of cold milk or espresso. These sides give a refreshing balance to the rich, indulgent flavors of your Nutella Cheesecake Cupcakes.

Creative Ways to Present

For special occasions, arrange the cupcakes on a pretty tiered dessert stand, or place them in colorful wrappers to match your celebration. You can also serve each cupcake in a clear dessert cup with extra whipped cream and a hazelnut on top, turning them into showstopping parfaits—the possibilities with Nutella Cheesecake Cupcakes are endless!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, store Nutella Cheesecake Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and delightful for up to 4 days, making them a great option for make-ahead entertaining or late-night treats.

Freezing

These cupcakes freeze beautifully if you want to prepare them even further in advance. Place them (without whipped cream topping) in a single layer in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator, and add the Nutella whipped cream and garnishes before serving.

Reheating

For the best taste, Nutella Cheesecake Cupcakes are meant to be enjoyed chilled. If you’ve stored them in the fridge, simply let them sit at room temperature for 10–15 minutes before serving to take off the icy edge and bring out their creamy texture.

FAQs

Can I use a different type Dessert

Absolutely! While Oreos provide a luscious chocolate base, graham crackers, chocolate wafer cookies, or even digestive biscuits will work well—just adapt the quantities so the crust holds together nicely.

Is there a way to make these Nutella Cheesecake Cupcakes gluten-free?

Yes! Substitute gluten-free chocolate sandwich cookies for the Oreos, and always check your other ingredient labels to ensure they’re gluten-free. The rest of the recipe remains unchanged.

How do I know when the mini cheesecakes are done baking?

These cupcakes are ready when the centers are just set but still jiggle slightly when gently shaken. Overbaking can make them crack, so trust the “set but wobbly” rule for perfect results.

Can I make the topping ahead of time?

If you’d like to prep ahead, you can make the Nutella whipped cream a few hours before serving and store it in the refrigerator. Just whip it gently with a whisk before using if it starts to lose its structure.

What’s the best way to swirl Nutella into each cupcake?

Slightly warming the Nutella makes it much easier to drizzle and swirl. Drop a teaspoon into the center of each cupcake and use a toothpick or skewer to gently create beautiful marbled patterns—be careful not to overmix so you keep those lovely streaks.

Final Thoughts

I can’t wait for you to experience just how magical and irresistible Nutella Cheesecake Cupcakes are! Whether you serve them at a big celebration or as a sweet treat for yourself, these mini cheesecakes are a little slice of creamy, hazelnut bliss. Don’t be surprised if you find yourself making them again and again—they’re impossible not to love!

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