Nutella Cheesecake Cupcakes Recipe
Indulge in these decadent Nutella Cheesecake Cupcakes that offer a perfect blend of creamy cheesecake, rich Nutella, and a crunchy Oreo crust. These mini delights are easy to make and a sure crowd-pleaser for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Fusion
- Diet: Vegetarian
Ingredients
Units
Scale
Cupcake Crust:
- 18 Oreo cookies
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
Nutella Whipped Cream Topping:
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup Nutella
Garnish:
- Crushed hazelnuts or chocolate shavings
Instructions
- Prepare Crust: Preheat oven to 325°F. Line muffin tin with paper liners. Mix crushed Oreos with melted butter and press into liners.
- Make Filling: Beat cream cheese and sugar until smooth. Add eggs, sour cream, and vanilla. Fill liners with cheesecake batter.
- Add Nutella Swirl: Drizzle warm Nutella into each cupcake and swirl gently.
- Bake: Bake for 18–20 minutes until set. Cool, then refrigerate for 2 hours.
- Prepare Topping: Whip cream and sugar, fold in Nutella. Top cupcakes and garnish.
Notes
- Best served chilled and can be made a day ahead.
- Store in the refrigerator for up to 4 days.
- For extra decadence, drizzle with warm Nutella before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
