Description
These Nutella Cheesecake Cupcakes combine a crunchy graham cracker crust with a creamy, luscious cream cheese filling swirled with rich Nutella. Perfectly portioned into individual servings, they’re easy to make and delightful to serve as a decadent dessert or special treat.
Ingredients
Scale
Crust
- 3/4 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
Filling
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup Nutella, warmed slightly
Toppings
- Extra Nutella for drizzling
- Whipped cream
- Chopped hazelnuts
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make the Crust: In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form the crust. Bake the crusts for 5 minutes, then set aside to cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in vanilla extract and sour cream until fully incorporated.
- Swirl in Nutella: Spoon the cheesecake filling into each prepared crust, filling about 3/4 full. Add a teaspoon of the warmed Nutella on top of each filled cupcake, then use a toothpick to gently swirl the Nutella through the batter for a marbled effect.
- Bake: Bake the cupcakes for 18-20 minutes, or until the centers are just set and no longer jiggly. Remove from the oven and allow the cupcakes to cool completely.
- Chill: Refrigerate the cupcakes for at least 2 hours to set the cheesecake filling fully, making them easier to serve and enhancing the flavor.
- Serve: Before serving, drizzle extra Nutella over the top and add a dollop of whipped cream or sprinkle with chopped hazelnuts for added texture and decoration.
Notes
- Be sure the cream cheese is fully softened for a smooth filling without lumps.
- Warming the Nutella slightly helps it swirl more easily into the batter.
- Do not overbake the cupcakes; centers should be just set to keep them creamy.
- The cupcakes keep well covered in the refrigerator for up to 3 days.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
