Nutella Cheesecake Cupcakes Recipe
These Nutella Cheesecake Cupcakes are a delightful fusion of creamy cheesecake and rich Nutella, set on a chocolate cookie crust. Perfectly portioned and easy to make, these cupcakes offer a luscious dessert with optional toppings like whipped cream, chopped hazelnuts, and chocolate drizzle to elevate every bite.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1½ cups chocolate cookie crumbs (Oreos or cocoa biscuits)
- 5 tbsp unsalted butter, melted
Cheesecake Filling
- 450 g (16 oz) cream cheese, softened
- ¾ cup sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup Nutella (plus extra for swirling)
Topping (optional)
- Whipped cream
- Chopped hazelnuts
- Chocolate drizzle
Instructions
- Prep: Preheat your oven to 160°C (325°F) and line a muffin tin with paper liners to prepare for the crust.
- Make crust: Combine the chocolate cookie crumbs and melted butter in a bowl. Press approximately 1½ tablespoons of the mixture firmly into the bottom of each muffin liner. Bake the crust for 5 minutes, then allow it to cool slightly.
- Make filling: In a mixing bowl, beat the softened cream cheese and sugar together until completely smooth. Add the eggs one at a time, mixing gently after each addition to avoid overbeating. Stir in the vanilla extract and Nutella until the mixture is creamy and well combined.
- Fill & swirl: Spoon the cheesecake filling over the baked crusts, filling each liner almost to the top. Add small dollops of additional Nutella on top of each cupcake, then use a toothpick to swirl it gently through the filling to create a marbled effect.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, until the centers of the cupcakes are just set and not jiggly. Once done, cool the cupcakes in the pan before transferring them to the refrigerator to chill for at least 2 hours.
- Decorate: Before serving, top the cupcakes with optional whipped cream, chopped hazelnuts, or a drizzle of chocolate to add extra flavor and beautiful presentation.
Notes
- You can add mini chocolate chips to the batter for extra chocolatey texture.
- For a no-bake version, omit the eggs and chill the cupcakes in the refrigerator instead of baking.
- Top with Ferrero Rocher halves for an elegant Ferrero twist.
- These cupcakes can be made ahead and stored in the refrigerator for 3 to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Nutella cheesecake cupcakes, chocolate cheesecake, Nutella dessert, easy cheesecake cupcakes, chocolate cookie crust
Find it online: https://maicook.com/nutella-cheesecake-cupcakes-recipe/