Description
Mini Nutella Cheesecakes are rich, creamy, and perfectly portioned indulgent treats. With a buttery Oreo crust and smooth Nutella filling, they’re easy to make and sure to impress at any gathering or as a sweet personal dessert.
Ingredients
Scale
- 10 Oreo cookies, crushed
- 2 tbsp melted butter
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup Nutella
- 1/4 cup sour cream
- 1 egg
- 1/2 tsp vanilla extract
- Pinch of salt
- Whipped cream and chopped hazelnuts, for topping (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 8 paper liners.
- Mix crushed Oreos with melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake crusts for 5 minutes, then set aside.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add Nutella, sour cream, egg, vanilla, and salt. Beat until fully combined and smooth.
- Divide the filling evenly among the crusts. Tap the pan gently to remove air bubbles.
- Bake for 15–18 minutes, or until centers are just set. Cool completely, then refrigerate for at least 2 hours.
- Top with whipped cream and chopped hazelnuts if desired before serving.
Notes
- Use mini cupcake liners for bite-sized versions and reduce bake time to 10–12 minutes.
- Cheesecakes can be made ahead and stored in the fridge for up to 3 days.
- For a gluten-free version, use gluten-free cookies in the crust.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270 kcal
- Sugar: 17g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg