Ingredients
Oreo Crust
- 12 Oreo cookies, finely crushed
- 2 tablespoons (30 grams) unsalted butter, melted
Nutella Cheesecake
- 12 ounces (340 grams) cream cheese, softened
- ⅓ cup (65 grams) granulated sugar
- ¼ teaspoon kosher salt
- ¾ cup (210 g) Nutella
- ¼ cup (60 grams) sour cream, room temperature
- ½ tablespoon vanilla extract
- 2 large eggs
Instructions
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Preheat oven to 320°F (160°C) and line a standard muffin tin with 12 liners.
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Prepare the Oreo crust. In a small bowl combine the finely crushed Oreos and melted butter until evenly coated. Divide the mixture evenly into the liners, pressing down to form the crust.
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Bake for 5 minutes, then remove and let cool.
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Make the Nutella cheesecake filling. Beat the room temperature cream cheese in a mixing bowl until smooth.
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Add the sugar, salt and Nutella. Continue beating until light and fluffy.
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Mix in the sour cream and vanilla extract.
- Add the eggs one at a time, beating after each addition until just combined.
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Divide the batter evenly into the prepared liners. Bake for 18-20 minutes or until the edges are set but the center of the cheesecakes still jiggle.
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Remove from the oven and let cool for 30 minutes. Then transfer to the refrigerator for at least 3 hours or overnight before serving.
Notes
Cream cheese: Use full-fat cream cheese in brick form for this recipe. To soften cream cheese quickly, heat it in the microwave at 50% power in 30 second intervals.
Storage: Mini Nutella cheesecakes can be stored in an airtight container in the fridge for 3-5 days.
Freezing: The cheesecakes can also be frozen for 2-3 months. Thaw in the freezer overnight.