Mini Chocolate Cheesecakes

With Nutella

These mini chocolate cheesecakes are made by mixing Nutella into the batter! The chocolate hazelnut spread adds a decadent flavor that's irresistible!

Made with just crushed Oreos and a few tablespoons of butter, the chocolatey crust is the base of our mini cheesecakes.

Make the Oreo crust.

Make sure to use room temperature cream cheese and Nutella to avoid a lumpy batter.

Mix the cream cheese with Nutella, sugar and salt.

Mix until fully incorporated.

Add the sour cream and vanilla extract.

Make sure to mix in the eggs one at a time, beating after each addition. Don't overmix here!

Add the eggs.

Use a standard sized muffin tin lined with cupcake liners to make these mini chocolate cheesecakes with Nutella.

Fill the cupcake liners.

Bake for 20 minutes, then let cool and chill in the refrigerator until set.


Not a whipped cream fan? You can also leave them plain or add a chocolate ganache!

Top with whipped cream and enjoy!

Ready to make these mini chocolate cheesecakes with Nutella?

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