Mini Nutella Cheesecake Bites Recipe

Introduction

These Mini Nutella Cheesecakes are delightful little treats perfect for any occasion. Creamy cheesecake swirled with rich Nutella and nestled on a buttery graham cracker crust makes every bite irresistible. Plus, they’re easy to make in a muffin tin for perfect individual portions.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10-12 graham cracker sheets)
• 1/4 cup granulated sugar
• 6 Tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 2 (8oz) cream cheese bricks, softened to room temperature
• 1/2 cup granulated sugar
• 2 eggs, at room temperature
• 2 tsp vanilla extract
• 1/2 cup Nutella
• Whipped cream (for serving)
• Raspberries (for serving)
• Shaved chocolate (for serving)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Set aside.
2. Step 2: Prepare the crust by pulsing graham crackers in a food processor until fine crumbs form. Add 1/4 cup sugar, melted butter, and 1/2 tsp vanilla extract; pulse until combined.
3. Step 3: Press about 1-2 tablespoons of the crust mixture evenly into the bottom of each muffin cup. Use more for a thicker crust or less for a thinner one. Set aside.
4. Step 4: In a mixing bowl, beat the cream cheese with a mixer until smooth and fluffy.
5. Step 5: Add 1/2 cup sugar and continue mixing until well incorporated, scraping the sides as needed.
6. Step 6: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
7. Step 7: Stir in 2 tsp vanilla extract and mix until the cheesecake batter is smooth.
8. Step 8: Slightly warm the Nutella in the microwave for 15-20 seconds to loosen it. Set aside.
9. Step 9: Divide the cheesecake batter evenly among the muffin cups, filling each about two-thirds to three-quarters full.
10. Step 10: Spoon approximately 2 teaspoons of the warmed Nutella onto each cheesecake. Use a toothpick or knife to gently swirl it into the batter.
11. Step 11: Bake for 16-20 minutes, or until the edges are set and centers still jiggle slightly when shaken.
12. Step 12: Turn off the oven and crack the door open. Let the cheesecakes cool inside for 30-45 minutes to prevent cracking.
13. Step 13: Remove from the oven and cool completely at room temperature.
14. Step 14: Refrigerate for at least 4 hours or overnight before serving.
15. Step 15: Serve topped with whipped cream, fresh raspberries, and shaved chocolate if desired.

Tips & Variations

• For a gluten-free version, use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies.
• Try mixing in a tablespoon of finely chopped hazelnuts for extra texture in the crust.
• Use peanut butter or almond butter instead of Nutella for a different flavor twist.
• Make ahead and freeze the mini cheesecakes for up to one month; thaw overnight in the fridge before serving.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To reheat, allow them to come to room temperature or enjoy chilled. Avoid microwaving as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these nut-free?

Yes, simply omit the Nutella and substitute with a nut-free spread like sunflower seed butter or a fruit jam swirl.

Why do the cheesecakes need to cool slowly in the oven?

Cooling slowly helps prevent cracks by allowing the temperature to drop gradually and avoiding sudden changes that can cause the cheesecake to split.

Mini Nutella Cheesecake Bites Recipe

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★★★★★

4.5 from 81 reviews

• Author: Naomi
• Total Time: 4 hours 35 minutes (including chilling time)
• Yield: 12 mini cheesecakes 1x

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Description

This Mini Nutella Cheesecake recipe offers a delightful twist on classic cheesecake with rich swirls of Nutella. Perfectly portioned in a 12-cup muffin tin, these individual cheesecakes showcase a buttery graham cracker crust, creamy vanilla cheesecake filling, and luscious Nutella swirls. Topped optionally with whipped cream, fresh raspberries, and shaved chocolate, these treats are ideal for gatherings, dessert tables, or an indulgent snack.

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Ingredients

Scale 1x2x3x

Graham Crust

• 1 1/2 cups graham cracker crumbs (about 10–12 graham cracker sheets)
• 1/4 cup granulated sugar
• 6 Tbsp unsalted butter, melted
• 1/2 tsp vanilla extract

Cheesecake Filling

• 2 (8 oz) cream cheese bricks, softened to room temperature
• 1/2 cup granulated sugar
• 2 eggs, at room temperature
• 2 tsp vanilla extract

Nutella Swirl

• 1/2 cup Nutella

Toppings (Optional)

• Whipped Cream
• Fresh Raspberries
• Shaved Chocolate

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. Set aside.
2. Make Graham Cracker Crust: Using a food processor, pulse graham crackers until fine crumbs form. Add sugar, melted butter, and vanilla extract, then pulse until combined.
3. Form Crust in Muffin Cups: Spoon 1-2 tablespoons of graham cracker mixture into the bottom of each muffin cup. Press down evenly with the back of a spoon or your fingers to form the crust layer. For thicker crusts, use 2 tablespoons; for thinner, 1 tablespoon. Set aside.
4. Prepare Cheesecake Filling: In a standing mixer or with a hand mixer, beat softened cream cheese until fluffy and smooth. Add sugar and mix until incorporated, scraping the bowl sides as needed.
5. Add Eggs and Flavoring: Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth and fully combined, scraping down the bowl as necessary.
6. Warm Nutella: Spoon Nutella into a microwave-safe bowl and warm for 15-20 seconds to loosen its texture for easy swirling. Set aside.
7. Assemble Cheesecakes: Divide cheesecake batter evenly among muffin cups, filling each about 2/3 to 3/4 full. Top each with approximately 2 teaspoons of warmed Nutella. Use a toothpick or knife to gently swirl Nutella into the batter for a marbled effect.
8. Bake: Bake for 16-20 minutes until the edges are set and centers jiggle slightly when the pan is shaken gently.
9. Cool in Oven: Turn off the oven, crack the door open, and allow cheesecakes to cool inside for 30-45 minutes to prevent cracking.
10. Cool and Chill: Remove cheesecakes from oven and let them reach room temperature on the counter, then refrigerate for at least 4 hours or preferably overnight.
11. Serve: Serve the mini cheesecakes plain or with optional toppings such as whipped cream, fresh raspberries, and shaved chocolate.
12. Storage: Store any leftovers in an airtight container in the refrigerator.

Notes

• Room temperature ingredients ensure smoother batter and better mixing.
• Warming Nutella slightly helps make swirling easier and more even.
• Slow cooling in the oven helps prevent cracks in the cheesecake surface.
• Use paper liners for easy removal and serving of mini cheesecakes.
• Chilling overnight deepens flavors and enhances texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Nutella cheesecake, mini cheesecakes, graham cracker crust, individual cheesecake recipe, chocolate swirl cheesecake, easy dessert, party dessert