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Mini Nutella Cheesecake Bites Recipe

★★★★★

4.5 from 81 reviews
  • Author: Naomi
  • Total Time: 4 hours 35 minutes (including chilling time)
  • Yield: 12 mini cheesecakes 1x

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.

Ingredients

Scale

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

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

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Find it online: https://naomifletcher.com/mini-nutella-cheesecake-bites-recipe/