Picture this: velvety Nutella swirled into creamy cheesecake, nestled in a buttery graham cracker crust, and topped with fluffy whipped cream and fresh raspberries. Each bite is a little hug of chocolate-hazelnut bliss—no fancy baking skills required! These Mini Nutella Cheesecakes are the ultimate dessert hack: impressive enough for a dinner party but easy enough for a Tuesday night treat. Trust me, after one bite, you’ll be hiding the leftovers (or not sharing at all).
Why You’ll Love Mini Nutella Cheesecake Recipe
Decadent Yet Effortless: These mini cheesecakes deliver restaurant-quality flavor with just 5 simple steps. The Nutella does all the heavy lifting, transforming basic ingredients into something magical.
Perfect for Sharing (or Not): Individual portions mean no slicing mess—just grab and go! They’re ideal for potlucks, date nights, or solo indulgence sessions.
No Water Bath Needed: Unlike traditional cheesecakes, these minis bake evenly without fussy techniques. Even beginners will nail them on the first try.
Customizable Toppings: Go wild with shaved chocolate, caramel drizzle, or even a sprinkle of sea salt. They’re your canvas!
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Ingredients in Mini Nutella Cheesecake Recipe
Here’s the dream team of ingredients that make these cheesecakes unforgettable:
Graham Cracker Crumbs: The crispy, sweet base that holds everything together. Pro tip: Blitz them in a food processor for ultra-fine crumbs.
Unsalted Butter: Melted butter binds the crust and adds rich toasty notes.
Cream Cheese: Softened bricks blend smoothly for that iconic cheesecake silkiness.
Nutella: The star! Its hazelnut-chocolate magic infuses every layer.
Eggs: Room-temperature eggs ensure a lump-free batter.
Vanilla Extract: A splash enhances the Nutella’s depth.
Whipped Cream & Raspberries: The cherry on top (literally)—bright berries cut through the richness.
(Full measurements are in the recipe card below!)
Instructions
1. Prep the Crust: Mix graham crumbs, sugar, melted butter, and vanilla. Press firmly into lined muffin tins—this prevents crumbling later!
2. Whip the Filling: Beat cream cheese and sugar until fluffy. Add eggs one at a time, then swirl in Nutella. Don’t overmix; keep it luscious.
3. Fill & Bake: Divide batter over crusts. Bake at 325°F for 18–20 minutes until centers jiggle slightly. They’ll firm up as they cool.
4. Chill Out: Refrigerate for 4+ hours (patience is key here). This sets the texture.
5. Top & Devour: Crown with whipped cream, raspberries, and chocolate shavings. Serve cold for maximum joy.
Nutrition Facts
Servings: 12 mini cheesecakes
Calories per serving: 280
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes
How to Serve Mini Nutella Cheesecake Recipe
– Dessert Platter: Arrange them alongside mini fruit tarts or macarons for a dessert spread.
– Coffee Pairing: Serve with espresso—the bitterness balances the sweetness.
– Holiday Twist: Swap raspberries for peppermint candies in December.
– Kid-Friendly: Let kids decorate their own with rainbow sprinkles.
Additional Tips
Room-Temperature Ingredients: Cold cream cheese causes lumps. Plan ahead!
Nutella Swirl Trick: Warm it slightly for easier mixing.
Storage: Keep refrigerated for up to 5 days or freeze (without toppings) for 2 months.
Crust Hack: Add a pinch of cinnamon to the crumbs for extra warmth.
FAQ Section
Q1: Can I use a different nut butter?
A1: Sure! Try almond or peanut butter, but the flavor will differ.
Q2: Can I make one large cheesecake instead?
A2: Yes! Use a 9-inch pan and bake for 45–50 minutes.
Q3: My cheesecakes cracked—help!
A3: Avoid overbaking. A water bath (or a pan of water on the oven’s lower rack) helps.
Q4: Can I use low-fat cream cheese?
A4: Full-fat works best for texture, but low-fat will taste lighter.
Q5: How do I prevent sticky muffin liners?
A5: Spray liners lightly with oil or use parchment squares.
Q6: Can I skip the eggs?
A6: Eggs provide structure. For vegan versions, try silken tofu (but texture changes).
Q7: Why chill so long?
A7: Cheesecake needs time to set—skip this, and it’ll be soupy.
Q8: Can I use homemade Nutella?
A8: Absolutely! Just ensure it’s smooth and spreadable.
Q9: How do I get clean slices?
A9: Dip a knife in hot water and wipe between cuts.
Q10: Can I add alcohol?
A10: A tablespoon of Frangelico in the batter amps up the hazelnut vibe!
Conclusion
These Mini Nutella Cheesecakes are your ticket to dessert stardom—minimal effort, maximum wow factor. Whether you’re celebrating or just treating yourself, they’re guaranteed to spark joy (and maybe some recipe requests). Now, go forth and cheesecake!
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Mini Nutella Cheesecake Recipe: 5 Easy Steps to Creamy Perfection
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Velvety Nutella swirled into creamy cheesecake, nestled in a buttery graham cracker crust, and topped with fluffy whipped cream and fresh raspberries. These mini cheesecakes are rich, decadent, and surprisingly easy to make.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/3 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract (for crust)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs, room temperature
- 3/4 cup Nutella
- 1 teaspoon vanilla extract (for filling)
- Whipped cream, for topping
- Fresh raspberries, for topping
- Chocolate shavings (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, melted butter, and 1/2 tsp vanilla. Press the mixture firmly into the bottoms of the muffin liners.
- In a separate bowl, beat softened cream cheese and 1/2 cup sugar until smooth and fluffy. Add eggs one at a time, mixing just until incorporated.
- Gently fold in Nutella and 1 tsp vanilla extract, swirling without overmixing.
- Divide the filling evenly over the crusts in the muffin tin.
- Bake for 18–20 minutes, or until centers are slightly jiggly. Remove and cool completely.
- Refrigerate for at least 4 hours or until set.
- Top each mini cheesecake with whipped cream, fresh raspberries, and optional chocolate shavings. Serve chilled.
Notes
- Use room-temperature cream cheese and eggs to avoid lumps.
- Warm Nutella slightly for easier swirling.
- Cheesecakes can be stored in the fridge for up to 5 days or frozen (without toppings) for up to 2 months.
- Add a pinch of cinnamon to the crust for a warm twist.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg