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
Units
Scale
- 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