mini nutella cheesecakes
Holy cow, it’s another cheesecake recipe! I’m still not totally converted to cheesecake, but since it seems like everyone else really likes it, I’ve been finding myself in the position of making it lately. A few weeks ago a friend at work did me a big favor, and I baked up a batch of these delicious cheesecakes to say thank you. Considering she’s begged me for the recipe every time I’ve seen her since, I’m guessing they were a hit! (And here I am, finally posting it for you, Liz!)
I made enough that Geoff and I got to try some too, and I’ll admit that they were pretty tasty! The texture was silky and light, and I loved the hint of Nutella in every bite. Geoff went totally nuts over them and ate four little cheesecakes in about fifteen minutes. These cheesecakes would make an elegant and delicious dessert for any holiday party!
Mini Nutella Cheesecakes
adapted from Cooking Classy
for the crust:
9 ounces chocolate cookies, finely crushed (I used chocolate animal crackers but chocolate graham crackers would work great too!)
1 tablespoon sugar
6 tablespoons butter, melted
for the cheesecake:
6 tablespoons sugar
1 1/2 tablespoons flour
12 ounces cream cheese, softened (Neufchatel works fine)
2 large eggs
1/4 cup milk
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup Nutella
Preheat oven to 325. In a small bowl, mix together crushed cookies, sugar, and butter. Divide evenly between 12 paper-lined muffin cups or 12 wells of a mini cheesecake pan. Press down to form an even layer and bake 5 minutes. Remove from oven and let cool while you prepare the filling.
In a medium bowl or the bowl of a stand mixer, mix sugar, flour, and cream cheese until smooth. Beat in eggs, then add milk, sour cream, and vanilla, and mix until smooth. Fold in Nutella until just combined. Divide the filling evenly between the muffin cups, filling nearly to the top. Tap lightly on the counter to release any trapped air. Bake 20-24 minutes, or until just slightly jiggly in the center. Remove and let cool at room temperature 30 minutes, then cover with plastic wrap and chill in refrigerator for several hours. Keep in the refrigerator. Serve with whipped cream if desired.
Thanks for linking to me :)! I'm so glad you made these, yours look delicious!!
Thanks for the great recipe! Yours look amazing too!
I am a huge Nutella fan….I noticed lots of Nutella recipes and I am thinking I need to start doing more with Nutella then just eating it out of the jar! Thank you for all the wonderful recipes and great photography too! 🙂
I will have to try these sometime they look yummy!
I made them tonight, they were amazing!! Thank you!
I had to make an “elegant” dessert for a school fundraiser for my grandson’s chorus. They are having an auction and dinner. I decided to make two desserts in case one didn’t work out. This turned out beautifully. I used black and white cupcake liners with a scroll design on them and used a full-sized cupcake pan. This recipe made 12 full-sized cupcake/cheesecakes. Since whipped topping was out of the question, I made dark and white chocolate swirled stars. I put one end up on each cheesecake. So cute. I of course had to taste one. They are wonderful.
Thanks for the great looking recipe. Do you line the bottom with parchment or the whole thing with cupcake liners (as someone did above)? My cupcake liners have ridges so I wouldn't get the smooth sides as you have.
Hi, Alicia. My daughter loves Nutella and Cheese Cakes. This recipe is for her.
I'm glad to be here visiting your place.
This recipe is amazingly simple and a real showstopper…so, here's the deal..I followed the directions, filled 12 mini muffin tins and had enough left over to fill 4 small (5") tart pans! Yikes! Not complaining, but I suggest if you only want 12 minis, cut the recipe in half..I'll make this recipe over and over again…really yummy…wait, one more thing…I used my stand mixer and some of the cream cheese stayed in lumps..yuk..I transferred the stuff to my food processor and it came out smooth as a baby's butt..perfect!