Description
Indulge in these delightful Mini Nutella Cheesecakes, featuring a rich chocolate cookie crust topped with a creamy, luscious Nutella-infused cheesecake filling. Perfectly portioned for individual servings, these cheesecakes offer a harmonious blend of hazelnut and chocolate flavors that make for an irresistible dessert suitable for any occasion.
Ingredients
Scale
Crust
- 1 cup chocolate cookie crumbs
- 3 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup Nutella hazelnut spread
- 1/2 cup sour cream
- Pinch of salt
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of the mini cheesecakes after baking.
- Make the crust: In a small bowl, thoroughly combine the chocolate cookie crumbs with the melted butter until the mixture is evenly moistened. Press approximately 1 tablespoon of this crust mixture firmly into the bottom of each paper liner to form an even base. Bake the crusts for 5 minutes then remove them from the oven and allow to cool slightly.
- Prepare the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and mix until well combined. Incorporate the eggs one at a time, beating just until each egg is mixed in to avoid overbeating. Add vanilla extract, Nutella, sour cream, and a pinch of salt, stirring until the mixture is completely smooth and uniform.
- Assemble the cheesecakes: Evenly divide the cheesecake batter over the baked crusts in each muffin liner, filling them about three-quarters full to allow room for slight rising during baking.
- Bake the cheesecakes: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the centers are just set but still slightly jiggly. Then turn off the oven and leave the cheesecakes inside with the door slightly open for 10 minutes to slowly cool and prevent cracking.
- Cool and refrigerate: Remove the mini cheesecakes from the oven and allow them to cool completely at room temperature. After cooling, refrigerate the cheesecakes for at least 2 hours to set properly before serving.
Notes
- For an extra touch of richness, drizzle melted Nutella over the mini cheesecakes or top them with whipped cream before serving.
- These mini cheesecakes can be made a day in advance and stored covered in the refrigerator to enhance flavors and ease preparation on serving day.
