Name: Nutella Cheesecake Cupcakes Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 12 chocolate sandwich cookies (like Oreos); 2 packages (8 oz each) cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 1/2 teaspoon vanilla extract; 1/2 cup Nutella; 1/4 cup heavy cream; Whipped cream and chopped hazelnuts for garnish (optional)

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If you’re a fan of creamy cheesecakes, swoon-worthy chocolate hazelnut spread, and the utter joy of bite-sized desserts, you are in for a treat with these Nutella Cheesecake Cupcakes. With a crunchy chocolate cookie as the base, a lusciously rich Nutella-laced cheesecake filling, and a drizzle of even more Nutella on top, every bite feels like a mini-spa day for your taste buds. They’re as photogenic as they are decadent—perfect for parties, birthdays, or indulging at home when that chocolate craving strikes!

Nutella Cheesecake Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Nutella Cheesecake Cupcakes comes from a handful of simple but perfectly matched ingredients. Each component not only adds to the flavor and texture, but also makes these cupcakes truly irresistible. Let’s take a look at what you’ll need and why each piece is crucial:

Chocolate sandwich cookies: These form the crispy base for each cupcake and bring a classic, nostalgic chocolate crunch.
Cream cheese: Softened cream cheese is the heart of any cheesecake, giving that creamy, tangy structure we all love.
Granulated sugar: Adds just the right amount of sweetness to balance the richness of Nutella and cream cheese.
Eggs: Essential for binding the cheesecake filling and adding melt-in-your-mouth texture.
Sour cream: Gives an extra level of creaminess and a slight tang that keeps every bite interesting.
Vanilla extract: Enhances and rounds out the flavors, making them pop.
Nutella: The star of the show—swirls into the batter for that signature chocolate-hazelnut flavor and gets drizzled on top for good measure.
Heavy cream: Helps turn extra Nutella into a silky drizzle perfect for topping.
Whipped cream and chopped hazelnuts (optional): Add a beautiful, bakery-quality finish and a bit of nutty crunch if you like.

How to Make Nutella Cheesecake Cupcakes

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C) and lining a standard 12-cup muffin pan with paper liners. Drop one chocolate sandwich cookie into the bottom of each liner—this acts as both a base and a fun surprise in every bite!

Step 2: Make the Cheesecake Batter

In a large mixing bowl, beat your softened cream cheese and granulated sugar together until totally smooth and fluffy. This step is key—no one wants a lumpy cheesecake! Add the eggs, one at a time, mixing well after each addition to ensure everything stays creamy. Next, stir in the sour cream and vanilla extract until you have a silky, cohesive batter.

Step 3: Add the Nutella

Spoon in the Nutella and continue to beat just until the mixture is evenly blended. This is where that signature Nutella magic infuses every bite of your Nutella Cheesecake Cupcakes. Don’t overmix; just make sure the color is uniform and everything is dreamy and smooth.

Step 4: Fill and Bake

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Slide your pan into the oven, bake for 20–22 minutes, and watch as the tops turn just set with a slight jiggle. That’s your cue: creamy centers await.

Step 5: Cool and Chill

Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. The hardest part? Letting them chill in the refrigerator for at least 2 hours—but trust me, it’s worth it! Chilling transforms them into velvety, sliceable cheesecake perfection.

Step 6: Dress Them Up

Before serving, gently warm your extra Nutella with the heavy cream until just pourable, then drizzle generously over each cooled cupcake. Finish with a swirl of whipped cream and a sprinkling of chopped hazelnuts to make these Nutella Cheesecake Cupcakes completely irresistible.

How to Serve Nutella Cheesecake Cupcakes

Garnishes

You can dress up Nutella Cheesecake Cupcakes with a swoosh of whipped cream, a drizzle of glossy Nutella sauce, and a sprinkle of chopped hazelnuts. If you want to go extra decadent, a pinch of shaved chocolate or a dusting of cocoa powder turns these cupcakes into a restaurant-caliber dessert.

Side Dishes

Serve these cupcakes alongside fresh berries like strawberries or raspberries—their natural tartness pairs perfectly with the sweet, rich flavors. For a fancier touch, a scoop of vanilla or hazelnut gelato makes for a dreamy dessert plate at any gathering.

Creative Ways to Present

If you’re entertaining, try presenting the cupcakes on a tiered cake stand, or place each cupcake in a mini dessert cup with a dollop of cream and a tiny spoon. You can also serve them in colorful liners with festive toppers for a party, making Nutella Cheesecake Cupcakes as fun to look at as they are to eat.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cupcakes tightly and store them in the refrigerator. They keep beautifully for up to 4 days and actually taste even creamier after the flavors have had time to mingle overnight.

Freezing

Nutella Cheesecake Cupcakes are an awesome freezer treat! Once they’re fully chilled, wrap each cupcake individually in plastic wrap and place them in an airtight container. They’ll keep their rich flavor and texture for up to two months—just remember to hold off on garnishing until you’re ready to serve.

Reheating

These are best enjoyed cold or at room temperature, so there’s no need to reheat. If frozen, simply let the cupcakes thaw overnight in the fridge, and then add your drizzle and garnishes just before serving for bakery-fresh results.

FAQs

Can I use homemade hazelnut spread instead of store-bought Nutella?

Absolutely! As long as your homemade spread is creamy and not too oily, it will work beautifully and give the Nutella Cheesecake Cupcakes an even more personalized touch.

Do I have to use chocolate sandwich cookies for the base?

Chocolate sandwich cookies add that classic flavor and crunch, but you can swap in graham crackers, vanilla wafers, or even gluten-free cookies if you’d like. The cupcakes will still be delicious!

What’s the best way to get the cheesecake batter extra smooth?

Make sure your cream cheese is softened to room temperature before starting, and beat it thoroughly with the sugar before adding anything else. This helps avoid lumps and creates the creamiest texture for Nutella Cheesecake Cupcakes.

How do I know when the cupcakes are done baking?

The edges should look firm but the centers should have a gentle jiggle when you touch the pan. Overbaking can make the texture grainy, so aim for that perfect just-set consistency.

Can these be made in advance for a party?

Yes—Nutella Cheesecake Cupcakes were practically made for prepping ahead! Bake and chill them one to two days in advance, then garnish right before your guests arrive for maximum wow-factor.

Final Thoughts

With their creamy centers, rich Nutella flavor, and playful presentation, Nutella Cheesecake Cupcakes are destined to be your new dessert favorite. Whether you whip up a batch for a crowd or make them “just because,” don’t be surprised when people beg you for the recipe. Give them a try and watch the smiles appear—your sweet tooth (and your friends) will thank you!

Nutella Cheesecake Cupcakes Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 2 hours 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Nutella Cheesecake Cupcakes, a perfect fusion of rich chocolate, creamy cheesecake, and the beloved hazelnut spread. These mini treats are a must-try for any Nutella lover!

Ingredients

Scale

Oreo Cookie Base:

12 chocolate sandwich cookies (like Oreos)

Cheesecake Filling:

2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup Nutella

Topping:

1/4 cup heavy cream
Whipped cream and chopped hazelnuts for garnish (optional)

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Instructions

Preheat Oven: Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners. Place one chocolate sandwich cookie at the bottom of each liner.
Prepare Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla. Add Nutella and beat until blended.
Fill Muffin Cups: Divide batter among muffin cups, filling each 3/4 full. Bake for 20–22 minutes until set. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Chill and Serve: Chill in the refrigerator for at least 2 hours. Warm extra Nutella with heavy cream, drizzle over cupcakes. Top with whipped cream and hazelnuts.