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)
- 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)
Cheesecake Filling:
Topping:
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.
Notes
- Make ahead and store chilled for intensified flavors.
- For richer taste, add 2 tbsp of cocoa powder to the batter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
