How do I make Nutella cheesecake cupcakes from scratch?

To make Nutella cheesecake cupcakes, start by mixing cream cheese, sugar, an egg, and vanilla extract until smooth. Next, fold in Nutella for that rich, chocolate-hazelnut flavor. Pour the mixture into cupcake liners placed in a muffin tin, filling each about 3/4 full. Bake at 325°F (163°C) for 18-20 minutes until the edges are set but centers still jiggle slightly. Let them cool completely before refrigerating for at least 2 hours to firm up. Serve chilled for the best texture and taste.

What are some tips to avoid cracks on Nutella cheesecake cupcakes?

To prevent cracks in your Nutella cheesecake cupcakes, avoid overmixing the batter as it introduces excess air. Bake at a moderate temperature (around 325°F) to ensure even cooking. Place a pan of water in the oven to maintain moisture, which helps reduce cracking. Also, don’t overbake—remove the cupcakes when edges are set but centers slightly jiggle. After baking, cool the cupcakes gradually by turning off the oven and leaving the door slightly open for 15 minutes before moving them to the counter.

Can I make Nutella cheesecake cupcakes ahead of time and freeze them?

Yes, Nutella cheesecake cupcakes freeze well, making them perfect for preparing in advance. After baking and cooling, wrap each cupcake tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 2 months. To thaw, transfer them to the refrigerator overnight, then let them come to room temperature before serving. This method preserves texture and flavor while allowing easy storage and convenience.

What are some easy decorating ideas for Nutella cheesecake cupcakes?

To decorate Nutella cheesecake cupcakes, try topping them with a dollop of whipped cream or a swirl of Nutella frosting. You can also sprinkle chopped hazelnuts or chocolate shavings on top for added crunch and appeal. For an elegant look, drizzle melted chocolate over the cupcakes just before serving. Adding fresh berries like raspberries or strawberries provides a tasty contrast and natural color. These simple decorations enhance both presentation and flavor without much extra effort.

Are Nutella cheesecake cupcakes suitable for people with allergies?

Nutella cheesecake cupcakes contain common allergens like dairy, eggs, and hazelnuts. Nutella itself has hazelnuts and skim milk, so they are not safe for individuals with nut or dairy allergies. If you have such restrictions, consider substituting with allergy-friendly spreads or nut-free chocolate alternatives. Always clearly label cupcakes and inform guests about potential allergens to prevent allergic reactions. If baking for a crowd, offering allergy-friendly options is a thoughtful choice.

Nutella Cheesecake Cupcakes Recipe With Creamy Chocolate Swirl

Name: Nutella Cheesecake Cupcakes
Prep time: 3 h 30 min
Cook time: 24 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: – 12 finely crushed chocolate sandwich cookies; – 1 1/2 tablespoons melted butter; – 6 tablespoons granulated sugar; – 1 1/2 tablespoons all-purpose flour; – 12 ounces (about 340 grams) softened full-fat cream cheese; – 2 large eggs; – 1/4 cup (60 ml) milk (preferably whole or 2%); – 1/4 cup (60 ml) sour cream; – 1/2 teaspoon vanilla extract; – 1/2 cup (about 140 grams) chocolate-hazelnut spread; – Sweetened whipped cream (amount as needed); – 1/4 cup chopped and toasted hazelnuts (skins removed); – Chopped chocolate or chocolate sprinkles (amount as desired)

Description

🍫 Nutella Mini Cheesecakes provide a creamy chocolate-hazelnut swirl that satisfies sweet cravings with elegance and fun.
🍪 The Oreo cookie crust adds a delightful crunch, making these treats perfect for parties or a decadent dessert bite.

Ingredients

– 12 finely crushed chocolate sandwich cookies

– 1 1/2 tablespoons melted butter

– 6 tablespoons granulated sugar

– 1 1/2 tablespoons all-purpose flour

– 12 ounces (about 340 grams) softened full-fat cream cheese

– 2 large eggs

– 1/4 cup (60 ml) milk (preferably whole or 2%)

– 1/4 cup (60 ml) sour cream

– 1/2 teaspoon vanilla extract

– 1/2 cup (about 140 grams) chocolate-hazelnut spread

– Sweetened whipped cream (amount as needed)

– 1/4 cup chopped and toasted hazelnuts (skins removed)

– Chopped chocolate or chocolate sprinkles (amount as desired)

Instructions

1-Preheat Oven: Set to 325°F and line muffin tin

2-Make Crust: Mix and press into cups, bake 5 minutes

3-Prepare Filling: Mix ingredients until smooth

4-Bake: 20-24 minutes until jiggle

Notes

🍪 Avoid using extra-creamy sandwich cookies for a firmer crust base.
🔨 Crush cookies using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
🍫 After chilling, you can add a layer of chocolate ganache for extra richness.

Prep Time: 30 minutes
Chilling time: 3 hours
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 372 kcal
Sugar: 20 g
Sodium: 188 mg
Fat: 28 g
Saturated Fat: 16 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 92 mg

Keywords: Nutella Mini Cheesecakes, Chocolate Swirl, Oreo Crust, Bite-Sized Treats