Name: Nutella Cheesecake Cupcakes Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 2 h 37 min
Cuisine: American
Ingredients: 12 Oreo cookies (for crust); 16 ounces cream cheese (softened); 1/2 cup granulated sugar; 2 large eggs; 1/3 cup sour cream; 1 teaspoon vanilla extract; 1/2 cup Nutella; Pinch of salt; Whipped cream; Chopped hazelnuts

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Rich, creamy, and irresistibly chocolatey, Nutella Cheesecake Cupcakes are the show-stopping dessert that brings together silky-smooth cheesecake, a chocolate-hazelnut twist, and a classic Oreo crust—all in perfect single-serving portions. Whether you’re making them for a party, a family treat, or just satisfying your own sweet tooth, these mini cheesecakes are guaranteed to steal the spotlight and leave everyone reaching for seconds.

Nutella Cheesecake Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples come together to create Nutella Cheesecake Cupcakes with bakery-worthy flavor and texture. Each ingredient plays a unique role, from the chocolatey base to the creamy filling to that signature Nutella swirl.

Oreo cookies: The crunchy, chocolate foundation that doubles as a built-in crust for every cupcake.
Cream cheese (softened): Gives our filling its classic velvety-smooth texture—it’s important to bring it to room temperature for easy mixing.
Granulated sugar: Adds just the right amount of sweetness and keeps the cheesecake balanced.
Large eggs: These hold everything together, making the filling smooth, rich, and perfectly set.
Sour cream: Delivers a slight tang and an ultra-creamy mouthfeel you’ll love in every bite.
Vanilla extract: Enhances all the other flavors while making the cheesecake taste homemade.
Nutella: The star of the show, swirling in rich chocolate-hazelnut decadence with every forkful.
Pinch of salt: Just a little bit brings all the flavors to life and balances the sweetness.
Whipped cream and chopped hazelnuts (optional): These make the cupcakes look beautiful and add a luxurious finishing touch—totally worth it!

How to Make Nutella Cheesecake Cupcakes

Step 1: Prep Your Equipment and Crust

Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. This not only makes cleanup a breeze but also ensures every Nutella Cheesecake Cupcake pops out beautifully. Drop a whole Oreo cookie into the bottom of each liner; it becomes a crisp, chocolatey crust with zero extra work.

Step 2: Beat the Cream Cheese and Sugar

In a large mixing bowl, beat the softened cream cheese until it’s luxurious and lump-free—this is your base. Add the granulated sugar and blend again, making sure everything is fully incorporated and silky smooth. This step is crucial for that perfect cheesecake texture.

Step 3: Add Eggs, Sour Cream, and Vanilla

Beat in the eggs, one at a time, letting each disappear into the batter before adding the next. Stir in the sour cream and vanilla extract, which give the cupcakes a creamy tang and a homestyle aroma that’s absolutely irresistible.

Step 4: Swirl in the Nutella and Salt

Add the Nutella and a pinch of salt straight into the cheesecake mixture. Mix until everything is well blended—the batter should now be decadently chocolatey with that magical Nutella sheen. Every swirl promises a burst of flavor in these Nutella Cheesecake Cupcakes.

Step 5: Fill, Bake, and Cool

Divide the creamy batter evenly into the prepared muffin cups, filling each nearly to the top for a generous cupcake. Bake for 20–22 minutes, or until the centers are just set (they might jiggle a bit, and that’s okay). Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack. Chill in the fridge for at least 2 hours—this wait is tough, but it’s the secret to a perfect, sliceable cheesecake texture.

How to Serve Nutella Cheesecake Cupcakes

Garnishes

Take your Nutella Cheesecake Cupcakes over the top with a big swirl of whipped cream, a shower of chopped hazelnuts, or a final drizzle of warm Nutella. Each garnish adds its own texture and flair for a picture-perfect dessert that tastes as good as it looks.

Side Dishes

Pair these rich cupcakes with a scoop of vanilla ice cream, a bowl of fresh berries, or even a hot cup of espresso. The cool creaminess of ice cream or the brightness of fruit creates a delicious balance for the deep chocolate-hazelnut notes of the cupcakes.

Creative Ways to Present

For parties, arrange your Nutella Cheesecake Cupcakes on a tiered dessert stand or serve on individual plates with an extra drizzle of Nutella. You can also decorate with edible gold leaf or chocolate curls if you want to truly wow your guests!

Make Ahead and Storage

Storing Leftovers

Nutella Cheesecake Cupcakes keep wonderfully in the fridge. Place any leftovers in an airtight container and refrigerate for up to 5 days. They taste just as creamy and delightful on day five as they do fresh from the oven.

Freezing

If you want to make a batch ahead for a later date, these cupcakes freeze beautifully. Place cooled, un-garnished cupcakes on a baking sheet to freeze solid, then wrap individually in plastic wrap and pop them into a freezer bag. They’ll stay fresh for up to two months—simply thaw overnight in the fridge before serving.

Reheating

While Nutella Cheesecake Cupcakes are best enjoyed chilled, you can bring them to room temperature if you prefer a softer texture. Simply let them sit out for 20–30 minutes before serving; no oven required!

FAQs

Can I use a different cookie for the crust?

Absolutely! Graham crackers or chocolate wafer cookies are excellent alternatives to Oreos. Just press a tablespoon of crushed cookies mixed with a little melted butter into the liners for a homemade crust.

Do I have to use full-fat cream cheese?

Full-fat cream cheese gives the Nutella Cheesecake Cupcakes a rich, creamy texture, but you can substitute with low-fat cream cheese for a lighter treat—just note the filling may be slightly less dense.

Can I double the recipe for a crowd?

Definitely! This recipe scales up beautifully. Use two muffin pans and rotate them halfway through baking to ensure even cooking. Friends and family will be thrilled to have extras.

What’s the best way to swirl extra Nutella on top?

If you’d like a pretty swirl, microwave a couple of tablespoons of Nutella just until pourable, then drizzle over the filled cupcake batter before baking. Gently run a toothpick through the batter to create gorgeous swirls.

How far ahead can I make Nutella Cheesecake Cupcakes?

You can make these up to 2 days in advance and store them in the refrigerator. Just hold off on the whipped cream and hazelnut garnishes until right before serving for the best texture.

Final Thoughts

If you’re searching for a go-to dessert that wows, Nutella Cheesecake Cupcakes are your ticket to chocolate-hazelnut bliss. Each bite is a celebration of creamy cheesecake, irresistible Nutella, and that playful Oreo crunch. Don’t be surprised if they disappear in a flash—go ahead and treat yourself!

Nutella Cheesecake Cupcakes Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 2 hours 37 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these decadent Nutella Cheesecake Cupcakes that combine the rich flavors of chocolate, hazelnut, and creamy cheesecake in a delightful single-serve dessert.

Ingredients

Scale

Cupcake Base:

12 Oreo cookies (for crust)

Cheesecake Filling:

16 ounces cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup Nutella
Pinch of salt

Topping:

Whipped cream
Chopped hazelnuts

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Instructions

Prepare the Cupcake Base: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Place one Oreo cookie in the bottom of each liner to form the crust.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add sugar and mix until fully incorporated. Beat in the eggs one at a time, then add sour cream, vanilla, Nutella, and a pinch of salt. Mix until smooth and creamy.
Fill and Bake: Divide the batter evenly among the muffin cups, filling each nearly to the top. Bake for 20–22 minutes, or until the centers are just set and slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack. Refrigerate for at least 2 hours before serving.
Finish with Toppings: Top with whipped cream and chopped hazelnuts if desired.