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
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.
Notes
- For a deeper chocolate flavor, drizzle with extra Nutella or chocolate ganache before serving.
- Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
