Description
These Nutella Cheesecake Cupcakes are creamy, decadent mini cheesecakes with a graham cracker crust, swirled with rich Nutella and topped optionally with more Nutella, whipped cream, or hazelnuts. Perfect for any chocolate lover!
Ingredients
- 3/4 cup graham cracker crumbs
- 2 tbsp granulated sugar (for crust)
- 3 tbsp unsalted butter, melted
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup Nutella, warmed slightly
- Extra Nutella for drizzling (optional)
- Whipped cream (optional)
- Chopped hazelnuts (optional)
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press about 1 tablespoon into each cupcake liner to form the crust.
- Bake the crusts for 5 minutes, then remove and set aside.
- In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully combined.
- Fill each cupcake liner about 3/4 full with the cheesecake batter.
- Spoon 1 teaspoon of warmed Nutella onto each and swirl using a toothpick.
- Bake for 18–20 minutes, or until centers are set. Remove and let cool completely.
- Refrigerate for at least 2 hours before serving.
- Top with extra Nutella, whipped cream, or chopped hazelnuts if desired.
Notes
- Ensure cream cheese is softened for smooth blending.
- Do not overmix the batter after adding eggs to avoid cracking.
- Cool completely before chilling to prevent condensation.
- Best served cold straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
