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Vanilla, chocolate cookie crust, Nutella and cheesecake, all in one little cup! These mini cheesecakes bake in a muffin tin, so they’re easy to serve and perfect for holiday dessert trays, cookie swaps and parties.
Tips
- Use foil or parchment liners so they peel off cleanly.
- Don’t overbake. The centers should look just set.
- Chill well for the creamiest texture; overnight is best.
- Top them with a dollop of whipped cream and a toasted hazelnut.
Mini Nutella Cheesecake Cups
Ingredients
Method
- Heat oven to 325°F and line 18 muffin cups with liners.
- Mix the crumbs and butter and press 1 heaping tablespoon into each liner.
- Beat the cream cheese and sugar until smooth. Beat in the sour cream, vanilla and flour, then the eggs one at a time just until combined.
- Spoon about two-thirds of the batter into the cups and sprinkle with chocolate chips.
- Stir the Nutella into the remaining batter and spoon on top. Swirl with a toothpick.
- Bake 20 to 24 minutes, until just set. Cool, then chill at least 3 hours.
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FAQ
Can I make these ahead?
Yes, up to 3 days in the fridge, or freeze up to 1 month.
Can I use a different spread?
Cookie butter or peanut butter both work.
Why did mine sink in the middle?
A little dip is normal for mini cheesecakes. Overbeating the eggs makes it worse.
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