Description
Nutella Cheesecake Cupcakes are rich, creamy mini cheesecakes with a chocolate cookie crust and a smooth Nutella swirl on top. Easy to make, perfectly portioned, and ideal for parties or make-ahead desserts.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
- 1/4 cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- Mix chocolate cookie crumbs with melted butter until evenly combined.
- Press about 1 tablespoon of the crumb mixture into each liner.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Mix in vanilla extract, heavy cream, and salt.
- Fill liners about 3/4 full with cheesecake batter.
- Add a teaspoon of Nutella on top and gently swirl with a toothpick.
- Bake for 18–22 minutes, until centers are just set.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Use room-temperature cream cheese for a smooth batter.
- Do not overmix to prevent sinking.
- Chilling improves texture and flavor.
- These cupcakes taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg