Description
Indulgent mini nutella cheesecakes combine creamy richness with chocolate hazelnut decadence. Silky smooth filling nestles atop a graham cracker crust, offering pure bliss that delights palates and satisfies sweet cravings.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- ½ cup (148 mL) Nutella
- 1 large egg
- 1 cup (240 mL) Oreo cookie crumbs (about 10 cookies, finely crushed)
- 2 tbsps (30 mL) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 1 tsp (5 mL) vanilla extract
- Whipped cream
- Crushed hazelnuts
- Chocolate shavings
- Nutella drizzle
Instructions
- Crust Preparation: Pulverize Oreo cookies and blend with melted butter to form a cohesive, moist crumb foundation, pressing approximately one tablespoon into each mini muffin liner to create a compact base.
- Initial Baking: Position the muffin tin in a preheated 325°F (163°C) oven, baking the crusts for 5 minutes until edges turn golden, then remove and allow to cool to ambient temperature.
- Filling Creation: Whip cream cheese until velvety smooth, then gradually integrate sugar, vanilla extract, and eggs, mixing until the batter achieves a silky, lump-free consistency.
- Nutella Incorporation: Tenderly fold Nutella into the cheesecake mixture, generating a marbled pattern by gently swirling the chocolate spread throughout the filling.
- Filling and Secondary Baking: Distribute the Nutella-infused cheesecake batter over the cooled crusts, filling each cup nearly to capacity, then return to the oven and bake for 15-18 minutes until centers are just set but retain a subtle jiggle.
- Cooling and Setting: Allow mini cheesecakes to cool completely at room temperature, then refrigerate for a minimum of 2 hours to achieve optimal firmness and texture.
- Final Presentation: Embellish with an additional Nutella drizzle, dollop of whipped cream, or delicate chocolate shavings before serving.
Notes
- Prevent Cracking: Use room temperature ingredients to ensure smooth mixing and reduce the chance of surface cracks during baking.
- Gentle Mixing Technique: Blend cream cheese slowly and avoid overmixing to maintain a silky texture and prevent air bubbles that can cause uneven baking.
- Perfect Portion Control: Use a small cookie scoop or tablespoon to create uniform crusts and consistent cheesecake sizes for even cooking and professional presentation.
- Cooling Strategy: Allow cheesecakes to cool gradually at room temperature before refrigerating to prevent sudden temperature changes that might cause splitting or sinking in the center.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg