Go Back
Raspberry topped nutella cheesecake cups with graham cracker crusts on a pink plate.
Print
Mini Nutella Cheesecake Recipe
Prep Time
20 mins
Cook Time
16 mins
Total Time
36 mins
 
This Mini Nutella Cheesecake Recipe is a graham cracker crusted vanilla cheesecake swirled with Nutella and topped with whipped cream and fresh raspberries.
Course: Dessert
Cuisine: American
Keyword: Mini Nutella Cheesecakes
Servings: 12 cheesecakes
Author: Michelle
Ingredients
Crust:
  • 1 1/2 cups graham cracker crumbs (about 10-12 graham cracker sheets)
  • 1/4 cup granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
Cheesecake:
  • 2 8oz cream cheese bricks, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup Nutella
Toppings:
  • Whipped Cream
  • Raspberries
  • Shaved Chocolate
Instructions
  1. Preheat oven to 350 degrees and line your 12-cup muffin tin with paper liners, then set aside.
Crust:
  1. Use a food processor to make the graham cracker crust. Pulse the graham crackers until they are fine crumbs. Then, add in the sugar, melted butter, and vanilla extract. Pulse until combined.
  2. Add about 1-2 Tbsp of graham cracker crumbs in the bottom of each muffin cup. Using the back of a Tbsp (or your hands), press the crust in an even layer in the bototm of each cup. (If you like a thick graham cracker crust, use about 2 Tbsp in each muffin cup. For a thinner crust, use 1 Tbsp.) Set aside.
Cheesecake:
  1. Using a standing mixer or a hand mixer, beat the cream cheese until fluffy and very smooth.
  2. Add in the sugar and mix until fully incorporated, scraping down the sides of the bowl as needed.
  3. Add in the eggs one at a time, beating well after each addition.
  4. Lastly, add in vanilla extract. Mix until everything is combined and the cheesecake mixture is smooth (and, remember to scrape down the sides of the bowl as needed).
Nutella:

  1. In a microwave safe bowl, melt the Nutella for about 15-20 seconds. Warming it slightly helps loosen the consistency, which will make it easier to swirl into the batter. Set aside.

Assembly:
  1. Divide the cheesecake batter evenly among the 12 muffin cups, filling each cup about 2/3 - 3/4 of the way full.
  2. Then, spoon about 2 tsp of Nutella into each cheesecake cup. Using a cake tester, toothpick, or knife, swirl the Nutella into the cream cheese mixture.
  3. Bake for about 16-20 minutes, or until the edges of each cheesecake have set and the centers of each jiggle slightly when the pan is gently shaken.
  4. Then, turn off the oven, crack open the oven door, and let the cheesecakes slowly cool in the oven for 30-45 minutes (this helps prevent each cheesecake from cracking).
  5. Next, continue to let the cheesecakes cool to room temperature on the counter.
  6. Finally, chill in the fridge at least 4 hours, or overnight.
  7. Serve plain or topped with whipped cream, fresh raspberries, and shaved chocolate.
  8. Keep leftovers in an airtight container in the refrigerator.