If you have a soft spot for creamy desserts with a touch of indulgence, this Nutella Cheesecake Cupcakes Recipe is about to become your new favorite. These cupcakes beautifully marry the rich, velvety texture of classic cheesecake with the luscious, chocolate-hazelnut goodness of Nutella. Each bite features a crisp graham cracker crust, a smooth cheesecake center, and a perfectly swirled Nutella ribbon that feels like a little hug from the inside. Whether you’re treating yourself or sharing with friends, these cupcakes capture all the joy of a special dessert in perfectly portable form.
Ingredients You’ll Need
The magic of this Nutella Cheesecake Cupcakes Recipe lies in its simple but thoughtful ingredients. Each component plays a crucial role, from the buttery graham cracker crust that provides a delightful crunch to the creamy filling that melts on your tongue. The balance of sweetness and texture comes together effortlessly with these essentials.
- 3/4 cup graham cracker crumbs: The crumbly base that gives your cupcakes that classic cheesecake crunch.
- 2 tbsp granulated sugar: Adds just enough sweetness to the crust and filling.
- 3 tbsp unsalted butter, melted: Binds the crust ingredients into a perfect, buttery foundation.
- 12 oz cream cheese, softened: The heart of the filling, providing that rich and creamy texture.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling without overpowering the Nutella flavor.
- 1 tsp vanilla extract: Enhances the overall flavors with its warm, fragrant notes.
- 2 large eggs: Helps the cheesecake set, giving it structure and smoothness.
- 1/2 cup sour cream: Adds a subtle tang and silkiness to the filling.
- 1/3 cup Nutella, warmed slightly: Swirled into the filling for that irresistible chocolate-hazelnut delight.
- Extra Nutella for drizzling: For a finishing touch that amps up the flavor and presentation.
- Whipped cream: Offers a light, airy contrast to the rich cupcakes.
- Chopped hazelnuts: Adds a satisfying crunch and nutty accent.
How to Make Nutella Cheesecake Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin tin with cupcake liners. Getting your baking equipment ready upfront makes the whole process smoother and ensures your cupcakes bake evenly.
Step 2: Make the Graham Cracker Crust
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press about one tablespoon of this mixture firmly into the bottom of each cupcake liner. This crust will bake for 5 minutes, creating a sturdy and buttery base that contrasts perfectly with the creamy cheesecake.
Step 3: Whip the Cream Cheese Mixture
In a large bowl, beat softened cream cheese and sugar until completely smooth, which is key to avoiding a grainy texture. Add the eggs one at a time, mixing well after each addition to ensure everything is incorporated nicely. Finally, stir in the vanilla extract and sour cream until the mixture is velvety and homogeneous.
Step 4: Combine Filling and Nutella Swirl
Fill each prepared crust with cheesecake filling, about three-quarters full. Drop a teaspoon of warmed Nutella on top of each cupcake and gently swirl it into the filling using a toothpick. This step creates those irresistible ribbons of Nutella that are the star of this Nutella Cheesecake Cupcakes Recipe.
Step 5: Bake and Chill
Bake the cupcakes for 18 to 20 minutes until the centers are set but still a little jiggly—perfection happens just as the edges set and the middle remains creamy. After baking, allow them to cool completely, then refrigerate for at least two hours to develop their full flavor and texture.
Step 6: Decorate and Enjoy
Once chilled, drizzle extra Nutella over the tops and add a dollop of whipped cream or a sprinkle of chopped hazelnuts for the perfect finishing touch. These details not only enhance the presentation but add layers of flavor and texture that elevate the simple cupcake to a decadent treat.
How to Serve Nutella Cheesecake Cupcakes Recipe
Garnishes
Serving these cupcakes with a swirl of whipped cream and some crushed hazelnuts adds a delightful contrast in texture and richness, making each bite feel luxurious. Alternatively, a light dusting of powdered sugar can add a pretty, subtle sweetness.
Side Dishes
Pair Nutella Cheesecake Cupcakes with a fresh berry salad or some tangy citrus slices to cut through the richness and refresh the palate. A scoop of vanilla bean ice cream alongside can also make your dessert feel even more indulgent.
Creative Ways to Present
For gatherings, arrange these cupcakes on a tiered stand decorated with edible flowers or place each cupcake inside a decorative wrapper. You could also serve with little miniature spoons so guests can savor the creamy swirls of Nutella with every bite.
Make Ahead and Storage
Storing Leftovers
After enjoying your Nutella Cheesecake Cupcakes Recipe, store any leftovers covered tightly in the refrigerator. They will stay fresh for up to 3 days, allowing you to enjoy that creamy goodness later without loss of flavor.
Freezing
If you want to make these cupcakes ahead of time, they freeze beautifully. Place them on a baking sheet until frozen solid, then transfer to an airtight container or freezer bag, separating layers with parchment paper. They’ll keep for up to 2 months in the freezer.
Reheating
When you’re ready to eat frozen cupcakes, thaw them overnight in the refrigerator. Avoid microwaving to preserve their creamy texture; instead, let them come to room temperature naturally for the best flavor and consistency.
FAQs
Can I substitute Nutella with another spread?
Absolutely! While Nutella is the defining flavor here, you can try other chocolate hazelnut spreads or even a peanut butter swirl for a creative twist. Just keep in mind it will change the flavor profile.
How do I prevent cracks in my cheesecake cupcakes?
To minimize cracks, be sure to beat the cream cheese until smooth and not overmix once the eggs are added. Also, avoid overbaking—remove the cupcakes when the center still jiggles slightly.
Can I make these dairy-free or vegan?
To adapt this Nutella Cheesecake Cupcakes Recipe for dairy-free or vegan diets, use vegan cream cheese, dairy-free sour cream, and a suitable plant-based Nutella alternative. Baking times may vary slightly, so keep an eye on them.
Do I have to use cupcake liners?
While liners make for easy removal and cleanup, you can bake the cheesecake cupcakes directly in a greased muffin tin if you prefer. Just be gentle when removing them to keep their shape intact.
What is the best way to warm Nutella for swirling?
To warm Nutella, place it in a small microwave-safe bowl and heat in 10-second increments, stirring after each, until it’s just soft enough to swirl but not runny. This makes it easier to create beautiful swirls in the batter.
Final Thoughts
If you’re looking for a dessert that delivers creamy, dreamy textures with a touch of chocolaty hazelnut magic, you really can’t go wrong with this Nutella Cheesecake Cupcakes Recipe. They are not only a crowd-pleaser but a fantastic way to elevate any celebration or everyday treat. Trust me, once you try them, these cupcakes will become a beloved classic in your recipe collection.
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Nutella Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Nutella Cheesecake Cupcakes combine a creamy, smooth cheesecake batter swirled with rich Nutella on a crispy graham cracker crust. Baked to perfection and topped with extra Nutella, whipped cream, and chopped hazelnuts, they make a decadent dessert that’s perfect for parties or any special occasion.
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
Cheesecake Filling
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup Nutella, warmed slightly
Toppings
- Extra Nutella for drizzling
- Whipped cream
- Chopped hazelnuts
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ease removal.
- Make the Crust: In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner, creating an even crust layer. Bake the crusts for 5 minutes to set them, then remove from oven and set aside.
- Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition to ensure even incorporation. Stir in vanilla extract and sour cream until the filling is fully combined and smooth.
- Fill Cupcakes and Swirl Nutella: Spoon the cheesecake filling into each prepared crust, filling about 3/4 full. Add a teaspoon of warmed Nutella on top of each filled cupcake and use a toothpick to swirl the Nutella gently into the filling, creating a marbled effect.
- Bake the Cupcakes: Place the filled cupcakes in the oven and bake for 18-20 minutes or until the centers are set but still slightly jiggly. Remove from oven and allow cupcakes to cool completely at room temperature.
- Chill and Decorate: Once cooled, refrigerate the cupcakes for at least 2 hours to fully set. Before serving, drizzle extra Nutella over the cupcakes and top with whipped cream and chopped hazelnuts for added flavor and texture.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Warming Nutella slightly makes it easier to swirl into the batter.
- Do not overbake the cheesecake cupcakes to prevent cracking or dryness; centers should be slightly jiggly when done.
- Refrigerating the cupcakes is essential for proper texture and flavor development.
- For dairy-free variations, substitute cream cheese and sour cream with suitable plant-based alternatives.
