Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Nutella Cheesecake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 33 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/nutella-cheesecake-cupcakes-recipe/