Description
These Nutella Cheesecake Cupcakes are a delightful blend of rich cheesecake and chocolate cookie crust, topped with the creamy goodness of Nutella.
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.
- In a bowl, mix chocolate cookie crumbs with melted butter until evenly combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each liner and set aside.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, heavy cream, and salt until fully incorporated.
- Spoon the cheesecake batter evenly over the crusts, filling each liner about 3/4 full.
- Add a teaspoon of Nutella on top of each cupcake and gently swirl with a toothpick.
- Bake for 18–22 minutes, or until centers are just set.
- Allow cupcakes to cool completely, then refrigerate for at least 2 hours before serving.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- These cupcakes can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg