How To Make Nutella Mini Cheesecakes
The well-balanced flavor of these mini cheesecakes makes for delectable snacks! Enjoy bites of crunchy Oreos, nuts, and the creamiest filling.
Preheat the oven to 325 degrees F.
In a mixing bowl using a fork, blend together the crushed Oreos and butter.
Divide the mixture evenly among 12-paper lined standard size muffin cups, adding a heaping of 1 tablespoon to each. Press the crumbs into an even layer.
Bake in the oven for 5 minutes. Remove from oven and allow to cool while preparing to fill.
In a mixing bowl, whisk together the granulated sugar and flour. Add in the cream cheese and using an electric hand mixer, whip just until smooth. Blend in the eggs.
Add in the milk, sour cream, and vanilla and mix just until combined, then add in the Nutella and mix just until combined. Tap the bowl forcefully against countertop about 30 times to release some of the air bubbles.
Divide the mixture among muffin cups, pouring over crusts and filling each cup nearly full, about ¼ cup of batter in each.
Bake in the oven for 20 to 24 minutes until centers only jiggle slightly.
Remove from the oven and allow to cool at room temperature for 30 minutes, then cover loosely with plastic wrap or foil.
Transfer to the refrigerator and chill 3 hours.
Serve with sweetened whipped cream, hazelnuts, chopped chocolate, or chocolate sprinkles. Enjoy!
Store in refrigerator in an airtight container.
- Calories: 302.26kcal
- Fat: 20.73g
- Saturated Fat: 11.60g
- Trans Fat: 0.07g
- Monounsaturated Fat: 5.80g
- Polyunsaturated Fat: 1.32g
- Carbohydrates: 25.27g
- Fiber: 1.31g
- Sugar: 19.27g
- Protein: 4.82g
- Cholesterol: 69.00mg
- Sodium: 182.87mg
- Calcium: 63.16mg
- Potassium: 163.35mg
- Iron: 2.44mg
- Vitamin A: 140.28µg
- Vitamin C: 0.22mg
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