If you’re searching for a dessert that’s guaranteed to wow both Nutella lovers and cheesecake fans, let me introduce you to the Mini Nutella Cheesecake. These bite-sized treats layer together a crunchy graham cracker base and lusciously creamy Nutella-spiked cheesecake filling, making them pretty much irresistible. Whether you’re bringing them to a party or just craving a little something special for yourself, these mini cheesecakes pack all the indulgence of a classic dessert in a portable, no-fuss format. Trust me, one taste and you’ll understand why the Mini Nutella Cheesecake is about to become your new go-to sweet treat.

Mini Nutella Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about making Mini Nutella Cheesecake is that it calls for simple, easy-to-find ingredients, yet each one plays a crucial role in building up those classic flavors and textures. Let’s take a closer look at why these ingredients matter and how they land you dessert perfection every time.

Graham cracker crumbs: The foundation of that signature buttery, crumbly crust, adding a golden, toasty flavor and crunch.
Melted butter: Binds the crumbs for a sturdy base that won’t fall apart, plus it delivers that delicious richness we all love.
Granulated sugar: Offers a light touch of sweetness that balances out the slightly salty crust.
Cream cheese (softened): The hero of the cheesecake layer, giving it a tangy, creamy texture that melts in your mouth.
Nutella: Brings all the nutty, chocolate-hazelnut decadence and creates the signature Mini Nutella Cheesecake flavor profile.
Powdered sugar: Adds just the right amount of sweetness without making the filling grainy, keeping it ultra-smooth.
Vanilla extract: Boosts the overall aroma and flavor, making everything taste a little more “from-scratch” special.
Heavy cream: When whipped, it gives your cheesecake filling that dreamy, mousse-like lightness.
Whipped cream and chocolate shavings (optional): The crowning touch—these add visual flair and bonus sweetness to each mini treat.

How to Make Mini Nutella Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C) and lining your muffin tin with paper liners. In a bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand—that rich buttery scent will have your kitchen smelling amazing already! Scoop about one tablespoon of the crust mixture into each liner, pressing it down firmly to create an even base. A flat-bottomed glass or the back of a spoon works perfectly for this. Pop the tray in the oven for a quick 5-minute bake, just enough to set the crust, then set aside to cool while you prep the filling.

Step 2: Make the Nutella Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth—this is key to ensuring your Mini Nutella Cheesecake is lump-free. Next, add the Nutella, powdered sugar, and vanilla extract. Beat everything together until you have a velvety, chocolate-hazelnut dream. This is where the magic happens: the aroma alone is enough to make your mouth water.

Step 3: Whip the Cream

Separate from your cheesecake base, whip the heavy cream until stiff peaks form. This is vital for that plush, ultra-creamy texture—you want the cream to be light and airy, holding its shape when the whisk is lifted. Fold the whipped cream gently into the Nutella cheesecake base, taking care not to deflate all that gorgeous volume you just whipped in. The result is a filling that’s rich yet cloud-like.

Step 4: Fill, Chill, and Set

Now comes the fun part! Spoon the Nutella cheesecake mixture over each cooled graham crust, dividing it evenly among your muffin cups. Smooth out the tops with a spoon or small offset spatula—it doesn’t have to be perfect. Refrigerate your tray for at least 3 hours, or until the cheesecakes are completely set. If you can stand waiting, overnight is even better for the flavors to meld and the texture to set up beautifully.

Step 5: Decorate and Serve

When you’re ready to serve, remove the mini cheesecakes from the muffin tin and top each with a swirling cloud of whipped cream and a sprinkle of chocolate shavings, if you’d like. Each Mini Nutella Cheesecake looks like a little masterpiece and tastes even better.

How to Serve Mini Nutella Cheesecake

Garnishes

Garnishing your Mini Nutella Cheesecake is quite possibly the most gratifying part. A generous swirl of whipped cream on top turns every mini cheesecake into a little showstopper. A sprinkle of chocolate shavings or even a dusting of cocoa powder adds a luxe finish—think of it as the dessert equivalent of jewelry, only tastier. For extra flair, you could add a toasted hazelnut or drizzle of warm Nutella right before serving.

Side Dishes

Since the Mini Nutella Cheesecake is rich and indulgent, balance it with something light and fresh such as a platter of mixed seasonal berries or a crisp fruit salad. These little cheesecakes also pair delightfully with a cup of robust coffee or chilled espresso—perfect for a dinner party or casual get-together.

Creative Ways to Present

If you want to really impress, arrange your Mini Nutella Cheesecakes on a tiered dessert stand for an elegant buffet look. For a playful twist, serve each in a small mason jar or on a tiny decorative saucer. You can also place them in pretty gift boxes as edible party favors—trust me, your friends will be thrilled!

Make Ahead and Storage

Storing Leftovers

Mini Nutella Cheesecake keeps exceptionally well in the fridge, thanks to that sturdy graham base and creamy filling. Pop any leftovers into an airtight container and refrigerate for up to 3-4 days. They actually taste even better after a day or two as the flavors meld together!

Freezing

Want to prep your Mini Nutella Cheesecake ahead for a party? No problem! You can freeze them (without toppings) for up to 1 month. Once set, just wrap each cheesecake tightly in plastic wrap or foil and place in a freezer-safe container. To serve, thaw overnight in the fridge and add your whipped cream and chocolate where you want right before plating.

Reheating

Since these cheesecakes are best enjoyed chilled, there’s no need to reheat. Simply bring them out of the fridge a few minutes before serving to take the chill off and let that creamy texture shine. If you’ve frozen them, allow them to defrost gently in the refrigerator for best results.

FAQs

Can I use Oreo crumbs instead of graham crackers for the crust?

Absolutely! Swapping in Oreo crumbs gives your Mini Nutella Cheesecake a deep, chocolatey flavor that’s completely crave-worthy. Just follow the same steps and you’ll end up with an even richer treat.

Is it possible to make this recipe gluten-free?

Yes, just substitute gluten-free graham crackers (or your favorite gluten-free cookie crumbs) for the base, and double-check that your other ingredients are certified gluten-free. The rest of the process stays exactly the same.

Can I make the Mini Nutella Cheesecake ahead of time?

Definitely. These are a make-ahead dream dessert—prepare them the night before or even a couple days in advance, store them in the fridge, and they’ll be perfectly set and flavorful when you’re ready to serve.

What’s the best way to ensure the filling is smooth and lump-free?

It’s important to start with room temperature cream cheese and beat it thoroughly before adding other ingredients. Mixing in the sugar and Nutella fully before folding in the whipped cream will give you that luscious, smooth texture every time.

Can I double the recipe for a party?

Yes! The Mini Nutella Cheesecake recipe scales up beautifully. Simply double all the ingredients and use two muffin tins, and you’ll have 24 adorable cheesecakes ready to impress a crowd.

Final Thoughts

Mini Nutella Cheesecake is the kind of treat that transforms an ordinary day into something extraordinary. So go on—gather your ingredients, follow these easy steps, and let yourself fall in love with every creamy, chocolatey bite. Trust me, once you try them, they’re bound to become the star of your dessert repertoire!

Mini Nutella Cheesecake Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 25 minutes (plus chilling time)
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

Indulge in these delightful Mini Nutella Cheesecakes that are creamy, rich, and perfectly bite-sized. A luscious Nutella-infused filling atop a buttery graham cracker crust, topped with whipped cream and chocolate shavings for added decadence.

Ingredients

Scale

Graham Cracker Crust:

1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon granulated sugar

Cheesecake Filling:

8 ounces cream cheese (softened)
½ cup Nutella
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy cream

Toppings:

Whipped cream and chocolate shavings for topping (optional)

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Instructions

Preheat and Prepare: Preheat oven to 325°F (160°C) and line a muffin tin. Mix graham cracker crumbs, melted butter, and sugar. Press into liners and bake.
Prepare Filling: Beat cream cheese until smooth. Add Nutella, powdered sugar, and vanilla. Whip heavy cream separately, then fold into Nutella mixture.
Assemble and Chill: Spoon filling over crusts, chill in the refrigerator for 3 hours until set.
Top and Serve: Add whipped cream and chocolate shavings before serving.