Description
Delicious Nutella Cheesecake Cupcakes featuring a buttery graham cracker crust, creamy cheesecake filling swirled with rich Nutella, and topped with luscious drizzles and crunchy hazelnuts. Perfect for gatherings, these individual-sized treats are easy to make and impress!
Ingredients
Scale
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 the Oven: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner. Bake the crusts for 5 minutes, then remove from the oven and set aside.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in vanilla extract and sour cream until the mixture is well combined and smooth.
- Swirl in Nutella: Fill each cupcake liner about three-quarters full with the cheesecake filling. Add a teaspoon of warmed Nutella on top of each filled liner. Use a toothpick to gently swirl the Nutella into the batter creating a marbled effect.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes or until the centers are set but still slightly jiggly. Remove from oven and allow the cupcakes to cool completely at room temperature.
- Chill: After cooling, refrigerate the cupcakes for at least 2 hours to allow the cheesecake to firm up for the best texture and flavor.
- Serve: Before serving, drizzle extra Nutella over the tops of the cupcakes and add whipped cream and chopped hazelnuts as desired for an extra touch of indulgence and crunch.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Warming Nutella slightly makes it easier to swirl and drizzle.
- Refrigerating for at least 2 hours is essential for setting the cheesecake properly.
- Use room temperature eggs for a smoother filling.
- Store any leftovers in the refrigerator and consume within 3 days for best freshness.
