Nutella Cheesecake Cupcakes
Decadent single-serving treats blending creamy Nutella-infused cheesecake with a buttery cookie crust. Portable and rich, these cupcakes balance chocolate depth with smooth texture for chocolate lovers.
- Prep Time: 20
- Cook Time: 22
- Total Time: 162
- Yield: 12 cupcakes
- Category: Trends Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1½ cups chocolate cookie crumbs
5 Tbsp unsalted butter, melted
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup Nutella
¼ cup heavy cream
Pinch salt
Instructions
Preheat oven to 325°F (165°C). Insert cupcake liners into a 12-cup muffin tin.
Combine chocolate cookie crumbs with melted butter until sandy-grainy texture forms.
Pack 1 tablespoon of crumb mixture into each liner using a spoon or cupcake divider.
Whisk cream cheese and sugar until fully combined and silky-smooth.
Add eggs one at a time, blending gently after each addition to avoid bubbles.
Mix in vanilla extract, heavy cream, and salt until homogeneous texture forms.
Pour batter into each liner ¾ full (use a kitchen scale for 60g per cupcake).
Spoon 1½ tablespoons Nutella over each cupcake; smooth top.
Bake 18–22 minutes, until filling is just set.
Cool completely before removing from pans.
Notes
Use room temperature eggs for smooth batter.
For dairy-free: replace butter with coconut oil and heavy cream with aquafaba.
Replace commercial Nutella with homemade chocolate-hazelnut spread.
Store in airtight container at room temperature up to 3 days.