Mini Nutella Swirl Cheesecakes

These delicious Mini Nutella Swirl Cheesecakes with a hazelnut and chocolate cookie crumb crust are creamy, smooth and chocolatey.

My family and I are celebrating the beginning of the year with these mini Nutella cheesecakes. They are a family favourite and often get requested when we have a gathering. 

These Mini Nutella Swirl Cheesecakes are so dreamy! They are perfectly sweetened, so creamy and smooth.

I made some changes to the original recipe from Fine Cooking (which unfortunately is no longer online) by adding ground hazelnuts and using chocolate covered graham cookies for the crust to accentuate both the flavor of the hazelnuts and chocolate.

Storage Instructions

Store entirely cooled cheesecakes in an airtight container in the refrigerator overnight or for at least 4 hours before serving.

Individual mini cheesecakes can also be frozen for up to three months. Place them in an airtight container, with wax paper in between the layers and place in the freezer. Thaw cheesecakes overnight in the refrigerator and serve chilled.

If you loved this recipe for mini Nutella cheesecake, you might also like this Peanut Butter and Chocolate Cheesecake. And if you love all things Nutella, you must give these Nutella Hazelnut Brownies a try!

Enjoy!

More Desserts to Try

• Gluten-Free Almond Flour Brownies
• Chocolate Cinnamon Bundt Cake
• Carrot Cake with Cream Cheese Frosting
• Chocolate Stout Bundt Cake

Mini Nutella Swirl Cheesecakes

Author: Adapted from Fine Cooking

These delicious Mini Nutella Swirl Cheesecakes with a hazelnut and chocolate cookie crumb crust are creamy, smooth and chocolatey.

4.75 from 4 votes

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 322 kcal

Ingredients

  

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For the crust

• ¾ cup finely ground chocolate covered graham cookies
• ½ cup finely ground toasted hazelnuts*
• 2 tablespoons unsalted butter melted
• 1 tablespoon granulated sugar

For the cheesecake:

• 2 packages + ⅓ of an additional package cream cheese softened, 19 oz. total
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• ⅛ teaspoon sea salt
• 2 large eggs at room temperature
• 1 cup Nutella

Instructions

 

For the crust:

• Using a regular sized muffin pan, line 16 cups with foil liners.
• In the bowl of a food processor, grind enough cookies to get ¾ of a cup of cookie crumbs (I used about 10 cookies, but it will depend on the size of your cookies).
• Remove the cookie crumbs from the bowl and process about ¾ of a cup of toasted and cooled hazelnuts. It should give you about ½ a cup of ground hazelnuts.
• In a bowl, combine the cookie crumbs, ground hazelnuts, sugar and melted butter until mixture clumps together.
• Distribute 1 Tbs of crumbs per foil liner. Make sure to press down on the crumbs so that they stick together, you can use a piece of plastic wrap to press down on the crumbs with your fingers.

For the cheesecakes:

• Place a rack in the center of the oven and preheat the oven to 300°F.
• Put the cream cheese in the bowl of a stand up mixer and beat (using the paddle attachment) on a medium high setting until the cream cheese is smooth and fluffy, for about 2 minutes. Scrape down the bowl and beat for another minute.
• Add the salt, sugar and vanilla. Beat the cream cheese until well blended and smooth, making sure to scrape down the bowl often; there should be no lumps.
• In a separate bowl, break the eggs and whisk them. Add the whisked eggs to the cream cheese batter and beat on medium speed until just blended. Do not over mix the batter once you have added the eggs or the cheesecakes will puff and crack during baking.
• Measure 1 cup plus 2 tbsp. of the vanilla batter and set it aside.
• Add the Nutella to the remaining batter and stir until well blended.
• Divide the Nutella batter evenly among the prepared liners.
• Next, divide the vanilla batter evenly among the liners, about a tablespoon per cheesecake. The liners should be filled to the top.
• To create a swirled pattern, run a paring knife or toothpick through the two batters. I found using a paring knife and lifting the Nutella batter over the vanilla batter the most effective for getting the two batters to swirl nicely. Make sure to tap the muffin tins on the counter a couple of times so that the cheesecake batter settles.
• Bake the cheesecakes until the centers hardly jiggle when the pans are nudged, about 20 minutes.
• Set the muffin pans on racks and let cool completely. Cover and refrigerate the cheesecakes for at least 6 hours before serving.
  

Notes

1. To toast hazelnuts, heat oven to 350°F. Spread hazelnuts on a baking sheet and bake for 10 minutes, stirring nuts once after 5 minutes. Let cool and proceed with the recipe.
2. Store the cooled cheesecakes in an airtight container in the refrigerator for at least 4 hours or overnight before serving.
3. Individual mini cheesecakes can be frozen for up to three months. Store them in an airtight container with wax paper between the layers, then place them in the freezer. To serve, thaw the cheesecakes overnight in the refrigerator and enjoy chilled.

Nutrition

Calories: 322kcalCarbohydrates: 27gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 58mgSodium: 154mgPotassium: 155mgFiber: 1gSugar: 23gVitamin A: 527IUVitamin C: 0.2mgCalcium: 61mgIron: 1mg

Keyword Mini Nutella Swirl Cheesecakes

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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