There’s something magical about the combination of chocolate and cheesecake, especially when Nutella gets involved. These Nutella Cheesecake Cupcakes bring the best of both worlds together—rich, creamy cheesecake layered over a buttery graham cracker crust, all swirled (or fully mixed) with that unmistakable hazelnut chocolate goodness.

Whether you’re baking for a special occasion or simply want to treat yourself to something indulgent, this recipe checks all the boxes. It’s easy to follow, doesn’t require a water bath, and makes the perfect individual portions for parties, family gatherings, or just keeping in the fridge for whenever the craving strikes.

If you’ve never made cheesecake cupcakes before, don’t worry. You’re in good hands. I’ll walk you through each step, share helpful tips, and show you how to make these irresistible Nutella Cheesecake Cupcakes a staple in your dessert rotation.

Why You’ll Love These Nutella Cheesecake Cupcakes

There’s no shortage of dessert recipes out there, but here’s why this one stands out.

Key Benefits

Easy to Make
No springform pans, no water baths, no stress. This recipe comes together quickly with just a few mixing bowls and a muffin tin.

Perfectly Portioned
Each cupcake is its own creamy, dreamy dessert. Great for sharing, gifting, or portion control (if that’s your thing).

Make-Ahead Friendly
These cupcakes store beautifully in the fridge or freezer. Bake today, serve tomorrow, or save for a later celebration.

Full of Nutella Flavor
Whether you swirl it in or mix it fully, Nutella shines through every bite. Chocolate lovers, rejoice.

Suitable For

Special Occasions
Valentine’s Day, birthdays, anniversaries—these cupcakes are dressed to impress.

Family Nights
Kids love the individual portions, and adults appreciate the rich, decadent flavor.

Beginner Bakers
If you’re new to baking, this is a great recipe to build confidence. No complicated techniques or tools needed.

Nutella Fans
Let’s be honest—if you’ve ever eaten Nutella straight from the jar, this recipe was made for you.

Ingredients for Nutella Cheesecake Cupcakes

Let’s talk ingredients. Everything in this recipe is easy to find, and you may already have most of it in your kitchen.

Core Ingredients

For the crust:

• Graham cracker crumbs – These form the buttery, slightly crunchy base. About 8 full sheets crushed will give you what you need.

• Granulated sugar – Adds a bit of sweetness and helps the crust hold together.

• Unsalted butter – Melted butter binds everything and gives that golden-toasted flavor.

For the filling:

• Cream cheese (softened) – The heart of the cheesecake. Go full-fat for the creamiest result.

• Granulated sugar – Balances the tang of the cream cheese.

• Eggs – Help set the filling.

• Sour cream – Adds a bit of tang and keeps things smooth.

• Vanilla extract – Rounds out the flavor.

• Nutella – The star of the show. Chocolatey, nutty, and smooth.

Optional toppings:

• Extra warmed Nutella for drizzling

• Whipped cream

• Chopped hazelnuts or chocolate shavings

Substitutions and Tips

No graham crackers? Use Oreo crumbs instead for an extra-chocolatey crust.

No sour cream? Greek yogurt works in a pinch and adds a bit of protein, too.

Want more texture? Add a sprinkle of chopped hazelnuts into the batter before baking for little pockets of crunch.

For the swirl effect: Don’t fully mix the Nutella into the batter—drop a spoonful on top and use a toothpick to create beautiful marbled patterns.

Baking tip: Always bring your cream cheese, eggs, and sour cream to room temperature before mixing. Cold ingredients won’t blend properly and can lead to a lumpy batter.

The Best Cream Cheese for Nutella Cheesecake Cupcakes

Not all cream cheese is created equal when it comes to baking. For this recipe, full-fat block-style cream cheese is the way to go. It gives you that dense, creamy texture that cheesecake is known for.

Avoid whipped or spreadable cream cheese from tubs—they contain extra air and stabilizers that can throw off the texture.

If you’re using a brand you haven’t tried before, check that it softens well at room temperature and doesn’t have added water. The more solid and creamy, the better the final result.

Kitchen Tools You’ll Need

This recipe doesn’t call for any fancy gadgets, but the right tools make things smoother.

Must-Have Tools

• 12-cup muffin pan – Standard size works best.

• Cupcake liners – Makes removal easy and keeps things tidy.

• Mixing bowls – At least two: one for the crust, one for the filling.

• Electric mixer or stand mixer – Helps get the cream cheese smooth and fluffy.

Nice-to-Have Tools

• Food processor – Great for blitzing graham crackers into crumbs quickly.

• Cookie scoop – Ensures even filling distribution.

• Toothpicks – For testing doneness or swirling the Nutella for that marbled look.

• Rubber spatula – Handy for scraping down bowls and getting every last bit of batter.

How to Make Nutella Cheesecake Cupcakes

If this is your first time making cheesecake cupcakes, don’t worry—it’s easier than you think. We’re going to take this one step at a time, and I’ll walk you through everything. You don’t need a water bath, you don’t need a springform pan, and you don’t need to stress. You’ve got this.

Let’s dive into how to make these rich, creamy, Nutella-swirled beauties from scratch.

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners—this will make removing the cupcakes super easy later on.

In a small bowl, combine 1 cup of crushed graham crackers (that’s about 8 full sheets), 2 tablespoons of granulated sugar, and 4 tablespoons of melted unsalted butter. Stir everything together until the mixture resembles wet sand.

Scoop about one tablespoon of the crust mixture into each cupcake liner and press it down firmly. The bottom of a small glass or measuring cup works great here. Once all the liners are filled, pop the tray in the oven for 5 minutes. This sets the crust so it doesn’t get soggy once we add the cheesecake filling.

Let them cool while you prepare the next step.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat 16 ounces (450 g) of softened cream cheese until smooth and creamy. This step is key—if your cream cheese is too cold, it’ll stay lumpy, and no one wants lumpy cheesecake.

Once the cream cheese is smooth, add ½ cup of granulated sugar and mix until combined. Then, add the eggs one at a time, beating just until incorporated. Don’t overmix once the eggs are in—you want a silky texture, not airy or overworked.

Next, stir in ½ cup of sour cream and 1 teaspoon of vanilla extract. These add just the right tang and depth of flavor.

Step 3: Add the Nutella

Scoop out ½ cup of Nutella and microwave it for 10–15 seconds. You’re not trying to melt it, just loosen it up so it’s easier to mix.

Now you have two choices, depending on the texture you’re going for:

• Swirled effect: Pour the plain cheesecake filling into your crusts first. Then, drop a small dollop of Nutella on top of each one and swirl it gently with a toothpick or skewer. This creates a beautiful marbled look and pockets of Nutella flavor throughout.

• Fully blended: If you want a uniform Nutella flavor, go ahead and mix the Nutella directly into the filling until smooth. Your cupcakes will come out a rich, light brown color and taste like Nutella through and through.

Either way, you win.

Step 4: Fill and Bake

Spoon the filling over the prepared crusts, filling each liner about ¾ of the way full. You want to leave a little space at the top so they don’t overflow as they bake.

Bake the cupcakes at 325°F (160°C) for 18–22 minutes. You’re looking for edges that are set and centers that are just slightly jiggly when you gently shake the pan. They’ll continue to firm up as they cool.

Once baked, remove them from the oven and let them cool in the pan for about 30 minutes. Then transfer them to the fridge and chill for at least 2 hours—overnight is even better. This resting time gives the cheesecake that signature dense, creamy texture.

Step 5: Top and Serve

Now comes the fun part—toppings. You can serve these plain (they’re delicious just as they are), or go all out:

• Drizzle with extra warmed Nutella

• Pipe a swirl of whipped cream on top

• Sprinkle with chopped hazelnuts or chocolate shavings

These little cupcakes are meant to impress, and a few simple finishing touches can make them party-ready in no time.

Tips for Success

Cheesecake can feel intimidating, but these tips will set you up for success from the start:

• Room temperature ingredients are key. Cold cream cheese or eggs won’t mix smoothly, and that can lead to a grainy texture.

• Don’t overmix once the eggs go in. Too much air in the batter can cause the cupcakes to puff and crack.

• Let them cool completely before refrigerating. A slow cooling process helps avoid cracks and keeps the texture creamy.

• For the swirl effect, work gently. Use a toothpick and don’t overdo it—less is more for those beautiful marbled patterns.

How to Store Nutella Cheesecake Cupcakes

These cupcakes are just as convenient as they are delicious. Here’s how to keep them fresh:

At Room Temperature

Because they contain dairy, these cupcakes shouldn’t sit out for more than 2 hours. If you’re serving them at a party, just bring them out right before dessert time.

In the Refrigerator

Store the cupcakes in an airtight container in the fridge for up to 5 days. You can keep them plain or topped—just be aware that whipped cream can deflate over time.

If you’re planning ahead, these actually taste even better the next day, once the flavors have had time to mingle and the texture has fully set.

Freezing Tips

These freeze beautifully (without toppings). Here’s how:

1. Chill them in the fridge first until fully set.

2. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or zip-top bag.

3. Freeze for up to 2 months.

To serve, thaw in the fridge overnight and add toppings just before serving. They’ll taste just as creamy and delicious as the day you baked them.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Absolutely. These are ideal make-ahead treats. Bake them the day before your event, chill overnight, and top them the next day for the best flavor and texture.

Can I use low-fat cream cheese?

You can, but I recommend full-fat for the best flavor and texture. Low-fat versions can result in a less creamy and slightly watery filling.

Can I make these gluten-free?

Yes. Just use gluten-free graham crackers or almond flour for the crust. The filling is naturally gluten-free.

How do I know when they’re done?

The edges should be set and the centers should have a slight jiggle. They’ll firm up as they cool and chill, so don’t wait for them to look completely solid in the oven.

Related Recipes You’ll Love

If you enjoyed these Nutella Cheesecake Cupcakes, you might love these other sweet favorites:

• Chocolate Peanut Butter Cupcakes: Rich chocolate cupcakes filled with a creamy peanut butter center.

• Oreo Cheesecake Bars: A creamy twist on classic cheesecake with a crunchy Oreo base.

• No-Bake Nutella Tart: Silky Nutella filling over a cookie crust—no oven required.

• Mini Cheesecake Bites: Perfect for entertaining or when you want just a little something sweet.

Conclusion

There’s just something special about Nutella Cheesecake Cupcakes. They’re rich, creamy, perfectly portioned, and guaranteed to impress whether you’re baking for a holiday, a birthday, or just because it’s Tuesday.

Try them once, and they’ll become a go-to recipe in your kitchen. Don’t forget to share how they turned out—whether that’s in a comment, a photo, or just a smile when your friends take their first bite.

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