Description
These Nutella Cheesecake Cupcakes feature a buttery graham cracker crust and a creamy Nutella-infused filling. They’re rich, smooth, and baked in individual portions—perfect for dessert tables, parties, or storing for sweet cravings throughout the week.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar (for crust)
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup Nutella
- Optional toppings: Extra Nutella, whipped cream, chopped hazelnuts or chocolate shavings
Instructions
- Preheat oven to 325°F (160°C). Line a muffin pan with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press into liners. Bake for 5 minutes and set aside.
- Beat softened cream cheese until smooth. Add sugar and mix. Add eggs one at a time, mixing until just combined.
- Add sour cream and vanilla extract, then mix in warmed Nutella until fully incorporated or swirl as desired.
- Spoon batter into crusts, filling 3/4 full. Bake for 18–22 minutes, until edges are set and centers are slightly jiggly.
- Let cool completely at room temperature. Refrigerate for at least 2 hours (or overnight).
- Top with Nutella drizzle, whipped cream, or chopped hazelnuts before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Make ahead and refrigerate for better flavor.
- Use mini muffin tins for bite-size treats—bake 10–12 minutes.
- Swirl Nutella with a toothpick for a marbled effect.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg