Description
Delight in these luscious Nutella Cheesecake Cupcakes featuring a buttery graham cracker crust, creamy vanilla cheesecake filling swirled with rich Nutella, and topped with extra Nutella, whipped cream, and crunchy hazelnuts. Perfect for dessert lovers craving an indulgent yet individual-sized treat.
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, for serving
- Chopped hazelnuts, for garnish
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 graham cracker crumbs, granulated sugar, and melted butter. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form the crust. Bake the crusts for 5 minutes, then remove and set aside to cool slightly.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until the batter is fully combined and silky.
- Swirl in Nutella: Fill each cupcake liner about 3/4 full with the cheesecake batter. Add a teaspoon of warmed Nutella on top of each filled cupcake and use a toothpick or skewer to gently swirl the Nutella through the batter, creating a marbled effect.
- Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until the centers are set but still slightly jiggly. Once baked, let the cupcakes cool completely at room temperature, then refrigerate for at least 2 hours to allow them to firm up and enhance the flavor.
- Serve: Before serving, drizzle extra Nutella over each cupcake and add a dollop of whipped cream. Sprinkle with chopped hazelnuts for an added crunch and decorative finish.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Warming the Nutella slightly makes it easier to swirl through the batter.
- Do not overbake; the centers should remain slightly jiggly for a creamy texture once chilled.
- Refrigerate the cheesecake cupcakes for at least 2 hours before serving to allow them to set properly.
- Feel free to substitute chopped nuts or berries as optional toppings to vary texture and flavor.
