Go Back
A delicious plate of Nutella Mini Cheesecakes

Nutella Mini Cheesecakes

These Nutella Mini Cheesecakes are a delightful treat with a rich Kahlua ganache topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 18 cheesecakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup ground Oreos
  • 2 tbsp granulated sugar divided
  • 3 tbsp butter melted
Filling
  • 3 pkgs cream cheese 8 oz each, softened
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup Nutella
  • 3 eggs eggs
Kahlua Ganache Topping
  • 9 oz dark chocolate finely chopped
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp Kahlua

Equipment

  • Food Processor
  • Mixer
  • Muffin Tin
  • Cupcake Papers

Method
 

  1. Preheat oven to 325 degrees.
  2. Add Oreos, melted butter & 2 tbsp sugar to food processor. Pulse until you have a paste-like crumb mixture.
  3. Line 18-24 muffin tins with cupcake papers.
  4. Spoon about 1 tbsp of Oreo crumb mix into the bottom of each wrapper & press down to flatten.
  5. Beat cream cheese in mixer to soften. Add remaining sugar, vanilla & Nutella & beat until combined.
  6. Add eggs - one at a time - mixing on low just until blended after each one.
  7. Spoon over each crust in liners - should fill approx 3/4 full.
  8. Bake 25-30 minutes or until centers are almost set.
  9. Remove & cool completely on wire rack. Transfer to refrigerator to cool & set at least 2 hours.
  10. Top with Kahlua Ganache & sprinkles.
  11. Kahlua Ganache: Place all ingredients in medium saucepan & heat on medium. Whisk to combine ingredients until it is all completely melted & combined to a thick silky consistency. DO NOT allow to boil.
  12. Remove from heat & allow to cool to room temperature before you drizzle over your cheesecake.

Notes

These cheesecakes can be stored in the freezer and thawed for individual snacks as needed. The ganache can be stored in an airtight container in the refrigerator for up to 1 week.