Mini Nutella Cheesecakes

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16 Comments
Mini Nutella Cheesecakes

About a month and a half ago, I decided to do a detox/cleanse. I was determined to become healthier and change my bad eating habits in the process. During the third and final week, I started to look for healthy recipes on Pinterest that I’d be able to cook once the reset was complete. I also happened to come across a few not-so-healthy-but-damn-tasty-looking recipes, one of which was a Nutella Cheesecake.

The first time I tried to make them (also my first time trying to make any cheesecake), I made a couple of necessary changes to the recipe and it turned out pretty good. The Nutella flavour didn’t really come through at all though, in fact most people that tried it thought it was a brownie cheesecake. I wanted to have a solid Nutella Cheesecake recipe so I took it a few steps further and came up with this.

No matter how much Nutella you add to the cheesecake, the cheese taste seems to over-power it, so adding the drizzled Nutella and Nutella Ganache was key.

Mini Nutella Cheesecake

yields

36 mini cheesecakes

Ingredients
  • Crust
  • 250g graham crumbs
  • 35g unsalted butter, melted
  • 45g sugar
  • Cheesecake
  • 500g cream cheese, softened
  • 320g sugar
  • 2 eggs
  • 1/2 cup heavy cream
  • 1 tbsp vanilla
  • 175g Nutella
  • Nutella Ganache
  • 70g unsalted butter, softened
  • 1 cup 18% cream
  • 40g corn syrup
  • 350g Nutella
Directions

Crust
Preheat oven to 300°. Combine the graham crumbs, sugar and melted butter and mix well. It should resemble semi-wet sand. Because we’re going to be layering the white and chocolate cheesecakes, it’s a good idea to line the sides of the cups with parchment paper to ensure the layers are visible when you remove the mini cheesecakes. If you don’t really care how they look, you can skip this step. Place 1tbsp of the crust mix in each mini cup and press down firmly. Bake for 5 minutes. Remove from oven and allow the crust to cool completely.

Cheesecake
In an electric mixer, beat cream cheese and sugar until combined. Add eggs, one at a time, and beat until just mixed. Mix in cream and vanilla. Divide cheesecake mixture into two. Add 6oz of Nutella to one of the halves. Place 1tbsp of white cheesecake mixture into mini cups. Add 1tbsp of Nutella cheesecake mixture on top of white mixture. Using a spring-action scoop is key for keeping everything consistent and easy. Bake for 30 minutes. Remove from oven and let cool completely before removing from pan.

Nutella Ganache
Place the cream, butter and corn syrup in a saucepan and heat over medium heat to melt the butter, stirring occasionally. Once the butter has melted, continue to heat the cream mixture to the scalding point. Small bubbles will form around the edge of the saucepan. Add Nutella to saucepan and stir constantly until well combined. Remove from heat and refrigerate for about half an hour to an hour. Transfer to a mixing bowl. Whip on medium to high for 10-20 minutes or until it becomes light and fluffy.

Once the cheesecakes have cooled, pipe some Nutella onto the top of them, then pipe the Nutella Ganache on top of that.

Notes
Vanilla is a staple in most baking recipes. It’s best to get pure vanilla as opposed to artificial vanilla. It’ll make your baked goods taste better. I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.
Tools & Props

To make the mini cheesecakes, I used the Norpro Mini Cheesecake Pan. I also used a Norpro Stainless Steel 1 Tablespoon Scoop to get consistent measurements. It’s handy for a lot of things actually. The plates are from CB2: Bento Salad Plate & Bento Mini Appetizer Plate

16 Responses to Mini Nutella Cheesecakes

  1. posted by Ayesha  on 

    I will def try this! I love Nutella and cheesecake and I’ve been looking for other ways to eat Nutella rather than just on bread. Thanks!!!

    Reply
  2. posted by CHELSEA  on 

    Hi,
    first off I’d like to say that these looks absolutely fantastic. I’m planning on making them today but I had just a few concerns. I want to use cupcake tins instead of the Norpro Mini Cheesecake pans but I do not know if they’ll turn out okay. Do you think this will hinder the recipe from coming out so well? One other question; how do I take the cheesecakes out of the tins once they’re ready?
    A reply would be much appreciated, Thank you :)

    Reply
    • posted by mel  on 

      Hi Chelsea,

      While I’ve never made mini cheesecakes in cupcake tins, I have had friends who have and they always taste great made like that too. I’m assuming you’d use liners, let the cheesecakes cool completely in the fridge, ie. 4+ hours then remove the liners. If you’re using regular sized cupcake tins, you’ll have to cook them a little longer, as the Norpro cups are tiny. I’d say maybe an extra 10 minutes. Let me know how they turn out!

      Mel

      Reply
  3. posted by Kiara  on 

    Hi
    I really like your recipe and I wanted to give it a try. But I was wondering if I could make it on a 9×3 inch springform pan?

    Reply
    • posted by mel  on 

      Hi Kiara,

      It could definitely work in a 9″ springform, but I’m just not sure on the cooking time. The largest springform I have is a 7″ and I think I’ve tried to bake a similar cheesecake in that for 80-90 minutes, then turned off the heat, cracked the oven door for an additional 30 minutes before removing it from the oven.

      Also, you might not want to divide the cheesecake for the two layers, just add the Nutella to the whole batch.

      Good luck and let me know how it goes!

      Mel

      Reply
  4. posted by Kiara  on 

    Thanks a ton for your advice! The recipe came out great.The cheesecakes cracked a little on top but the ganache covered it and it looked and tasted great.I made it for an early mother’s day celebration and my family loved it.The plate was emptied in less than 5 min.I’m definately doing it again :)

    Reply
  5. posted by Tin  on 

    Hi love this!! I will make them tomorrow and I was just wondering, the crust will initially be baked for 5 minutes and then will be baked with the cheesecake mixture for another 30 mintues, right?

    Reply
    • posted by mel  on 

      The measurements are based on weight, instead of volume. It’s a more consistent and easier way to bake. You just need a simple digital scale. The first one I had was from eBay and cost less than $20.

      Reply

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