Irresistible Nutella Cheesecake Cupcakes
Delicious cupcakes that combine rich cheesecake with Nutella, served in individual portions for easy sharing.
Ingrédients
For the crust
- 1.5 cups chocolate cookie crumbs Can substitute with gluten-free cookie crumbs
- 5 tablespoons unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Can substitute with dairy-free cream cheese
- 0.5 cups granulated sugar Consider using a sugar substitute for lower-calorie option
- 2 large eggs, room temperature Can substitute with flax eggs for vegan option
- 1 teaspoon vanilla extract
- 0.5 cups Nutella Other nut spreads can be used
- 0.25 cups heavy cream Can substitute with a non-dairy alternative
- 1 pinch salt
Instructions
Preparation
- Gather all your ingredients to streamline the process.
- Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
Make the Crust
- Combine chocolate cookie crumbs with melted butter in a medium bowl.
- Press about 1 tablespoon of this mixture firmly into each cupcake liner.
Prepare the Filling
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, heavy cream, and a pinch of salt until fully combined.
Assemble and Bake
- Spoon the cheesecake batter over the crusts, filling each about ¾ full.
- Top with a teaspoon of Nutella and swirl it into the cheesecake batter using a toothpick.
- Bake for 18-22 minutes until centers are set but slightly jiggly.
Cooling
- Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
Notes
For best results, allow the cream cheese to soften, avoid overmixing the batter, and refrigerate the cupcakes before serving.