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Nutella Cheesecake Cupcakes

Indulge in the magic of rich chocolate and creamy cheesecake with these delightful Nutella Cheesecake Cupcakes, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 2 hours 22 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups chocolate cookie crumbs
  • 5 tablespoons 5 tablespoons unsalted butter, melted
For the cheesecake filling
  • 16 oz 16 oz cream cheese, softened Ensure it's at room temperature for smooth texture.
  • 0.5 cups 1/2 cup granulated sugar
  • 2 large 2 large eggs, room temperature
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 cups 1/2 cup Nutella For topping and flavor.
  • 0.25 cups 1/4 cup heavy cream
  • 1 pinch Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine the chocolate cookie crumbs with the melted butter until evenly blended.
  3. Firmly press about 1 tablespoon of the crumb mixture into each cupcake liner.
  4. In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  5. Add the eggs one at a time, mixing gently after each addition.
  6. Stir in the vanilla extract, heavy cream, and a pinch of salt.
  7. Fill each cupcake liner about 3/4 full with the cheesecake batter.
  8. Top each filled liner with a teaspoon of Nutella and gently swirl with a toothpick.
Baking
  1. Bake for 18–22 minutes, until the centers are just set; they should still jiggle slightly.
  2. Allow the cupcakes to cool completely in the pan.
  3. Transfer the cupcakes to the refrigerator to chill for at least 2 hours before serving.

Notes

For easier mixing, use a hand mixer or stand mixer. These cupcakes can be presented with fresh berries or drizzled chocolate sauce for extra elegance. Store leftovers in an airtight container in the refrigerator for up to 5 days.