Mini Nutella Cheesecakes

Nutella Cheesecake ~  What happens when you throw Nutella in a cheesecake that is baked between some paper pleats? Mini Nutella Cheesecakes! It’s a double dose of goodness that pretty much should leave you at the mercy of just how quickly you can go from fork to mouth.

Mini Nutella Cheesecakes Bakers Royale11

Let me start by saying these are extremely easy to make. If you are a Nutella fanatic like me, you’ll have no excuse not to make these mini Nutella cheesecakes.

That is unless you eat one too many spoonfuls before it goes in the batter. Which is exactly what happened when I unwisely bought just one jar of Nutella? I ended up having it with bananas and toast and it in a breakfast smoothie.

I’m pretty sure Matt threw up a little in his mouth watching me devour half a jar in one sitting before the first ray of sun peeked over the horizon.

Um, yeah, I have self control issues sometimes. But this is baking blog so let just overlook that and go to the recipe!

A few notes:

  • To quickly soften cream cheese, spread block of cream cheese just slightly on a plate and heat in the microwave for 15 seconds.
  • I created a small waterbath by using a larger bake sheet to place the cupcake pan in while baking to the mini cheesecakes from cracking.
  • The mini cheesecakes can be fully assembled the night before and kept tightly covered and refrigerated. Prior to serving, leave mini cheesecakes out at room temperature for 20 minutes.
  • Your palate your preference-finish the cheesecakes as you like. I did a chocolate pour with some caramel drizzle and ganache piping. For something less decadent finish with some whipped cream and chocolate shavings.

Nutella Cheesecake

Preparation: Line bake sheet with cupcake liner. Heat oven to 350 degrees F.



  • 20 oz cream cheese, softened
  • 11/2 cup sugar
  • 2 eggs
  • ½ cup heavy cream
  • 1 tablespoon vanilla
  • 1 teaspoon espresso powder
  • 1 13oz jar of Nutella, room temperature

Chocolate Pouring Sauce:

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm



  1. Add cream cheese and sugar in a bowl and on medium speed cream until smooth. Add in eggs  mix to combine. Add in heavy cream, vanilla and espresso mix to combine. Turn speed to low and add Nutella and mix to combine. Fill wells 3/4 of the way up with batter. Bake at 350 degrees for about 30-35 minutes.
  2. Finished cheesecakes will have a slightly sunken center.

Chocolate Pouring Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Click here for the Caramael Sauce recipe


1. Pour chocolate on top of cheesecake. Finish to preference or drizzle caramel sauce and pipe chocolate ganache for decorative piped edging as in the picture

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  1. Avatar for Naomi Robinsonpaddle attachment says

    I love how you finished these with the caramel drizzle and the ganache. Lovely.

  2. Avatar for Naomi Robinson says


    I’m glad these are mini size – because at least then I can try and give some away so that I don’t wolf them all down myself and add to my thighs!

    And anyone who calls themselves a proper Nutella lover must enjoy spoonfuls straight from the jar – I think it might be a prerequisite 😉

  3. Avatar for Naomi Robinson says

    This sounds delicious. Could you please tell me the quanity that it makes. And am I correct in using the 1 1/2 inch baking liners?

  4. Avatar for Naomi Robinson says

    :O Have I ever told you how much I adore cheesecake? I do believe that I am thoroughly in love with this recipe. You just made my weekend love!

  5. Avatar for Naomi RobinsonSarah says

    As an Australian using the metric system, can I just double check on the amount of Nutella used? My conversion is saying 3 kg but surely that’s way too much… Not that you can have too much Nutella, but you know 😛

  6. Avatar for Naomi RobinsonEbru Okyar says

    This looks great, I’ll bake it right away.

    Just one question; with this recipe how many cupcakes are made?

    • Avatar for Naomi Robinson

      Rifampicyna replied: — February 14th, 2014 @ 6:39 am

      I got about 30 cupcakes.

  7. Avatar for Naomi RobinsonRifampicyna says

    I love sweets and I’ve fallen long, long time ago for nutella, but these cheesecakes are way too sweet for me- and let me tell you, I didn’t know the term “too sweet” before. I’d suggest adding less sugar or (Lord forgive me for writing this) less nutella.

  8. Avatar for Naomi RobinsonAmanda says

    No no nooooooo. I made it. It tastes good, but it comes out super mushy, like gooy no matter how long u cook it. Make a regular cheesecake. Add some flour to the mix, so maybe it will cook.