These Mini Nutella Cheesecake Cups have 3 luscious layers: a buttery Oreo cookie crust on the bottom, a creamy vanilla cheesecake layer in the middle, and a rich, chocolate-hazelnut Nutella layer on top. Everybody loves them!
Easy to make and only need about 20 minutes in the oven. Baked in a muffin pan for the perfect handheld dessert. They freeze beautifully so you can enjoy some now and save some for a later treat!
Your muffin pan was made for more than just muffins! Here's another favorite muffin pan dessert - Cinnamon Rolls! They're rich and decadent; just like these Nutella Oreo Cheesecakes!
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Why You'll Adore These Mini Cheesecakes
These Nutella Oreo Cheesecakes will knock your socks off! Let me tell you why:
- Buttery Oreo crust - rich, chocolatey, and the perfect crunchy base for each little cheesecake.
- Silky vanilla cheesecake layer - smooth, creamy, and just the right touch of tang.
- Decadent Nutella topping - chocolate-hazelnut goodness that melts in your mouth with every bite.
- Perfectly portioned - baked in a muffin pan for a handheld treat that's easy to serve and share.
- Easy to dress up - a swirl of whipped cream and a sprinkle of crushed Oreos make them look bakery-fancy with zero fuss.
The bite-sized Oreo Cheesecakes are another easy, muffin pan dessert to try. The ingredients are similar but with several different twists!
Ingredient Spotlight and Easy Swaps
Each ingredient for these Nutella Oreo Cheesecake Cups plays a delicious role in how they taste and their creamy texture!
Crushed Oreo cookies - These make the buttery, chocolatey base that gives each mini cheesecake its signature crunch. Use regular Oreos (filling and all!) and crush them fine.
*Swap it: Chocolate graham crackers or chocolate wafer cookies work too if that's what you've got.
Melted butter - Binds those Oreo crumbs together into a firm, flavorful crust.
*Swap it: Margarine will do in a pinch, but real butter gives the best taste.
Cream cheese (room temp) - The star of the show makes the cheesecake filling rich, creamy, and smooth.
*Swap it: Neufchâtel cheese (⅓ less fat) works if you want it a little lighter.
Sugar - Sweetens the cheesecake and balances the tanginess of the cream cheese.
*Swap it: Coconut sugar or raw cane sugar can be used, though they'll slightly change the flavor and color.
Milk - Any milk you have on hand (dairy or plant-based) will work.
Heavy cream - Adds richness and gives the cheesecake a silky smooth mouthfeel.
*Swap it: Half-and-half or additional milk will do, though the texture will be a bit lighter.
Sour cream - Adds tang and keeps the cheesecake from being overly sweet. It also helps prevent cracks.
*Swap it: Plain Greek yogurt is a great substitute here.
Vanilla extract - Deepens the flavor and enhances all the creamy, chocolatey notes.
*Swap it: Almond extract gives a fun twist, but use just ½ teaspoon if you try it.
Flour - Helps the cheesecake set and prevents it from sinking or cracking.
*Swap it: Cornstarch or arrowroot powder (1 tablespoon) works too.
Eggs - Real eggs give the cheesecakes that classic, custardy texture.
*Swap it: Liquid eggs (like Egg Beaters), can be used although the texture might change slightly.
Nutella - The chocolate-hazelnut magic that turns these cheesecakes into something irresistible.
*Swap it: Any chocolate-hazelnut spread or even chocolate ganache can stand in.
Reddi-whip (for garnish) - A light, sweet finish that covers any imperfections and makes each mini cheesecake extra pretty.
How to Make Mini Oreo Nutella Cheesecakes
Step 1. Mix the crushed Oreo cookies with melted butter, then press into the bottom of the muffins cups.
Step 2. Add a layer of plain vanilla cheesecake batter on top of the Oreo crusts.
Step 3. Fill the rest of the muffin cups with the Nutella cheesecake batter.
Step 4. Bake the mini cheesecakes for about 20 minutes (or until the centers are set).
Tasty Twists and Flavor Variations
Once you've mastered these mini cheesecakes, it's easy-peasy to change up the flavor without ever messing up the creamy texture or perfect bake. Here are a few of my favorite ideas that work like a charm:
- Fruity Swirl - Swirl raspberry or strawberry jam into the vanilla layer for a sweet-tart twist.
- Peanut Butter Cup - Swap Nutella for peanut butter (or mix the two!) for a Reese's-style treat.
- Mocha Magic - Add instant espresso to the Nutella layer for a rich, coffee-kissed flavor.
- Cookies & Cream - Fold chopped Oreos into the vanilla layer for extra cookie crunch.
- Citrus Zest - Stir orange zest into the vanilla layer for a bright, chocolate-orange combo.
Pro tip: Keep mix-ins light and liquid to a minimum so the cheesecakes stay creamy and bake up perfectly.
Keep that muffin pan ready to bake some Apple Pie Cinnamon Rolls! Can you tell I'm a fan of muffin pan recipes?
Why Cheesecakes Sink in the Middle (and How to Fix It)
Sometimes, the center of a cheesecake will sink. Here are common causes and tips to help avoid them:
- Overmixing the Batter - Whipping in too much air makes the centers rise and then collapse as they cool. A gentle mix just until smooth is key.
- Too Hot or Too Fast Baking - If the oven was too hot (or had hot spots), the edges might've set before the center had time to bake through.
- Undercooked Centers - Even just a smidge underdone and cheesecake can cave in the middle. The centers should jiggle like Jell-O, not like soup.
- Cooling Too Fast - Rapid cooling can make cheesecakes deflate. Avoid taking them out of the oven and popping them straight into the fridge.
- The Simplest Solution - If your cheesecakes decide to cave in on you, don't worry one bit! A swirl of whipped cream and a sprinkle of crushed Oreos will hide it beautifully!
Storing and Freezing Tips
- Store your cooled and ungarnished mini cheesecakes in one layer in an airtight container for 3-4 days.
- Freeze cooled and ungarnished cheesecakes in a single layer in an airtight container. You can wrap them indiviually if you want to...this will help to keep them extra fresh. They freeze well for up to 2 months. When ready to eat, let them thaw on the counter.
Recipe FAQs
Mais oui! Bake them up to 3 days ahead, store covered in the fridge, and top with whipped cream just before serving. They also freeze beautifully for up to 2 months.
Absolutely. Any chocolate-hazelnut spread works, or try creamy peanut butter, Biscoff spread, or even chocolate ganache for a different twist.
Nope, that's the beauty of minis! Because they bake evenly and quickly, you can skip the water bath. Just avoid overbaking and cool them gently.
The edges should be set and the centers slightly jiggly - like Jell-O, not soup. They'll firm up as they cool. Overbaking leads to cracks and dryness.
More Muffin Pan Recipe Ideas
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Recipe
Mini Nutella Oreo Cheesecakes
Equipment
- muffin pan
- measuring cup(s)
- measuring spoons
- mixing bowl
Ingredients
- 2 cups crushed Oreo cookies fine crumbs. save a little for garnish
- 3-4 tablespoon butter, melted
- 16 oz cream cheese, room temp Two 8-oz packages
- ¾ cup sugar
- ⅛ cup milk
- ⅛ cup heavy cream
- ½ cup sour cream
- 1 tablespoon vanilla
- 2 tablespoon flour
- 2 eggs
- ½ cup Nutella
- Redi-Whip for garnish
Instructions
- Preheat your oven to 350F. Line your muffin pan with paper liners.
- In a bowl, mix well the crushed Oreos with melted butter and press into the muffin cups. Be sure to press down really firmly the crushed Oreo-butter mixture into each cup.2 cups crushed Oreo cookies, 3-4 tablespoon butter, melted
- Place the cream cheese and sugar into a mixing bowl and mix until combined. Add milk, heavy cream, sour cream, vanilla, and flour. Mix until all ingredients are incorporated.16 oz cream cheese, room temp, ¾ cup sugar, ⅛ cup milk, ⅛ cup heavy cream, ½ cup sour cream, 1 tablespoon vanilla, 2 tablespoon flour, 2 eggs
- Add eggs, one at a time, and mix JUST until combined.
- Remove ⅓ of the batter (about 1 cup plus a smidge over ⅓ cup), place it into a small bowl, and mix in the Nutella.½ cup Nutella
- Fill the muffin cups halfway with vanilla batter. Fill the rest, to the top, with Nutella cheesecake batter, and bake for about 20 minutes. Check to see if the middles are set - you can bake another 5 minutes if needed. Tip: The centers should jiggle like Jell-O, not like soup. They keep firming up as they cool, so you don't wanna overbake.
- Chill for several hours, or overnight for best flavor.
- Right before serving, top the cheesecake cups with a dollop of Redi-Whip and a little crushed oreo crumbs.Redi-Whip for garnish
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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