Mini Nutella Oreo Cheesecakes

One baked nutella cheesecake cup still in the paper muffin liner topped with whipped topping and crumbled Oreos.

These Mini Nutella Oreo Cheesecakes are rich, creamy, and layered to perfection! A buttery Oreo cookie crust is topped with a smooth vanilla cheesecake layer and finished with a luscious Nutella cheesecake layer. No water bath needed, justbake, chill, and enjoy.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 25

Chill Time 2

Total Time 2 50

Servings

Calories 407kcal

Author Anne Clark

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

Crust Tip: Finely crushed Oreos (7–8 oz) make the perfect base. Press gently so the crust holds but isn’t packed too tight.

Layering Tip: Pour the vanilla cheesecake layer first, then gently spoon the Nutella layer on top for clean, defined layers.

Mixing Tip: Mix gently to avoid trapping extra air that can cause sinking.

Baking Tip: Bake at a steady temp and let cool slowly in the oven with the door cracked.

Make Ahead: Chill up to 3 days ahead or freeze un-topped for up to 2 months.

Topping Ideas: A swirl of whipped cream and crushed Oreos hides any dips and makes them party ready.

Flavor Variations: Try espresso in the Nutella layer, a fruity swirl in the vanilla layer, or a peanut butter swap for an easy twist.

Nutrition