Nutella Cheesecake Cupcakes
Okay, I have a confession—I think Nutella is basically crack for my sweet tooth. These Nutella Cheesecake Cupcakes are like if your favorite creamy cheesecake and that luscious hazelnut spread got together for a little party in your oven. Seriously, the first time I tried making these, the heavenly aroma of baking cheesecake mixed with chocolatey Nutella had me hovering around the kitchen counter like a kid waiting for cookies to cool. The texture is this dreamy balance between rich, smooth cheesecake and a soft, cakey base that just melts in your mouth. If you love indulgent desserts that still feel a bit fancy, I can’t wait for you to try these—I promise it’s easier than it looks, and the results? Absolutely worth every bite.
Quick Facts
- Yield: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup Nutella (plus extra for swirling)
How I Make It
Step 1:
Start by preheating your oven to 325°F. While that’s warming up, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl until it looks like wet sand. Press about a tablespoon of this mixture into the bottom of each muffin cup to form a firm crust.
Step 2:
In a large bowl, beat the softened cream cheese and 2/3 cup sugar until it’s super smooth—no lumps here. Adding the eggs one at a time while mixing helps keep the batter silky.
Step 3:
Fold in the sour cream and vanilla extract until just combined. Now, gently warm the Nutella in the microwave for about 15 seconds to make it more spreadable, then stir it into the cream cheese mixture until it swirls beautifully but doesn’t completely lose the marbled effect.
Step 4:
Pour the batter over the graham cracker crusts, filling each cup about 3/4 full. For an extra Nutella touch, spoon a little more Nutella on top of each cupcake and use a toothpick to swirl it into the batter.
Step 5:
Bake for about 22–25 minutes until the edges are set but the centers still jiggle slightly when you shake the pan. This keeps them creamy and not dry.
Step 6:
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack. Chill in the fridge for at least 2 hours before serving to let flavors meld and the texture firm up perfectly.
Variations & Tips
- Swap out the graham cracker crust for chocolate cookie crumbs to amp up the chocolate flavor.
- Use hazelnut liqueur or a drop of almond extract to enhance the Nutella’s nuttiness.
- If you want a less sweet topping, try a dollop of lightly whipped cream instead of more Nutella.
- To avoid cracks on top, don’t overbake—removing cupcakes when centers still jiggle is key.
- Make sure your cream cheese is room temperature for the smoothest batter.
How I Like to Serve It
These cupcakes are perfect for a casual get-together or a weekend treat; I love serving them slightly chilled with a sprinkle of toasted hazelnuts or a dusting of cocoa powder on top. They also make an adorable dessert for birthdays or spooning out at a cozy movie night. Honestly, they’re just the right size to satisfy that chocolate craving without going overboard.
Notes
- Store leftovers covered in the refrigerator for up to 4 days. Let them sit at room temperature for 10 minutes before enjoying.
- If you want to reheat, pop them in the microwave for 10 seconds to soften without melting the texture.
Closing: Once you’ve tried these Nutella Cheesecake Cupcakes, you’ll understand why they’re my go-to for an effortless indulgent treat—always creamy, dreamy, and dangerously delicious.
