These Mini Chocolate Nutella Cheesecakes are rich, chocolatey with a subtle Nutella taste. They’re cute, decadent and excellent for Valentine’s Day or any occasion!
I love cheesecake! And every once a while, I crave cheesecakes. What better way to satisfy my craving by making my own! I usually go for classic, berry or citrus ones, but this time, I wanted something chocolatey.
Be more specific, Nutella kind of chocolate. But Nutella is usually on the sweet side. To balance out the sweetness, melted bittersweet chocolate is also added to the batter and made into a ganache for topping. These cheesecakes are rich, smooth, chocolatey with a hint of Nutella. Absolutely irresistible!
Their cute mini size is great for individual serving. If you want something decadent, but don’t want something too big. This size is just right. It’s also easy to serve in a dinner party. And of course, it’s perfect for upcoming Valentine’s Day! Surprise your loved one with these cuties!
Mini Chocolate Nutella Cheesecakes
Ingredients
Crust:
- 9 graham crackers (1 sleeve)
- 1 tablespoon sugar
- 3½ tablespoons unsalted butter (melted)
Cheesecake Filling:
- 16 ounces cream cheese (at room temperature)
- 4 ounces semisweet chocolate or bittersweet chocolate (finely chopped)
- 3 large eggs (at room temperature)
- ½ cup plus 2 tablespoons sugar
- 2 tablespoons Dutch-process cocoa powder
- ¾ cup Nutella
- ¼ cup heavy cream
- ½ teaspoon vanilla extract or vanilla bean paste
Chocolate Ganache:
- 4 ounces semisweet chocolate or bittersweet chocolate (finely chopped)
- ½ cup heavy cream
Topping:
- 16 fresh strawberries (optional) (washed & pat dried)
Instructions
- Preheat oven to 325˚F (165˚C). Line 2 muffin pans with 16 paper liners.
- In a Ziploc bag, add the graham crackers. Seal and crush the crackers with a rolling pin. Measure 1 cup of crumbs to a medium bowl. Add sugar and mix to combine. Add the melted butter and mix well. Scoop 2 tablespoons of crumbs to each cupcake liner. Press the mixture firmly onto the bottom of the liner with the help of the back of a tablespoon measuring spoon. Bake in the oven for 5 minutes. Remove from oven and cool on a cooling rack.
- In a small bowl, add chopped chocolate. Microwave 45 seconds on high. Stir it and microwave for another 20 seconds, stir again. If still not melted, put back in microwave and cook for another 20 seconds. Stir until smooth. Set aside and cool to room temperature.
- Meanwhile, in a large mixing bowl with an electric mixer fitted with a paddle attachment, add cream cheese. Beat at medium speed until smooth and fluffy, about 3 minutes. Add cooled melted chocolate and mix well. Add 1 egg, mix on low-speed until blended. Add remaining eggs, one at a time. Add sugar, cocoa powder, Nutella, heavy cream and vanilla. Beat until just combined. Do not overmix.
- Fill each cupcake liners until almost full. Bake one muffin pan at a time, for 20 – 22 minutes. The middle of the cheesecakes should be slightly wobbly. Transfer the muffin pan to cooling racks and cool completely. Repeat with the other muffin pan. Transfer cheesecakes to an airtight container and chill for at least 4 hours.
- For the ganache, in a medium bowl, add chocolate.
- In a small saucepan over medium heat, heat until the cream just to a simmer. Pour the cream over the chocolate. Set aside for 2 minutes before stirring until the chocolate is melted and smooth. Let it set for 15 minutes at room temperature, stirring occasionally. Scoop 1 tablespoon of ganache on top of each cheesecake. Keep the cheesecakes in an airtight container in the fridge. When ready to serve, top with fresh strawberries.
Notes
- Semisweet chocolate has about 60% of cacao content. Bittersweet chocolate has about 70% of cacao content. Either works for this recipe. I used bittersweet chocolate.
- Do not use chocolate chips, because they don’t melt very well and could affect the results.
- Ganache will set as it sits at room temperature or in the fridge. Add the ganache to the cheesecake after 15 mins at room temperature when it’s still runny. Do not let the ganache set completely before adding to the cheesecakes.
- Strawberries are optional, but it’s nice to eat with the cheesecakes. Raspberries work as well.
- For storage, cheesecake can last up to 3 days in the fridge in an airtight container or freeze up to 3 weeks (To serve, thaw overnight at fridge). Only top with strawberries when ready to serve.
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