Oh, Nutella, how you twist my heartstrings! These mini cheesecakes—tiny bites of indulgence—remind me of childhood afternoons spent sneaking spoonfuls of that chocolate-hazelnut spread. They’re like little hugs for your taste buds, each cupcake a delightful contradiction of creamy sweetness and that irresistible Nutella swirl.
Steps
- Preheat your oven to 325°F (163°C). Crush Oreos and mix them with melted butter using a fork. Distribute this mixture evenly across 12 paper-lined muffin cups, pressing it firmly to form a crust. Bake for 5 minutes, then let them cool as you prepare the cheesecake filling.
- In a bowl, combine granulated sugar and flour. Add cream cheese and beat with an electric mixer until smooth. Incorporate eggs, then mix in milk, sour cream, and vanilla until just combined.
- Blend in the Nutella gently and tap the bowl against the countertop to remove air bubbles. Pour the filling over the prepared crust in each muffin cup, filling them nearly to the top.
- Bake for 20-24 minutes until the centers are slightly jiggly. Allow them to cool at room temperature for 30 minutes. Cover loosely with plastic wrap or foil and refrigerate for at least 3 hours.
- Before serving, top the cheesecakes with sweetened whipped cream, toasted hazelnuts, and chocolate sprinkles or chopped chocolate. Store leftovers in an airtight container in the refrigerator.
Ingredients
- Oreo cookies, crushed (amount to make 12 heaping tablespoons)
- Unsalted butter, melted
- 1/4 cup chopped hazelnuts, toasted
- Granulated sugar
- All-purpose flour
- Cream cheese
- Eggs
- Milk
- Sour cream
- Vanilla extract
- Nutella
- Sweetened whipped cream (for topping)
- Chopped chocolate or chocolate sprinkles (for garnish)
Nutritional Values
Calories 4464 | Calories from Fat 3024 | Fat 336g | Saturated Fat 192g | Cholesterol 1104mg | Sodium 2256mg | Potassium 2052mg | Carbohydrates 324g | Fiber 12g | Sugar 240g | Protein 60g | Vitamin A 9492IU | Vitamin C 12mg | Calcium 900mg | Iron 24mg
FAQ
- Can I use a different type of cookie for the crust instead of Oreos?
- Yes, you can substitute Oreos with another cookie of your choice for the crust. Just ensure that the cookies are finely crushed and mixed well with the butter to form a solid base.
- Is it necessary to use an electric hand mixer for the cheesecake filling?
- While an electric hand mixer is recommended for achieving a smooth consistency, you can also use a stand mixer or mix by hand, although it may take a bit more effort to get the desired smoothness.
- How do I know when the cheesecakes are fully baked?
- The mini cheesecakes are ready when the centers have a slight jiggle. Be careful not to overbake them, as they will continue to firm up as they cool.
- Can I prepare these cheesecakes in advance?
- Yes, these mini cheesecakes can be made ahead of time. Store them in an airtight container in the refrigerator and add the toppings within a few hours of serving for the best results.
- What should I do if I don’t have a food processor to crush the Oreos?
- If you don’t have a food processor, you can place the Oreos in a large resealable bag and crush them with a rolling pin until they are finely ground.
Tips
- Avoid using Double Stuf Oreos for the crust, as their extra filling could make the base too soft. Regular Oreos work best for achieving the right texture.
- To prevent air bubbles in the cheesecake batter, tap the bowl firmly against the countertop approximately 30 times after mixing to release any trapped air.
- For the best texture and flavor, add the sweetened whipped cream, toasted hazelnuts, and chocolate toppings only a few hours before serving.
- Ensure the cheesecakes are properly chilled for at least three hours in the refrigerator before serving to allow them to set and achieve the ideal consistency.
Equipment
- Electric hand mixer
- Standard size muffin pan
- Food processor (for crushing Oreos)
- Mixing bowls
