nutella cheesecake muffins

Name: Nutella Cheesecake Muffins
Prep time: 15 min
Cook time: 25 min
Yield: 1
Cuisine: American
Ingredients: 1 package(s) cream cheese, room temperature - important (8 oz); 1/2 cup(s) granulated sugar; 1/2 stick(s) butter, room temperature; 1/3 - 1/2 cup(s) Nutella; 1 tablespoon(s) vanilla extract; 1/4 cup(s) sour cream; 2 large eggs, room temp - important; - cookies of your choice that go well with Nutella such as Lorna Doones, Nilla Wafers, or graham crackers; 12 - cupcake liners

(11 RATINGS)

7.20K Pinches 19 Photos

Diana Carver

ithaca, NY

Updated on Oct 13, 2023

I love cheesecake. Making a bite-size version is my way of enjoying different flavors without having a huge cake to eat!

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Nutella Cheesecake Muffins with whipped cream and crushed graham crackers.

Blue Ribbon Recipe

These Nutella cheesecake muffins are a harmonious trio of sweet, creamy, and crunchy. There's a hint of nutty flavor thanks to the hazelnut Nutella. Use your favorite cookies for the crust. We've used both a Lorna Doone and graham crackers, and they turned out like a dream. The Lorna Doone shortbread is a buttery base. Graham crackers added a warm cinnamon and honey flavor to the crust. A portion-controlled way to enjoy indulgent cheesecake.

— The Test Kitchen

prep time 15 Min

cook time 25 Min

method Bake

yield 1 dozen

Ingredients

1 package cream cheese, room temperature - important (8 oz)
1/2 cup granulated sugar
1/2 stick butter, room temperature
1/3 - 1/2 cup Nutella
1 tablespoon vanilla extract
1/4 cup sour cream
2 large eggs, room temp - important
- cookies of your choice that go well with Nutella such as Lorna Doones, Nilla Wafers, or graham crackers
12 - cupcake liners

How To Make nutella cheesecake muffins

Step 1

Remove your pan from the broiler and fill the pan with several cups of water. Place the pan of water in the oven on the bottom rack. Set oven temp to 275 degrees. Line your cupcake pan with the liners. This recipe makes exactly 1 dozen!

Step 2

For the crust, use cookies or graham crackers of your choice. If you use graham crackers mash one sleeve full and mix with some melted butter (about 2 tablespoons full).
Step 3

Using a spoon you can put two spoonfuls of cookie crumbs on the bottom of each cupcake liner. If you choose to use a regular cookie, like a Nilla Wafer, just place one cookie at the bottom of each liner. TRUST ME. This works and won’t burn!
Step 4

Beat cream cheese, sugar, and butter until smooth.
Step 5

Add in your desired amount of Nutella. I did 1/3 cup and thought it was good. Blend it all in.
Step 6

Then add vanilla and sour cream. Blend again.
Step 7

Add one egg and blend for a good minute. Then add the other one and blend again for a full minute. Don’t overdo it or toss in both at once.
Step 8

You will notice it will be a little soupy and that’s ok! Pour it into a large cup that you can easily pour into the cupcake liners.
Step 9

Fill each liner to the top or almost. It will rise a little but not too much that it will overflow.
Step 10

Place the pan on the middle shelf of the oven over the pan of water and bake for 25 minutes.
Step 11

When done, let them sit for a moment on the stovetop so they cool enough to place in the fridge. DO NOT TAKE THEM OUT OF THE PAN!
Step 12

They need to cool for a few hours in the fridge to set up properly.
Step 13

When ready to eat, feel free to dollop whipped cream on top and enjoy.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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