Nutella Mini Cheesecakes
Nutella Mini Cheesecakes are easy chocolate cheesecake recipe topped with Kahlua ganache that is perfect for celebrating Valentine’s Day with your sweetie.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 cup ground Oreos
- 3/4 cup + 2 tbsp granulated sugar divided
- 3 tbsp butter melted
- 3 pkgs cream cheese 8 oz each - softened
- 1 tsp vanilla extract
- 3 eggs
- 1/4 cup Nutella
Kahlua Ganache Topping
- 9 ounces dark chocolate finely chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp Kahlua
Preheat oven to 325 degrees
Add Oreos (about 10) melted butter & 2 tbsp sugar to food processor. Pulse until you have a paste like crumb mixture.
Line 18-24 muffin tins with cupcake papers
Spoon about 1 tbsp of Oreo crumb mix into the bottom of each wrapper & press down to flatten
Beat cream cheese in mixer to soften
Add remaining sugar, vanilla & Nutella & beat until combined
Add eggs - one at a time- mixing on low just until blended after each one.
Spoon over each crust in liners - should fill approx 3/4 full
Bake 25-30 minutes or until centers are almost set.
Remove & cool completely on wire rack
Transfer to refrigerator to cool & set at least 2 hours
Top with Kahlua Ganache & sprinkles
*Can be stored in freezer & thawed for individual snacks as needed
Place all ingredients in medium saucepan & heat on medium.
Whisk to combine ingredients until it is all completely melted & combined to a thick silky consistency. DO NOT allow to boil.
Remove from heat & allow to cool to room temperature before you drizzle over your cheesecake.
Store remaining ganache in an airtight container in the refrigerator for up to 1 week.