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how to make Nutella Mini Cheesecakes

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.
Course Dessert
Cuisine American
Keyword cheesecake, ganache, kahlua, nutella
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24


  • 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

Kahlua Ganache

  • 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.