Description
These rich, handheld Nutella cheesecake bites combine a buttery chocolate cookie crust with a creamy, tangy filling and a melty Nutella swirl. Perfect for satisfying cravings with minimal effort, they’re ideal for parties, desserts, or anytime treats.
Ingredients
1 ½ cups chocolate cookie crumbs
5 tbsp unsalted butter, melted (or coconut oil for vegan)
16 oz cream cheese, softened
½ cup granulated sugar (or coconut sugar)
2 large eggs, room temp
1 tsp vanilla extract
½ cup Nutella (or homemade hazelnut spread)
¼ cup heavy cream
Pinch salt
Instructions
Preheat oven to 350°F (180°C)
Line a muffin tin with paper liners
Pulse chocolate cookies in a food processor until crumbly
Mix with melted butter until the crumbs form moist clumps
Press 1 tbsp of the crust mixture into each liner
Beat cream cheese and sugar until smooth
Add eggs one at a time, mixing fully after each
Add vanilla extract, heavy cream, and salt; mix until blended
Spoon 2 tbsp of the filling into each crust
Top with a swirl of Nutella using a piping bag or spoon
Bake for 30 minutes until slightly golden
Cool completely before serving
Notes
Use gluten-free cookies for a gluten-free option
Philadelphia brand cream cheese yields a creamy texture
Homemade Nutella (hazelnut paste, cocoa, sugar, oil) is a great alternative
Store in an airtight container in the fridge for up to 5 days
- Prep Time: 15
- Cook Time: 30
- Method: Baking
- Cuisine: American Fusion