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nutella cheesecake muffins

(11 ratings)
primadiana avatar
Blue Ribbon Recipe by
Diana Carver
@primadiana
ithaca, NY

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

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 @kitchencrew
(11 ratings)
yield 1 dozen
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For nutella cheesecake muffins

  • 1 pkg
    cream cheese, room temperature - important (8 oz)
  • 1/2 c
    granulated sugar
  • 1/2 stick
    butter, room temperature
  • 1/3 - 1/2 c
    Nutella
  • 1 Tbsp
    vanilla extract
  • 1/4 c
    sour cream
  • 2 lg
    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

  • Pan with water in the oven.
    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!
  • Crushed graham crackers and melted butter in a bowl.
    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).
  • Crushed graham crackers are pressed into the muffin tins.
    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!
  • Beat cream cheese, sugar, and butter.
    4
    Beat cream cheese, sugar, and butter until smooth.
  • Adding Nutella to the batter.
    5
    Add in your desired amount of Nutella. I did 1/3 cup and thought it was good. Blend it all in.
  • Adding vanilla and sour cream.
    6
    Then add vanilla and sour cream. Blend again.
  • Slowly adding in the egg.
    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.
  • Batter in a measuring cup to pour into cupcake liners.
    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.
  • Batter poured into cupcake liners.
    9
    Fill each liner to the top or almost. It will rise a little but not too much that it will overflow.
  • Muffin tin in the oven baking over the pan of water.
    10
    Place the pan on the middle shelf of the oven over the pan of water and bake for 25 minutes.
  • Baked cheesecake muffins cooling on the counter.
    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!
  • Baked cheesecake muffins continue to cool in the fridge.
    12
    They need to cool for a few hours in the fridge to set up properly.
  • Whipped cream on top of a Nutella Cheesecake Muffin.
    13
    When ready to eat, feel free to dollop whipped cream on top and enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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