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Mini Nutella Cheesecake Bites are the perfect dessert for parties or any occasion when you need to serve lots of people. Creamy, delicious, and addictive, these mini cheesecakes are lots of fun to eat.
Easy Mini Cheesecake Bites Recipe
These mini Nutella cheesecakes are the perfect dessert for parties, as they bake up in individual serving sizes, making them ideal for dessert platters. Plus, the combination of rich creamy cheesecake and the chocolate and hazelnut flavor makes for an absolutely decadent treat. I’ve added an Oreo cookie crust for even more flavor and indulgence.
Simple to prepare, dare I say even completely fool-proof, if I can make these cheesecake bites, you absolutely can too. It is a truly great recipe I keep on hand for potlucks, class parties, or whenever I’m craving something sweet.
Tips for Beginners
- If you use unsalted butter. Add a pinch of kosher salt to the Oreo crust.
- Use your favorite chocolate chips. Milk, semisweet, dark, or white, all work.
- For more of a cheesecake bite. Use mini muffin tins to make them smaller.
- Room temperature cream cheese. Take the brick out of the fridge at least 30 minutes before you want to bake, so it blends more easily.
Mini Nutella Cheesecake Bites
Ingredients
- 18 Oreo cookies 203g
- 3 tbsp salted butter 42g, melted
- 8 oz. low-fat cream cheese 227g (1 brick)
- ½ cup low-fat sour cream 114g, plain or Greek yogurt also works
- ¾ cup Nutella 203g
- 2 large eggs 100g
- 2 tbsp granulated sugar 25g
- ¼ cup mini chocolate chips 44g
Optional Toppings
- fresh whipped cream
- mini chocolate chips
- sliced strawberries
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Spray the liners with nonstick spray and set aside.
- In a food processor or high-powered blender, pulse the Oreos and melted butter until fully combined. Spoon the Oreo "crust" into the bottom of each muffin liner and press down with your spoon as much as possible. Bake for 5-6 minutes and then set aside.18 Oreo cookies, 3 tbsp salted butter
- In a mixer or using a hand mixer, combine the cream cheese, sour cream, Nutella, eggs, and sugar. Mix until smooth and fully combined. Pour mixture into each muffin liner almost filling to the top. Leave about ¼ inch at the top. Sprinkle mini chocolate chips onto the top of each cheesecake.8 oz. low-fat cream cheese, ½ cup low-fat sour cream, ¾ cup Nutella, 2 large eggs, 2 tbsp granulated sugar, ¼ cup mini chocolate chips
- Bake for 20-22 minutes, or until the tops have slightly cracked and the cheesecakes have puffed and risen. Allow to cool for 5 minutes in the pan and then place in the fridge for at least 20 minutes before serving.
- Top with fresh whipped cream, more chocolate chips, and sliced strawberries for an extra special treat. Enjoy!fresh whipped cream, mini chocolate chips, sliced strawberries
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Food Processor or High Powdered Blender
- Stand Mixer or Hand Mixer
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mini Nutella Cheesecake Bites Step by Step
Get the oven going and prepare a muffin tray: Preheat the oven to 350°F and line a 12-count muffin tin with paper liners. Spray the liners with nonstick spray, so you can easily remove the cheesecakes, and set them aside.
Make the crust: Pulse 18 Oreo cookies with 3 tbsp of melted butter in a food processor or high-powered blender until fully combined. Place the cookie crumbs in the bottom of each muffin liner and press down with a spoon as much as possible. Bake for 5-6 minutes and then set aside.
Make the cheesecake: Using a hand mixer or stand mixer, combine 8 oz. low-fat cream cheese, ½ cup low-fat sour cream, ¾ cup Nutella, 2 large eggs, and 2 tbsp granulated sugar and mix until fully combined. Pour the mixture into each muffin liner, filling it ¾ of the way up. Sprinkle the mini chocolate chips on top.
Bake: Bake the cheesecakes for 20-22 minutes, or until the tops have slightly cracked and they have puffed and risen. Let them cool for 5 minutes in the pan, and then transfer to the fridge for at least 20 minutes before serving.
Garnish and serve: Top with fresh whipped cream, more chocolate chips, and sliced strawberries for an extra special treat. Enjoy!
How to Store
If you don’t eat all of these mini cheesecakes at once (good luck), you can easily keep them in the refrigerator for later. Store mini Nutella cheesecake bites in an airtight container in the refrigerator for up to 3 days.
You could also freeze them in a freezer-safe container for up to 3 months, then thaw in the fridge or at room temperature when you’re ready to serve.
Serving Suggestions
When I bake these mini cheesecakes for a party, I like to have a variety of options available, so sometimes I’ll prepare something a little lighter, like this fruit salsa with cinnamon chips to balance the decadence of the cheesecake. Or, sometimes I’ll go all in and top each cheesecake with a dollop of whipped cream or a scoop of this fall-inspired pumpkin ice cream.
More Cheesecake Recipes To Try
- This Easy Cheesecake Recipe features a handful of simple ingredients and a simple process for the creamiest, fluffiest, most flavorful classic cheesecake.
- In this Strawberry Cheesecake, the combination of creamy, tangy cheesecake topped with fresh, juicy strawberries can’t be beat.
- Banana Pudding Cheesecake features real bananas and banana pudding mix for a cheesecake that’s true to its name.
more decadent desserts
Do you think it can translate to a regular cheesecake not muffins?
Yes! I would just make sure to adjust all of the ingredients accordingly!
how many does this recipe make? 24?
Two questions, please.
1) Do you use the whole Oreo, including the filling, or is it just the cookie part?
2) If I don’t use salted butter, how much salt would I need to add to compensate?
Thank you!
Hi, the recipe looks lovely. I was wondering if the sour cream is necessary as it’s hard to get where I live. Any suggestions for a substitution?
Can I replace Oreos with chocolate Graham’s?
I too wamt to know about that pan!!! Gorgeous! Is it Anthropologie? Also, is this a recipe for standard cupcakes or a mini cupcake size? Or a bigger muffin size?
Hey i cant find any sour cream here. So any substitute for it in the recipe ? ????
Where can I get that muffin pan? It’s so pretty! And cheesecakes look great!
You had me at Nutella :-)
Do you think this recipe could work for regular size cupcakes?