Go Back
Print

Mini Nutella Cheesecakes

Ingredients

  • 1 cup ground Oreos
  • 3/4 cup + 2 tbsp granulated sugar - divided
  • 3 tbsp butter - melted
  • 3 pkgs 8 oz each cream cheese - softened
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/4 cup Nutella

Ganache Topping

  • 9 ounces dark chocolate - finely chopped
  • 1 cup heavy cream
  • 2 tbsp unsalted butter

Instructions

  1. Preheat oven to 325 degrees
  2. Add Oreos (about 10) melted butter & 2 tbsp sugar to food processor. Pulse until you have a paste like crumb mixture.
  3. Line 18-24 muffin tins with cupcake papers
  4. Spoon about 1 tbsp of Oreo crumb mix into the bottom of each wrapper & press down to flatten
  5. Beat cream cheese in mixer to soften
  6. Add remaining sugar, vanilla & Nutella & beat until combined
  7. Add eggs - one at a time- mixing on low just until blended after each one.
  8. Spoon over each crust in liners - should fill approx 3/4 full
  9. Bake 25-30 minutes or until centers are almost set.
  10. Remove & cool completely on wire rack
  11. Transfer to refrigerator to cool & set at least 2 hours

Ganache

  1. Place all ingredients in medium saucepan & heat on medium.
  2. Whisk to combine ingredients until it is all completely melted & combined to a thick silky consistency. DO NOT allow to boil
  3. Remove from heat & immediately drizzle over your chilled cheesecakes.
  4. Top with sprinkles
  5. *Can be stored in freezer & thawed for individual snacks as needed
  6. *Store remaining ganache in airtight container in refrigerator for up to 1 week.