Nutella Cheesecake Cupcakes

Introduction

Nutella Cheesecake Cupcakes are the ultimate dessert fusion—creamy, rich, and irresistibly indulgent. Combining the velvety smoothness of classic cheesecake with the chocolate-hazelnut magic of Nutella, these bite-sized treats bring together two beloved desserts into one heavenly package. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself to something decadent, these cupcakes deliver on flavor, texture, and presentation. Perfectly portioned and incredibly easy to make, Nutella Cheesecake Cupcakes are a must-have in any dessert lover’s recipe collection.

The History

The story of Nutella Cheesecake Cupcakes is rooted in the evolution of two iconic desserts: cheesecake and Nutella. Cheesecake itself dates back thousands of years, with ancient Greeks believed to have served it during Olympic Games as early as 776 BC. Over centuries, it evolved across Europe, eventually making its way to America where the modern cream cheese version was popularized in the early 20th century by companies like Philadelphia Cream Cheese.

On the other hand, Nutella was invented much later. Created in Italy after World War II by Pietro Ferrero, it was originally developed as a cocoa and hazelnut paste to stretch scarce chocolate supplies. Marketed under various names before becoming “Nutella” in 1964, it quickly gained global popularity for its sweet, creamy, and nutty flavor profile.

The marriage of these two delights—cheesecake and Nutella—likely began in home kitchens around the 2000s, as food bloggers and dessert enthusiasts experimented with flavor infusions. The concept of miniaturizing cheesecakes into cupcake form already existed, but adding Nutella elevated the experience. The result? A luxurious, portable dessert that balances tangy cream cheese with the deep richness of chocolate-hazelnut spread. Today, Nutella Cheesecake Cupcakes are a staple at bakeries, food festivals, and online recipe hubs, symbolizing the modern trend of gourmet fusion desserts.

Ingredients Breakdown

Creating the perfect Nutella Cheesecake Cupcake requires a careful balance of ingredients to ensure a silky texture, bold flavor, and structural integrity. Here’s a detailed look at each component:

Cream Cheese (full-fat): The foundation of any great cheesecake, full-fat cream cheese ensures a rich, creamy texture. Avoid low-fat versions as they can lead to a watery or grainy consistency.
Granulated Sugar: Adds sweetness and helps stabilize the custard-like filling during baking.
Eggs: Provide structure and help the filling set properly. Room temperature eggs blend more smoothly and reduce the risk of curdling.
Sour Cream or Heavy Cream: Enhances creaminess and adds a slight tang, balancing the sweetness of Nutella.
Pure Vanilla Extract: Deepens the overall flavor profile and complements the nuttiness of Nutella.
Nutella: The star ingredient! This chocolate-hazelnut spread infuses the entire cupcake with its signature taste. Use authentic Nutella for best results.
Flour or Cornstarch (optional): A small amount helps prevent cracking and gives the filling extra stability.
Graham Cracker Crumbs: Used for the crust, providing a crunchy, slightly sweet base that contrasts beautifully with the soft filling.
Butter (unsalted): Binds the crust crumbs together and adds richness.
Brown Sugar (for crust): Enhances the toasty, caramel notes in the graham cracker base.
Salt (pinch): Elevates all the flavors and prevents the dessert from tasting flat.

Optional garnishes include whipped cream, chopped hazelnuts, chocolate shavings, fresh berries, or a drizzle of melted Nutella for an elegant finish.

Step-by-Step Recipe

Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with parchment paper liners or silicone cupcake molds for easy removal.
Make the Crust: In a medium bowl, combine 1½ cups graham cracker crumbs, ¼ cup brown sugar, ½ teaspoon cinnamon (optional), and a pinch of salt. Mix well. Add 6 tablespoons melted unsalted butter and stir until the mixture resembles wet sand.
Press Crust into Liners: Spoon about 1–2 tablespoons of the crust mixture into each cupcake liner. Press down firmly using the back of a spoon or a small glass to create an even, compact layer. Place the pan in the refrigerator while you prepare the filling.
Beat Cream Cheese Mixture: In a large mixing bowl, beat 16 oz (2 packages) of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides as needed.
Add Sugar & Flavorings: Gradually add ⅓ cup granulated sugar and continue beating until fully incorporated. Add 1 teaspoon vanilla extract and ½ cup sour cream (or heavy cream) and mix until smooth.
Incorporate Eggs: Add 2 large room-temperature eggs, one at a time, mixing just until blended after each addition. Do not overmix, as this can incorporate too much air and cause cracking.
Swirl in Nutella: Drop 1 tablespoon of Nutella into each cupcake cavity on top of the cream cheese base. Then, pour approximately ¼ cup of the cream cheese mixture over the crust, covering the Nutella. Use a toothpick or skewer to gently swirl the Nutella into the batter, creating a marbled effect.
Bake: Carefully place the muffin tin in the preheated oven. Bake for 20–25 minutes, or until the edges are set and the centers have a slight jiggle (like Jell-O). Overbaking will dry them out.
Cool Gradually: Turn off the oven, crack the door open slightly, and let the cupcakes cool inside for 30 minutes. This slow cooling helps prevent cracks.
Chill: Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow the filling to firm up fully.
Garnish & Serve: Before serving, top with whipped cream, a drizzle of warmed Nutella, chopped toasted hazelnuts, or chocolate curls for a professional touch.

Tips

Use Room Temperature Ingredients: Cold cream cheese and eggs don’t mix well and can lead to lumps. Take them out of the fridge at least 1 hour before baking.
Avoid Overmixing: Once you add the eggs, mix only until just combined. Overbeating introduces excess air, which can cause bubbles and cracks.
Water Bath Alternative: While traditional cheesecakes use a water bath, cupcakes are small enough to bake without one. However, placing a shallow pan of water on the lower rack can help maintain moisture and prevent cracking.
Prevent Sticking: Parchment liners make removal effortless. If using regular paper liners, spray lightly with non-stick cooking spray first.
Smooth Swirling: Warm the Nutella slightly (5–10 seconds in the microwave) to make it easier to drizzle and swirl.
Uniform Size: Use a cookie scoop or measuring spoon to distribute the batter evenly for consistent baking.
Check Doneness Properly: The center should still wobble slightly when gently shaken. It will continue to set as it chills.
Chill Thoroughly: These cupcakes need time to set. Rushing this step results in a soft, runny texture.

Variations and Customizations

Nutella Cheesecake Cupcakes are highly adaptable. Here are some creative twists to suit different tastes and occasions:

Oreo Crust: Replace graham crackers with crushed Oreo cookies for a chocolatey, crunchy base that pairs perfectly with Nutella.
Gluten-Free Option: Use gluten-free graham crackers or almond flour mixed with butter and sugar for a gluten-free crust.
Dairy-Free Version: Substitute cream cheese with vegan cream cheese (e.g., Kite Hill or Tofutti), use dairy-free butter, and swap sour cream for coconut cream.
Protein Boost: Stir 1–2 tablespoons of unflavored or chocolate protein powder into the batter (adjust liquid if needed).
Mini Chocolate Chips: Fold in mini semisweet chocolate chips for added texture and chocolate intensity.
Fruit Swirls: Add a raspberry or strawberry swirl alongside the Nutella for a fruity contrast.
Espresso Infusion: Mix 1 teaspoon instant espresso powder into the batter for a mocha-Nutella twist.
Toasted Hazelnut Crust: Add finely ground toasted hazelnuts to the crust for deeper nutty flavor.
Peppermint Twist: Add a few drops of peppermint extract and swirl in crushed candy canes during the holidays.
Layered Look: Create a bottom layer of Nutella batter, then a middle layer of plain cheesecake, and another swirl of Nutella on top before baking.
Alcohol-Infused: Add 1 tablespoon of Frangelico (hazelnut liqueur) or Baileys for an adult version.

Health Considerations and Nutritional Value

While undeniably delicious, Nutella Cheesecake Cupcakes are a treat best enjoyed in moderation due to their high sugar, fat, and calorie content. Here’s a breakdown per serving (based on 12 cupcakes):

Calories: Approximately 320–360 kcal
Total Fat: 22–26g (mostly from cream cheese, butter, and Nutella)
Saturated Fat: 10–12g
Cholesterol: 85mg
Sodium: 180–220mg
Total Carbohydrates: 28–32g
Sugars: 20–24g (primarily from Nutella, sugar, and graham crackers)
Protein: 5–6g

Key Considerations:

Nutella contains palm oil and added sugars, so those monitoring sugar intake or avoiding certain fats may want to limit consumption.
Lactose-intolerant individuals should opt for dairy-free alternatives.
These cupcakes offer minimal fiber, vitamins, or minerals unless customized with whole grains, nuts, or fruit.
To lighten the recipe: use reduced-fat cream cheese (though texture may suffer), cut sugar slightly, or increase the proportion of Greek yogurt to replace some sour cream.

Despite their indulgence, these cupcakes can be part of a balanced diet when consumed occasionally. They provide energy-dense ingredients that can be satisfying in small portions.

Ingredients

1½ cups graham cracker crumbs (about 10 full sheets)
¼ cup packed brown sugar
6 tablespoons unsalted butter, melted
Pinch of salt
16 oz (2 packages) full-fat cream cheese, softened
⅓ cup granulated sugar
½ cup sour cream (or heavy cream)
1 teaspoon pure vanilla extract
2 large eggs, room temperature
¾ cup Nutella (plus extra for garnish)
Optional: 1 tablespoon all-purpose flour or cornstarch (for stability)

Directions

Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with parchment cupcake liners.
In a bowl, mix graham cracker crumbs, brown sugar, salt, and melted butter until crumbly. Press 1–2 tablespoons into each liner and chill.
In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until creamy.
Mix in sour cream and vanilla extract until fully combined.
Add eggs one at a time, mixing gently after each addition. Avoid overbeating.
If using, mix in flour or cornstarch until just incorporated.
Drop 1 tablespoon Nutella into each cup over the crust. Pour cream cheese mixture over top, filling each cup about ¾ full.
Use a toothpick to swirl Nutella into the batter for a marbled effect.
Bake for 20–25 minutes until edges are set and centers slightly jiggle.
Turn off oven, leave door ajar, and let cupcakes cool inside for 30 minutes.
Remove and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Before serving, garnish with whipped cream, chopped hazelnuts, or a warm Nutella drizzle.

FAQ

Can I make these ahead of time?
Yes! These cupcakes can be made 2–3 days in advance and stored covered in the refrigerator. They actually taste better after chilling overnight.

Can I freeze Nutella Cheesecake Cupcakes?
Absolutely. Wrap individually in plastic wrap and store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Why did my cupcakes crack?
Cracking usually occurs due to overmixing, sudden temperature changes, or overbaking. Cooling them slowly in the oven helps prevent this.

Can I use a different nut butter?
Yes, though the flavor will change. Almond butter or homemade chocolate-hazelnut spreads work, but authenticity comes from real Nutella.

Do I have to use a water bath?
No, the small size makes it unnecessary. However, adding moisture to the oven environment can improve texture.

How do I get clean cuts when slicing swirls?
Since these are individual cupcakes, no slicing is needed! But for presentation, wipe the toothpick between swirls for cleaner patterns.

Can I make them smaller or larger?
Yes. For mini versions, use a mini muffin tin and reduce baking time to 12–15 minutes. For jumbo, adjust time accordingly and monitor closely.

Is Nutella safe for kids?
Yes, but it’s high in sugar and fat. Serve in moderation as part of a balanced diet.

Can I make these without eggs?
Eggs are essential for structure. For egg-free versions, experiment with flax eggs or commercial binders, but results may vary.

What can I serve with Nutella Cheesecake Cupcakes?
Pair with fresh strawberries, raspberries, vanilla ice cream, coffee, or a glass of cold milk for a complete dessert experience.

Summary

Nutella Cheesecake Cupcakes blend the creamy elegance of cheesecake with the beloved chocolate-hazelnut richness of Nutella into a single, irresistible bite-sized dessert. Easy to make, endlessly customizable, and perfect for any occasion, they’re a show-stopping treat that delivers pure indulgence in every forkful.