The Easiest Way to Make the Perfect Nutella Cheesecake Cupcakes

The best Nutella Cheesecake Cupcakes have three things going for them: a crisp cookie crust, a silky cheesecake center, and plenty of rich Nutella in every bite. If you’ve never made cheesecake before, don’t worry. This recipe breaks everything into small, manageable steps so you can bake with confidence from start to finish.

You’ll begin by making a quick cookie crust, then mix a smooth cheesecake filling, swirl in Nutella, and bake everything gently until the centers are set. After a slow cool and a good chill in the refrigerator, you’ll have creamy cupcakes that slice with a spoon and taste even better the next day.

The hands-on work takes about 45 minutes, while most of the total time is spent cooling and chilling. That waiting time is what gives the cheesecake its smooth texture, so don’t skip it. By the end of this guide, you’ll have 12 homemade Nutella Cheesecake Cupcakes that look bakery-worthy and are ready for parties, birthdays, holidays, or whenever a chocolate craving hits.

Gather all your ingredients and tools

Cream cheese blends much more smoothly when it has been sitting at room temperature for about 30 minutes. Measure every ingredient before turning on the mixer, line up your bowls, and place the muffin pan within reach. If you don’t have a food processor, crush the cookies inside a sealed zip-top bag using a rolling pin until they become fine crumbs.

Prepare the cupcake pan

Place 12 paper liners into a standard muffin pan and preheat your oven to 325°F (163°C). Keeping the liners flat inside the pan helps the cheesecakes bake evenly and makes them easier to remove after chilling. While the oven heats, clear enough counter space so you can move quickly once the filling is ready.

Make the cookie crust

Mix the crushed cookie crumbs with the melted butter until every crumb looks lightly coated. Divide the mixture evenly between the cupcake liners, using about 1½ tablespoons for each one. Press the crumbs firmly into the bottom with the back of a spoon or the bottom of a small glass to create a compact base that won’t fall apart after baking.

Bake the crust briefly

The crust only needs a short head start before the filling goes in. Bake the cookie bases for 5 minutes, then remove the pan and let it cool for 10 minutes. This helps the butter firm up, creating a base that stays crisp instead of blending into the cheesecake during baking.

Beat the cheesecake filling

If the cream cheese still feels cold or firm, let it sit a little longer before mixing. Beat the softened cream cheese with the sugar until smooth, about 2 minutes on medium speed. Add the eggs one at a time, mixing only until each disappears, then blend in the vanilla and sour cream. Overmixing after the eggs are added can trap extra air and cause cracks later.

Fold in the Nutella

Using about ½ cup of Nutella, warm it in the microwave for 10–15 seconds if it feels too thick to stir. Fold it gently into the cheesecake mixture with a rubber spatula until the color is even and no streaks of plain cream cheese remain. Stop as soon as everything is combined to keep the filling smooth and creamy.

Fill the cupcake liners

Fill each liner about ¾ full using an ice cream scoop or a large spoon so every cupcake bakes at the same rate. Leave a little space at the top because the cheesecakes will puff slightly in the oven before settling as they cool. A scoop makes portioning much more consistent, but two regular spoons work well if that’s what you have.

Swirl the Nutella on top

A small amount of extra Nutella creates the signature marbled look. Spoon about ½ teaspoon onto the center of each filled cupcake, then drag a toothpick or wooden skewer through the Nutella in gentle figure-eight motions. Two or three passes are enough. Too much swirling blends everything together and the pattern disappears after baking.

Bake the Nutella Cheesecake Cupcakes

Cheesecake continues cooking from its own heat even after it leaves the oven. Bake the cupcakes at 325°F (163°C) for 18–22 minutes, until the edges look set but the centers still have a slight wobble when you gently shake the pan. That small movement is exactly what you want for a creamy texture after chilling.

Cool the cupcakes gradually

After the baking time is up, turn the oven off and leave the door slightly open for 10 minutes. This gentle temperature change reduces the chance of cracks forming across the tops. Move the muffin pan to a cooling rack and let the cupcakes reach room temperature for about 30 minutes before refrigerating.

Chill before serving

Patience makes the biggest difference here. Cover the cooled cupcakes loosely and refrigerate them for at least 4 hours, or overnight if possible. During this time, the filling firms up and the flavors blend together. Trying to remove the liners too early can leave the cheesecake soft and messy.

Add optional toppings and serve

For a bakery-style finish, drizzle each cupcake with a little warm Nutella and sprinkle on chopped toasted hazelnuts, mini chocolate chips, whipped cream, or chocolate curls. Serve the cupcakes cold for the creamiest texture. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Common Mistakes

Conclusion

You now have everything you need to bake homemade Nutella Cheesecake Cupcakes with confidence. From building a buttery cookie crust to creating a smooth cheesecake filling and the signature Nutella swirl, every step works together to give you creamy, rich cupcakes that look as good as they taste.

Once you’ve made your first batch, try adding your own twist with chopped hazelnuts, chocolate drizzle, fresh berries, or whipped cream. Small changes can give this recipe a completely different finish.

If you’re saving recipes for later, don’t forget to pin this guide so it’s ready the next time you’re craving a chocolate cheesecake dessert. Happy baking!

Nutella Cheesecake Cupcakes

Creamy Nutella Cheesecake Cupcakes with a buttery Oreo cookie crust and a rich chocolate-hazelnut swirl. These individual cheesecakes are beginner-friendly, easy to make, and perfect for birthdays, holidays, or anytime you want an indulgent dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 5 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

  

For the Crust

• 18 Oreo cookies, finely crushed
• 3 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 16 ounces (450 g) cream cheese, softened
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120 g) sour cream
• ½ cup (150 g) Nutella

For the Swirl (Optional)

• 2–3 tablespoons Nutella, slightly warmed

Optional Garnishes

• Whipped cream
• Chocolate curls
• Mini chocolate chips
• Chopped toasted hazelnuts
• Chocolate drizzle

Equipment

• 12-cup muffin pan
• 12 cupcake liners
• Food processor or zip-top bag and rolling pin
• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Rubber spatula
• Ice cream scoop or large spoon
• Toothpick or wooden skewer
• Cooling rack
• Measuring cups and spoons

Method

 

1. Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.
2. Mix the crushed Oreo cookies with the melted butter until evenly coated.
3. Divide the crumb mixture evenly among the liners and press firmly into the bottoms.
4. Bake the crusts for 5 minutes, then cool for 10 minutes.
5. Beat the softened cream cheese and sugar until smooth.
6. Add the eggs one at a time, then mix in the vanilla extract and sour cream until combined.
7. Fold the Nutella into the cheesecake batter until evenly blended.
8. Divide the filling evenly among the cupcake liners, filling each about ¾ full.
9. Spoon a small amount of Nutella onto each cupcake and swirl gently with a toothpick.
10. Bake for 18–22 minutes, until the edges are set and the centers still wobble slightly.
11. Turn off the oven, leave the door slightly open, and let the cupcakes rest for 10 minutes before transferring them to a cooling rack.
12. Cool completely, refrigerate for at least 4 hours, then garnish as desired and serve chilled.

Notes

• Use room-temperature cream cheese for the smoothest filling.
• Avoid overmixing after adding the eggs to help prevent cracks.
• The cupcakes are done when the edges are set and the centers still jiggle slightly.
• Chilling for at least 4 hours gives the best texture and flavor.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze individually wrapped cupcakes for up to 2 months. Thaw overnight in the refrigerator before serving.
• For cleaner Nutella swirls, warm the Nutella for 10–15 seconds before adding it to the tops.
• These cupcakes taste even better the day after baking, making them an excellent make-ahead dessert.