Nutella Mini Cheesecakes with Oreos

Yield 12



  • 18 Stuffed Oreos
  • 2 8oz packages cream cheese at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • pinch salt
  • 1/4 cup hot Nutella
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  1. Preheat oven to 275 F degrees. Line a muffin tin with cupcake liners. Place an Oreo at the bottom of each paper-cup.
  2. In a large bowl, beat the cream cheese and sugar together until smooth. Incorporate vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
  3. Add a heaping tablespoon of cheesecake batter to each muffin cup.
  4. Warm the Nutella in the microwave for 20 seconds. Place a scant teaspoon of hot Nutella into each cupcake. Add another tablespoon of cheesecake batter on top, filling the cupcake liner.
  5. Use a toothpick or butter knife to gently swirl the Nutella into the cheesecake mix.
  6. Bake in the preheated oven for 22-25 minutes until filling is set.
  7. Cool completely in the tin before removing. Store in refrigerator.
  8. Garnish (if desire) with whipped cream and half of an Oreo.