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Irresistible Nutella Mini Cheesecakes with Kahlua Ganache

Indulge your taste buds with these delectable Nutella Mini Cheesecakes, perfectly portioned for individual servings and topped with a luxurious Kahlua ganache. These creamy delights are an exquisite blend of rich chocolate, creamy Nutella, and a hint of coffee liqueur, making them an irresistible treat for any occasion. Whether you are hosting a dinner party or craving a midnight snack, these mini cheesecakes are the perfect answer to your dessert desires.

Ingredients You’ll Need:

For the Cheesecakes:

• 1 cup ground Oreos: About 10 cookies, finely processed to create a base full of chocolatey goodness.
• 3/4 cup + 2 tbsp granulated sugar: Divided, to sweeten both the crust and the cheesecake filling.
• 3 tbsp butter, melted: To bind the Oreo crust.
• 3 packages cream cheese (8 oz each), softened: The foundation for a creamy and luscious filling.
• 1 tsp vanilla extract: For a subtle hint of aromatic flavor.
• 3 eggs: Essential for binding the ingredients and achieving a smooth texture.
• 1/4 cup Nutella: Adding a delightful hazelnut chocolate flavor to the cheesecake.

For the Kahlua Ganache:

• 9 ounces dark chocolate, finely chopped: The chocolate base for a rich ganache.
• 1 cup heavy cream: To achieve a silky texture.
• 2 tbsp unsalted butter: For a glossy finish.
• 1 tbsp Kahlua: Infusing the ganache with a coffee-flavored twist.

Instructions:

Preparing the Cheesecakes:

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C) to ensure even baking.
2. Make the Oreo Crust: In a food processor, combine the Oreos, melted butter, and 2 tablespoons of sugar. Pulse until you achieve a paste-like crumb mixture.
3. Prepare the Muffin Tins: Line 18-24 muffin tins with cupcake papers. Spoon approximately 1 tablespoon of the Oreo crumb mixture into the bottom of each liner, pressing down to create a firm base.
4. Create the Cheesecake Filling: In a mixer, beat the softened cream cheese until smooth. Add the remaining sugar, vanilla extract, and Nutella, mixing until well combined. Incorporate the eggs one at a time, mixing on low speed just until each is blended.
5. Fill the Liners: Spoon the cheesecake mixture over each crust, filling the liners about 3/4 full.
6. Bake: Place the muffin tin in the oven and bake for 25-30 minutes, or until the centers are almost set.
7. Cool: Remove the cheesecakes from the oven and allow them to cool completely on a wire rack. Once cooled, transfer them to the refrigerator to chill and set for at least 2 hours.

Making the Kahlua Ganache:

1. Combine Ingredients: In a medium saucepan over medium heat, combine the dark chocolate, heavy cream, unsalted butter, and Kahlua.
2. Whisk and Melt: Whisk continuously until the mixture is completely melted and smooth. Ensure that the mixture does not boil.
3. Cool the Ganache: Remove from heat and let it cool to room temperature before drizzling over the chilled cheesecakes.

Finishing Touches:

• Once your mini cheesecakes are set, top each one with a generous drizzle of Kahlua ganache. For an added flair, sprinkle with your choice of colorful sprinkles or chopped hazelnuts.

Storage Tips:

These Nutella Mini Cheesecakes can be stored in the freezer, making them perfect for a make-ahead treat. Simply thaw individual portions as needed to satisfy your sweet cravings.

Conclusion:

These Nutella Mini Cheesecakes with Kahlua Ganache are a delightful twist on a classic dessert, combining creamy textures with rich, decadent flavors. Easy to make and even easier to enjoy, they are sure to become a favorite in your dessert repertoire. Serve them at your next gathering, or keep them on hand for a special treat anytime. Enjoy every bite of this chocolaty, nutty, and slightly boozy delight!

Nutella Mini Cheesecakes

Decadent Nutella Mini Cheesecakes with a rich Oreo crust and Kahlua ganache topping. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 2 hours hrs

Total Time 3 hours hrs

Servings: 18 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1 cup ground Oreos
• 3 tbsp butter melted
• 2 tbsp granulated sugar

Cheesecake Filling

• 3 pkgs cream cheese 8 oz each, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup Nutella

Kahlua Ganache Topping

• 9 oz dark chocolate finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp Kahlua

Equipment

• Food Processor
• Mixer
• Saucepan

Method

 

1. Preheat oven to 325 degrees.
2. Add Oreos, 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.
12. Top with Kahlua Ganache & sprinkles.
13. For Kahlua Ganache: Place all ingredients in medium saucepan & heat on medium.
14. Whisk to combine ingredients until it is all completely melted & combined to a thick silky consistency. DO NOT allow to boil.
15. Remove from heat & allow to cool to room temperature before you drizzle over your cheesecake.
16. Store remaining ganache in an airtight container in the refrigerator for up to 1 week.

Notes

These mini cheesecakes can be stored in the freezer and thawed for individual servings as needed. They are a perfect make-ahead dessert for parties or special occasions.