In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Indulge in Decadence: Nutella Mini Cheesecakes with Kahlua Ganache

If you’re a fan of the classic cheesecake and have a penchant for Nutella, then you’re in for a treat. These Nutella Mini Cheesecakes are the perfect bite-sized indulgences, combining the rich flavors of creamy cheesecake, the nutty sweetness of Nutella, and the luxurious touch of a Kahlua ganache topping. Ideal for any occasion—from a casual family gathering to an elegant dinner party—these mini delights are sure to impress your guests and satisfy your sweet tooth. Let’s explore how to create these culinary masterpieces.

Ingredients You’ll Need

For the Cheesecake Base:

• 1 cup ground Oreos: About 10 cookies should do the trick.
• 3/4 cup + 2 tbsp granulated sugar, divided
• 3 tbsp butter, melted

For the Creamy Cheesecake Filling:

• 3 packages cream cheese (8 oz each), softened
• 1 tsp vanilla extract
• 3 eggs
• 1/4 cup Nutella

For the Kahlua Ganache Topping:

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

Step-by-Step Instructions

Preparing the Oreo Crust

1. Preheat your oven to 325 degrees Fahrenheit.
2. In a food processor, combine the ground Oreos, melted butter, and 2 tablespoons of sugar. Pulse until the mixture resembles a paste-like crumb.
3. Line your muffin tins with cupcake papers, preparing for 18-24 cheesecakes.
4. Spoon about 1 tablespoon of the Oreo crumb mixture into the bottom of each liner and press down to flatten, creating a firm base.

Crafting the Cheesecake Filling

5. In a mixer, beat the softened cream cheese until smooth.
6. Add the remaining sugar, vanilla extract, and Nutella, and continue beating until well combined.
7. Add the eggs one at a time, mixing on low just until each is blended. This ensures a smooth, lump-free batter.
8. Spoon the cheesecake mixture over each crust in the liners, filling approximately 3/4 full.

Baking the Cheesecakes

9. Bake your mini cheesecakes for 25-30 minutes or until the centers are almost set. They should still have a slight jiggle.
10. Remove from the oven and cool completely on a wire rack.
11. Transfer to the refrigerator for at least 2 hours to cool and set.

Making the Kahlua Ganache

12. In a medium saucepan, combine the dark chocolate, heavy cream, unsalted butter, and Kahlua.
13. Heat on medium, whisking constantly until the mixture is completely melted and combined to a thick, silky consistency. Be careful not to let it boil.
14. Remove from heat and allow to cool to room temperature before drizzling over your cheesecakes.

Serving Suggestions

15. Once cooled, top each cheesecake with a generous drizzle of your Kahlua ganache and add sprinkles or your preferred garnish.
16. For an extra touch, consider adding a dollop of whipped cream or a sprinkle of chopped hazelnuts.

Storage Tips

• These mini cheesecakes can be stored in the freezer, making them a convenient treat you can enjoy anytime. Simply thaw them as needed for individual snacks.
• Store any remaining ganache in an airtight container in the refrigerator for up to a week. It can also serve as a delightful topping for ice cream or other desserts.

Conclusion

These Nutella Mini Cheesecakes with Kahlua Ganache are a celebration of flavors and textures, offering a sophisticated and delicious dessert experience. With their rich, creamy filling and heavenly ganache topping, they are a guaranteed hit for any dessert lover. So, roll up your sleeves and dive into the world of mini cheesecakes—you won’t regret it!

Nutella Mini Cheesecakes

These mini cheesecakes are rich, creamy, and topped with a decadent Kahlua ganache, making them the perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cooling Time 2 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 18 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Base

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

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 ounces 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 (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.
12. Top with Kahlua Ganache & sprinkles.
13. Place all ganache 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.

Notes

These mini cheesecakes can be stored in the freezer and thawed for individual snacks as needed. They make a delightful treat for parties and gatherings.