Mini Chocolate Hazelnut Cheesecakes – Easy Elegant Dessert Recipe

Posted on September 22, 2025

The sound of a spoon cracking through a silky chocolate top, the scent of toasted hazelnuts wafting from the oven—honestly, that’s all it takes to bring me back to my very first batch of mini chocolate hazelnut cheesecakes. These elegant little treats are everything I love about dessert: rich, creamy, a little bit fancy, but secretly simple to pull off. If you’re someone who adores Nutella, has a weakness for cheesecake, or just likes to impress without spending hours in the kitchen, you’re in the right place.

I first discovered the magic of mini cheesecakes at a friend’s birthday party years ago. One bite, and I was hooked—no fork required, no slicing, just pure, decadent bliss in every morsel. Fast forward to today, and I’ve tweaked, tested, and (let’s face it) taste-tested this mini chocolate hazelnut cheesecakes recipe more times than I can count. The blend of chocolate and hazelnut is a match made in dessert heaven, and when you shrink a cheesecake down to hand-held size, it just feels extra special.

There’s something about these cheesecakes that makes them perfect for every occasion—cozy nights in, dinner parties, baby showers, or even just a Tuesday pick-me-up. They’re the kind of treat that gets everyone asking for the recipe, and trust me, you’ll want to make them again and again. With a crunchy hazelnut base, a creamy chocolate filling, and a glossy ganache, these mini chocolate hazelnut cheesecakes are proof that you don’t need a pastry chef’s degree to create show-stopping desserts. Whether you’re baking for a crowd or just for yourself, get ready to make some new sweet memories!

Why You’ll Love This Mini Chocolate Hazelnut Cheesecakes Recipe

There’s a reason I keep coming back to these mini chocolate hazelnut cheesecakes. Actually, there are several! After countless batches—some shared, some devoured solo—I’ve nailed down exactly what makes this recipe a keeper.

Quick & Easy: From start to finish, these cheesecakes come together in just over an hour, including chilling time. No water bath, no fuss—just simple steps and big flavors.
Simple Ingredients: Nothing fancy here. You’ll find everything at your local grocery store, and you probably have most of it at home already (hello, chocolate spread and cream cheese!).
Perfect for Any Occasion: Whether you’re planning an elegant dinner party, a brunch, or just need a sweet treat for movie night, these mini cheesecakes fit right in.
Crowd-Pleaser: I haven’t met a soul who didn’t go back for seconds. Even the “not a dessert person” folks can’t resist that chocolate-hazelnut combo.
Unbelievably Delicious: The layers of crunch, creamy filling, and smooth ganache are literally melt-in-your-mouth good. It’s comfort food, dressed up for a night out.

What sets this recipe apart? I blend toasted hazelnuts into the crust for an extra nutty kick, and I go heavy on the chocolate (because why not?). The filling is silky thanks to room-temperature cream cheese and just the right amount of chocolate hazelnut spread. And the ganache topping? It’s the finishing touch that makes these cheesecakes look and taste bakery-worthy, with zero stress. Whether you’re a seasoned baker or just getting started, these mini chocolate hazelnut cheesecakes will make you feel like a dessert pro.

Honestly, there’s something almost magical about watching people take their first bite—eyes widen, smiles spread, and suddenly the room goes quiet (just for a second). That’s the kind of dessert moment I live for. So, if you’re ready to create a new favorite in your kitchen, give this recipe a try. You won’t regret it!

What Ingredients You Will Need

This mini chocolate hazelnut cheesecakes recipe might taste like you spent all day baking, but the ingredient list is short, sweet, and super approachable. Most of these are pantry staples—no need to hunt down anything fancy unless you want to!

For the Hazelnut Crust:

3/4 cup (90g) toasted hazelnuts, finely chopped (adds nutty crunch; I love using Oregon hazelnuts for their bold flavor)
1/2 cup (60g) graham cracker crumbs (or digestive biscuits, crushed)
2 tbsp (25g) granulated sugar
4 tbsp (56g) unsalted butter, melted (for binding; swap with coconut oil for dairy-free)
Pinch of salt

For the Cheesecake Filling:

8 oz (227g) cream cheese, room temperature (full-fat for best texture; I usually reach for Philadelphia or store-brand)
1/2 cup (150g) chocolate hazelnut spread (like Nutella, but homemade or store-brand works too)
1/4 cup (50g) granulated sugar (or coconut sugar for a deeper flavor)
1 large egg, room temperature
1 tsp pure vanilla extract
2 tbsp (30ml) heavy cream (helps with that ultra-creamy texture)
2 tbsp (10g) unsweetened cocoa powder (Dutch-process for deeper chocolate flavor, but any kind works)
Pinch of salt

For the Chocolate Ganache:

1/3 cup (60g) semi-sweet chocolate chips (or chopped bar chocolate; Ghirardelli is my go-to)
1/4 cup (60ml) heavy cream
1 tbsp (20g) chocolate hazelnut spread (for extra shine and flavor)

Optional Garnishes:

Chopped toasted hazelnuts (for crunch and looks)
Shaved chocolate or mini chocolate chips
Fresh berries (raspberries and strawberries are my favorite pairing)

Substitution Notes: Need it gluten-free? Swap graham crackers for gluten-free cookies. Dairy-free? Use vegan cream cheese and butter alternatives. Allergic to hazelnuts? Roasted almonds work, but the flavor will change.

Honestly, you can get creative here. I’ve even made these with peanut butter and peanuts in a pinch—still dreamy!

Equipment Needed

12-cup muffin tin (Standard size; nonstick is best. If you only have a 6-cup tin, just bake in two rounds.)
Paper cupcake liners (Foil liners also work and look fancy!)
Mixing bowls (At least two: one for the crust, one for the filling.)
Electric mixer (Hand or stand mixer. You can mix by hand, but it takes elbow grease!)
Spatula (For scraping every last bit of batter.)
Measuring cups and spoons (Accuracy matters for cheesecake.)
Food processor or blender (Optional, for pulsing hazelnuts and crumbs. A zip bag and rolling pin works too.)
Small saucepan (For melting ganache.)
Wire rack (For cooling the cheesecakes evenly.)

If you don’t have a food processor, no worries—just chop nuts finely with a knife and crush crackers in a bag. I’ve used silicone muffin pans before, but liners give the best release and presentation. For the ganache, even a microwave-safe bowl works if you’re short on time. I always recommend investing in a sturdy muffin tin; mine’s lasted for years with just a quick wash after each use.

How to Make Mini Chocolate Hazelnut Cheesecakes

Prep the Oven & Pan: Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper or foil liners. This makes cleanup a breeze and helps cheesecakes release perfectly.
Make the Hazelnut Crust: In a food processor, pulse 3/4 cup (90g) toasted hazelnuts until finely chopped. Add 1/2 cup (60g) graham cracker crumbs, 2 tbsp (25g) sugar, and a pinch of salt. Pulse to combine. Pour in 4 tbsp (56g) melted butter and pulse again until the mixture resembles wet sand.
No processor? Chop nuts and mix everything by hand in a bowl.
Press the Crust: Divide crust mixture evenly among muffin cups—about 1 tablespoon per cup. Press down firmly with the bottom of a glass or your fingers. Bake for 7 minutes, then cool while you make the filling.
Mix the Cheesecake Filling: In a large bowl, beat 8 oz (227g) room-temperature cream cheese until smooth and creamy (about 2-3 minutes). Add 1/2 cup (150g) chocolate hazelnut spread, 1/4 cup (50g) sugar, and a pinch of salt. Beat until combined.
Add 1 egg, 1 tsp vanilla, 2 tbsp (30ml) heavy cream, and 2 tbsp (10g) cocoa powder. Beat again until smooth—don’t overmix!
Fill the Muffin Cups: Spoon the cheesecake mixture evenly over cooled crusts, filling each about 3/4 full. Smooth the tops with a spatula or back of a spoon.
Bake: Bake at 325°F (163°C) for 15-18 minutes, or until the centers are just set. The middles should still jiggle slightly—don’t wait for them to be firm! Overbaking causes cracks.
Cool Completely: Remove from oven and let cheesecakes cool in the tin for 15 minutes. Transfer to a wire rack to cool to room temp, then chill in the fridge at least 2 hours (overnight is best for flavor and texture).
Make the Ganache: In a small saucepan, heat 1/4 cup (60ml) heavy cream until just steaming (not boiling). Pour over 1/3 cup (60g) chocolate chips and 1 tbsp (20g) chocolate hazelnut spread in a heatproof bowl. Let sit 2 minutes, then stir until glossy and smooth.
Top the Cheesecakes: Once cheesecakes are chilled, spoon or pipe ganache over each one. If desired, sprinkle with chopped hazelnuts or chocolate shavings.
Serve: Chill for 15 more minutes to set the ganache, then peel off liners and serve. Enjoy that first, rich bite!

Troubleshooting Tips: If your cheesecakes crack, don’t worry—the ganache covers everything! If crusts seem crumbly, press them down a little more before baking. And if the filling seems lumpy, make sure your cream cheese is truly room temp next time (trust me, I’ve learned the hard way!).

Personal Note: I usually make these the night before a party. They taste even better after a good chill, and all you have to do is top with ganache on the day of serving!

Cooking Tips & Techniques for Mini Chocolate Hazelnut Cheesecakes

I’ve baked enough cheesecakes to know a few tricks—some learned the hard way, others passed down from fellow baking geeks. Here’s what really makes a difference when you’re whipping up mini chocolate hazelnut cheesecakes:

Room Temperature Ingredients: Always, always let your cream cheese and egg come to room temp. Cold cream cheese equals lumpy batter. Trust me, no amount of mixing will save it!
Don’t Overmix: Once the egg is in, mix just until combined. Overmixing adds air, which can cause cracks and sunken centers.
Press the Crust Firmly: A loose crumb base will fall apart when you peel the liner. Use a flat-bottomed glass or even a spice jar to press the crust down tightly.
Watch Baking Time: The cheesecakes are done when the centers jiggle like set Jell-O. Overbaking dries them out and makes the texture chalky. Err on the side of slightly underdone—they’ll firm up as they cool.
Ganache Perfection: Heat the cream until just steaming, not boiling, or it can seize the chocolate. I once boiled the cream by accident—grainy ganache is not a good look!
Chill Thoroughly: Patience pays off. Chilling lets the flavors meld and the texture sets to that classic, creamy cheesecake bite.
Multitask Smart: While the crusts bake and cool, prep your filling and get your garnishes ready. Makes everything feel less rushed.
Consistency Hack: Use a cookie scoop to portion the filling—it keeps everything neat and even.

Honestly, no one gets it perfect every time. I’ve had cracked tops and sunken middles, and they still tasted amazing. If your batch isn’t picture-perfect, just pile on extra ganache and call it rustic! The most important part? Enjoy the process (and definitely the results).

Mini Chocolate Hazelnut Cheesecakes – Variations & Adaptations

One of my favorite things about this mini chocolate hazelnut cheesecakes recipe is how easy it is to tweak. Whether you’re baking for special diets or just want to mix things up, you’ve got options!

Gluten-Free Version: Swap out graham crackers for gluten-free cookies or almond flour (about 1/2 cup, 50g). Make sure your chocolate hazelnut spread is gluten-free, too.
Dairy-Free/Vegan: Use dairy-free cream cheese (like Kite Hill or Tofutti), vegan butter, and plant-based chocolate hazelnut spread. Replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested for 5 minutes).
Peanut Butter Twist: Not a hazelnut fan? Sub in peanut butter (smooth, not chunky) and roasted peanuts for a Reese’s vibe. I’ve done this for peanut butter lovers and it’s a huge hit!
Seasonal Flavor Swaps: For a holiday twist, add a pinch of cinnamon to the crust and top with candied orange peel or pomegranate seeds. In summer, swirl a little raspberry jam on top of the ganache before chilling.
Nut-Free Option: Use sunflower seed butter and omit nuts in the crust, swapping in extra cookie crumbs for structure.
Bake as Bars: Don’t have muffin tins? Press the crust into an 8×8-inch (20x20cm) pan, pour in the filling, and bake as bars. Slice after chilling and top with ganache.

Personally, I love adding a sprinkle of sea salt flakes on top for that salty-sweet magic. I’ve even tried swirling a bit of espresso powder into the filling for a mocha kick—10/10 would recommend!

Serving & Storage Suggestions

These mini chocolate hazelnut cheesecakes are best served chilled, straight from the fridge. That creamy texture and glossy ganache shine brightest when cold. For parties, I like to arrange them on a pretty cake stand or colorful platter, topped with a sprinkle of chopped hazelnuts and a few berries for a pop of color.

Pair them with a strong espresso, a glass of dessert wine, or even a simple cup of tea. They’re rich, so a little goes a long way (but honestly, I’ve never seen anyone stop at just one!).

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. The flavor deepens after a day or two—if you can wait that long! For longer storage, freeze cheesecakes (without ganache) for up to 2 months. Thaw overnight in the fridge, then top with ganache before serving.

Reheating: Not needed! These are meant to be cold. If you prefer a softer bite, let them sit at room temp for 10 minutes before serving.

Little secret: the crust stays crisp, even after a few days. That’s one of the benefits of pressing it down firmly and baking it before adding the filling!

Nutritional Information & Benefits

Each mini chocolate hazelnut cheesecake clocks in at roughly 210 calories, with about 15g fat, 18g carbs, and 3g protein per serving (give or take, depending on toppings and substitutions).

The real nutritional star here is the hazelnut. Hazelnuts are packed with healthy fats, vitamin E, and fiber, which makes these cheesecakes a slightly less guilty indulgence. Using full-fat cream cheese means a richer texture, but you can swap for a reduced-fat version if you’re watching calories.

This recipe is naturally gluten-free if you use gluten-free crumbs, and can be adapted for dairy-free needs. It does contain nuts, dairy, and eggs—so keep that in mind for allergies. I love that you can sneak a little bit of “good-for-you” stuff into a dessert that feels completely luxurious. As with all treats, moderation is key—but a mini cheesecake now and then? Totally worth it for the happiness boost!

Conclusion

Mini chocolate hazelnut cheesecakes are the kind of dessert that sticks with you. They’re elegant, easy, and guaranteed to win hearts at any table—trust me, I’ve seen it happen again and again! Whether you’re making them for a celebration or just treating yourself, you’ll love how simple and satisfying they are.

Don’t be afraid to put your own spin on the recipe—change up the crust, try new toppings, or make them nut-free. That’s the beauty of baking at home: you get to play! For me, these cheesecakes are more than just a sweet bite—they’re a memory, a little moment of joy I can share with friends and family.

If you give this recipe a try, let me know how it goes! Drop a comment below, share your photos, or tell me about your favorite cheesecake twist. Happy baking—and may your cheesecakes always come out creamy, chocolatey, and totally irresistible!

Frequently Asked Questions

How can I prevent cracks in my mini chocolate hazelnut cheesecakes?

Let your cream cheese and egg come to room temperature before mixing, and don’t overbake. Even if you get a few cracks, the ganache topping covers everything beautifully!

Can I make these cheesecakes ahead of time?

Absolutely! They taste even better after chilling overnight in the fridge. Just add the ganache the day you plan to serve for the best shine and texture.

Can I freeze mini chocolate hazelnut cheesecakes?

Yes, you can freeze them (without the ganache) for up to 2 months. Thaw overnight in the refrigerator and add the ganache just before serving.

What can I use instead of hazelnuts?

Almonds or pecans work well, or you can leave out nuts entirely and use all graham cracker crumbs for a classic crust. The flavor will be different but still delicious!

How do I know when the cheesecakes are done baking?

The centers should jiggle slightly when you gently shake the pan, similar to set Jell-O. They’ll continue to firm up as they cool, so don’t wait for them to be completely solid in the oven.