Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mini chocolate hazelnut cheesecakes

Mini Chocolate Hazelnut Cheesecakes

  • Author: David
  • Total Time: 2 hours 45 minutes (includes chilling)
  • Yield: 12 mini cheesecakes 1x

Description

These mini chocolate hazelnut cheesecakes feature a crunchy hazelnut crust, creamy chocolate-hazelnut filling, and a glossy ganache topping. Elegant yet easy, they’re perfect for parties or a special treat at home.

Ingredients

Scale
  • 3/4 cup toasted hazelnuts, finely chopped
  • 1/2 cup graham cracker crumbs (or digestive biscuits, crushed)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • 8 ounces cream cheese, room temperature
  • 1/2 cup chocolate hazelnut spread (like Nutella)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 1/3 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1 tablespoon chocolate hazelnut spread
  • Optional: Chopped toasted hazelnuts
  • Optional: Shaved chocolate or mini chocolate chips
  • Optional: Fresh berries (raspberries or strawberries)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or foil liners.
  2. In a food processor, pulse toasted hazelnuts until finely chopped. Add graham cracker crumbs, sugar, and a pinch of salt. Pulse to combine. Pour in melted butter and pulse until mixture resembles wet sand.
  3. Divide crust mixture evenly among muffin cups (about 1 tablespoon per cup). Press down firmly. Bake for 7 minutes, then cool while preparing the filling.
  4. In a large bowl, beat cream cheese until smooth and creamy (2-3 minutes). Add chocolate hazelnut spread, sugar, and a pinch of salt. Beat until combined.
  5. Add egg, vanilla, heavy cream, and cocoa powder. Beat again until smooth, but do not overmix.
  6. Spoon cheesecake mixture evenly over cooled crusts, filling each about 3/4 full. Smooth tops.
  7. Bake at 325°F (163°C) for 15-18 minutes, until centers are just set and still slightly jiggly.
  8. Cool cheesecakes in the tin for 15 minutes, then transfer to a wire rack to cool to room temperature. Chill in the fridge at least 2 hours (overnight is best).
  9. For the ganache: Heat heavy cream in a small saucepan until just steaming. Pour over chocolate chips and chocolate hazelnut spread in a heatproof bowl. Let sit 2 minutes, then stir until glossy and smooth.
  10. Spoon or pipe ganache over chilled cheesecakes. Garnish with chopped hazelnuts, chocolate shavings, or berries if desired.
  11. Chill for 15 more minutes to set ganache. Remove liners and serve.

Notes

For best results, use room temperature cream cheese and egg. Do not overmix after adding the egg to avoid cracks. The cheesecakes are best chilled overnight and topped with ganache just before serving. For gluten-free, use gluten-free cookies; for dairy-free, use vegan cream cheese and butter. The ganache covers any cracks. Store leftovers in the fridge up to 5 days or freeze (without ganache) up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 210
  • Sugar: 13
  • Sodium: 90
  • Fat: 15
  • Saturated Fat: 7
  • Carbohydrates: 18
  • Fiber: 2
  • Protein: 3

Keywords: mini cheesecakes, chocolate hazelnut, Nutella cheesecake, easy dessert, party dessert, individual cheesecake, ganache, hazelnut crust, make ahead, elegant dessert

Did you make this recipe?

Share a photo and tag me — we can't wait to see what you've made!

Find it online: https://gurusrecipes.com/mini-chocolate-hazelnut-cheesecakes-easy-elegant-dessert-recipe/