Name: Mini Nutella Cheesecake Bites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 18 cookies Oreo cookies ((crushed)); 3 tablespoons salted butter ((melted)); 8 ounces low-fat cream cheese ((softened)); ½ cup low-fat sour cream; ½ cup Nutella; 2 large eggs; 2 tablespoons granulated sugar; ½ cup mini chocolate chips; Fresh whipped cream; mini chocolate chips ((for garnishing)); sliced strawberries ((for garnish))

Indulging in a sweet treat that packs big flavor into a small bite is always a win, especially when it involves the creamy decadence of cheesecake and the rich, nutty taste of Nutella. These Mini Nutella Cheesecake Bites are the perfect solution for those moments when you crave something sweet but don’t want to overdo it. With a buttery Oreo crust, a luscious filling, and just the right amount of chocolate chips, these bites are sure to satisfy your dessert cravings. Plus, they’re perfect for parties or as an after-dinner treat. Let’s dive into this simple, yet delightful recipe!

Why This Recipe is a Keeper

These Mini Nutella Cheesecake Bites are not only easy to make but also incredibly versatile. They bring the irresistible flavors of cheesecake and Nutella together in a delightful mini form. The Oreo crust adds a crunchy texture, while the creamy filling melts in your mouth. They are perfect for any occasion, whether it’s a birthday party, a holiday gathering, or simply a cozy night in. Moreover, they can be made ahead of time, making them a convenient option for busy bakers.

Ingredient Breakdown

To create these Mini Nutella Cheesecake Bites, you’ll need the following ingredients:

18 Oreo cookies (203 grams) – These will form the base of our cheesecake bites, providing that signature chocolatey crunch.
3 tablespoons salted butter (42 grams, melted) – The melted butter helps bind the crushed cookies together for a sturdy crust.
8 ounces low-fat cream cheese (227 grams, 1 brick) – A creamy base for our cheesecake filling that gives it that classic texture.
½ cup low-fat sour cream (114 grams) – Adds a slight tang and creaminess to the filling.
½ cup Nutella (203 grams) – The star ingredient that brings rich, chocolate-hazelnut flavor to the cheesecake.
2 large eggs (100 grams) – Essential for binding the filling and creating a smooth texture.
2 tablespoons granulated sugar (25 grams) – Just a touch of sweetness to balance the flavors.
½ cup mini chocolate chips (44 grams) – Adds little bursts of chocolate throughout the cheesecake bites.
Fresh whipped cream – For topping, adding an airy lightness to the bites.
Mini chocolate chips – For garnishing, making these bites even more irresistible.
Sliced strawberries – Fresh fruit to add a pop of color and flavor contrast.

Toolbox for This Recipe

To make your Mini Nutella Cheesecake Bites, gather the following tools:

Muffin tin – A standard muffin tin will work perfectly for this recipe.
Parchment paper liners – These will make it easy to remove the cheesecake bites once baked.
Mixing bowls – You’ll need a couple of bowls for mixing the crust and the filling.
Electric mixer – A hand mixer or stand mixer will make blending the filling a breeze.
Rubber spatula – For scraping down the sides of your mixing bowl and folding in ingredients.
Measuring cups and spoons – Accurate measurements are key to a successful recipe.

The Method for Mini Nutella Cheesecake Bites

Now, let’s get into the nitty-gritty of making these delightful bites!

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper liners. In a mixing bowl, crush the 18 Oreo cookies into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.

Step 2: Mix the Crust Ingredients

Add the melted butter to the crushed Oreo cookies and mix until the crumbs are evenly coated. The mixture should hold together when pressed. Spoon about a tablespoon of this mixture into each muffin liner and press it down firmly to create an even layer.

Step 3: Bake the Crust

Place the muffin tin in the preheated oven and bake for 5 minutes. This helps set the crust. Once done, remove it from the oven and allow it to cool slightly while you prepare the filling.

Step 4: Make the Cheesecake Filling

In a large mixing bowl, beat the low-fat cream cheese until smooth and creamy. Then, add the low-fat sour cream, Nutella, eggs, granulated sugar, and mix until well combined. Be sure to scrape down the sides of the bowl to ensure everything is mixed evenly.

Step 5: Fold in the Chocolate Chips

Gently fold in the mini chocolate chips into the cheesecake mixture, creating pockets of chocolate throughout your filling.

Step 6: Fill the Muffin Tin

Spoon the cheesecake filling over the pre-baked Oreo crusts, filling each liner almost to the top. Smooth the tops with a spatula for a neat presentation.

Step 7: Bake the Cheesecake Bites

Return the muffin tin to the oven and bake for 18-20 minutes, or until the edges are set but the center is still slightly jiggly. The bites will firm up as they cool.

Step 8: Cool and Chill

Once baked, remove the tin from the oven and let it cool at room temperature for about 10 minutes. Then transfer the muffin tin to the refrigerator and allow the cheesecake bites to chill for at least 2 hours, or until completely set.

Step 9: Serve

When ready to serve, top each cheesecake bite with fresh whipped cream, a sprinkle of mini chocolate chips, and a slice of strawberry for a beautiful garnish.

Seasonal Spins

These Mini Nutella Cheesecake Bites are wonderfully adaptable. Consider these seasonal spins:

Spring: Top with fresh berries like blueberries or raspberries for a burst of color and flavor.
Summer: Use tropical fruits such as mango or pineapple for a refreshing twist.
Fall: Add a sprinkle of cinnamon or nutmeg to the filling for a warm, autumnal flavor.
Winter: Swirl in peppermint extract and garnish with crushed candy canes for a festive touch.

Chef’s Notes

For a richer flavor, you can use full-fat cream cheese; however, low-fat options work just as well.
Make sure your cream cheese is at room temperature for easier blending.
Feel free to experiment with different flavored Oreos for the crust, such as Mint or Peanut Butter.
These bites can be made a day in advance; they actually taste better after chilling overnight!

Store, Freeze & Reheat

Store any leftover Mini Nutella Cheesecake Bites in an airtight container in the refrigerator for up to 5 days. If you want to freeze them, wrap each bite tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. To reheat, simply let them thaw in the refrigerator overnight, then serve chilled. Do not refreeze once thawed.

Quick Questions

Can I use a different type of cookie for the crust?

Absolutely! While Oreos provide a classic flavor, you can use graham crackers, chocolate wafers, or any cookie you prefer.

What if I don’t have mini chocolate chips?

You can chop regular chocolate chips into smaller pieces or omit them altogether. The cheesecake bites will still be delicious!

Can I make these cheesecake bites ahead of time?

Yes! These Mini Nutella Cheesecake Bites can be made a day in advance and stored in the refrigerator until you’re ready to serve them.

How do I know when the cheesecake bites are done baking?

They should be set around the edges but still slightly jiggly in the center. They will continue to firm up as they cool.

Make It Tonight

Now that you have all the details to create your very own Mini Nutella Cheesecake Bites, it’s time to put on your apron and get baking! These delightful treats are sure to impress friends and family alike. With minimal effort and maximum flavor, they are the perfect addition to your dessert repertoire. So gather your ingredients, preheat that oven, and let the aroma of deliciousness fill your kitchen. Enjoy every bite of your mini indulgence!