Mini Nutella Swirl Cheesecakes

When I was pregnant, I learned something about dessert that stuck with me: the prettiest treats aren’t always the hardest ones—they’re the ones that feel like comfort you can hold. These Mini Nutella Swirl Cheesecakes are exactly that. Each one has a buttery chocolate-cookie-and-hazelnut crust, a creamy vanilla cheesecake layer, and a glossy Nutella swirl that looks bakery-fancy with almost no stress. They’re the kind of “just one more” bite that somehow turns into two… or three.

Why you’ll love these mini Nutella cheesecakes

These are made for gatherings—easy to portion, easy to serve, and always the first dessert people ask about again. The swirl effect is forgiving (no piping perfection needed), and the flavor hits that dreamy chocolate-hazelnut note without being overly heavy. If you’re planning a dessert spread, these pair beautifully with a party-cute Bento Cake and something light, crisp, and airy like Meringue Kisses.

Ingredients that make the flavor pop

This recipe is all about leaning into hazelnut + chocolate from the very first bite.

For the crust

• Chocolate-covered graham cookies, finely crushed (you’ll want about 3/4 cup crumbs)
• Toasted hazelnuts, finely ground (about 1/2 cup ground)
• Granulated sugar
• Unsalted butter, melted
  (If you only have unsalted butter and want a little more balance, a tiny pinch of salt in the crust helps.)

For the cheesecake

• Full-fat cream cheese, softened to room temperature
• Granulated sugar
• Vanilla extract
• Sea salt
• Eggs, room temperature

For the swirl

• Nutella (chocolate hazelnut spread)

If you love nutty desserts, you’ll also want to peek at my Pistachio Raspberry Cake for a totally different but equally special “nuts + sweetness” vibe. And if you’re in a full-on cozy dessert mood, add something creamy on the side like Dulce de Leche Ice Cream.

How to make Mini Nutella Swirl Cheesecakes

Prep the pan and crust

1. Line 16 cups of a standard muffin pan with foil liners (they hold their shape best).
2. In a food processor, grind cookies into fine crumbs (measure 3/4 cup).
3. Grind toasted, cooled hazelnuts until very fine (about 1/2 cup ground).
4. Stir together cookie crumbs, ground hazelnuts, sugar, and melted butter until the mixture clumps.
5. Divide crust mixture into liners and press firmly (a bit of plastic wrap over your fingers makes pressing easy).

Mix the batter (no cracks, please)

1. Heat oven to 300°F and place a rack in the center.
2. Beat cream cheese until smooth and fluffy, scraping the bowl often.
3. Beat in sugar, salt, and vanilla until completely blended and lump-free.
4. Whisk eggs separately, then add and mix just until combined (over-mixing after eggs is the #1 crack-maker).

Swirl like you mean it

1. Measure out 1 cup + 2 Tbsp of the plain vanilla batter and set aside.
2. Stir Nutella into the remaining batter until smooth and uniform.
3. Divide Nutella batter evenly among liners, then spoon the reserved vanilla batter on top (you’ll fill them close to the top).
4. Use a paring knife or toothpick to swirl—drag through both batters, lifting a little Nutella up through the vanilla for a defined pattern.
5. Tap the pan on the counter a couple times to settle the batter.

Bake and chill

Bake about 20 minutes, until the centers barely jiggle when nudged. Cool completely on a rack, then cover and refrigerate at least 6 hours (overnight is even better).

For serving ideas: these look gorgeous next to something bright and fresh like Dubai Chocolate Covered Strawberries or alongside a “treat board” with cozy cookies like my Cottage Cheese Chocolate Chip Cookies.

Storage, freezing, and best tips

• Refrigerate: Store in an airtight container. They’re best chilled.
• Freeze: Freeze individual cheesecakes up to 3 months in a container with wax/parchment between layers. Thaw overnight in the fridge.

Troubleshooting shortcuts

• Lumpy batter: Your cream cheese was too cold—soften it fully, then beat until silky before adding anything else.
• Cracks: You mixed too much after adding eggs or baked a little too long. Mix gently + pull when the center is just set.
• Swirl looks muddy: Less stirring is more. A few confident passes with a knife beats lots of mixing.

If you want a second dessert that’s equally make-ahead friendly for parties, my Limoncello Tiramisu is a fun citrusy contrast.

Mini Nutella Swirl Cheesecakes Recipe

Makes: about 16 mini cheesecakes
Oven: 300°F

Crust

• 3/4 cup chocolate-covered graham cookie crumbs
• 1/2 cup finely ground toasted hazelnuts
• 3 Tbsp granulated sugar
• 5 Tbsp unsalted butter, melted

Filling

• 24 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 3 large eggs, room temperature

Swirl

• 3/4 cup Nutella

Directions

1. Line 16 muffin cups with foil liners. Mix crust ingredients and press into liners.
2. Beat cream cheese until smooth. Add sugar, salt, vanilla.
3. Add eggs and mix just until combined.
4. Reserve 1 cup + 2 Tbsp vanilla batter. Stir Nutella into remaining batter.
5. Fill liners with Nutella batter, top with reserved vanilla batter, swirl gently.
6. Bake ~20 minutes until centers barely jiggle. Cool, then chill 6+ hours before serving.

If you tell me what exact cookies you used and whether your Nutella amount was closer to 1/2 cup or 1 cup, I can tighten the recipe card to match your batch perfectly.

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