Mini Cheesecakes with Nutella Ganache

Mini Cheesecakes with Nutella Ganache are an easy go to dessert for the holidays.  They are not only delicious but they freeze great.  So you can make them in advance!!  Have to love that!! 

I got all the ingredients for this amazing dessert at Giuntas.  They have everything you need for the holidays and have locations all over Long Island. It’s my go to supermarket in Northport!

Ingredients below and full recipe on my website

Mini Cheesecakes

(Make 24 Cupcakes)


For the Crust

2 Cups (About 18 Graham Crackers) Crushed Graham Cracker Crumbs

6 Tbsp. Melted Butter

3 Tbsp. Sugar

24 Cupcake Liners


3 (8oz) Bars of Philadelphia Cream Cheese

1 Cup Sugar

1 Cup Heavy Cream

3 Eggs

1 Tbsp. Lemon Juice

1 ½ tbsp. Vanilla Extract

Nutella Ganache

1 1/2 Cups Nutella

1 Cup Heavy Cream

Hazelnuts, chopped finely (Optional)

Preheat the oven the 350 degrees and line cupcake pans with cupcake liners

In a bowl, combine the graham crackers, melted butter and sugar. Put about 2 tbsp. Of the graham cracker mixture in each liner.  Press down the mixture in each liner very well to form the crust or base of your cheesecake. Put in the oven for 5 minutes.  Remove and cool.   Lower the oven temp to 325 degrees.

In a mixing bowl, whisk the cream cheese and sugar.  You can even use a mixer for this as well. Mix until smooth.  Add the eggs one at a time.  In a small bowl, mix the heavy cream with the lemon juice and vanilla.  You will notice that it will thicken.  Slowly add this to the cream cheese mixture. Next fill each of the cupcake liners with the filling about  ¾ of the way full.  Place the cupcake pan in a larger baking sheet.  Pour water into the baking sheet to give the cupcakes a water bath.  Carefully put in the oven and bake for about 50 to 55 minutes or until a toothpick comes out clean from a cupcake.Remove from the oven and cool for 30 minutes and chill.  

For the ganache, heat heavy cream in a saucepan until warm but not simmering.  Turn off the heat and add in the Nutella. Mix well until you have a silky ganache.  

Remove the cupcake wrapper from the cheesecakes, top with the ganache and chopped hazelnuts. Serve.

Please note…The cheesecakes freeze very well, just make sure they are wrapped tightly.  Defrost a few hours before needed. 

You can make the ganache a few days in advance and store in the refrigerator until it's time to use.. 



Back to blog