Description
These Strawberry Nutella Cheesecakes are rich, creamy, and layered with a buttery graham cracker crust, silky cheesecake filling, Nutella ganache, salted caramel drizzle, and fresh strawberries. A decadent dessert in every bite.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- ¼ cup butter, melted
- 2 (8 oz) packages cream cheese, room temperature
- 2 large eggs, room temperature
- ½ cup granulated sugar (for filling)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup Nutella
- 2 tablespoons heavy cream
- 1 teaspoon butter, room temperature (for ganache)
- 2 oz semi-sweet baker’s chocolate, chopped
- ⅔ cup granulated sugar (for caramel)
- 3 tablespoons butter, room temperature (for caramel)
- ⅓ cup heavy cream (for caramel)
- ½ teaspoon vanilla extract (for caramel)
- ½ teaspoon flaky sea salt
- 1 ¼ cups diced fresh strawberries (8–10 large strawberries)
Instructions
- Preheat oven to 325°F. Line a muffin tin with cupcake liners or grease a mini cheesecake pan.
- Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press into the base of each liner. Bake for 6–8 minutes and let cool.
- In a bowl, beat cream cheese until smooth. Add ½ cup sugar, lemon juice, and vanilla. Mix until just combined. Add eggs one at a time, mixing gently.
- Pour filling over crusts. Bake for 18–22 minutes until centers are just set. Let cool, then chill for at least 4 hours or overnight.
- For Nutella ganache, melt Nutella, chopped chocolate, cream, and 1 tsp butter over low heat. Stir until smooth. Let cool slightly and pour over chilled cheesecakes.
- For caramel sauce, heat ⅔ cup sugar over medium heat until melted and amber in color. Stir in 3 tbsp butter, then cream. Boil 1 minute. Remove from heat and stir in vanilla and sea salt. Cool slightly before using.
- Top each cheesecake with a drizzle of caramel and a spoonful of diced strawberries just before serving.
- Keep refrigerated until ready to enjoy.
Notes
- Chill overnight for best flavor and set.
- Dice strawberries just before serving for freshness.
- Don’t overmix the batter to avoid cracks.
- Let ganache cool slightly before pouring to avoid melting cheesecake.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 420
- Sugar: 26g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg