Triple Chocolate Nutella Mini Cheesecake {Gluten Free Option}
Three layers of chocolatey decadence come together to make one perfect, easy to make dessert!
- Yield: 18 mini cheesecakes
Ingredients
Crust
- 2 cups Oreo cookies or gluten free equivalent (I use 1 package Glutino’s)
- 5 Tablespoons butter, melted
Filling
- 16 oz cream cheese (2 packages), room temperature
- 1/3 cup white sugar
- 2 Tablespoons all purpose or gluten free flour
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 4 oz semisweet chocolate, chips or chopped
- 3/4 cup nutella
- Whipped cream for topping, if desired
Instructions
- Preheat your oven to 325ยบ, lightly grease mini cheesecake pan and set aside. Begin by making your crust, to do so crush or process your cookies in a food processor and mix in melted butter until crumbs are moistened.
- Spoon ~1 tablespoon of crumbs into each mini cheesecake cavity and press evenly into bottom. Place in refrigerator and chill while preparing filling.
- Next, melt chocolate using your favorite method and set aside.
- In the bowl of your stand mixer or in a large bowl using an electric beater, beat cream cheese, sugar and flour on medium speed until just combined and fluffy. Turn mixer to low and add vanilla then eggs, one at a time, until just combined.
- Remove approximately 1 cup of filling and mix with melted chocolate and set aside.
- To remaining 2/3 filling add Nutella and blend until just combined.
- Removed prepared crusts from refrigerator and scoop approximately 1 Tablespoon of chocolate filling onto cookie crusts, then top with Nutella filling to the top of each cavity. Tap pan lightly on counter to work out any air.
- Bake cheesecakes in prepared oven for approximately 15-17 minutes until just set. Remove from oven and cool on wire rack for 30 minutes before removing cheesecakes from pan.
- Cool to room temperature then refrigerate for at least 2 hours before serving. Top with fresh whipped cream if desired.
Source: See Brooke Cook Original