By Becky Hardin
Published May 11, 2016
Mini Cheesecake Bites are the perfect dessert for parties, or any occasion when you need to serve a lot of people. This Oreo Nutella Cheesecake flavor is so creamy, delicious, and addicting. Good luck eating only one (since they’re mini, you can definitely get away with eating two)!
Mini Cheesecake Bites
These mini Nutella cheesecakes are the PERFECT dessert for parties. It makes it easy to portion them off into individual sizes for each guest, and make sure you have plenty!
Cheesecake is one of the best desserts on the planet. Nutella is the perfect flavor combination of chocolate and hazelnut. Blend the two delicious entities together and you have something truly special: NUTELLA CHEESECAKE!
To make it even better we added in an Oreo crust, plus we turned them into mini cheesecake bites, so it’s easy to make, portion, and share (although you’re going to want to keep them all to yourself).
These incredibly easy, pop-able sweet treats are always in high demand, and for good reason. They’re fool-proof, smooth, creamy, and just perfect for celebrating any day of the year!
Nutella plus Oreo plus cheesecake equals the most delicious little bite-sized dessert ever!
Oreo Nutella Cheesecakes
Nutella cheesecake with an Oreo crust, and topped with chocolate chips? This little dessert is the perfect chocolatey treat!
Cheesecake bites can cure any bad day, make any party that much better, or finish off the perfect quiet night at home. They can be eaten warm or cold, in just two bites! I love the simplicity, the flavors, and of course how cute they are.
I have been working on upping my baking game, easing my way into the dessert world with recipes like my Texas Sheet Cake Skillet and Salted Caramel Soft Batch Cookies . For some reason, baking a cheesecake still seems intimidating, but it really isn’t! With the right instructions, anything is possible.
These Mini Nutella Cheesecakes are completely fool-proof; if I can do it you can do it! They come out perfect every time. A truly great recipe to keep in your kitchen for potlucks, class parties, and more!
How to Make Nutella Cheesecakes
These mini cheesecakes are so easy to make.
- Preheat the oven to 350°F. Place liners into a 12-count muffin tin. Spray the liners with nonstick spray and set aside.
- In a food processor or high-powered blender, pulse the Oreos and melted butter until fully combined. Spoon the oreo “crust” into the bottom of each muffin liner and press down with your spoon as much as possible. Bake for 5-6 minutes and then set aside.
- In a mixer or using a hand mixer, combine the cream cheese, sour cream, Nutella, eggs, and sugar. Mix until smooth and fully combined. Pour mixture into each muffin liner almost filling to the top. Leave about a 1/4 inch at the top. Sprinkle mini chocolate chips onto the top of each cheesecake.
- Bake for 20-22 minutes, or until the tops have slightly cracked and the cheesecakes have puffed and risen. Allow to cool for 5 minutes in the pan and then place in the fridge for at least 20 minutes before serving.
I love to top the mini cheesecakes with fresh whipped cream, mini chocolate chips, and strawberries. These single-serving desserts may be small, but they’re a mighty little sweet treat, just waiting to be devoured. They have all of the flavor with none of the stress! My kind of recipe for sure.
How big are these mini cheesecakes?
They’re the size of muffins (we’re making them in muffin tins with muffin liners), so they’re the perfect not-quite-bite-sized portion for individuals. Don’t get me wrong, I’ll be the first to go in for seconds, but just one is pretty satisfying.
If you want more of a cheesecake bite, you could use mini muffin tins to make them even smaller. That would be a great way to serve different flavors at a party, so everyone can try multiple flavors.
Can I save these cheesecake bites?
Yes! If you don’t eat all of them at once (good luck), you can easily keep them in the refrigerator for later. You could also freeze them in a freezer-safe container, then thaw in the fridge or at room temperature when you’re ready to serve.
I hope you enjoy these mini cheesecake bites as much as we do! Every day deserves at least a little something sweet.
See the recipe card for details on how to make these Mini Nutella Cheesecake Bites. Enjoy!
Be sure to try our other easy cheesecake inspired recipes:
- Chocolate Chip Cheesecake Bars
- Peppermint Cheesecake Brownies
- Mini Apple Pie Cheesecakes
- Macadamia Caramel Cheesecake
- Peanut Butter Cheesecake Bars
Ingredients1x2x3x
- ▢ 18 Oreo cookies 203 grams
- ▢ 3 tablespoons salted butter 42 grams, melted
- ▢ 8 ounces low-fat cream cheese 227 grams (1 brick)
- ▢ ½ cup low-fat sour cream 114 grams
- ▢ ¾ cup Nutella 203 grams
- ▢ 2 large eggs 100 grams
- ▢ 2 tablespoons granulated sugar 25 grams
- ▢ ¼ cup mini chocolate chips 44 grams
Optional Toppings
- ▢ Fresh whipped cream
- ▢ Mini chocolate chips
- ▢ Sliced strawberries
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Spray the liners with nonstick spray and set aside.
- In a food processor or high-powered blender, pulse the Oreos and melted butter until fully combined. Spoon the oreo “crust” into the bottom of each muffin liner and press down with your spoon as much as possible. Bake for 5-6 minutes and then set aside. 18 Oreo cookies, 3 tablespoons salted butter
- In a mixer or using a hand mixer, combine the cream cheese, sour cream, Nutella, eggs, and sugar. Mix until smooth and fully combined. Pour mixture into each muffin liner almost filling to the top. Leave about ¼ inch at the top. Sprinkle mini chocolate chips onto the top of each cheesecake. 8 ounces low-fat cream cheese, ½ cup low-fat sour cream, ¾ cup Nutella, 2 large eggs, 2 tablespoons granulated sugar, ¼ cup mini chocolate chips
- Bake for 20-22 minutes, or until the tops have slightly cracked and the cheesecakes have puffed and risen. Allow to cool for 5 minutes in the pan and then place in the fridge for at least 20 minutes before serving.
- Top with fresh whipped cream, more chocolate chips, and sliced strawberries for an extra special treat. Enjoy! Fresh whipped cream, Mini chocolate chips, Sliced strawberries
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Food Processor OR
- High Powered Blender
- Stand Mixer OR
- Hand Mixer
Becky’s Tips
- If you don’t have sour cream, you can use plain or Greek yogurt instead.
- If you use unsalted butter, add a pinch of kosher salt!
- Use your favorite chocolate chips, such as milk, semisweet, dark, or white!
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Mini Nutella Cheesecake Bites
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Food Processor OR
- High Powered Blender
- Stand Mixer OR
- Hand Mixer
Ingredients
- 18 Oreo cookies 203 grams
- 3 tablespoons salted butter 42 grams, melted
- 8 ounces low-fat cream cheese 227 grams (1 brick)
- ½ cup low-fat sour cream 114 grams
- ¾ cup Nutella 203 grams
- 2 large eggs 100 grams
- 2 tablespoons granulated sugar 25 grams
- ¼ cup mini chocolate chips 44 grams
Optional Toppings
- Fresh whipped cream
- Mini chocolate chips
- Sliced strawberries
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Spray the liners with nonstick spray and set aside.
- In a food processor or high-powered blender, pulse the Oreos and melted butter until fully combined. Spoon the oreo “crust” into the bottom of each muffin liner and press down with your spoon as much as possible. Bake for 5-6 minutes and then set aside. 18 Oreo cookies, 3 tablespoons salted butter
- In a mixer or using a hand mixer, combine the cream cheese, sour cream, Nutella, eggs, and sugar. Mix until smooth and fully combined. Pour mixture into each muffin liner almost filling to the top. Leave about ¼ inch at the top. Sprinkle mini chocolate chips onto the top of each cheesecake. 8 ounces low-fat cream cheese, ½ cup low-fat sour cream, ¾ cup Nutella, 2 large eggs, 2 tablespoons granulated sugar, ¼ cup mini chocolate chips
- Bake for 20-22 minutes, or until the tops have slightly cracked and the cheesecakes have puffed and risen. Allow to cool for 5 minutes in the pan and then place in the fridge for at least 20 minutes before serving.
- Top with fresh whipped cream, more chocolate chips, and sliced strawberries for an extra special treat. Enjoy! Fresh whipped cream, Mini chocolate chips, Sliced strawberries
Notes
- If you don’t have sour cream, you can use plain or Greek yogurt instead.
- If you use unsalted butter, add a pinch of kosher salt!
- Use your favorite chocolate chips, such as milk, semisweet, dark, or white!
- Nutritional information does not include optional toppings.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
