Name: Nutella Cheesecake Cupcakes
Prep time: 15 min
Cook time: PT-487850H24M47S
Total time: PT-487850H24M47S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup Nutella (plus extra for swirling)

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I love making these Nutella Cheesecake Cupcakes because they combine two of my favorite desserts—cheesecake and Nutella—into one irresistible treat. The creamy, rich cheesecake filling pairs perfectly with the decadent swirl of Nutella, and the cupcake base adds a soft, spongy texture. It’s the perfect balance of indulgence and comfort.

Why I’ll Love This Recipe

What I adore most about these cupcakes is how they offer the luxurious flavor of Nutella in every bite while keeping the texture light and airy. The combination of the cheesecake’s tanginess and Nutella’s smooth chocolate-hazelnut richness is absolutely delightful. Plus, they’re easy to make and so much fun to serve at gatherings, or even just as a sweet treat to enjoy on your own!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcake base:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup Nutella (plus extra for swirling)

Directions

Make the cupcake base:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
Make the cheesecake filling:
- In a separate bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gently fold in the Nutella until well combined, but leave some streaks for a marbled effect.
Assemble the cupcakes:
- Spoon a generous dollop of the cheesecake filling over each cupcake base, spreading it out slightly.
- Swirl a teaspoon of Nutella on top of the cheesecake mixture, creating a marbled effect with a toothpick or skewer.
Bake:
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean, and the cheesecake filling is set.
- Allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes 12 cupcakes. Prep time is about 15 minutes, and bake time is 20-25 minutes.

Variations

I like to change it up by:

Adding mini chocolate chips to the cupcake batter for extra texture.
Topping the cupcakes with a drizzle of Nutella and chopped hazelnuts for a crunchy, nutty finish.
Swapping Nutella with peanut butter for a different flavor combination.

Storage / Reheating

I store these cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If you prefer them warm, I recommend reheating them gently in the microwave for a few seconds.

Nutella Cheesecake Cupcakes

FAQs

Can I use low-fat cream cheese?
While low-fat cream cheese will work, it may affect the creaminess of the filling. Full-fat cream cheese will give you the best texture and flavor.
Can I use something other than Nutella?
Yes, you can substitute Nutella with any chocolate-hazelnut spread or even peanut butter for a different flavor.
Can I make these cupcakes ahead of time?
Yes! These cupcakes store really well, so you can make them a day or two ahead and keep them in the fridge.
Can I freeze these cupcakes?
Absolutely! These cupcakes freeze beautifully. Just wrap them tightly in plastic wrap or store them in an airtight container, and they’ll keep in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
How do I prevent the cheesecake filling from sinking into the cupcake?
To prevent the cheesecake filling from sinking, make sure the cupcake batter is thick enough to support the filling, and don’t overfill the cupcake liners.

Conclusion

These Nutella Cheesecake Cupcakes are a deliciously decadent treat that combines the best of both cheesecake and Nutella. They’re perfect for parties, family gatherings, or when you’re craving something sweet. Easy to make and so incredibly tasty, they’ll become a go-to dessert in your baking repertoire!