Mini Chocolate Hazelnut Cheesecakes Recipe -
Mini Chocolate Hazelnut Cheesecakes Recipe
  • READY IN 3 hr

Mini Chocolate Hazelnut Cheesecakes

Recipe by  

"Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    3 hrs


  1. Heat oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
  2. Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
  3. Spoon about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
  4. Remove cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle over cheesecakes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2012

Tastes great, but I changed a few things. I couldn't find the Jif brand so I used a regular chocolate hazelnut spread and added 2.5 TBS of strong coffee to it, to get the coffee flavor. I used low fat cream cheese as well.Also for the bottom layer instead of wafers I used oreo cookie crumbs. My muffin pans would only take 1 TBS of crumb mixture and there was just enough for 12 individual cakes. Also I just used regular muffin pan liners. Definitely have to chill or the cheesecake is a little soft, but otherwise tastes great.

Most Helpful Critical Review
Feb 10, 2014

This taste bad


18 Ratings

Dec 31, 2012

I absolutely loved this dessert. I tastes so decadent and rich and they look beautiful. Next time I'll try Oreos for the crust. It made exactly 12. The hubby was amazed and definitely wants this to be added to the repertoire.

Jan 18, 2013

This recipe looks and tastes so so so so good!!!!!!!!!!!!!!

Jun 17, 2013

I made this for father's day for my husband and he loved them. I used crushed oreos for the crust. I used the Nutella brand hazelnut spread since that is what I could find at my local store. I baked them twenty minutes and they came out very tasty! I will certainly be making these mini cheesecakes again!

Oct 27, 2013

Great recipe. Definitely a keeper! I made them in a mini muffin pan. Made 36 mini's. I replaced Jif with Nutella and roasted whole hazelnuts to top each bite size cake. Baked for 13 mins. So good!

Apr 29, 2013

Ive made these a couple of times and they were a big hit. The change i had to make was i used famous amos chocolate cookies instead of chocolate wafers ( only because i couldn't find them). They were delicious !!!y

Mar 21, 2015

Wow! These are DEEELICIOUS!! One of my biggest hits with my family, friends and co-workers. The ONLY thing I did differently was use regular hazelnut spread (my local grocery store doesn't have the cappuccino flavor). I then added a package of Folgers instant mocha cappuccino powder to the mix. For the chocolate wafer cookies, I just removed the filling from some Oreos, people really seem to like that flavor you can only get from an Oreo crust! In the three times that I've made them, I had to bake for more like 23 minutes. Tips for beginners: cream cheese MUST be room temperature to blend and fluff properly. Same for the eggs. Extra vanilla never hurts ??. If you don't have the right kind of pan to make a water bath, just fill an oven safe dish with water and place it on the bottom rack of your oven as soon as you turn it on. This last time that I made these, I added a sprinkle of mini chocolate chips to the top of each cake before serving, it added even more chocolate flavor as well as some texture.


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  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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