Yield: Yields 12 cheesecakes
These chocolate-hazelnut treats combine the rich creaminess of a cheesecake with the portability and utensil-free convenience of a cupcake.
Video: Watch Abby demonstrate how to make the mini cheesecakes.
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Make Ahead Tips
The baked cheesecakes can be refrigerated for up to 3 days or frozen for up to 1 month. Once cooled, cover the muffin tins with plastic (tin and all to keep the foil perky and pretty), then refrigerate or freeze.
Jeez, does anyone test these recipes? Way too much batter for 12 cupcakes. Wish I had read the comments before making it. Now I remember why I mostly stick to CI recipes.Tasty, though.
A just okay recipe. You can't taste the Nutella! I will try using a hazelnut liqueur next time. Reserving 1/2-2/3 a cup of the plain cream cheese filling is plenty. I also was able to make 16 mini cheesecakes.
Everyone loved it! I reserved 1/2c of the vanilla batter and it was enough for me. It was great in that it wasn't overly sweet and lower in calories than other recipes that use more eggs, butter, sugar and doesn't use sour cream. Excellent w/a cup of coffee!
These are quite simple to make and delicious. Third time my daughter has requested me to make them. I also froze them and they were perfect. I made them in the mini cheesecake pan.
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