Nutella Cheesecake Chocolate Cups

The first time I made Nutella Cheesecake Chocolate Cups was on a rainy Saturday in Queens. The apartment smelled like warm chocolate and toasted cookie crumbs. My youngest climbed on a chair and watched the bowl while I stirred. The beaters clicked, the Nutella glowed like a little pot of hazelnut treasure, and for a moment everything felt calm. These cups have become our quick way to end a long day with a small, shared treat that feels special without needing a whole day in the kitchen.

I keep a quiet stack of cupcake liners in the drawer for nights like that. Meanwhile, the kids set the little spoons on the counter and wait for the clink of chocolate against liners. It is a small ritual that says, we made something together. If you want a dessert that feels like a hug and does not steal your evening, this is it. For a similar warm take on single-serve chocolate treats, I sometimes check a favorite riff on hot chocolate cups when we want something cozy: chocolate hot cups.

Why Nutella Cheesecake Chocolate Cups Works for Busy Families

These cups are tiny, honest, and easy to share. I love them because they are quick to make, they travel well, and they feel a bit fancy even when you are in sweatpants. They work for busy families because you can make the cheesecake part ahead and assemble the cups the night before a playdate or after school.

They are forgiving. If the cheesecake mix is a little denser one day, you can thin it with a spoonful of sour cream. If the chocolate cools too fast, warm it gently again. Afterward, once the cups chill, they slice into clean little bites that kids can hold. Guests smile when you set a tray in the middle of the table. The sight of glossy chocolate covering a creamy center gets everyone quiet in the best way.

This dessert is also great for portion control. Each cup is one serving, so it is easy to put out a dozen and know everyone will have a sweet finish without overdoing it. I like to make them for birthdays, neighborhood potlucks, and those Tuesday nights when you want something small to celebrate the end of the day.

How to Make Nutella Cheesecake Chocolate Cups

“Every time I stir this pot, it smells just like Sunday at home.”

Before you start, take a moment to feel the textures. The cream cheese should be soft and creamy. Nutella will glisten and smell of toasted hazelnut. The dark chocolate will steam a little if you warm it gently. I always set everything out on the counter first. It helps me move smoothly through the steps without hunting for a spoon.

I like to work on a sheet pan to keep things tidy. Meanwhile, I put a kettle on for tea and let the kids help by placing liners in the muffin tray. From there, the real fun begins: melting, folding, and watching tiny cups come to life. If you want a guide to similar no-bake cup desserts, this quick inspiration has useful tips on single-serve cheesecake cups: chocolate hot cups.

Ingredients You’ll Need

250 grams (1 and 1/4 cup) cream cheese, room temperature
150 grams (1/2 cup) Nutella
1/2 teaspoon vanilla extract
60 ml (1/4 cup) sour cream
525 grams (3 and 1/2 cups) dark chocolate*

Tools and extras (not part of the measured list):
12-hole muffin tray and cupcake liners
Microwave-safe bowl or double boiler
Electric mixer or sturdy whisk
Spoon and small offset spatula or butter knife
Measuring cups and spoons
A small piping bag or a freezer bag with the corner snipped (optional)

Personal side note: Use the best dark chocolate you can find. It changes the mouthfeel. If you want a softer shell, choose chocolate labeled couverture. For a quick pantry fix, a good-quality baking chocolate works well. Also, if you can, pick a sour cream that tastes fresh. It brightens the cheesecake mix.

*If you prefer milk chocolate or a mix of milk and dark, that is fine. I often use a 60/40 mix when the kids are around.

Step-by-Step Directions

1. Line a 12-hole muffin tray with cupcake liners. Set it on a flat surface. This keeps the cups neat and makes them easy to move.
2. In a large mixing bowl, add the cream cheese and beat with an electric mixer for 1 minute or until smooth and creamy. Scrape the sides once or twice.
3. Add Nutella and vanilla. Beat to combine. The mixture will look glossy and soft. Scrape down the bowl.
4. Add sour cream and beat briefly until smooth. The texture should be silky. Taste and adjust if you like more Nutella.
5. Place chocolate in a heatproof bowl and microwave until melted and smooth, making sure to stir every 30 seconds. If you prefer, melt chocolate over a double boiler. Pause and stir until shiny.
6. To assemble chocolate cups, add approximately 1-2 teaspoons of chocolate into the bottom of your cupcake liners, ensuring it covers the entire base. Tilt the tray so the chocolate spreads.
7. Add a tablespoon of Nutella cheesecake mixture and place it on top. Make sure the cheesecake doesn’t touch the side of the liner so there’s room for the chocolate to completely cover the sides. I use a small scoop for even portions.
8. Generously spoon more chocolate over the cheesecake mixture so it is completely covered. Use an offset spatula or the back of a spoon to smooth the edges. Watch for drips.
9. Repeat with remaining chocolate and cheesecake mixture, until you have 12 chocolate cups. Work quickly so the chocolate does not harden before you finish.
10. Pop chocolate cups into the fridge for two hours or until set. If you are short on time, place them in the freezer for 30 to 45 minutes. Once it’s ready, the shell should be firm and the center chilled.
11. Store in the refrigerator or the freezer. If you freeze them, let them sit at room temperature for 10 minutes before serving so the center softens slightly.
12. Clean up as you wait. Warm, soapy water makes the bowl and tools easy to wash. Enjoy a cup of tea and the shiny tray of finished cups.

Natural tips: Stir until creamy when mixing the cheesecake. Watch for golden edges when baking other things while you prep. If the chocolate looks grainy, rewarm gently and stir. If you get air bubbles on the top of the chocolate, tap the tray lightly on the counter to smooth them out.

Serving Nutella Cheesecake Chocolate Cups at the Family Table

We usually bring these out on a small wooden board. I set them down with a little napkin and a spoon. The kids gather. They often break into quiet little exclamations when they see the glossy tops. My daughter always chooses the cup with the prettiest shine.

I like serving them with a cup of milk for the kids and a small black coffee for the grown-ups. The contrast of the cool, creamy center and the crisp chocolate shell feels festive. The room fills with tiny sounds: the clink of forks, a soft crack when someone bites into the shell, and the quiet “mm” that follows.

If I have guests, I plate three on a small saucer with a dusting of cocoa powder and a fresh raspberry. From there, the presentation looks intentional without feeling fussy. A few sprigs of mint add a fresh color. For summer, I let the kids pick small edible flowers to put beside each cup. They beam when their flowers are chosen.

Pairing ideas: a crisp apple, sliced pears, or a sharp cheese board for adult friends. If you want a warm-cold contrast, serve a small spoonful of warmed chocolate sauce alongside. The family loves taking one bite of cool cheesecake then dipping the shell tip into the sauce.

Storing and Reheating Nutella Cheesecake Chocolate Cups

Store in a single layer in an airtight container in the fridge for up to 5 days. The chocolate shell keeps the center stable and the texture stays lovely.

If you freeze them, place the tray in the freezer until set, then move the cups to a freezer-safe container with parchment between layers. They keep for up to 2 months. When you want to serve, move them to the fridge for 20 minutes, then to room temperature for another 10 minutes. This avoids condensation that can cloud the chocolate.

Do not microwave frozen cups. A quick steam bath will ruin the shell. Instead, thaw slowly in the fridge. If the shell loses its shine, let it sit at room temperature for a short while. The flavor often deepens overnight. Once it’s ready to eat, the Nutella and cream cheese meld into a richer, mellow center.

If you need to refresh the edge gloss, warm a spoon and gently rub the top of each cup. That small heat will bring a little shine back without melting the shell. For travel, keep them chilled in a small cooler bag with an ice pack. They hold their shape well when kept cool.

Quick Tips from My Kitchen

1. Ease room-temperature cream cheese by slicing it and letting it sit on the counter for 20 minutes. It mixes faster and creates fewer lumps.
2. Use a piping bag for the cheesecake filling if you want neat dollops. A zip bag with the corner cut works in a pinch.
3. Warm chocolate slowly. If it gets too hot, let it cool a few minutes before pouring. This prevents the filling from melting.
4. If you want thinner shells, use less chocolate in the first spooning and tilt the liner to coat the sides. If you prefer thicker shells, add an extra spoonful and chill longer.
5. Taste as you go. A touch more vanilla or a pinch of salt makes the flavors pop. I often add a tiny sprinkle of sea salt on top just before serving for a grown-up contrast.

Variations on Nutella Cheesecake Chocolate Cups

Swap the chocolate type. Use milk chocolate for a sweeter cup or a very dark chocolate for a more adult bite. You can even mix chopped toasted hazelnuts into the melted chocolate for a crunchy shell.

Make a berry version. Fold a small spoonful of raspberry or strawberry jam into the cheesecake mixture for a fruity center. The jam makes the cream a little looser, so add the filling with a piping bag to keep the shapes neat.

Go vegan. Use a vegan cream cheese and a plant-based spread for Nutella alternatives. Many vegan chocolates melt well and set firmly. For a whole vegan approach, try this inspired take that swaps in plant-based ingredients and keeps the same joyful format: chewy maple cinnamon and white chocolate ideas.

Make mini versions. Use a mini-muffin tray and small cupcake liners. These bite-size cups are perfect for parties and bake sales. They set faster because of the smaller size.

Add texture. Stir in finely chopped toasted hazelnuts or crushed cookies into the cheesecake mix. It gives a pleasing bite and makes the cups feel more layered.

For a New York twist, fold in a little espresso powder to the cheesecake center. It amps up the chocolate flavor and makes these cups feel like an after-dinner coffee treat.

Nutella Cheesecake Chocolate Cups

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• Author: cookthatdish
• Total Time: 120 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A quick and easy dessert that combines a creamy Nutella cheesecake center with a crisp chocolate shell, perfect for busy families.

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Ingredients

• 250 grams (1 and 1/4 cup) cream cheese, room temperature
• 150 grams (1/2 cup) Nutella
• 1/2 teaspoon vanilla extract
• 60 ml (1/4 cup) sour cream
• 525 grams (3 and 1/2 cups) dark chocolate

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Instructions

1. Line a 12-hole muffin tray with cupcake liners.
2. In a large mixing bowl, beat cream cheese until smooth and creamy.
3. Add Nutella and vanilla, and beat to combine.
4. Add sour cream and mix until smooth.
5. Melt the chocolate in a heatproof bowl, stirring every 30 seconds.
6. Pour approximately 1-2 teaspoons of melted chocolate into each cupcake liner.
7. Add a tablespoon of the Nutella cheesecake mixture to each cup.
8. Cover the cheesecake mixture with more melted chocolate.
9. Repeat until all cups are filled.
10. Chill in the fridge for 2 hours or freeze for 30-45 minutes.
11. Store in an airtight container in the fridge or freezer until ready to serve.

Notes

For a softer shell, use chocolate labeled as couverture. Thinner shells can be achieved by using less chocolate when coating the liners.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

FAQs About Nutella Cheesecake Chocolate Cups

A Final Thought

Cooking these Nutella Cheesecake Chocolate Cups has been a steady little joy in my kitchen. I have made them on tired weeknights and sunny mornings. My kids now measure the cream cheese and stir with earnest concentration. Once they learned the rhythm, they helped more and complained less about doing dishes.

This recipe is a gentle reminder that small rituals bring family together. You do not need an elaborate occasion to make something lovely. A few good ingredients, a warm counter, and a little time are all it takes. Thank you for letting me share this recipe. I hope it becomes a small, bright piece of your weekly routine, too.

Conclusion

If you want another similar idea for small, sharable chocolate treats, try this inspired recipe for Nutella Cheesecake Chocolate Cookie Cups that layers cookies and filling in a slightly different way: Nutella Cheesecake Chocolate Cookie Cups. For a dairy-free or vegan take on no-bake cheesecake cups, this clear and friendly guide is a great resource: Easy No Bake Cheesecake Cups with Nutella – Abbey’s Kitchen.

Thank you for reading. I am glad you are making room for small, nourishing moments in your week.