Go Back

nutella & oreo cheesecake cupcakes


  • 16 Oreos
  • 2 tbsp unsalted butter melted

for the cheesecake:

  • 16 oz cream cheese at room temperature
  • 2 eggs at room temperature
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/2 cup Nutella
  • 8 Oreos chopped

for the whipped topping:

  • 1 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • chopped Oreos and chopped hazelnuts for topping


  • Preheat oven to 325 degrees F.
  • Line 18 muffin tins with cupcake liners. Set aside.
  • Finely chop 16 Oreos in food processor until they are fine crumbs.
  • Add melted butter and pulse until well combined.
  • Add heaping tablespoon to each liner and press down to form crusts.
  • Bake in preheated oven for 5 minutes.

To make the cheesecake:

  • In large bowl with electric mixer, beat cream cheese until fluffy, about 1 minute.
  • Add eggs, one at a time, beating until well combined, scraping the edges if necessary.
  • Add sugar and beat until well combined.
  • Add heavy cream and vanilla and beat until well combined.
  • Add Nutella and beat until well combined.
  • Chop remaining 8 Oreos and fold into cheesecake mixture.
  • Fill each cupcake liner to top.
  • Bake in preheated oven for 22-26 minutes, until centers just loosely jiggle.
  • Let cool in muffin pan for 30 minutes, then place in refrigerator to cool completely, about 2 hours.
  • Once completely cooled, make the whipped cream.
  • Place heavy whipping cream and powdered sugar in large bowl with electric mixer.
  • Beat on high until stiff peaks form.
  • Scoop into large plastic baggie (which is what I did) or pastry bag, and pipe frosting onto cupcakes. If you use plastic baggie, cue one edge off to pipe through.
  • Top with chopped Oreos and hazelnuts.
  • Enjoy!
  • Store in refrigerator.