nutella-mascarpone cheesecakes

Yesterday, February 5, was World Nutella Day, yet any day is a fabulous reason to indulge in Nutella. These single serving Nutella-Mascarpone cheesecakes are the perfect excuse to include an extra serving of the luscious chocolate-hazelnut spread in your diet. With a lighter-than-air topping layered over a chocolate cookie crust, this sweet course is richly satisfying.

Nutella-Mascarpone Cheesecakes
1 package (9 oz) chocolate wafers
2 Tbsp sugar
1/4 cup unsalted butter, melted
2 1/2 Tbsp water

1 cup Mascarpone, softened at room temperature
2/3 cup Nutella
1 tsp vanilla extract
3 Tbsp mini semisweet chocolate chips

Preheat oven to 350°F and spray a 12-cup standard muffin pan with nonstick spray. To prepare crust, pulse chocolate wafers in a food processor until crumbly. Add sugar, butter, and water; pulse until moist. Press a tablespoon of mixture evenly into each cup. Bake for 7-8 minutes or until set. Cool completely on a wire rack.

For the topping, place Mascarpone, Nutella, and vanilla in a food processor and process until smooth. Spoon topping evenly onto each cooled crust; spread with an offset spatula, then sprinkle with chocolate chips. Cover and chill in the refrigerator at least 2 hours. Using an offset spatula, carefully pop cheesecakes out of pan and serve. Store leftovers in an airtight container in the refrigerator up to 3 days.

Yield – 20 individual cheesecakes (serving size: 1 cheesecake)
Calories – 198
Carbs – 19
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  1. says

    Yum, looks delicious! And such a good idea to make mini ones. I’m already convincing myself that this is a healthier option than my cheesecake that had 900g of full fat cream cheese in!

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