Mini Cappuccino-Hazelnut Cheesecakes

5 Reviews

Prep: 30 min
Cook: 20 min
Ready In: 3 hr

“Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut.” - by Jif® Hazelnut

Ingredients

1 1/2 cups crushed chocolate wafers
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1/3 cup sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread, divided
1 tablespoon unsweetened cocoa powder

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 12 servings

Directions

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.
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.
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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
392 cal
20%

Fat
28 g
43%

Carbs
28.5 g
9%

Based on a 2,000 calorie diet

Share It

Reviews (5)

Rate This Recipe

angeldawn123

Oct. 6, 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..." See more 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."

tvan

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 t..." See moreo be added to the repertoire."