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Mini Chocolate Hazelnut Cheesecakes

Mini Chocolate Hazelnut Cheesecakes

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    3 h
Jif(R) Hazelnut

Jif® Hazelnut

Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

tvan
17

tvan

12/31/2012

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 to be added to the repertoire.

angeldawn123
17

angeldawn123

10/6/2012

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 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.

Smile
9

Smile

1/18/2013

This recipe looks and tastes so so so so good!!!!!!!!!!!!!!

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