Nutella Cheesecake Chocolate Cups
Crisp dark chocolate shells filled with creamy Nutella cheesecake for an easy no-bake dessert.
Ingredients
Ingredients
- 8.8 oz cream cheese room temperature
- 1/2 cup Nutella
- 1/2 teaspoon vanilla bean paste
- 1/4 cup sour cream
- 3 1/2 cups dark chocolate chips or chopped dark chocolate
Instructions
- Line a 12-cup muffin pan with paper cupcake liners and set aside.
- Place the cream cheese in a large mixing bowl and beat with an electric mixer on medium speed for 1 minute, until smooth and creamy.
- Add the Nutella and vanilla bean paste to the cream cheese and beat until the mixture is smooth and evenly combined.
- Add the sour cream and beat briefly just until fully incorporated and silky; do not overmix.
- Place the dark chocolate in a heatproof bowl and microwave in 30-second increments, stirring well after each, until completely melted and smooth.
- Spoon 1 to 2 teaspoons of melted chocolate into the bottom of each cupcake liner, tilting the pan or using the back of the spoon to spread the chocolate to fully cover the base.
- Drop about 1 tablespoon of the Nutella cheesecake filling into the center of each cup, making sure the filling does not touch the sides of the liners so there is room for the chocolate shell.
- Spoon more melted chocolate over the cheesecake filling in each liner, letting it flow down the sides to fully cover and seal the filling under a chocolate layer.
- Gently tap the muffin pan on the counter to level the chocolate tops and release any air bubbles.
- Place the pan in the refrigerator and chill for 2 hours, or until the chocolate is completely set and the centers are firm.
- Serve chilled or slightly softened after a few minutes at room temperature, and store any leftovers covered in the refrigerator.
Notes
- Use full-fat cream cheese for the creamiest cheesecake filling and best texture.
- Let the melted chocolate cool for 1 to 2 minutes before assembling so it is fluid but not hot enough to melt the filling.
- For easier removal, peel away the paper liners just before serving to keep the chocolate shells neat.
- These cups keep well in the refrigerator for up to 5 days or can be frozen in an airtight container for up to 1 month.
- Let the melted chocolate cool for 1 to 2 minutes before assembling so it is fluid but not hot enough to melt the filling.
- For easier removal, peel away the paper liners just before serving to keep the chocolate shells neat.
- These cups keep well in the refrigerator for up to 5 days or can be frozen in an airtight container for up to 1 month.