Mini Chocolate Cheesecakes

Mini Chocolate Cheesecakes


Makes 12

  • 3 tbs. butter
  • ½ cup sour cream
  • 2 large eggs
  • 8 oz. cream cheese
  • 2 tbs. brown sugar
  • 1 cup nutella
  • ¼ cup mini chocolate chips
  • 16 chocolate wafer cookies
  • 3 tbs. hazelnuts


  • Preheat oven to 350°.
  • Line 12 mini muffin tins with liners and spray with cooking spray.
  • In a food processor, combine the cookies, butter and hazelnuts. Process until fine.
  • Divide the crumbs into the bottom of the muffin tin and firmly press down. Bake for 5 minutes
  • In the same food processor combine the cream cheese, nutella, sour cream eggs and sugar and process until smooth.
  • Evenly spoon the mixture into the muffin tins and sprinkle the top with mini chocolate chips.
  • Bake the cheesecakes for approximately 20 minutes or until set.
  • Let the cakes cool and keep refrigerated until ready to serve.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.