Nutella is a pantry staple in our house, and one that I keep on hand just for snack time. It’s great on toast, to use in no bake and oh goodness now cheesecake?! We made these small so we don’t eat them all at once, but they’ll quickly become one of your favorite cheesecake flavors. Try not to eat them all as soon as they are done!
Ingredients
2 cups gluten free chocolate sandwich cookies, crushed- 3-4 TBSP butter, melted
- 2 8 oz packages cream cheese, room temp
- 3/4 cup sugar
- 1/8 cup milk
- 1/8 cup heavy cream
- 2 eggs
- 1/2 cup sour cream
- 1 TBSP vanilla
- 2 TBSP white rice flour
- 1/2 cup Nutella
Directions
- Place the cookies in a blender and pulse until they are fine crumbs. In a bowl, mix well with melted butter and press into cup cake tin lined with paper liners.
Place cream cheese and sugar into your mixer and mix until combined. Add milk, heavy cream, sour cream, vanilla, and flour. Mix until all ingredients are incorporated.- Add eggs, one at a time, and mix JUST until combined.
- Remove 1/3 of the batter and mix in with the Nutella.
- Fill lined cupcake tins with 1/2 vanilla batter. Sprinkle a few chocolate chips on top of the vanilla. Top with Nutella cheesecake batter, and bake in a 350 degree oven for 20-25 minutes, or until the middles are set.
- Chill for several hours, or overnight for best flavor.
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