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

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
2 hrs 10 mins
total:
3 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

392 calories; protein 6.1g 12% DV; carbohydrates 28.5g 9% DV; fat 28g 43% DV; cholesterol 86.3mg 29% DV; sodium 259.8mg 10% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/07/2012
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. Read More
(25)

Most helpful critical review

Rating: 2 stars
02/10/2014
This taste bad Read More
(1)
30 Ratings
  • 5 star values: 27
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/06/2012
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. Read More
(25)
Rating: 5 stars
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. Read More
(20)
Rating: 5 stars
01/18/2013
This recipe looks and tastes so so so so good!!!!!!!!!!!!!! Read More
(10)
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Rating: 5 stars
03/22/2015
Wow! These are DEEELICIOUS!! One of my biggest hits with my family friends and co-workers. The ONLY thing I did differently was use regular hazelnut spread (my local grocery store doesn't have the cappuccino flavor). I then added a package of Folgers instant mocha cappuccino powder to the mix. For the chocolate wafer cookies I just removed the filling from some Oreos people really seem to like that flavor you can only get from an Oreo crust! In the three times that I've made them I had to bake for more like 23 minutes. Tips for beginners: cream cheese MUST be room temperature to blend and fluff properly. Same for the eggs. Extra vanilla never hurts??. If you don't have the right kind of pan to make a water bath just fill an oven safe dish with water and place it on the bottom rack of your oven as soon as you turn it on. This last time that I made these I added a sprinkle of mini chocolate chips to the top of each cake before serving it added even more chocolate flavor as well as some texture. Read More
(8)
Rating: 5 stars
10/27/2013
Great recipe. Definitely a keeper! I made them in a mini muffin pan. Made 36 mini's. I replaced Jif with Nutella and roasted whole hazelnuts to top each bite size cake. Baked for 13 mins. So good! Read More
(8)
Rating: 5 stars
06/17/2013
I made this for father's day for my husband and he loved them. I used crushed oreos for the crust. I used the Nutella brand hazelnut spread since that is what I could find at my local store. I baked them twenty minutes and they came out very tasty! I will certainly be making these mini cheesecakes again! Read More
(6)
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Rating: 5 stars
04/29/2013
Ive made these a couple of times and they were a big hit. The change i had to make was i used famous amos chocolate cookies instead of chocolate wafers ( only because i couldn't find them). They were delicious!!!y Read More
(4)
Rating: 5 stars
11/27/2014
This was very good. My crust came out way too hard I think because I used the whole Oreo cookie cream middle and all and I think this was the problem. Whatever is in that cream does not bake well. I will definitely make it again but using only the cookie part of an Oreo for the crust. Read More
(4)
Rating: 5 stars
11/30/2013
Made exactly as written except I used Oreos for the crust (because I had some around) and baked in a 12 x 8 pan with a water bath for 20 minutes. Thank you for this awesome recipe! Read More
(3)
Rating: 2 stars
02/10/2014
This taste bad Read More
(1)