Nutella Cheesecake Chocolate Cups
Creamy Nutella cheesecake filling encased in a crisp dark chocolate shell. Easy 5-ingredient no-bake dessert.
Equipment
- 12-hole muffin tray
- Electric mixer
- Heatproof Bowl
- Cupcake liners
Ingredients
- 250 grams cream cheese softened to room temperature
- 150 grams Nutella
- 1/2 teaspoon pure vanilla extract
- 60 ml sour cream
- 525 grams dark chocolate finely chopped
Instructions
- Line a 12-hole muffin tray with cupcake liners. In a large bowl, beat cream cheese until smooth and creamy, about 1 minute.
- Add Nutella and vanilla extract, beating until fully combined. Fold in sour cream briefly until smooth.
- Melt dark chocolate in a heatproof bowl, microwaving in 30-second intervals and stirring until smooth.
- Spoon 1-2 teaspoons melted chocolate into each liner to coat the base. Add 1 tablespoon cheesecake filling on top, keeping it centered.
- Cover filling completely with more melted chocolate. Repeat for all 12 cups. Refrigerate for 2 hours until set.
Notes
- Use room temperature cream cheese for smooth filling
- Keep filling centered to prevent chocolate seepage
- Store in airtight container in refrigerator up to 5 days