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Nutella and Pumpkin Mini Cheesecake Bites

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 8 whole Oreos, finely ground in food processor
  • 11/2 Tbsp. butter, melted
  • 8 oz. cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 cup + 2 tbsp. pumpkin puree
  • 2 Tbsp. Nutella
  • 1/4 cup milk chocolate, melted in 2 Tbsp. heavy cream
  • 2 Tbsp. chopped hazelnuts


  1. Preheat oven to 350 degrees.
  2. Combine ground Oreos and melted butter into a bowl until well combined.
  3. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray.
  4. Press into the bottom of each cup so the crust is flat.
  5. Partially bake for 10 minutes then remove from oven.
  6. In a stand or electric mixer beat the cream cheese and sugar until smooth.
  7. Beat in egg, vanilla, and cinnamon until combined.
  8. Remove approximately a fourth of the cream cheese mixture into a separate bowl.  Mix the pumpkin into the larger portion of the cream cheese mixture, then mix the Nutella into the smaller portion of the cream cheese mixture.
  9. Pour the pumpkin mixture evenly into the 12 cups filling about 2/3 way full.
  10. Spoon about half a tablespoon of the Nutella mixture into the tops of each filled cup and swirl with a toothpick gently.
  11. Bake for 25-28 minutes or until cheesecake is cooked through.
  12. Let cool completely.
  13. Remove cheesecakes from pan and top each with a spoonful of chocolate ganache and hazelnuts.
  14. Refrigerate until ready to serve.

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