If you are craving a decadent dessert that’s as quick to make as it is delicious, you will absolutely love this Mini No Bake Nutella Cheesecake Recipe. Imagine creamy, Nutella-infused cheesecake filling resting on a crisp Oreo crumb crust, all perfectly portioned into adorable mini sizes—ideal for sharing or indulging all by yourself. This treat combines the rich, velvety texture of classic cheesecake with the irresistible flavor of Nutella, making it an absolute crowd-pleaser anytime you want to impress with minimal effort.
Ingredients You’ll Need
These ingredients are delightfully simple, yet each plays a crucial role in building the luscious layers of this dish. From the crunchy Oreo base to the smooth, fluffy Nutella cheesecake filling, every element brings flavor, texture, and a little bit of magic to your mini cheesecakes.
- Oreo cookies (1 packet, 4.8 oz / 137g): Crushed to create a crunchy, chocolatey crust that complements the filling beautifully.
- Unsalted butter (3 tbsp / 45 g, melted): Binds the Oreo crumbs into a firm base while adding richness.
- Philadelphia cream cheese (8 oz / 250 g, softened): Provides the creamy, tangy foundation essential to any great cheesecake.
- Nutella (3/4 cup + 2 tbsp / 240 g for filling; plus 1/3 cup / 80 g for topping): Adds that signature hazelnut-chocolate flavor that’s both indulgent and comforting.
- Heavy cream (1/4 cup / 65 ml for filling; plus 3/4 cup / 185 ml for topping): Makes the filling luxuriously smooth and the topping light and airy.
- Icing sugar (1/2 cup / 30 g): Sweetens the cream cheese mixture evenly without any grittiness.
- Vanilla extract (1/2 tsp, optional): Enhances the sweetness and adds warmth to the cheesecake’s flavor profile.
- Sugar (2 tbsp / 25 g for the topping): Balances the cream topping with just the right touch of sweetness.
How to Make Mini No Bake Nutella Cheesecake Recipe
Step 1: Prepare Your Muffin Tin
Start by lining a standard 12-hole muffin tin with paper liners. These will make it easy to remove your mini cheesecakes once they have set and help keep their shape flawless.
Step 2: Create the Oreo Crust
Place your Oreo cookies in a food processor and pulse until they become fine crumbs. If you don’t have a processor handy, no worries! Pop the cookies into a ziplock bag and gently crush them using a rolling pin. The goal is to get an even crumb size for the perfect crust texture.
Step 3: Mix and Press the Crust
Combine the Oreo crumbs with melted butter. This will bind the crumbs together once chilled. Divide the mixture evenly between your prepared muffin holes and press down firmly with the back of a spoon or your fingers to create a compact and sturdy base.
Step 4: Whip the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until it’s completely smooth and creamy. Add the icing sugar, Nutella, and vanilla extract, then continue to beat until everything is fully incorporated. Next, pour in the heavy cream and beat the mixture for 2 to 3 minutes until it achieves a fluffy, frosting-like consistency. This step is key for that airy, silky cheesecake texture you will fall in love with.
Step 5: Assemble the Mini Cheesecakes
Spoon the silky Nutella cheesecake filling over the prepared Oreo crusts, dividing it evenly among all the wells. Smooth the tops gently with the back of a spoon or an offset spatula for a neat finish. Pop the tin into the refrigerator and let the cheesecakes firm up completely – usually about 2 to 4 hours to get that perfect no-bake set.
Step 6: Make the Nutella Whipped Topping
While the cheesecakes chill, prepare the luscious Nutella whipped topping by whisking together the cream, sugar, and additional Nutella in a cold bowl. Whip until soft peaks form – this topping adds a beautiful finishing touch and extra creaminess to your Mini No Bake Nutella Cheesecake Recipe.
How to Serve Mini No Bake Nutella Cheesecake Recipe
Garnishes
To elevate your mini cheesecakes, consider topping them with finely chopped hazelnuts, a drizzle of extra Nutella, or some chocolate shavings. Fresh berries like raspberries make a wonderful contrast in texture and brighten up the plate with a pop of color.
Side Dishes
This dessert pairs wonderfully with a cup of strong coffee or a creamy latte, which complements the rich Nutella flavor. For a lighter balance, fresh fruit salad or a simple arugula salad with lemon vinaigrette can clear the palate between bites.
Creative Ways to Present
Mini cheesecakes can be charmingly presented on a tiered cake stand for a fancy party look or nestled inside clear mini treat bags tied with a pretty ribbon for gift-giving. For family gatherings, serving them from a decorative platter with small dessert forks encourages casual, fun sharing.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini No Bake Nutella Cheesecake in an airtight container in the refrigerator. They will stay fresh and creamy for up to 3 days, so you can enjoy a sweet treat whenever the craving strikes without losing that perfect texture.
Freezing
If you want to make these ahead for a special occasion, you can freeze the cheesecakes. Place them on a baking sheet until solid, then transfer to a freezer-safe container or bag. When you’re ready to serve, thaw them overnight in the fridge for best results. The frozen Nutella cheesecake bites might even taste like little frosty delights!
Reheating
Since this is a no-bake cheesecake, reheating is not recommended as it will affect the creamy texture negatively. Instead, allow the chilled mini cheesecakes to come to room temperature for about 10 to 15 minutes before serving, which enhances the flavor and softness.
FAQs
Can I use a different cookie for the crust instead of Oreos?
Absolutely! Graham crackers, chocolate chip cookies, or even digestive biscuits can be crushed and used as a crust base. Just make sure to adjust the amount of butter to get a firm crust.
Do I have to use Philadelphia cream cheese, or can I use another brand?
Philadelphia cream cheese is recommended because of its creamy texture and mild flavor, which balances well with Nutella. However, any full-fat cream cheese that you trust should yield good results.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream instead of heavy cream. Just be mindful that the texture and flavor might be slightly different but still delicious.
How long does it take for the Mini No Bake Nutella Cheesecake Recipe to set?
For the best texture, allow the cheesecakes to chill in the fridge for at least 2 to 4 hours. Overnight chilling is even better as it makes the filling firm and sliceable yet soft when eaten.
Can I make these mini cheesecakes without a mixer?
Yes, you can mix by hand using a whisk or wooden spoon, although beating the filling to a fluffy texture will take longer and might require more effort. A mixer makes the process faster and creates a smoother result.
Final Thoughts
There is something incredibly joyful about making and sharing these Mini No Bake Nutella Cheesecake Recipe treats. They’re as delightful to look at as they are to eat, and the best part is how effortlessly they come together. Whether you’re treating yourself or impressing guests, these mini cheesecakes will quickly become a go-to favorite in your dessert arsenal. Give this recipe a try—you’ll find it hard to stop at just one.
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Mini No Bake Nutella Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
These Mini No Bake Nutella Cheesecakes are a decadent and easy-to-make dessert perfect for satisfying your chocolate and hazelnut cravings without turning on the oven. Featuring a crisp Oreo cookie crust and a creamy, fluffy Nutella-infused cheesecake filling, they’re conveniently portioned into individual servings. Ready in just 20 minutes of prep, these cheesecakes require refrigeration to set and are ideal for parties or anytime indulgence.
Ingredients
Crust
- 1 (4.8 oz / 137 g) packet Oreo cookies
- 3 tbsp / 45 g unsalted butter, melted
Cheesecake Filling
- 8 oz / 250 g Philadelphia cream cheese (brick form, softened)
- 3/4 cup + 2 tbsp / 240 g Nutella (or hazelnut spread)
- 1/4 cup / 65 ml heavy cream
- 1/2 cup / 30 g icing sugar (confectioners’/powdered sugar)
- 1/2 tsp vanilla extract (optional)
Topping
- 1/3 cup / 80 g Nutella
- 3/4 cup / 185 ml heavy cream
- 2 tbsp / 25 g sugar
Instructions
- Prepare the muffin tin: Line a standard 12-hole muffin tin with paper patties to easily remove the cheesecakes later.
- Make the crust: Use a food processor or place the Oreo cookies in a ziplock bag and crush them finely using a rolling pin until they become fine crumbs.
- Form crust base: Mix the Oreo crumbs thoroughly with melted butter. Divide this mixture evenly among the muffin tin holes and press firmly to flatten and create a compact crust layer.
- Mix cheesecake filling: Beat the softened cream cheese until smooth and creamy. Then add the icing sugar, Nutella, and vanilla extract if using. Slowly add the 1/4 cup heavy cream and beat the mixture for 2 to 3 minutes until it becomes light and fluffy, similar to frosting.
- Assemble cheesecakes: Spoon and divide the Nutella cheesecake mixture evenly into the muffin holes on top of the crust. Smooth out the tops with a spatula.
- Chill the cheesecakes: Refrigerate the filled muffin tin until the cheesecakes are firm, approximately 2 to 3 hours or overnight for best results.
- Prepare topping: In a separate bowl, whip the 3/4 cup heavy cream with the 2 tbsp sugar until it holds soft peaks. Gently fold in the 1/3 cup Nutella to create a swirled Nutella whipped cream topping.
- Serve: Once the cheesecakes are firm, remove them carefully from the muffin tin, top each with a dollop of the Nutella whipped cream topping, and serve chilled.
Notes
- You must use the brick form of cream cheese as it whips better and yields a better texture than tub cream cheese.
- Heavy cream is used both in the filling and topping to help achieve the rich, fluffy texture.
- Refrigeration time is essential to allow the cheesecakes to set properly since this is a no-bake recipe.
- If you don’t have a food processor, the rolling pin method works well to crush the Oreos finely enough.
- Optionally, add vanilla extract to the filling for additional flavor depth.
