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
Scale
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.
