If you are a fan of luscious, creamy desserts that come together effortlessly, then you’re in for a treat with this Mini No Bake Nutella Cheesecake Recipe. These adorable, bite-sized cheesecakes combine the rich, silky flavor of Nutella with a perfectly crumbly Oreo crust, making each bite an absolute delight. Whether you’re looking for an impressive dessert to share with friends or a sweet snack to satisfy your chocolate cravings, this recipe hits all the right notes without ever needing an oven.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating a truly irresistible dessert. Each component plays its part, from the Oreo crumbs providing crunch and depth, to the Nutella and cream cheese delivering that signature creamy, nutty chocolate flavor.
- Oreo cookies (4.8 oz / 137g): These form the base of the crust, offering a perfectly sweet and crunchy foundation.
- Unsalted butter (3 tbsp / 45 g), melted: Helps bind the Oreo crumbs together, adding richness and moisture to the crust.
- Philadelphia cream cheese (8 oz / 250 g, softened): The creamy star of the cheesecake filling, providing smooth texture and slight tanginess.
- Nutella (3/4 cup + 2 tbsp / 240 g + 1/3 cup / 80 g): This hazelnut spread delivers that signature chocolate-hazelnut flavor, enriching both the filling and the topping layers.
- Heavy cream (1/4 cup / 65 ml + 3/4 cup / 185 ml): Whipped into the filling and topping, it adds airy fluffiness and balances the richness.
- Icing sugar (1/2 cup / 30 g): Sweetens the cheesecake filling to perfection without overpowering the Nutella’s flavor.
- Vanilla extract (1/2 tsp, optional): A splash of vanilla enhances the overall flavor, lifting the Nutella and cream cheese notes.
- Sugar (2 tbsp / 25 g): Sweetens the topping, ensuring every spoonful is indulgent yet balanced.
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 patties. These will hold your mini cheesecakes firmly and make it easy to remove them later.
Step 2: Crush the Oreo Cookies
Use a food processor or place the Oreos in a ziplock bag and bash them with a rolling pin until you get fine crumbs. This step is key to achieving that delightfully crumbly crust texture.
Step 3: Make the Crust
Mix the Oreo crumbs with the melted butter until every crumb is coated. Divide this mixture evenly between the muffin tins and press firmly to create a compact, flat base that will hold up to the creamy filling.
Step 4: Whip Up the Cheesecake Filling
Beat the softened cream cheese until smooth and creamy. Then, blend in the icing sugar, Nutella, and vanilla extract. Add the 1/4 cup heavy cream and beat thoroughly for 2 to 3 minutes until the mixture becomes light and fluffy, almost like frosting.
Step 5: Assemble the Cheesecakes
Spoon the luscious cheesecake filling on top of each crust, smoothing out the surface evenly. Pop the tray in the refrigerator and let the cheesecakes firm up completely—this chilling step is what helps everything set without baking.
Step 6: Prepare the Nutella Topping
While the cheesecakes chill, whip together the remaining 3/4 cup heavy cream, 1/3 cup Nutella, and 2 tbsp sugar until you get a thick, glossy topping. Once the cheesecakes are firm, gently spread or pipe this topping onto each mini cheesecake for an extra layer of Nutella bliss.
How to Serve Mini No Bake Nutella Cheesecake Recipe
Garnishes
To make these mini cheesecakes even more irresistible, try sprinkling a few crushed hazelnuts or chocolate shavings on top. A dollop of whipped cream or a few fresh raspberries can also add a beautiful pop of color and a hint of freshness.
Side Dishes
These mini cheesecakes pair beautifully with a hot cup of coffee or a rich espresso to balance out the sweetness. You could also serve them alongside fresh fruit slices, like strawberries or bananas, for a lighter contrast.
Creative Ways to Present
For a charming presentation, arrange your mini cheesecakes on a tiered dessert stand or serve them individually in small clear jars for a fun twist. Wrapping each with a tiny ribbon or placing a decorative toothpick can make them perfect party favors.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store these mini cheesecakes in an airtight container in the refrigerator. They’ll stay fresh and creamy for up to 4 days, making them a perfect make-ahead dessert option.
Freezing
These cheesecakes freeze wonderfully. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. When ready, thaw in the refrigerator overnight for the best texture.
Reheating
Since this is a no bake, chilled dessert, reheating is not recommended. Best enjoyed cold right from the fridge or after thawing completely.
FAQs
Can I use a different cookie for the crust?
Absolutely! While Oreos provide the perfect balance of sweetness and crunch, you can experiment with graham crackers, digestive biscuits, or even chocolate wafer cookies for a different twist.
Do I have to use cream cheese in brick form?
Using block cream cheese is important because it has a firmer texture and less moisture compared to tub cream cheese, which helps your cheesecake set properly and avoid wateriness.
Is it possible to make these vegan or dairy-free?
Yes, you can try substituting cream cheese and heavy cream with plant-based alternatives like cashew cream or coconut-based cream cheese, and a non-dairy whipping cream. Keep in mind the texture and flavor might vary slightly.
How long should I chill the cheesecakes before serving?
For the best results, chill your mini cheesecakes for at least 4 hours to allow them to firm up completely. Overnight chilling yields the best texture and flavor integration.
Can I double the recipe for a larger batch?
Definitely! This Mini No Bake Nutella Cheesecake Recipe scales up well, so just multiply the ingredients as needed and prepare multiple muffin tins for your gathering.
Final Thoughts
There is something truly magical about these Mini No Bake Nutella Cheesecakes—their ease, their flavor, and how perfectly they satisfy that sweet craving. I encourage you to give this recipe a try, whether for a casual dessert or a special occasion. Once you taste the rich Nutella cream lovingly nestled on a crunchy Oreo base, you’ll understand why this recipe is one of my absolute favorites to share. Happy baking, or rather, happy assembling!
Print
Mini No Bake Nutella Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Mini No Bake Nutella Cheesecake recipe offers a delightful and easy-to-make dessert, combining creamy cheesecake with rich Nutella on a crunchy Oreo cookie crust. Perfect for serving 12 mini cheesecakes without any baking, these treats are smooth, fluffy, and deliciously indulgent.
Ingredients
Crust
- 1 (4.8 oz / 137g) 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)
Nutella 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 create individual containers for the mini cheesecakes.
- Make the Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Combine the crumbs with the melted butter until evenly mixed, then press the mixture firmly into each muffin hole to form the crust.
- Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add the icing sugar, Nutella, and vanilla extract (if using), and continue to beat. Gradually add the 1/4 cup heavy cream and beat for 2 to 3 minutes until the mixture is fluffy and frosting-like in texture.
- Assemble the Mini Cheesecakes: Spoon the Nutella cream cheese filling evenly over the prepared Oreo crusts in the muffin tin. Smooth the tops with a spatula to create an even layer. Refrigerate the cheesecakes in the muffin tin until firm.
- Prepare the Nutella Topping: In a separate bowl, whip 3/4 cup heavy cream with 2 tablespoons sugar until stiff peaks form. Gently fold in 1/3 cup Nutella until fully combined and creamy.
- Add Topping and Chill: Spoon or pipe the Nutella whipped cream topping over the chilled cheesecake base in each muffin cup. Refrigerate again until set and chilled completely before serving.
Notes
- Note 1: Using brick form cream cheese is essential as the tub form contains extra liquid which may affect texture.
- Note 2: Heavy cream should be cold for whipping to achieve best results.
- Note 3: Nutella quantity is divided between filling and topping for balanced flavor and texture.
- Note 5: Refrigerate mini cheesecakes for at least 2 hours or until firm before adding the topping or serving.
- The cheesecakes are best served chilled and keep well in the refrigerator for up to 3 days.
