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
Scale
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.
