If you are a Nutella fan looking for a delightful treat that comes together quickly and without any oven time, this Mini No Bake Nutella Cheesecake Recipe is going to become your new best friend. Imagine creamy, dreamy cheesecake filling packed with that signature hazelnut-chocolate goodness, nestled on a crisp Oreo cookie crust—all perfectly portioned into charming mini sizes. This recipe is not just simple; it’s an absolute crowd-pleaser that combines rich texture, sweetness, and a little bit of elegance, making it perfect for parties, quick desserts, or whenever you want to treat yourself to something truly special.
Ingredients You’ll Need
Getting ready to make these mini nutty delights is wonderfully straightforward. Each ingredient plays an essential role—from the crunchy Oreo base that provides structure and a touch of chocolate, to the velvety cream cheese and luscious Nutella that create the filling’s signature smoothness and flavor. Let’s break down the essentials so you know exactly why each is here.
- Oreo cookies (4.8 oz / 137g): Crushed finely to form the perfect chocolatey crust that holds everything together with a satisfying crunch.
- Unsalted butter (3 tbsp / 45 g, melted): Helps bind the Oreo crumbs and adds a creamy richness to the crust.
- Philadelphia cream cheese (8 oz / 250 g, softened): The heart of the cheesecake, lending that smooth, tangy creaminess essential for great flavor and texture.
- Nutella (3/4 cup + 2 tbsp / 240 g plus additional 1/3 cup / 80 g): The star ingredient for that irresistible hazelnut-chocolate taste, incorporated into the filling and also swirled on top.
- Heavy cream (1/4 cup / 65 ml and 3/4 cup / 185 ml): Whipped to create fluffy, light texture that balances the richness.
- Icing sugar (1/2 cup / 30 g): Sweetens the cheesecake filling smoothly without any grit.
- Vanilla extract (1/2 tsp, optional): Adds warm aroma and depth to the overall flavor.
- Sugar (2 tbsp / 25 g): Sweetens and stabilizes the whipped cream topping.
How to Make Mini No Bake Nutella Cheesecake Recipe
Step 1: Prepare the Bases
Start by lining a standard 12-hole muffin tin with paper cupcake liners to keep your mini cheesecakes neat and easy to remove. Then crush the Oreo cookies until you have fine crumbs. You can blitz them in a food processor or place them in a ziplock bag and crush them with a rolling pin—either way works perfectly for creating that sturdy, chocolate-packed base.
Step 2: Form the Crumb Crust
Once the Oreo crumbs are ready, mix them with the melted butter until the mixture holds together when pressed. Spoon this mixture evenly into each muffin liner and firmly press down with the back of a spoon or your fingers to create a compact, flat crust layer. This will serve as the delicious foundation of your mini cheesecake.
Step 3: Make the Nutella Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. Slowly add the icing sugar, Nutella, and optional vanilla extract, blending well to combine. Add the smaller amount of heavy cream and beat the mixture vigorously for 2 to 3 minutes until it turns fluffy, luscious, and frosting-like. This fluffy texture is what makes the cheesecake feel so light and indulgent.
Step 4: Assemble the Cheesecakes
Divide the creamy Nutella cheesecake mixture evenly among the muffin holes over the Oreo crust base. Smooth out the tops with the back of a spoon or an offset spatula to get a clean, polished look. Pop the entire muffin tray into the refrigerator and let the cheesecake set firmly for a few hours. This chilling time helps the filling to solidify enough so each mini cheesecake holds its shape perfectly.
Step 5: Prepare the Nutella Whipped Cream Topping
Whip the larger portion of heavy cream with sugar until soft peaks form. Gently fold in the extra 1/3 cup of Nutella to give the topping a light, airy texture with a deep Nutella flavor. Dollop or pipe this luscious cream atop each mini cheesecake once they’re set for an extra indulgent finishing touch.
How to Serve Mini No Bake Nutella Cheesecake Recipe
Garnishes
To make your mini cheesecakes look as good as they taste, consider topping them with chopped toasted hazelnuts for crunch and accentuating that nutty flavor. A sprinkle of cocoa powder or a few chocolate shavings will add a touch of elegance. Fresh raspberries or strawberries bring a vibrant pop of color and tartness that beautifully balances the rich Nutella filling.
Side Dishes
A great perk of this Mini No Bake Nutella Cheesecake Recipe is how well it pairs with simple, fresh sides. Serve alongside a light mixed berry salad or a refreshing mint garnish to add freshness and complement the dense creaminess. A cup of rich espresso or a frothy cappuccino creates the perfect harmony of flavors, ideal for an after-dinner treat.
Creative Ways to Present
Mini cheesecakes are party-ready, but you can get creative to amaze your guests. Lay them out on a slate board with edible flowers for a stunning dessert platter. Use clear mini dessert cups to layer crushed Oreos, Nutella filling, and whipped topping for a fun parfait version. Or add a drizzle of salted caramel or chocolate ganache for extra flair that makes each bite truly memorable.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s unlikely), store the mini cheesecakes in an airtight container in the refrigerator. They keep well for up to 3 days without losing their flavor or texture, so you can enjoy them fresh and ready for whenever the craving hits again.
Freezing
You can freeze these mini cheesecakes if you want to prep in advance. Place them on a tray and freeze until solid, then transfer to a freezer-safe container. They maintain their deliciousness for up to 1 month. To enjoy, simply thaw them overnight in the refrigerator for the perfect creamy consistency.
Reheating
Since these are no bake and best served cold, reheating is not recommended. Instead, allow frozen cheesecakes to thaw fully in the fridge before serving to preserve that luscious, silky texture that makes this Mini No Bake Nutella Cheesecake Recipe so irresistible.
FAQs
Can I use other cookies besides Oreos for the crust?
Absolutely! While Oreos add a fantastic chocolate flavor, graham crackers or chocolate wafer cookies can also work well for the crust. Just make sure to crush them finely and mix with melted butter for the right texture.
Is it necessary to use brick-style cream cheese?
Yes, using the brick-form Philadelphia cream cheese is recommended because it has the proper firmness and texture to give the filling a smooth consistency. Tub-style cream cheese often contains stabilizers and extra moisture that can affect the final texture.
Can I make this recipe vegan or dairy-free?
This particular recipe relies heavily on dairy ingredients for its creamy texture. However, you can experiment with dairy-free cream cheese alternatives and coconut-based cream, but keep in mind that the texture and taste might vary.
How long should I chill the mini cheesecakes before serving?
Chilling for at least 4 hours is ideal to let the filling set fully. If you’re short on time, 2 hours might work, but the texture will be firmer and creamier after a longer chill.
Can I double the recipe for a larger batch?
Definitely! This Mini No Bake Nutella Cheesecake Recipe is very adaptable. Just double the ingredient amounts and use multiple muffin tins or larger containers as needed. The preparation and chilling steps remain the same.
Final Thoughts
There’s something truly special about this Mini No Bake Nutella Cheesecake Recipe that makes it feel like a little celebration in every bite. Its rich but light texture, combined with the beloved hazelnut-chocolate flavor, comes together so effortlessly that you will want to make it again and again. Whether for a party, a weekend treat, or just because you deserve it, these mini cheesecakes bring a smile every time. Give it a try—you’ll thank yourself!
Print
Mini No Bake Nutella Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Mini No Bake Nutella Cheesecake is a delightful and easy-to-make dessert featuring a chocolatey Oreo crust paired with a creamy Nutella-infused cheesecake filling. Perfect for parties or a quick sweet treat, these mini cheesecakes require no baking and are ready to enjoy after chilling.
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)
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 make removing the cheesecakes easier after chilling.
- Make the crust: Use a food processor to finely grind the Oreo cookies or place them in a ziplock bag and crush with a rolling pin until you have fine crumbs. Mix the Oreo crumbs thoroughly with the melted butter until evenly combined.
- Form the crust base: Divide the Oreo crust mixture evenly among the muffin holes and firmly press down to create a compact, flat base.
- Mix the cheesecake filling: Beat the softened cream cheese until smooth. Gradually add icing sugar, Nutella, and vanilla extract if using, mixing well. Slowly add the heavy cream and beat the mixture for 2 to 3 minutes until it becomes fluffy like frosting.
- Fill the tins: Spoon the Nutella cheesecake mixture over the Oreo crusts, smoothing the tops evenly. Place the muffin tin in the refrigerator to chill and allow the cheesecakes to firm up.
- Prepare the topping: Whip the 3/4 cup heavy cream with 2 tablespoons of sugar until soft peaks form. Gently fold in the 1/3 cup Nutella until well combined.
- Top and chill: Once the cheesecakes are set, remove them from the fridge and pipe or spoon the Nutella whipped cream on top. Return to the refrigerator for at least 1 hour before serving to let the topping set.
- Serve: Remove the mini cheesecakes from the muffin tin using the paper patties and serve chilled for a decadent no-bake treat.
Notes
- Note 1: Oreo cookies are used for the crust, but any chocolate sandwich cookie can work.
- Note 2: Heavy cream is used twice – once in the filling and once for the topping to create a creamy texture.
- Note 3: Nutella amount in the topping is separate from the filling and adds a rich hazelnut flavor.
- Note 4: Make sure to use brick form cream cheese rather than tub as it whips better and provides a firmer texture.
- Note 5: Refrigerating the cheesecakes helps them set properly and makes them easier to handle when serving.
