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
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)
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.
