Description

These Mini No Bake Nutella Cheesecakes are a delicious and easy-to-make dessert perfect for any occasion. With a rich Oreo crust and a creamy Nutella-infused cheesecake filling, these bite-sized treats require no baking and come together quickly in the refrigerator. Topped with a luscious Nutella whipped cream, they offer a perfect balance of creamy, crunchy, and chocolate-hazelnut flavors.

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 Whipped Cream Topping

1/3 cup / 80 g Nutella
3/4 cup / 185 ml heavy cream
2 tbsp / 25 g sugar

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Instructions

Prepare the Muffin Tin: Line a standard 12-hole muffin tin with paper muffin liners to easily hold and shape the cheesecakes.
Make the Oreo Crust: Use a food processor to pulse Oreo cookies into fine crumbs or place them in a ziplock bag and crush with a rolling pin until finely ground. Mix the crumbs with melted butter until well combined.
Form the Crust Base: Divide the Oreo crust mixture evenly between the muffin tin holes. Press firmly into the bottom to form an even crust layer.
Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Gradually add icing sugar, Nutella, and vanilla extract (if using), blending well. Add the 1/4 cup of heavy cream and beat for 2 to 3 minutes until the mixture is fluffy and light like frosting.
Fill the Cheesecakes: Spoon the cheesecake mixture over the prepared crusts in the muffin tin. Smooth the tops flat with the back of a spoon or a spatula. Refrigerate the cheesecakes in the muffin tin until set and firm, preferably for several hours or overnight.
Prepare Nutella Whipped Cream: In a clean mixing bowl, combine 3/4 cup heavy cream with 2 tbsp sugar and beat until soft peaks form. Gently fold in 1/3 cup Nutella until well blended and smooth.
Top and Serve: Once the cheesecakes have firmed up, pipe or spoon the Nutella whipped cream on top of each cheesecake. Return to the fridge briefly to set the topping if needed. Serve chilled and enjoy!

Notes

Use the brick form cream cheese for better texture; tub cream cheese is too soft and watery.
If heavy cream is not available, whipping cream can be used as a substitute.
Refrigerate the cheesecakes for at least 4 hours or overnight to allow them to set properly.
You can use a piping bag for a neat topping with the Nutella whipped cream or simply spoon it on top.
These cheesecakes can be stored in the refrigerator for up to 3 days.