Description
These Mini Nutella Cheesecakes are the ultimate chocolate-hazelnut treat! With a buttery Oreo crust, a silky Nutella cheesecake filling, and a decadent chocolate drizzle, these no-bake cheesecakes are perfect for any occasion. Easy to make and irresistibly delicious!
Ingredients
Units
Scale
For the Oreo Crust:
- 1 1/2 cups (150g) Oreo cookie crumbs (about 15 cookies)
- 4 tablespoons (60g) unsalted butter, melted
For the Nutella Cheesecake Filling:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (150g) Nutella
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream, whipped
For Topping (Optional):
- 1/4 cup (60g) Nutella, melted (for drizzle)
- Chopped hazelnuts
- Whipped cream
- Chocolate shavings
Instructions
Make the Oreo Crust:
- Line a 12-cup mini muffin pan with cupcake liners or use a silicone mini cheesecake mold.
- In a bowl, mix Oreo crumbs and melted butter until combined.
- Press about 1 tablespoon of the crust mixture into the bottom of each cup.
- Chill in the refrigerator while preparing the filling.
Make the Nutella Cheesecake Filling:
- In a large bowl, beat cream cheese, Nutella, sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold the whipped cream into the Nutella mixture until fully combined.
Assemble and Chill:
- Spoon or pipe the cheesecake filling over the prepared crusts, smoothing the tops.
- Refrigerate for at least 4 hours or overnight to set.
Decorate and Serve:
- Drizzle with melted Nutella and sprinkle with chopped hazelnuts or chocolate shavings.
- Serve chilled and enjoy!
Notes
- Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months and thaw in the fridge before serving.
- Swap Oreos for graham crackers or Biscoff cookies for a different crust flavor!
Nutrition
- Calories: 260
- Sugar: 18g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg