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Mini Nutella Cheesecake

Mini Nutella Cheesecake - no bake Nutella cheesecake in cupcake size. Amazing mini Nutella cheesecake that is rich, creamy, sweet, and easy to make |


Mini Nutella Cheesecake Recipe

Makes 24 mini cakes | Prep Time: 30 mins | Bake Time: None
Adapted and modified from Nigella Lawson
Contributor: CP Choong


10 oz graham crackers
5 tablespoons soft unsalted butter
1 x 13 oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup powdered sugar (sifted)
Whipped Cream
2 x 12 mini cheesecake pans


Break the graham cracker into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Lightly grease the mini cheesecake pan. Scoop a heap tablespoon of the crumbs into each cup, press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and powdered sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the mini cheesecake pans out of the fridge and carefully smooth the Nutella mixture over the base, about 2/3 full each. Place the pan in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Place a dollop of whipped cream on top and garnish with the remaining chopped hazelnuts on top.

Cook’s Note:

I used 12 mini Cheesecake Pan, 1.5”/4.5cm deep X 2”/5cm diameter cups. You may use Muffins pan, lined with cupcake casing for easy removal.

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21 COMMENTS... read them below or add one

  1. Miryam

    Careful!!! Chopped hazelnuts for a 3 year old are very, very dangerous because the child could choke. Nuts should always be turn into powder.

    • You can beat and mix with hand but I used a stand mixer on very low speed on this recipe. You can use hand mixer.

      After the cream cheese is beat smoothly on low speed, then add Nutella and just blend in, until just combined, on low speed.

  2. mindy

    It depresses me so much to see you raving Nutella. It has to be one of the single GROSSest products on the market. Nothing but sugar sugar sugar cornsyrup, fake shortening,cornsyrup, chemicals. What is so difficult about making REAL hazelnut paste- grinding toasted hazelnuts to a paste and adding sugar to taste? So much for a healthier next generation……

    • Mindy – I actually like Nutella just like many people do, but of course, everything that is made from scratch will be the best. Perhaps I need to attempt the nutella recipe soon! :)

    • what’s wrong with raving Nutella?not everyone has the time and passion like you to make REAL hazelnut paste. The trick here is to consume it moderately. Then it wouldnt have to be the single GROSSest product you deem so.

      To each his own. bleh.

  3. Felicia Dee

    I’m making these for a school project and was wondering if 2 1/2 hours would be enough time for the mini nutella cheescakes to set completely? Also are you able to remove them easily without cupcake liners?

  4. Lynn

    Bee, I could only find Honey Graham Crackers at FairPrice, couldn’t find any at other supermarkets…

    1. Is the honey version ok?
    2. If so, do I omit the powdered sugar?
    3. Is powdered sugar = icing sugar?

    Looking forward to your reply.

  5. Rose

    Let me start by saying that if you follow the above recipe, you will make 24 mini’s and 12 regualr sized (muffin trays).

    I would also like to say that following and weighing the measurements out EXACTLY, there was hardly enough butter in the graham crackers to form a solid base. After 18hrs of being in the fridge – when I picked them up, the crust crumbled.

    Lastly, too much nutella in this recipe. the creamcheese/nutella mixture never got hard when cooled.

    Summary: use less Nutella, use MORE butter in the graham crackers (I would even bake them next time), and downsize the entire recipe, unless you’re throwing a party!

  6. fiona

    agree with rose. tried the same receipe out and found that there was enough butter to make the base stay together.. thankfully i have made cheesecake before so i added more butter. however, likewise, I followed the instructions and had way too much Nutella. after leaving in the fridge for more than 6 hours, my cheesecake looked more like a mousse

  7. Eugenia

    Today me and a friend made this recipe and it was easy and absolutely delicious, this is probably my favorite dessert now!
    I had a problem with the base because the recipe says to use 10 oz of cookies and 5 tablespoons of butter, turned out that it was too much cookies and not so much butter so the base wasn’t hard.

  8. AJ

    Lightly grease the mini cheesecake pan.

    What do you nean by grease lightly? Using butter or what?
    Plus if use muffin paper cups, will the nutella n cheese stick to it or not?

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