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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)
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.
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.