Mini Nutella Cheesecake
No bake Nutella cheesecake, in mini cupcake size. Loaded with creamy cream cheese and Nutella, topped with whipped cream and toasted hazelnuts.
Servings: 24 mini cakes
Calories: 169kcal
Equipment
- 2 12 spot mini cheesecake pan
Ingredients
- 10 oz (300g) graham crackers
- 5 tablespoons soft unsalted butter
- 13 oz (400g) Nutella at room temperature
- ¾ cup chopped toasted hazelnuts
- 1 lb (500g) cream cheese, at room temperature
- ½ cup powdered sugar sifted
- Whipped Cream
Instructions
- 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 25 g (1 oz) / 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.
Notes
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.
Nutrition
Serving: 24mini cakes | Calories: 169kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 138mg | Sugar: 5g