Mini Nutella Cheesecake

4.86 from 7 votes

No bake Nutella cheesecake, in mini cupcake size. Loaded with creamy cream cheese and Nutella, topped with whipped cream and toasted hazelnuts.

Prep Time30

Total Time30

Course: Cake

Cuisine: Dessert Recipes

Keyword: Mini Nutella Cheesecake

Servings: mini cakes

Break the graham cracker into the bowl of a processor, add the butter and 15 ml (1 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 achieve a damp, sandy mixture.
Lightly grease the mini cheesecake pan. Scoop a heaping tablespoon of the crumbs into each cup and press them into the base using your hands or the back of a spoon. Place the pan in the fridge to chill.
Beat the cream cheese and powdered sugar until smooth, then add the remaining Nutella to the cream cheese mixture and continue beating until well combined.
Remove the mini cheesecake pans from the fridge and carefully smooth the Nutella mixture over the bases, filling each cup about two-thirds full. Place the pans back in the fridge for at least four hours or overnight. For best results, serve straight from the fridge.
Add a dollop of whipped cream on top and garnish with the remaining chopped hazelnuts.

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.