Mini No Bake Nutella Cheesecake
User Reviews
4.9
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Prep Time
20 mins
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Total Time
20 mins
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Servings
12
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Calories
391 kcal
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Course
Dessert
Mini No Bake Nutella Cheesecake
Description
The cheesecake starts with a crumbly biscuit base made by combining crushed Oreos—including their creamy filling—with melted unsalted butter packed into muffin tin liners. The creamy layer consists of softened cream cheese blended thoroughly with icing sugar, Nutella, optional vanilla extract, and heavy cream, which is beaten until fluffy and frosting-like. This mixture is spooned over the base and chilled until firm.
For topping, heavy cream is whipped with sugar until soft peaks form and then piped or dolloped onto each cheesecake. Warmed Nutella is drizzled on top to intensify the chocolate-hazelnut flavor without compromising the filling’s light texture. The resulting mini cheesecakes offer a contrast between the crisp chocolate cookie crust and the airy Nutella cream, making for a rich yet balanced bite-sized treat.
This dessert can be refrigerated for several hours to set firmly and can be frozen briefly to speed chilling. The specified preparation avoids baking and relies on chilling and whipping techniques for the structure and texture, making it accessible without an oven.
Ingredients
Biscuit Base
- 1 (4.8 oz / 137g) packet oreo cookies (Note 1)
- 3 tbsp / 45 g butter melted, unsalted
Cheesecake
- 8 oz / 250 g cream cheese softened, Philadelphia brand, brick form, not tub
- 3/4 cup + 2 tbsp / 240 g Nutella (or hazelnut spread)
- 1/4 cup / 65 ml heavy cream (Note 2)
- 1/2 cup / 30 g icing sugar (confectionary / powdered sugar)
- 1/2 tsp vanilla extract (optional)
Toppings
- 1/3 cup / 80 g Nutella (Note 3)
- 3/4 cup / 185 ml heavy cream (Note 2)
- 2 tbsp / 25 g sugar
Instructions
- Line a standard 12 hole muffin tin with paper patties.
- Use a food processor or place Oreos in a ziplock bag and bash with a rolling pin to make fine crumbs.
- Mix Oreo crumbs with butter. Divide between holes and press firmly to flatten.
- Beat cream cheese until smooth. Then beat in icing sugar, Nutella and vanilla extract. Add cream and beat for 2 to 3 minutes or until fluffy like frosting.
- Divide mixture between holes. Smooth out top. Refrigerate until firm in muffin tin (Note 5)
Toppings
- Beat cream until starting to thicken, add sugar then beat until soft peaks form. Transfer to piping bag (optional) and pipe / dollop cream on each.
- Place Nutella in one corner of a small ziplock bag and microwave for 15 seconds on high. Snip a a tiny hole in one corner of the ziplock bag. Drizzle over cheesecakes. (Note 6)
- Serve cool (Note 7)
Notes
- Keep the Oreo cookies whole, including the cream, for the biscuit base to add moisture and richness.
- Heavy whipping cream is necessary to achieve the correct fluffy texture; pouring cream will not whip properly.
- Drizzling melted Nutella on top enhances the hazelnut flavor without compromising the delicate cheesecake filling.
- Chill cheesecakes for at least 3 hours or freeze for 30 minutes to help them set and to cleanly remove paper liners.
- If a piping bag is unavailable, drizzling warmed Nutella with a teaspoon is an acceptable alternative.
- Store mini cheesecakes in the refrigerator and serve them cool to maintain shape; warm rooms may affect firmness.
- For a larger version, consider following the linked full-size Nutella cheesecake recipe for more servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 86g | |
| Calories | 391cal | 20% |
| Carbohydrates | 34.3g | 11% |
| Protein | 4.2g | 8% |
| Fat | 26.8g | 41% |
| Saturated Fat | 18.1g | 91% |
| Trans Fat | 0.9g | 45% |
| Cholesterol | 50mg | 17% |
| Sodium | 185mg | 8% |
| Potassium | 175mg | 4% |
| Fiber | 1.9g | 8% |
| Sugar | 26.1g | 52% |
| Vitamin A | 600IU | 12% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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