No Bake Mini-Nutella Cheesecake
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
8 hrs
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Total Time
8 hrs 40 mins
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Course
Dessert
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Cuisine
International
No Bake Mini-Nutella Cheesecake
Description
The No Bake Mini-Nutella Cheesecake starts with a crumbly crust combining crushed digestive biscuits, ground walnuts, and melted butter pressed into small baking rings. The filling is a mixture of cream cheese softened with Nutella, into which gelatin dissolved in warmed cream is blended alongside whipped cream to achieve a smooth but stable mousse. After chilling to set, the cheesecakes are decorated with chocolate glaze, candies, and raspberries for a refreshing finish.
This preparation avoids baking by using gelatin to firm the filling and refrigerated chilling to set the crust and layers together. The combination of Nutella's chocolate-hazelnut sweetness with the rich cream cheese and fluffy whipped cream gives a balanced, delicate texture. The walnut crumb adds a nutty crunch contrasting the soft filling.
These mini cheesecakes are ideal for casual or special occasions where small, indulgent servings are preferred. They can be made ahead and kept refrigerated until serving and garnish choices keep the flavor bright and appealing.
Ingredients
Crust:
- 100 g digestive biscuits (or graham crackers)
- 50 g walnut ground
- 30 g butter
Cream:
- 200 g cream cheese
- 200 g Nutella
- 200 ml whipping cream
- 2 gelatin sheets
Decoration:
- chocolate glaze
- Chocolate Candy
- raspberry
Instructions
How to make the No Bake Mini-Nutella Cheesecake:
- Line a small tray with baking paper and place 4 baking rings (for mini cakes) of 7-8 cm (2.75-3 inch) diameter on the paper.
Crust:
- Grind the walnuts and biscuits in a food processor then add the melted butter.
- Mix well until you get a crumbly mixture.
- Put the mixture in the baking rings and press down well with your fingers. Then refrigerate.
Cream:
- Mix the cream cheese with the Nutella until you get a thin and glossy cream, good enough to eat right away. But don't eat it yet!
- Heat 50g (1.75 oz) of cream to almost boiling point. Turn off the heat.
- Hydrate the gelatin in cold water.
- After 5 minutes, drain it well and put it over the heated cream. Mix well.
- Add the rest of the cream and mix. Set aside.
- Whip the whipping cream together with a teaspoon of vanilla sugar.
- When you have a firm whipped cream, stop whipping. Incorporate the whipped cream into the Nutella cream with gentle upward movements.
- Put the cream cheese and Nutella in the baking rings.
- Refrigerate the cheesecakes until the next day to set the cream.
- For decoration, I use a mirror icing prepared as per the recipe.
- Then I decorate with chocolate and raspberry sprinkles. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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