How to make the No Bake Mini-Nutella Cheesecake:

Cup of Yum
1. 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:

1. Grind the walnuts and biscuits in a food processor then add the melted butter.
2. Mix well until you get a crumbly mixture.
3. Put the mixture in the baking rings and press down well with your fingers. Then refrigerate.

Cream:

1. 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!
2. Heat 50g (1.75 oz) of cream to almost boiling point. Turn off the heat.
3. Hydrate the gelatin in cold water.
4. After 5 minutes, drain it well and put it over the heated cream. Mix well.
5. Add the rest of the cream and mix. Set aside.
6. Whip the whipping cream together with a teaspoon of vanilla sugar.
7. When you have a firm whipped cream, stop whipping. Incorporate the whipped cream into the Nutella cream with gentle upward movements.
8. Put the cream cheese and Nutella in the baking rings.
9. Refrigerate the cheesecakes until the next day to set the cream.
10. For decoration, I use a mirror icing prepared as per the recipe.
11. Then I decorate with chocolate and raspberry sprinkles. Enjoy!