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.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz (300g) graham crackers
- 5 tablespoons unsalted butter (soft )
- 13 oz (400g) Nutella (at room temperature)
- ¾ cup toasted hazelnuts (chopped )
- 1 lb (500g) cream cheese (at room temperature)
- ½ cup powdered sugar (sifted)
- Whipped Cream
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Add a dollop of whipped cream on top and garnish with the remaining chopped hazelnuts.