No-Bake Mini Nutella Cheesecakes

Anna Kosti
May 16, 2022
Cheesecakes

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

If you are a Nutella fan, like I am, then these super easy No-Bake Mini Nutella Cheesecakes are made for you! Starting with an Oreo biscuit base, then rich and creamy Nutella filling and finally topped with chocolate ganache.

Some could even say that they are like little bites of heaven!

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These mini Nutella cheesecakes are ideal for summer as they are very refreshing and very light! Perfect to make for family and friends since they are as functional as they are delicious.

It’s time for you to get creative and decorate them however you like! I went ahead and topped them off with the safest option, whipped cream and some grated chocolate, this combination never disappoints!

You can store them in the fridge for up to 5 days in an airtight container! They will stay fresh and keep their strong flavor.

Useful Equipment:

Amazon Storefront HERE! (There you can find all the equipment & gear that I love using)

Must-Have Tools:

Check Out my Youtube Video Tutorial:

No-Bake Mini Nutella Cheesecakes

Preparation Time:

40 minutes

Cooking Time:

-

Total Time:

40 minutes

Serves:

12 Level of Difficulty:

Easy

Description

Ingredients

Cookie Base

10-12 Oreo cookies
3-4 Tablespoons Melted Butter

Nutella Filling

200gr Cream Cheese (Room Temperature)
1 tsp Vanilla Extract
1 Cup Nutella
3 Tbsp Cocoa Powder
¾ Cup Whipped Cream (stiff peaks)

+3 Tbsp Sugar (if you want it more sweet)

Ganache

1 Cup Heavy Cream
1 Cup Dark Chocolate

+ decoration of your choice

Instructions

Cookie base: Crush the cookies to fine crumbs and place them in a bowl, mix the melted butter into the crumbs until they are combined.
Line with paper cases a 12-case muffin tin, place about 1 tbsp of the cookie mixture in each case and press it down using a cup or a spoon. Chill your cookie bases for 15 minutes until you prepare the filling.
Filling: In another bowl, add cream cheese, vanilla and whip until soft peaks consistency.
Add cocoa and vanilla and mix well.
Lastly, add the whipped cream and mix again until you have a well combined and smooth mixture.
Divide your filling to the bases and make sure to leave some space on top for the ganache. Smooth the mixture on top using a spoon or a spatula.
Ganache: Add chopped chocolate and cream in a bowl and melt them in the microwave or in a double boiler completely.
Pour the ganache over the filling (just a thin layer)
Freeze for 3-4 hours and then decorate.
Enjoy!