Mini Nutella Cheesecakes
These gorgeous Mini Nutella Cheesecakes are made of a delicious Oreo biscuit base and topped with a creamy Nutella Cheesecake. These cheesecakes are quick and easy to make, a great make ahead dessert and they’re no-bake!
My favourite thing about these Mini Nutella Cheesecakes
My favourite thing about these little Mini Nutella Cheesecakes is how easy they are to make. I love chocolate, I love hazelnuts and both of those shine in this no-bake dessert. Speaking of no-bake! You don’t need to turn on the oven to make these cheesecakes!
What do these Mini Nutella Cheesecakes taste like?
The filling is so creamy and has a light hint of chocolate but delicious notes of hazelnut. The crust of made of delicious Oreos. Overall a delicious dessert that won’t make you feel like you’ve eaten an entire cake! They’re mini you see…
Th ingredients you’ll need to make these Mini Nutella Cheesecakes
Oreos – you can use any type of similar chocolate cookie.
Butter – I used unsalted butter. When melting your butter, give it about 5 minutes to chill before using.
Heavy cream – this is the type of cream you use for whipping.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Cream cheese – make sure the cream cheese is softened.
Powdered sugar – also known as icing sugar
Milk powder – The milk powder used in this recipe is the type that is used to make long life milk and ca be found in the long life milk section of your supermarket. The milk powder is used to make the cheesecake more creamy and to help it set.
Nutella – You can use any brand of chocolate hazelnut spread you like.
Let’s go through each step. Making these Mini Nutella Cheesecakes are easy!
Oreo Crust
- Add the Oreos to a food processor and crush until fine crumbs form.
- Next, add the melted butter and pulse to coat the crumbs.
- Add about 1 tbsp of the mixture into a cupcake tin lined with cupcake liners.
- Press down firmly. Set aside in the fridge for 20 minutes.
Nutella Cheesecake
- To a large bowl, add the cream and vanilla extract. Beat to stiff peaks. Set aside.
- To a separate bowl, add the cream cheese, powdered sugar and milk powder. Beat on low speed to begin with. Once there are no dry ingredients showing, turn the speed up to high and continue beating until mixture is creamy.
- Scrape down the bowl and add the Nutella. Bet until well combined. Add half the whipped cream and fold through using a spatula, then repeat with the remaining whipped cream. The mixture will be airy and fluffy.
- Use an ice-cream scoop to fill each cupcake liner.
- Add some chopped Oreos on top and pat down with a spoon.
- Place in the fridge to set for an hour. Overnight is best.
- Once chilled, unwrap from the cheesecakes.
- Fit the end of a piping bag and fill with whipped cream (made the same way as was done for the cheesecake mixture) and pipe swirls on top of each cheesecake.
- Drizzle with warm Nutella.
- Add a half Oreo on the side. Serve.
My Top Tips!
Storage
Cheesecakes can be stored in an airtight container for up to three days.
Milk powder
The milk powder used in this recipe is the type that is used to make long life milk and ca be found in the long life milk section of your supermarket. The milk powder is used to make the cheesecake more creamy and to help it set.
Nutella
You can use any brand of chocolate hazelnut spread you like.
Ice Cream Scoop
Using an ice cream coop to fill the cupcake liners with the Nutella cheesecake mixture is the best way to fill them up evenly.
Loved these mini Nutella Cheesecakes? Here are some other cheesecake recipes you might like!
- No-Bake Cherry Ripple Cheesecake
- Raspberry Swirl Cheesecake
- Chocolate And Pumpkin Cheesecake
- Cookie Dough Cheesecake
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Mini Nutella Cheesecakes
Serves 12
Ingredients
Oreo Crust
- 1 packet / 140 g Oreos, crushed
- 1/4 cup / 60 g unsalted butter, melted
Nutella Cheesecake
- 1 cup / 250 ml heavy cream, cold
- 1 tsp vanilla extract
- 2 blocks / 500 ml cream cheese, softened
- 1/2 cup / 75 g powdered sugar
- 1/2 cup / 75 g milk powder, see notes
- 1 cup / 200 g dark cooking chocolate, melted and cooled to room temperature
- 1/4 cup / 100 g Nutella, see notes
- 1/2 packet / 70 g Oreos, chopped
Whipped Cream
- 1 cup / 250 ml heavy cream, cold
- 1 tsp vanilla extract
Learn How To Make it! [VIDEO]
Instructions
Oreo Crust
- Add the Oreos to a food processor and crush until fine crumbs form. Add the melted butter and pulse to coat the crumbs. Add about 1 tbsp of the mixture into a cupcake tin lined with cupcake liners and press down firmly. Set aside in the fridge for 20 minutes.
Nutella Cheesecake
- Please note: this portion of the recipe has been edited to include melted chocolate. I did this so that the cheesecake portion sets a little firmer. The melted chocolate needs to be cooled to room temperature before it's added to the recipe. I melted mine in the microwave for 20 second increments until smooth and melted. You can also melt it over a double boiler. Let's begin!
- To a large bowl, add the cream and vanilla extract. Beat to stiff peaks. Set aside.
- To a separate bowl, add the cream cheese, powdered sugar and milk powder. Beat on low speed to begin with. Once there are no dry ingredients showing, turn the speed up to high and continue beating until mixture is creamy. Scrape down the bowl and add the melted chocolate and Nutella. Bet until well combined.
- Add half the whiped cream and fold through. Add the remaining whipped cream and repeat. The mixture will be airy and fluffy.
- Use an ice-cream scoop to fill each cupcake liner. Add some chopped Oreos on top and pat down with a spoon. Place in the fridge to set for an hour. Overnight is best. Once chilled, unwrap from the cheesecakes.
- Fit the end of a piping bag and fill with whipped cream (made the same way as was done for the cheesecake mixture) and pipe swirls on top of each cheesecake. Drizzle with warm Nutella and add a half Oreo on the side. Serve.
Notes
Nutrition
4 comments
Does it matter what level of fat the milk powder is? In the USA milk powder is often nonfat and I wanted to check if I needed to seek out whole fat.
Hi Andrea. Nope, it doesn’t matter. Either will work. N x
Dear Nick,
Delicious recipe as usual.
I just wanted to tell you that in your written recipe you left the whipped cream out, the one you prepared at the beginning of this recipe. You say to put it aside and it isn’t mentioned to add it to the nutella mixture as you do in your video.
Thanks for your yummy and beautiful cakes.
Ciao,
Luisa
Hi Luisa! Thanks so much for letting me know! I’ve gone ahead and added that in. Have a lovely rest of your day! N x