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Mini cheesecakes with chocolate cookie crusts, topped with swirls of whipped cream, chocolate drizzle, and a chocolate sandwich cookie, arranged on a white plate with some cookie crumbs.

Mini Nutella Cheesecakes

These no-bake Mini NutellaCheesecakes are made of a simple biscuit base with a fluffy cheesecake and topped with whipped cream!
Author: Nick Makrides
5 from 1 vote
Print Recipe Pin Recipe
Prep 20 minutes
Total 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 254 kcal

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

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.

Video

Notes

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.

Nutrition

Calories:254kcal | Carbohydrates:12g | Protein:3g | Fat:22g | Saturated Fat:14g | Polyunsaturated Fat:1g | Monounsaturated Fat:6g | Trans Fat:1g | Cholesterol:70mg | Sodium:39mg | Potassium:129mg | Fiber:1g | Sugar:11g | Vitamin A:754IU | Vitamin C:1mg | Calcium:83mg | Iron:1mg
Keyword Cheesecake, No-Bake, Nutella
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