Mini Nutella and Oreo Cheesecakes
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These mini Nutella and Oreo cheesecakes have an Oreo base, a creamy Nutella filling, and a rich Nutella topping. No-baking needed!
Why You’ll Love These Mini Nutella and Oreo Cheesecakes
If you love rich, creamy cheesecakes, Nutella, and Oreo cookies, this recipe is for you. These mini cheesecakes have a buttery Oreo base, a smooth Nutella filling, and a Nutella topping, finished with an Oreo for extra crunch.
They’re quick, easy, and require no baking—just mix, chill, and enjoy. Perfect for individual desserts, parties, or when you fancy something chocolatey!
What Makes This Recipe Special?
These cheesecakes are super easy to make, and you can even freeze them to speed up the chilling time. The Oreo base adds crunch, while the Nutella cheesecake filling is smooth and creamy.
They’re perfectly portioned and packed with chocolate and hazelnut flavour. Plus, they require just six ingredients, making them simple yet incredibly delicious.
Equipment You’ll Need
To make these mini Nutella and Oreo cheesecakes, you’ll need:
- Muffin tin – For shaping the cheesecakes.
- Cupcake cases – To line the tin and prevent sticking.
- Mixing bowls – For preparing the base and filling.
- Electric whisk – To whip the cream and mix the cheesecake filling.
- Spatula or spoon – For pressing the base and smoothing the filling.
- Food processor (optional) – For crushing the Oreos.
Why This Recipe Works So Well
- No Baking Required: Perfect for when you want a quick and easy dessert.
- Nutella in Every Layer: In the cheesecake filling and on top for extra richness.
- Oreo Base: Adds crunch and structure to balance the creamy filling.
Ingredients for Mini Nutella and Oreo Cheesecakes
Base:
- 200g (about 18) Oreos, finely crushed
- 60g (4 tbsp) unsalted butter, melted
Cheesecake Filling:
- 200ml (¾ cup) double cream (heavy cream), cold
- 400g (1 ¾ cups) full-fat cream cheese, room temperature
- 100g (¾ cup) icing sugar (powdered sugar), sifted
- 120g (½ cup) Nutella
Topping:
- 9 tbsp Nutella, melted
- 5 Oreos, halved
This recipe makes 9 mini cheesecakes.
How to Make Mini Nutella and Oreo Cheesecakes
Step 1: Prepare the Oreo Base
Line a muffin tin with 9 cupcake cases.
Finely crush the Oreos using a food processor or place them in a sealed bag and crush with a rolling pin.
Transfer the crushed Oreos to a medium bowl and mix with the melted butter until fully combined.
Spoon the mixture evenly into the cupcake cases, pressing it down firmly with the back of a spoon to create a solid base.
Place in the fridge while preparing the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, whip the cold double cream using an electric whisk until stiff peaks form.
In a separate bowl, whisk together the cream cheese, icing sugar, and Nutella until smooth and creamy.
Using a spatula, gently fold the whipped cream into the Nutella mixture, being careful not to deflate it.
Step 3: Assemble the Cheesecakes
Scoop the cheesecake filling onto the chilled Oreo bases, filling them to the top of the cases.
Smooth the tops with a spatula or the back of a spoon.
Place the cheesecakes in the freezer for 30 minutes or in the fridge for 3-4 hours until set.
Step 4: Decorate the Cheesecakes
Remove the cheesecakes from the muffin tin and take off the cupcake cases.
Dollop a tablespoon of melted Nutella onto each cheesecake and smooth it out with the back of a spoon.
Press half an Oreo into the top of each cheesecake and pop them back in the fridge to let the Nutella set on top, or serve them straight away.
Why This Recipe is Perfect for Any Occasion
These mini Nutella and Oreo cheesecakes are great for parties, celebrations, or just when you want an easy chocolatey dessert.
Since they’re individually portioned, they’re also great for serving at events or making ahead.
Tips for the Best Mini Cheesecakes
- Use Full-Fat Cream Cheese: This ensures a thick and creamy texture.
- Whip the Cream to Stiff Peaks: This helps the cheesecake hold its shape.
- Chill Before Serving: Freezing for 30 minutes or refrigerating for 3-4 hours ensures a firm and creamy texture.
- Use Melted Nutella for the Topping: This makes it easier to spread smoothly.
- Customise the Topping: Swap Oreos for chopped hazelnuts, chocolate chips, or a drizzle of chocolate.
Serving Suggestions
These mini cheesecakes are delicious on their own, but here are a few ways to serve them:
- With a Scoop of Ice Cream: Try vanilla or cookies and cream ice cream.
- With a side of whipped cream and fresh strawberries to balance the flavours.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 1 month—just defrost in the fridge before serving.
- Keep them covered to prevent them from drying out.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more no-bake dessert recipes, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Why You’ll Keep Coming Back to This Recipe
These mini Nutella and Oreo cheesecakes are rich, creamy, and packed with chocolatey goodness.
They’re quick to make, require no baking, and are perfect for any occasion.
Once you try them, you’ll want to make them again and again!
Other Recipes to Try
If you loved these mini cheesecakes, check out these other delicious no-bake desserts from Fitwaffle Kitchen:
- No-Bake Biscoff Cheesecake: A creamy cheesecake with a Biscoff biscuit base.
- 4-Ingredient Chocolate Chip Cookie Cheesecake Bars: A no-bake cheesecake packed with crunchy cookies.
Both are easy, delicious, and perfect for chocolate lovers!
Mini Nutella and Oreo Cheesecakes
Ingredients
Base:
- 200 g Oreo's finely crushed
- 60 g unsalted butter melted
Cheesecake:
- 200 ml double cream cold
- 400 g full-fat cream cheese room temperature
- 100 g icing sugar sifted
- 120 g Nutella
Topping:
- 9 tbsp Nutella melted
- 5 Oreo's halved
Instructions
For the base
- Line a muffin tin with 9 cupcake cases
- Finely crush the Oreos using a food processor or a bag and rolling pin
- Pour them into a medium bowl, then mix in the melted butter with a spoon until fully combined
- Spoon the mix evenly into the base of your cupcake cases, pressing down firmly and pop them in the fridge for now
For the cheesecake
- In a large mixing bowl, using an electric whisk, whisk the double cream to stiff peaks
- In another large bowl, whisk the cream cheese, icing sugar and Nutella until smooth and creamy
- Using a rubber spatula, fold in the whipped cream until fully combined
- Scoop the cheesecake mix on to the base, filling them all the way to the top of the case and smooth it out evenly
- Freeze for 20-30 minutes or refrigerate for 2-3 hours until set
For the topping
- Remove them from the wrappers, dollop on melted Nutella, smooth it out, then press half an Oreo into the top and sprinkle over some Oreo crumbs
- Store in an airtight container in the fridge for up to 3 days. Enjoy!
amazing. so getting your book, im trying to stay healthy but this sweet treat is all i need for days. thankyou