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A decadent dessert you’ll love, these No-Bake Mini Nutella Cheesecakes have a buttery biscuit base, a creamy Nutella cheesecake filling, and a rich Nutella chocolate ganache topping.
Why You’ll Love These Mini Nutella Cheesecakes
If you love Nutella, these No-Bake Mini Nutella Cheesecakes will quickly become one of your favourite desserts. They’re creamy, indulgent, and packed with rich, chocolate-hazelnut flavour.
They’re perfect for serving at parties, as they come in their own individual cases and you don’t need to slice them up. These cheesecakes are so easy to make, and they don’t require baking, making them a stress-free dessert for any occasion.
What Makes These Cheesecakes Special?
These mini cheesecakes are a no-bake dessert, which means there’s no need to turn on your oven. The combination of a buttery biscuit base, smooth Nutella cheesecake filling, and rich Nutella chocolate ganache topping creates a luxurious dessert that tastes incredible.
Can You Use an Alternative to Nutella?
Absolutely! If you prefer, you can swap out Nutella for another brand of chocolate hazelnut spread. Most supermarkets stock their own versions or other well-known brands, which work just as well in this recipe. These alternatives are often just as delicious and may even suit specific dietary preferences or budgets.
Feel free to experiment with your favourite chocolate spread to make these mini cheesecakes your own.
Equipment You’ll Need
To make these cheesecakes, you’ll need:
- Cupcake tin – Perfect for shaping the mini cheesecakes.
- Cupcake liners – To help with easy removal.
- Mixing bowls – Two large for the filling and another for the base.
- Hand whisk or electric mixer – For whipping the cream and mixing the filling.
- Spatula or metal spoon – To smooth the cheesecake.
- Microwave-safe bowl or jug – For melting the chocolate if you’re making the ganache.
- Piping bag and your favourite piping tip – For piping the ganache onto the cheesecakes.
Ingredients for Mini Nutella Cheesecakes
For the Base:
- 150 g Digestive biscuits, finely crushed (1 ½ cups graham cracker crumbs)
- 60 g salted or unsalted butter, melted (4 tbsp salted butter)
For the Cheesecake:
- 200 ml double cream, cold (¾ cup heavy whipping cream)
- 350 g cream cheese, room temperature (1 ½ cups)
- 100 g icing sugar (¾ cup powdered sugar)
- 100 g Nutella (⅓ cup Nutella)
Optional Topping:
- 100 g dark chocolate (3.5 oz dark chocolate)
- 130 g Nutella (½ cup Nutella)
- 150 ml double cream (⅔ cup heavy cream)
How to Make No-Bake Mini Nutella Cheesecakes
Step 1: Prepare the Base
Start by lining a cupcake tin with cupcake liners. Crush the Digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
Mix the crushed biscuits with melted butter until the texture resembles wet sand. Divide the mixture evenly between the cupcake liners, pressing it down firmly with the back of a spoon to create a solid base. Place the tin in the fridge to chill while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, whip the cold double cream until it holds stiff peaks. Set it aside for now.
In another bowl, beat the cream cheese, icing sugar, and Nutella together until smooth and creamy. Then, gently fold in the whipped cream, being careful not to overmix so the filling stays light and fluffy.
Spoon the Nutella cheesecake filling over the chilled biscuit bases, dividing it evenly among the cupcake liners. Smooth the tops with the back of a spoon, then refrigerate for at least 4–6 hours, or preferably overnight, to allow the cheesecakes to fully set.
Step 3: Nutella Ganache Topping
Melt the dark chocolate, Nutella, and double cream together in a microwave-safe bowl or jug. Heat in 1-minute intervals, stirring gently, until the mixture is smooth and fully combined.
Let the ganache cool slightly to prevent the cheesecakes from melting/collapsing, then pour it over the cheesecakes, allowing it to drip over the edges slightly if you wish. Then, refrigerate the remaining ganache for an hour or two until it firms up enough to pipe. If you refrigerate it for two long, and it’s too hard to pipe, let it sit at room temperature until it’s pipable.
Step 4: Decorate and Serve
Once the ganache has set, transfer it to a piping bag fitted with your favourite piping tip. Pipe decorative swirls onto each mini cheesecake for a beautiful finish.
Feel free, to top each cheesecake with chocolate shavings, or chopped hazelnuts for extra flair. Carefully remove the cheesecakes from the cupcake tin and serve immediately or store in the fridge to serve later.
Why These No-Bake Mini Nutella Cheesecakes Are Perfect for Any Occasion
These Mini Nutella Cheesecakes are not only delicious but also versatile. Their individual portions make them perfect for parties, family gatherings, or even as part of a dessert platter.
Moreover, because they’re no-bake, they’re quick and easy to prepare. You can make them ahead of time, allowing you to focus on other aspects of your event.
Tips for Success
- Chill Time Is Essential: To achieve the perfect set, always refrigerate your cheesecakes for at least 6 hours, but overnight is best.
- Room-Temperature Cream Cheese: This ensures a smooth, lump-free filling.
- Let Ganache Cool: Always allow the ganache to cool slightly before pouring it over the cheesecakes. If it’s too hot, it can melt the cheesecakes.
Serving Suggestions
These mini cheesecakes are indulgent on their own, but you can elevate them with creative toppings. Consider adding a dusting of cocoa powder, chopped hazelnuts, or even fresh berries for a pop of color.
For an extra-special touch, pair these cheesecakes with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of flavors and textures will take your dessert experience to the next level.
Why You’ll Keep Coming Back to This Recipe
These Mini Nutella Cheesecakes are the perfect combination of flavour, texture, and convenience. The buttery biscuit base, creamy Nutella filling, and rich Nutella ganache topping make them irresistible.
Whether you’re serving them at a special event or simply enjoying them at home, these cheesecakes are guaranteed to impress. Plus, because they’re so easy to make, you’ll find yourself reaching for this recipe time and time again.
However, if you’re after a cheesecake that offers a different flavour, try these Mini Cinnamon Roll Cheesecakes, or you can check out my Mini Nutella Oreo Cheesecake, or even this No-Bake Milkybar Cheesecake.
Watch My Step-by-Step Video
For a detailed guide on how to make these Mini Nutella Cheesecakes, check out my video tutorial on the Fitwaffle Kitchen YouTube channel. Don’t forget to follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle for more delicious dessert inspiration!
Mini Nutella Cheesecakes
Ingredients
For the Base:
- 150 g Digestive biscuits finely crushed (1 ½ cups graham cracker crumbs)
- 60 g salted butter melted (4 tbsp salted butter)
For the Cheesecake:
- 200 ml double cream cold (¾ cup heavy whipping cream)
- 350 g cream cheese room temperature (1 ½ cups)
- 100 g icing sugar ¾ cup powdered sugar
- 100 g Nutella ⅓ cup Nutella
Optional Topping:
- 100 g dark chocolate 3.5 oz dark chocolate
- 130 g Nutella ½ cup Nutella
- 150 ml double cream ⅔ cup heavy cream
Instructions
Step 1: Prepare the Base
- Start by lining a cupcake tin with cupcake liners.
- Crush the Digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
- Mix the crushed biscuits with melted butter until the texture resembles wet sand.
- Divide the mixture evenly between the cupcake liners, pressing it down firmly with the back of a spoon to create a solid base.
- Place the tin in the fridge to chill while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, whip the cold double cream until it holds stiff peaks. Set it aside for now.
- In another bowl, beat the cream cheese, icing sugar, and Nutella together until smooth and creamy.
- Then, gently fold in the whipped cream, being careful not to overmix so the filling stays light and fluffy.
- Spoon the Nutella cheesecake filling over the chilled biscuit bases, dividing it evenly among the cupcake liners.
- Smooth the tops with the back of a spoon, then refrigerate for at least 4–6 hours, or preferably overnight, to allow the cheesecakes to fully set.
Step 3: Nutella Ganache Topping
- Melt the dark chocolate, Nutella, and double cream together in a microwave-safe bowl or jug. Heat in 1-minute intervals, stirring gently, until the mixture is smooth and fully combined.
- Let the ganache cool slightly to prevent the cheesecakes from melting/collapsing, then pour it over the cheesecakes, allowing it to drip over the edges slightly if you wish.
- Then, refrigerate the remaining ganache for an hour or two until it firms up enough to pipe. If you refrigerate it for two long, and it's too hard to pipe, let it sit at room temperature until it's pipable.
Step 4: Decorate and Serve
- Once the ganache has set, transfer it to a piping bag fitted with your favourite piping tip. Pipe decorative swirls onto each mini cheesecake for a beautiful finish.
- Feel free, to top each cheesecake with chocolate shavings, or chopped hazelnuts for extra flair. Carefully remove the cheesecakes from the cupcake tin and serve immediately or store in the fridge to serve later.
