... ... Good Food Recipe Mini Nutella Cheesecake - Good Food Recipe
Tuesday 25 September 2018
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Mini Nutella Cheesecake


Mini Nutella Cheesecake – no bake Nutella cheesecake in cupcake size. Amazing mini Nutella cheesecake that is rich, creamy, sweet, and easy to make.

This mini Nutella Cheesecake is utterly sinful, delicious, and decadent. I only wished that my contributor lives closer so I could taste her creations. However, this is a super easy recipe to make because there is no baking involved, you just mix all the ingredients together, chill them and you have the most delicious cheesecake EVER!

Try this mini Nutella Cheesecake recipe, indulge and enjoy.

Mini Nutella Cheesecake

Mini Nutella Cheesecake

Mini Nutella Cheesecake – Ingredients:

10 oz graham crackers
5 tablespoons soft unsalted butter
1 x 13 oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup powdered sugar (sifted)
Whipped Cream
2 x 12 mini cheesecake pans


 See also:

Mini Nutella Cheesecake – Method:

Break the graham cracker into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Lightly grease the mini cheesecake pan. Scoop a heap tablespoon of the crumbs into each cup, press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and powdered sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the mini cheesecake pans out of the fridge and carefully smooth the Nutella mixture over the base, about 2/3 full each. Place the pan in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Place a dollop of whipped cream on top and garnish with the remaining chopped hazelnuts on top.

Mini Nutella Cheesecake – Cook’s Note:

I used 12 mini Cheesecake Pan, 1.5”/4.5cm deep X 2”/5cm diameter cups. You may use Muffins pan, lined with cupcake casing for easy removal.



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