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.
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.
