A No Bake Nutella Cheesecake made with a biscuit base and topped with a Nutella flavoured cheesecake that is light and almost mousse-like. Simple and FUN to make, and yet elegant enough to serve at a dinner party, don’t you think? 🙂
And it just happens to be made with only 6 ingredients: Nutella, cream cheese, biscuits for the base, butter, cream and icing sugar (confectionary sugar). That’s it!
This no bake sweet treat is dedicated to all those who declared it to be such torture that the last recipe I shared was a luscious hearty Irish Beef & Guinness Stew when they are in the middle of a heat wave. 😉 That some of my readers are currently freezing their tails off with me in the Southern Hemisphere winter while others are enjoying summer in the Northern Hemisphere makes it rather fun as a food blogger because it means I get to share recipes that swing between opposite seasons.
So a thick hearty stew one day, then a bright summer no bake Nutella Cheesecake the next. Doesn’t get much different than that!
Truth be told, I am thoroughly spoilt here in Sydney where our winters are actually quite mild. So being smack bang in the middle of winter would in no way deter me from no-bake desserts.
Like these mini Nutella Cheesecakes. Who would let a little winter frost stop them from making these???!!!
As you can see, I make these in a muffin tin lined with paper patties which means no washing. Yay! I hate washing up muffin tins – such a pain!
I think any dessert in individual serving size portions are not only cuter but also quite sensible from a portion control perspective. As long as you can stop at one. Because the flip side is that if this was a traditional cheesecake, at least you could cut yourself a small second slice. But with these….I mean, who would cut one of these in half? (That said, I now do have a full size Nutella Cheesecake recipe right here!)
I make the biscuit base with Oreo cookies because it’s a pretty classic combination but the base can be made with plain biscuits too so I’ve provided directions for that in the notes.
I got the idea for a Nutella Cheesecake from Nigella’s Nutella Cheesecake – but my version is quite different because it is not as rich (and also in mini form). When it comes to no bake cheesecakes, I am a bit fussy because they can have a tendency to be a too dense for my taste. I like my cheesecakes to be more like a mousse texture, as close as I can get it to a Baked Cheesecake. So light and yet creamy when you eat it.
So my version has cream in it too which, when beaten, lightens up the cream cheese mixture considerably.
Don’t you just want to do a face plant in that bowl?
Nutella + Oreo cookies + cheesecake + cream. That’s a pretty winning combination if you ask me!
But don’t mind me. What do you think? – Nagi x
More Cheesecake recipes
-
Strawberry Cheesecake – a magical combination!
And for Nutella Monsters:
-
Outrageous Nutella Stuffed Brownies
-
Nutella French Toast Roll Ups – super quick and so good!
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Mini No Bake Nutella Cheesecake
Ingredients
Biscuit Base
- 1 (4.8 oz / 137g) packet oreo cookies (Note 1)
- 3 tbsp / 45 g unsalted butter , melted
Cheesecake
- 8 oz / 250 g Philadelphia cream cheese (brick form, NOT tub!) , softened
- 3/4 cup + 2 tbsp / 240 g Nutella (or hazelnut spread)
- 1/4 cup / 65 ml heavy cream (Note 2)
- 1/2 cup / 30 g icing sugar (confectionary / powdered sugar)
- 1/2 tsp vanilla extract (optional)
Toppings
- 1/3 cup / 80 g Nutella (Note 3)
- 3/4 cup / 185 ml heavy cream (Note 2)
- 2 tbsp / 25 g sugar
Instructions
- Line a standard 12 hole muffin tin with paper patties.
- Use a food processor or place Oreos in a ziplock bag and bash with a rolling pin to make fine crumbs.
- Mix Oreo crumbs with butter. Divide between holes and press firmly to flatten.
- Beat cream cheese until smooth. Then beat in icing sugar, Nutella and vanilla extract. Add cream and beat for 2 to 3 minutes or until fluffy like frosting.
- Divide mixture between holes. Smooth out top. Refrigerate until firm in muffin tin (Note 5)
Toppings
- Beat cream until starting to thicken, add sugar then beat until soft peaks form. Transfer to piping bag (optional) and pipe / dollop cream on each.
- Place Nutella in one corner of a small ziplock bag and microwave for 15 seconds on high. Snip a a tiny hole in one corner of the ziplock bag. Drizzle over cheesecakes. (Note 6)
- Serve cool (Note 7)
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
No Bake Nutella Cheesecake Recipe video!
LIFE OF DOZER
See? I’m not a total monster. Dozer DOES get to do some taste testing!
Nina says
I’ve been following your recipes for a few months now (quarantine gave me time to learn to cook patiently and try new recipes)! These were amazing! My family loved them!
Nisha says
This is the first recipe of yours that I tried and now I’m hooked. So easy and delicious! I usually buy Nutella cheesecake, but this was much tastier. I used Aldi cream cheese instead of Philadelphia and it set perfectly. Thanks for a great recipe!
Nicole says
Thank you! I’ve just made these for Christmas and all went perfectly. I’ve a really silly question though. Do I wait until serving to do the cream and Nutella? Does the Nutella melt the mini cheesecake?
Marie says
Hi Nagi
Can you please confirm what type of sugar is in the topping? Is it plain white sugar(not caster sugar)? Thanks.
Nagi says
Either will work fine here Marie 🙂
Marie says
Thanks Nagi. Just in the middle of making them and had the same problem as others – the cheesecake layer is runny. I used the ingredients as in the recipe (except used soft icing mixture). Don’t know what’s gone wrong. I’ll put them in the fridge and add the topping tomorrow before I serve. So frustrating 🙁 . Love your website and recipes though. I’ve made a few now and they’re always great.
Matt says
Can this be made in a 22 cm / 9″ springform pan?? Like the mango cheesecake.
Nagi says
Hi Matt, yes you could, it will just take longer to set – N x
Sharyn says
This was the very first of many of your recipes I made. For someone that doesn’t have a sweet tooth I can tell you they are to die for. More to the point I was amazed at how well they froze. (was away and I kept him ONE. ) amazballs.
Jess says
These cheesecakes were a hit! I’m not an amazing cook in the cheesecake department but these were super easy for me to follow and they tasted deliciously great and were snatched up by my entire family!!
Nagi says
Wahoo! Awesome news Jess!
Vanessa Ngothanh says
Tasted great but I couldn’t get it to set unfortunately!!
Nagi Maehashi says
Sounds like something went wrong – did you use low fat Philadelphia?
Justine says
Hi nagi, these little cheese cakes are beautiful but the filling was too sloppy. I’m in the uk and have to use the tub cream cheese. Is there anything I can do to make it firmer?
Thanks a lot
Justine
Nagi says
Hi Justine! UK cream cheese in tubs is not for cooking cheesecakes etc, it’s much too thin. I’m sorry to hear you had trouble with it. I’m afraid because I’m not in the UK, I cannot play around with this recipe to see how to make it work for your cream cheese. Sorry 🙁 PS As a fix, freeze it and serve like a semi freddo ice cream!
Justine says
Thanks Nagi I’ll try that x
Melissa says
Can these be made ahead and put in the freezer for a few weeks?
Nagi says
I think it will thaw unevenly unfortunately and cause the outside to melt before the centre is thawed. Sorry Melissa!
Krystle says
What if I don’t have a mixer? I have a hand beater and a blender. I’d hate to try and ruin a good recipe!
Nagi says
Hi Krystle! Not a blender but hand beater will be fine as long as you mix very well! N x
Mickey says
Hi Nagi,
Without gelatin, does the cheesecake stays in its shape, if i use a springform pan instead of making mini ones?
Thanks alot!
Nagi says
Hi Mickey! It’s the cream cheese 🙂 It’s firm enough to make it keep its shape 🙂
Mickey says
Thanks alot, Nagi for your reply! Can I use a 7inch springfoam pan to make 1 instead of mini?
Tthanks alot!
Nagi says
Hi Mickey, I haven’t tried but instinctively, I’d suggest not, only because the cheesecake filling for this one is a little creamier than my other cheesecakes and it’s not baked, so I’d be worried about it being sliceable in cake form 🙂 N xx
Mickey says
Hi Nagi,
Thank you! Will stick to the smaller size then.
Jayne says
Would using the cream cheese in the tub instead of the regular bar type make it come out too soft?
Nagi says
Hi Jayne! Are you in the UK? If so, the cream cheese in tubs is too soft, it’s spreadable. If you’re in Australia or the states, then yes the tub cream cheese is definitely too soft, that’s specifically for spreading. The block one is for cooking things like this! N x
Priya says
I love this recipe!! I’ve made it numerous times in mini cupcake form as well as in a small springform pan. My only problem is that no matter how long I leave it in the fridge it remains gloopy. I have to put in the freezer for a couple of hours, but I can’t take it to parties/events because it returns to the previous super soft state 🙁
Nagi says
Hi Priya! Are you beating the filling really well after adding the cream? also what brand of cream cheese are you using? If you aren’t using Philadelphia, that might be the problem. You could leave out the cream from the filling, that will make it firmer! N x
Danielle Christie says
I have made these twice now both times the filling did not set properly. I followed the recipe entirely using the correct Philadelphia. Mixed the recipe for three minutes after adding cream. Nagi could you please let me know what could be going wrong
as I’d love them to set properly
Jessica says
I couldn’t get it to set! It was still delicious though!
Nagi says
Sorry to hear that Jessica! How long did you refrigerate / freeze it for?? N xx
Steven says
This was so yum Nagi. I mean YUM! My only issue was getting the heavy cream to whip. I’m in Florida and it’s hot here. Thinking that was the issue. I did put it in freezer for a little bit & it thickened a bit.
Nagi says
Hi Steven! Guessing the heat was the problem 😂 Glad it worked after popping it in the freezer for a bit! N xx
Michelle says
You can do this gluten free as well with chocolate GF biscuits, mmm delicious.
Nagi says
Oooh! What a fabulous idea, didn’t think to try that!
ai tang says
hi Nagi
I have guest over for lunch, Can I Refrigerate (in NOTES 5) over night.
Ai
Nagi says
You sure can, it’s perfect for refrigerating overnight! N xx
Gayla says
Is there a substitute I can use for Nutella? Have nut allergies.
Thanks
Nagi says
Hi Gayla! A chocolate spread will work just great!
Roxanne says
This looks delicious! Will have to try cooking this!
Nagi says
I hope you do Roxanne! They really are crazy delicious!!