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!
Hi Nagi, they turned out perfectly! My husband absolutely loved them! Can you please tell me how long these will keep in the fridge? I noticed you advised against freezing them but I have quite a few leftover and I was just wondering about that. Thanks for your time!
Hi Laura, up to 5 days should be fine (if they last that long) 😈 N x
That’s great! Thank you so much, my husband is very much looking forward to finishing them off! He said that is the nicest dessert he’s ever had 🙂
Hi Nagi,
I’ve accidentally purchased the tub of Philadelphia – any chance this could work or does it have to be the block? I didn’t realise this was the case until I read your reply to another person’s comment. Thanks!
Hi Laura! Unfortunately not, it is too soft and simply won’t set. I will make this extra clear in the recipe! Sorry about that 🙂 N x
No problem at all! Thanks for taking the time to amend that, we will purchase the block and give it a go! Thank you for your amazing recipes and the detail within each one. I am so happy to have discovered your wonderful site, everything I have tried has been delicious! You are the inspiration for Father’s Day lunch tomorrow (Mongolian Lamb and Honey Chicken!) and are now a household name in our family 🙂
Cooked this tonight – absolutely delicious and the whole family loved it. Found your website a few weeks ago and love all of your recipes 🙂
So easy ! Loved this
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!
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!
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?
Hi Nagi
Can you please confirm what type of sugar is in the topping? Is it plain white sugar(not caster sugar)? Thanks.
Either will work fine here Marie 🙂
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.
Can this be made in a 22 cm / 9″ springform pan?? Like the mango cheesecake.
Hi Matt, yes you could, it will just take longer to set – N x
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.
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!!
Wahoo! Awesome news Jess!
Tasted great but I couldn’t get it to set unfortunately!!
Sounds like something went wrong – did you use low fat Philadelphia?
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
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!
Thanks Nagi I’ll try that x
Can these be made ahead and put in the freezer for a few weeks?
I think it will thaw unevenly unfortunately and cause the outside to melt before the centre is thawed. Sorry Melissa!
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!
Hi Krystle! Not a blender but hand beater will be fine as long as you mix very well! N x
Hi Nagi,
Without gelatin, does the cheesecake stays in its shape, if i use a springform pan instead of making mini ones?
Thanks alot!
Hi Mickey! It’s the cream cheese 🙂 It’s firm enough to make it keep its shape 🙂
Thanks alot, Nagi for your reply! Can I use a 7inch springfoam pan to make 1 instead of mini?
Tthanks alot!
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
Hi Nagi,
Thank you! Will stick to the smaller size then.
Would using the cream cheese in the tub instead of the regular bar type make it come out too soft?
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
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 🙁
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
I couldn’t get it to set! It was still delicious though!
Sorry to hear that Jessica! How long did you refrigerate / freeze it for?? N xx
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.
Hi Steven! Guessing the heat was the problem 😂 Glad it worked after popping it in the freezer for a bit! N xx