The Sweetest No-Bake Treat: Chocolate Hazelnut Mini Cheesecakes
Welcome to a chocolate lover’s paradise! Today, we’re diving into the decadent world of no-bake desserts with our easy and irresistible Chocolate Hazelnut No-Bake Mini Cheesecakes. Picture this: velvety smooth chocolate and hazelnut-flavored cheesecakes perched atop crunchy chocolate graham cracker crusts. These little bites of heaven are perfect for any occasion, requiring no oven time and minimal effort. So, grab your mixing bowls and let’s embark on this sweet, chocolatey adventure together!
Why these mini cheesecakes are great:
- Super easy, no-bake recipe.
- Perfect for parties, potlucks, office parties, or large gatherings.
- If you love chocolate, you’ll love these!
Chocolate Hazelnut (Nutella) No-Bake Cheesecakes
Difficulty: Easy
Prep time: 10 minutes / Bake time: N/A
Chill time: 4 hours
Servings: 18-20 cupcake sized cheesecakes
Ingredients
For the crust
- 2 sleeves chocolate graham crackers
- ½ cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 cup Nutella
- 1 tsp vanilla
- 1 cup heavy cream
For the topping
- ½ cup heavy cream
- 1 Tbsp powdered sugar
- ½ tsp vanilla
- Mini chocolate chips, to decorate
Directions
Line a standard muffin tin with cupcake liners, set aside.
Use a food processor to crush the chocolate graham crackers.
Add in the melted butter and stir until it looks like wet sand.
Measure out a heaping tablespoon worth of the chocolate crust and press into the bottom of each cupcake liner. Set aside.
In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth.
Add in the Nutella and mix until combined, scraping the sides often.
Add in the vanilla and the heavy cream. Mix on low until combined.
Scrape the sides and then bump up the speed to medium to whip the mix for about another minute or until the filling is smooth and fluffy looking.
Divide the cheesecake filling between each cupcake liner, filling just until the top.
Chill in the fridge for at least four hours.
When ready to serve, make the whipped topping.
In the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla.
Mix on low for about a minute until combined and then bump up the speed to medium for an additional 2-3 minutes or until stiff peaks.
Transfer the whipped cream to a piping bag fitted with a large star tip.
Pipe a small dollop of whipped cream onto each cheesecake.
Sprinkle with the mini chocolate chips to decorate.
Storage: Cheesecakes should be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
FAQ
Can I use a different type of crust for the mini cheesecakes?
Absolutely! While the chocolate graham cracker crust pairs perfectly with the chocolate hazelnut filling, you can experiment with other options like Oreo cookie crumbs, vanilla wafers, or even a nut-based crust for a different twist.
How long do these mini cheesecakes need to chill before serving?
These no-bake mini cheesecakes should chill in the refrigerator for at least 2-3 hours to set properly. For best results, you can even let them chill overnight to ensure they are perfectly firm and flavorful.
Can I substitute the hazelnut flavoring with something else?
Since this recipe uses Nutella for the chocolate and hazelnut flavoring, you could substitute a different type of butter for this recipe if you wanted. Other cookie butters or flavored peanut butters would work – just be sure to test the flavor and adjust the measurements as necessary.
How should I store the leftover mini cheesecakes?
Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them a great make-ahead dessert option for parties and gatherings.
