Mini No Bake Nutella Cheesecake
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.94 out of 5 stars
(31)
Ingredients
12 servings
- 1 (4.8 oz / 137g) packet (oreo cookies (Note 1)
- 3 tbsp / 45 g unsalted butter (, melted)
- 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)
- 1/3 cup / 80 g Nutella (Note 3)
- 3/4 cup / 185 ml heavy cream (Note 2)
- 2 tbsp / 25 g sugar
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Preparation
Step 1
Line a standard 12 hole muffin tin with paper patties.
Step 2
Use a food processor or place Oreos in a ziplock bag and bash with a rolling pin to make fine crumbs.
Step 3
Mix Oreo crumbs with butter. Divide between holes and press firmly to flatten.
Step 4
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.
Step 5
Divide mixture between holes. Smooth out top. Refrigerate until firm in muffin tin (Note 5)
Step 6
Toppings
Step 7
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.
Step 8
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)
Step 9
Serve cool (Note 7)
Step 10
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