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Mini No Bake Nutella Cheesecake

20 mins Cook
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Presenting a delectable No-Bake Nutella Cheesecake, graced with a biscuit base and crowned with a Nutella-infused cheesecake layer that boasts a light, almost mousse-like texture. This culinary creation is both straightforward and enjoyable to assemble, yet possesses an inherent elegance suitable for any dinner gathering, wouldn’t you agree?

Nutella Cheesecake Mini No Bake Nutella Cheesecake

It’s worth noting that this exquisite dessert comes to fruition with a mere six ingredients: Nutella, cream cheese, butter, cream, biscuits for the base, and icing sugar (also known as confectionary sugar). And that’s the extent of it! This no-bake delight is a tribute to those individuals who amusingly lamented the contrast between my previous offering – a hearty and luscious Irish Beef & Guinness Stew – and their current plight within a heat wave. The remarkable diversity of my readers’ locations, with some enduring a Southern Hemisphere winter chill while others bask in Northern Hemisphere summer warmth, adds a delightful dimension to my role as a food blogger. It grants me the privilege of sharing recipes that oscillate between these divergent seasons.

For instance, a hearty stew one day, followed by a vibrant and summery no-bake Nutella Cheesecake the next. The range couldn’t be more pronounced!

Confession time: I’m rather spoiled here in Sydney, where our winters tend to be quite temperate. Thus, even in the midst of winter, my enthusiasm for no-bake desserts remains undaunted.

Consider these mini Nutella Cheesecakes, for instance. Who’d let a touch of winter chill prevent them from crafting these little wonders???!!! As you can observe, I mold them in a muffin tin outfitted with paper liners – this translates to zero cleanup. And I must admit, I have a bit of an aversion to washing muffin tins; it’s a bit of a chore!

There’s a certain charm to desserts served in individual portions – not only are they visually appealing, but they also exhibit a touch of practicality in terms of portion control. However, one does need to possess the self-discipline to stop at just one serving. After all, if this were a traditional cheesecake, you could easily slice yourself a dainty second piece. But with these mini delights… well, who could bring themselves to halve such a petite indulgence? (That being said, I must point out that I now offer a full-size Nutella Cheesecake recipe right here!)

The biscuit base in this recipe features Oreo cookies, which lends a beautifully classic combination. However, for those who prefer a different twist, plain biscuits work just as well – I’ve provided alternate instructions in the notes section.

The inspiration for this Nutella Cheesecake originated from Nigella’s Nutella Cheesecake; however, my rendition veers in a different direction as it’s notably lighter (and presented in individual portions). Speaking of no-bake cheesecakes, I’m rather particular because they sometimes possess a density that doesn’t quite suit my palate. I prefer a cheesecake with a mousse-like consistency, akin to that of a baked cheesecake. One that’s light and creamy with every bite.

To achieve this, my version incorporates cream, which, when whipped, substantially lightens the cream cheese blend. Who wouldn’t want to dive face-first into that bowl, I wonder?

The equation reads as follows: Nutella + Oreo cookies + cheesecake + cream. Truly, a winning combination, wouldn’t you say?

But I digress. I’m eager to hear your thoughts on this creation!

Mini No Bake Nutella Cheesecake

Mini No Bake Nutella Cheesecake

Presenting a delectable No-Bake Nutella Cheesecake, graced with a biscuit base and crowned with a Nutella-infused cheesecake layer that boasts a light, almost mousse-like texture. This culinary creation is both straightforward and enjoyable to assemble, yet possesses an inherent elegance suitable for any dinner gathering, wouldn't you agree?
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 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


Prepare a standard 12-hole muffin tin by lining it with paper patties.
Utilize a food processor or place the Oreos in a ziplock bag and use a rolling pin to crush them into fine crumbs.
Combine the Oreo crumbs with melted butter. Distribute this mixture evenly among the muffin tin holes and press it down firmly to create a flat base.
Whip the cream cheese until it reaches a smooth consistency. Then incorporate the icing sugar, Nutella, and vanilla extract, and continue to beat. Add the cream and continue beating for 2 to 3 minutes until the mixture attains a fluffy texture resembling frosting.
Divide this cream cheese mixture equally among the muffin tin holes. Smooth out the tops of each portion. Refrigerate the muffin tin until the mixture solidifies (refer to Note 5).

For the Toppings:

Whisk the cream until it begins to thicken, then add the sugar and continue whisking until soft peaks form. If desired, transfer the whipped cream to a piping bag and proceed to pipe or dollop the cream onto each cheesecake.
Place the Nutella in one corner of a small ziplock bag and microwave it on high for 15 seconds. Snip a tiny hole in the corner of the ziplock bag, creating a makeshift piping bag. Drizzle the warmed Nutella over the cheesecakes (as indicated in Note 6).
Serve the cheesecakes once they have achieved a cool temperature


Keep the Oreos intact, preserving the creamy filling nestled between the cookies, to fashion the foundation of the biscuit base. Oreos are conveniently available at Woolworths and Coles throughout Australia. In the event that Oreos aren't accessible, you can craft the base using the following ingredients: 1 cup of Graham Cracker crumbs (equivalent to 14 crackers) or Arnott's Marie cracker crumbs (equivalent to 14 pieces) + 4 tablespoons of melted butter + 2 tablespoons of sugar. Note: To generate 1 cup of crumbs, you'll require approximately 150 - 170g / 5.5 - 6 oz of crackers. Feel free to employ digestive crackers or other plain cracker varieties to shape the base. It's crucial to secure heavy whipping cream – the sort that's suitable for whipping into a creamy texture. Avoid using the type designed for pouring into sauces. Concluding with a drizzle of Nutella assumes a noteworthy role, as it contributes a pronounced Nutella essence to the cheesecake without overburdening its texture or compromising its form. Achieving an authentic Nutella flavor necessitates this final touch. When using a stand mixer, opt for the paddle attachment. Allow the mixture to refrigerate for a minimum of 3 hours. If you're pressed for time, a 30-minute stint in the freezer can suffice. Once appropriately chilled, the paper patty will detach neatly from the cheesecake. As an alternative technique: position the Nutella in a small bowl, microwave it for 10 seconds, and then utilize a small teaspoon for the drizzling process. Nonetheless, employing a small piping bag or a ziplock bag generally yields a neater outcome. Should the ambient room temperature hover around 20°C/70°F or lower, the cheesecakes will retain their shape for roughly an hour. In warmer conditions, I'd recommend storing them in the fridge until they're ready to be served. In search of a larger rendition? Click here for a generously portioned Nutella extravaganza in the form of a full-sized cake! The provided nutritional information pertains to each serving, assuming that the entire cream and Nutella quantities are used for the toppings. Feel free to initiate your diet plan on an upcoming Monday. Perhaps, not the immediate Monday, but the one following. No-Bake Nutella Cheesecake Nutrition
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