No Bake Mini-Nutella Cheesecake

Until I recover from my vacation (a nice long vacation), I will present you with some recipes I made before I left. These mini-Nutella cheesecakes are just one of the best, and simple, recipes. Being a huge Nutella fan, I can’t help but appreciate the goodness and creaminess of this dessert.

The smooth chocolate hazelnut cream goes wonderfully with the cream cheese and crunchy cheesecake crust. And there’s no baking required either.

This way all the flavor of the custard is retained, unaltered. I just enrich it with dense cream cheese and a delicious, airy, whipped cream.

No Bake Mini-Nutella Cheesecake

Paula G

5 from 1 vote

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Course Dessert

Cuisine International

Ingredients

 

MetricUS Customary

 

Crust:

• 100 g digestive biscuits
• 50 g ground walnuts
• 30 g butter

Cream:

• 200 g cream cheese
• 200 g Nutella
• 200 ml whipping cream
• 2 sheets gelatin

Decoration:

• Chocolate glaze
• Chocolate candy
• raspberries

Instructions

 

How to make the No Bake Mini-NUTELLA CHEESECAKE:

• Line a small tray with baking paper and place 4 baking rings (for mini cakes) of 7-8 cm (2.75-3 inch) diameter on the paper.

Crust:

• Grind the walnuts and biscuits in a food processor then add the melted butter.
• Mix well until you get a crumbly mixture.
• Put the mixture in the baking rings and press down well with your fingers. Then refrigerate.

Cream:

• Mix the cream cheese with the Nutella until you get a thin and glossy cream, good enough to eat right away. But don't eat it yet!
• Heat 50g (1.75 oz) of cream to almost boiling point. Turn off the heat.
• Hydrate the gelatin in cold water.
• After 5 minutes, drain it well and put it over the heated cream. Mix well.
• Add the rest of the cream and mix. Set aside.
• Whip the whipping cream together with a teaspoon of vanilla sugar.
• When you have a firm whipped cream, stop whipping. Incorporate the whipped cream into the Nutella cream with gentle upward movements.
• Put the cream cheese and Nutella in the baking rings.
• Refrigerate the cheesecakes until the next day to set the cream.
• For decoration, I use a mirror icing prepared as per the recipe.
• Then I decorate with chocolate and raspberry sprinkles. Enjoy!

Tried this recipe?Let us know how it was!

Paula G

Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.