Mini No Bake Nutella Cheesecake

5 from 1 rating

Mini No Bake Nutella Cheesecake

The best, easy, mini no bake Nutella cheesecake recipe with Oreo crust, homemade with simple ingredients. Loaded with a decadent rich, creamy, mousse like hazelnut filling.

Prep Time20

Chill time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: Cheesecakes

Calories: 157kcal

Author: Abeer Rizvi

Ingredients

1 batch Oreo pie crust
1 box Cream cheese Full fat, 8 oz. package
¾ cup Nutella
½ cup Powdered sugar
1 tablespoon Cocoa powder
1 container Cool Whip 8 oz. tub, Full fat
2 tablespoon Chocolate sprinkles For decoration

Instructions

Prepare the Oreo pie crust mixture and spoon it into 12 cavities of a lightly greased muffin pan or cupcake pan.
Press it down with your fingers or the base of a shot glass. The more packed down it is, the more secure it will be, when you remove it from the pan.
Chill tray in the freezer for 15 minutes or until crust has firmed up.
While the Oreo crust is chilling, prepare the filling by mixing together cream cheese, Nutella, powdered sugar, cocoa powder in a large bowl until smooth.
Fold in the whipped cream until smooth and creamy.
Attach the star tip to a piping bag and fill it with this cheesecake mixture.
Remove pan from freezer. Gently tun it over to a sheet of wax paper or parchment paper and tap the pan until the mini crusts come out.
Pipe the cheesecake filling on top of each mini Oreo crust.
Sprinkle chocolate sprinkles.
Chill in the fridge for 1-2 hours so that it firms up even further. Enjoy!

Notes

Read additional tips and variations above.
For a different flavor profile, use a graham cracker crust or pretzel crust.
Replace Nutella with other nut butters like peanut butter, sunflower seed butter, Bicoff, almond butter for a new flavor.
If you like a thick crust, make 2 batches of my Oreo crust.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition