Mini No Bake Nutella Cheesecake
The best quick and easy no bake Nutella cheesecake recipe, homemade with simple ingredients. An Oreo crust is topped off with rich, creamy Nutella filling.
Servings: 12 Cheesecakes
Calories: 157kcal
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
- 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 at least 2 hours so that it firms up even further. Enjoy!
Notes
- Read all my tips above.
- In the pictures, you will notice that I used a combination of graham cracker crumbs and Oreo crumbs but you can just use Oreo crumbs.
- 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
Calories: 157kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 35IU | Calcium: 41mg | Iron: 0.9mg