Mini No Bake Nutella Cheesecake

Why You’ll Love This Recipe

I adore this recipe because:

• It’s completely no bake—perfect for warm days or busy weeks.

• The texture is mousse-like: light, creamy, and not too heavy.

• They’re individually portioned, which makes them party-ready and easy to serve.

• I can make them ahead, and they stay fresh and pretty until it’s time to eat.

• The Nutella drizzle on top gives an extra punch of that irresistible hazelnut chocolate flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base

• 1 packet Oreo cookies (137 g / 4.8 oz), whole with filling

• 3 tablespoons unsalted butter, melted

For the cheesecake filling

• 8 oz (250 g) cream cheese, softened (brick style, not tub)

• ¾ cup + 2 tablespoons (240 g) Nutella

• ¼ cup (65 ml) heavy cream, chilled

• ½ cup (30 g) icing sugar (powdered sugar)

• ½ teaspoon vanilla extract (optional)

For the topping

• ⅓ cup (80 g) Nutella

• ¾ cup (185 ml) heavy cream

• 2 tablespoons sugar

Directions

1. Prep the pan: I line a standard 12-hole muffin tin with paper liners.

2. Make the base: I crush the Oreos into fine crumbs using a food processor (or by bashing them in a ziplock bag with a rolling pin). I mix the crumbs with melted butter, divide evenly among the liners, and press firmly to create a base.

3. Make the filling: I beat the cream cheese until smooth, then add the icing sugar, Nutella, and vanilla. Once combined, I add the cream and beat for 2–3 minutes until light and fluffy.

4. Fill the cups: I spoon the cheesecake mixture over the Oreo bases, smoothing the tops. I refrigerate for at least 3 hours (or freeze for 30 minutes if I’m short on time) until set.

5. Make the topping: I whip the cream with sugar until soft peaks form. I pipe or dollop it over each cheesecake. For the Nutella drizzle, I warm Nutella in a ziplock bag (microwave 15 seconds), snip a corner, and drizzle over the cheesecakes.

6. Serve chilled: I keep them in the fridge until ready to serve so they stay firm and fresh.

Servings and Timing

Yield: 12 mini cheesecakes
Prep time: 20 minutes
Chill time: 3 hours (or 30 minutes in freezer for a quick set)
Total time: 20 minutes active, plus chilling

Variations

• Full-size cheesecake: Instead of minis, I make this in a springform pan for a single large no bake Nutella cheesecake.

• Nutella swirl: I swirl a little extra Nutella into the filling before chilling for a marbled look.

• Nut-free option: I substitute Biscoff spread or plain chocolate spread if I want the same style without hazelnuts.

• Crunchy base: I add chopped hazelnuts to the Oreo base for extra crunch.

• Berry topping: Fresh raspberries or strawberries on top add brightness and balance the richness.

Storage/Reheating

• Refrigerator: I keep the cheesecakes covered in the fridge for up to 4 days.

• Freezer: I freeze them (without toppings) for up to 1 month. I thaw in the fridge overnight before topping and serving.

• Reheating: No reheating needed—these are best served chilled.

FAQs

Can I make these ahead of time?

Yes, I often make them the night before. They hold their shape and flavor beautifully. Just add toppings before serving.

Can I use another type of cookie for the base?

Absolutely. Graham crackers, digestive biscuits, or Marie biscuits all work with a little butter and sugar.

Why does the recipe call for brick-style cream cheese?

Tub cream cheese is softer and can make the filling too loose. Brick cream cheese gives the cheesecakes their structure.

How do I keep the cheesecakes from sticking to the liners?

I chill them until very firm before removing the liners. They come off cleanly once properly set.

Can I skip the Nutella drizzle?

Technically yes, but I wouldn’t. The drizzle really boosts the Nutella flavor and makes the cheesecakes look extra special.

Conclusion

These Mini No Bake Nutella Cheesecakes are the perfect little indulgence—rich, creamy, and chocolatey, yet light enough to enjoy after a big meal. They’re simple to make, impressive to serve, and always a crowd favorite. Every time I make them, I’m reminded why no bake desserts are such a lifesaver: quick, fuss-free, and absolutely delicious.