Description
Oreo crust meets creamy Nutella cheesecake filling in these adorable no-bake mini desserts. Easy to make, rich, chocolatey, and guaranteed to wow any crowd.
Ingredients
Biscuit Base:
1 (4.8 oz / 137g) packet Oreo cookies (with filling)
3 tbsp (45g) unsalted butter, melted
Cheesecake Filling:
8 oz (250g) Philadelphia cream cheese (brick, softened – not tub)
¾ cup + 2 tbsp (240g) Nutella (or hazelnut spread)
¼ cup (65 ml) heavy cream
½ cup (30g) icing sugar (powdered sugar)
½ tsp vanilla extract (optional)
Toppings:
⅓ cup (80g) Nutella (for drizzle)
¾ cup (185 ml) heavy cream
2 tbsp (25g) sugar
Instructions
Prepare Pan: Line a standard 12-hole muffin tin with paper liners.
Make the Base: Crush Oreos into fine crumbs using a food processor or by bashing in a bag. Mix with melted butter. Divide evenly among muffin cups and press down firmly.
Make the Cheesecake: Beat cream cheese until smooth. Add icing sugar, Nutella, and vanilla, and beat until combined. Add cream and whip for 2–3 minutes until fluffy and mousse-like. Divide evenly over bases, smooth tops, and refrigerate at least 3 hours (or 30 minutes in freezer).
Whipped Cream Topping: Beat cream until slightly thickened, add sugar, and whip to soft peaks. Pipe or dollop onto cheesecakes.
Nutella Drizzle: Microwave Nutella in a small zip-top bag for 15 seconds. Snip a tiny hole and drizzle over cheesecakes.
Serve chilled and enjoy!
Notes
Use heavy whipping cream (not pouring cream) for best results.
Nutella drizzle is key for boosting chocolate-hazelnut flavor.
For a full-size version, check out a traditional Nutella cheesecake recipe.
These hold well at cool room temp for about 1 hour; keep chilled if warmer.
Freezer-friendly for quick make-ahead desserts.
- Prep Time: 20 minutes
- Cook Time: No bake
- Category: Sweet, Dessert
- Method: No-Bake
- Cuisine: Western
