We’re so excited to have Courtney Budzyn on board as a new contributor at The WHOot. She is a foodie from way back.
Her Strawberry Mini Cheesecake Bites were so well received that today we introduce you to her No Bake Mini Nutella Cheesecakes Recipe. To say they are amazing is an understatement!
Today we are headed down sweet street! These No-Bake Mini Nutella Cheesecakes are the ultimate fix for any dessert diehard and Courtney has this to say about her recipe.
“Most no-bake cheesecakes lack that decadent texture that a baked cheesecake has. This one DOESN’T! I’m so proud of this recipe.
It came one of my greatest desserts, if not THE greatest dessert, I’ve ever made! You can also totally do this in a 7-inch springform pan!” – Courtney Budzyn
Mini Nutella Cheesecakes Ingredients
1 ½ Cups Oreos with Filling, Blended
3 – 4 Tablespoons Butter
2 8-Ounce Cream Cheese, Softened at Room Temperature
1 Teaspoon Vanilla Extract
½ Cup Sweetened Condensed Milk
(Optional) 3 Tablespoons Granulated Sugar
1 Cup Nutella
3 Tablespoons Cocoa Powder
¾ Cup Fresh Whipped Cream or Cool Whip
1 Cup Heavy Cream
1 Cup Bittersweet Chocolate Chips
Mini Nutella Cheesecakes Recipe Video
Courtney is truly passionate about her No-Bake Mini Nutella Cheesecakes Recipe and you will be too.
We have outlined her recipe for you below but we highly recommend that you spend a few minutes watching her tips and kitchen tricks.
This way, you will achieve the best possible result. Click Play above to view Courtney now ^
How To Make Mini Nutella Cheesecakes Recipe
Prepare a cupcake pan with cupcake liners. Spray lightly with cooking spray. Set aside.
How To Make Filling:
In a standing mixer fitted with the paddle attachment, whip cream cheese until fluffy and smooth. About 3 minutes. Add vanilla, and sweetened condensed milk and mix well.
Taste the mixture to see if it needs additional sweetening. If so, add the granulated sugar and mix.
Add the Nutella, and cocoa powder and mix to combine. Make sure to scrap down the sides of the bowl to ensure no missed lumps. Add whipped cream and mix just to combine.
How To Make Crust:
In a small food processor, blend Oreo cookies until it represents fine sand. Add melted butter and mix until it is packable like wet sand.
Add 1 Tablespoon to each cupcake liner, press down firmly using a spoon or measuring cup.
Spoon or pipe in the Nutella filling, evenly into each cupcake liner.
How To Make Ganache:
In a glass bowl add chocolate chips and hot heavy cream. (Courtney heats hers on the stove). Top with a lid and allow to sit for 2 minutes.
Whisk vigorously until it is smooth. Pour a small amount of ganache on top of each cheesecake. Shake the pan to even it out.
Cover and refrigerate for a minimum of 5 hours or overnight.
Remove wrapper and top with Ferrero Rocher. Enjoy!