No-Bake Chocolate Hazelnut Cheesecake Bites

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

These rich and creamy cheesecake bites combine smooth chocolate and toasted hazelnuts for a decadent, no-bake treat perfect for any occasion. This recipe, ready in about 20 minutes, layers cream cheese, powdered sugar, nutella into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 12 Dessert cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, beat 8 oz softened cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract using a hand mixer until smooth and creamy, about 2 minutes.
  2. Step 2: Add 1/3 cup Nutella and 1/4 cup heavy cream to the cream cheese mixture and continue beating on medium speed until fully incorporated and fluffy, about 1 minute.
  3. Step 3: In a separate bowl, combine 1 cup graham cracker crumbs with 4 tbsp melted unsalted butter and 1/2 cup chopped toasted hazelnuts, mixing until the mixture resembles wet sand.
  4. Step 4: Line a mini muffin pan with paper liners and spoon about 1 tbsp of the graham cracker crust into each cup, pressing down firmly to form a crust base.
  5. Step 5: Spoon the chocolate hazelnut cheesecake filling over the crust in each cup, smoothing the tops with the back of a spoon.
  6. Step 6: Melt 1/2 cup semisweet chocolate chips in the microwave in 30-second intervals, stirring between each until smooth.
  7. Step 7: Drizzle the melted chocolate over the cheesecake bites, then refrigerate for at least 2 hours until firm before serving.

Related recipes