No-Bake Chocolate Hazelnut Mini Cheesecakes
These luscious mini cheesecakes combine rich chocolate and toasted hazelnuts in a smooth, no-bake filling atop a crunchy cookie crust. This american-inspired desserts ready in about 28 minutes layers graham cracker crumbs, melted unsalted butter, toasted and chopped hazelnuts 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 250 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.
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp, melted unsalted butter
- 1/2 cup, toasted and chopped hazelnuts
- 8 oz, softened cream cheese
- 1/2 cup powdered sugar
- 1/3 cup nutella
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 oz, finely chopped dark chocolate
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 cup graham cracker crumbs, 4 tbsp melted unsalted butter, and 1/4 cup chopped toasted hazelnuts. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottoms of 12 mini muffin cups to form a crust. Bake for 8 minutes, then cool completely.
- Step 2: In a large mixing bowl, beat 8 oz softened cream cheese and 1/2 cup powdered sugar with an electric mixer until smooth and fluffy, about 3 minutes. Add 1/3 cup Nutella and 1 tsp vanilla extract, mixing until fully combined.
- Step 3: In a separate chilled bowl, whip 1/2 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
- Step 4: Divide the filling evenly among the 12 cooled crusts, smoothing the tops with a spatula. Refrigerate for at least 2 hours to set.
- Step 5: Before serving, sprinkle the remaining 1/4 cup chopped toasted hazelnuts and finely chopped 2 oz dark chocolate over each cheesecake for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Mini Cheesecakes take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Hazelnut Mini Cheesecakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Hazelnut Mini Cheesecakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Hazelnut Mini Cheesecakes for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Hazelnut Mini Cheesecakes?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
