Mini Nutella Cheesecake Cups

Mini Nutella Cheesecake Cups – Easy No-Bake Dessert!

I love little desserts, especially for a party when you may want to sample several things on the sweets table. And whether you need an elegant red carpet-worthy treat or something cool and creamy to take to apicnic, these Nutella cheesecake cups are the perfect choice. You get all the rich indulgence of a classic Nutella cheesecake, but in a bite-sized portion. With a graham cracker base, a sweet and tangy filling, thick chocolate hazelnut spread, and a fluffy cap of whipped cream, it’s hard to stop at just one. Here’s why…

• Perfectly balanced. A little Greek yogurt lighten up the richness of the cream cheese, and the whipped cream on top adds adds a little something airy to all the decadence.
• For any occasion. Yes, these little treats look like they are worthy of a black tie occasion, despite being simple to make. But they also fit in perfectly at the most casual of parties since they are so easy. And without the need to turn on the oven, it’s a great dessert to make for summer barbecues even on hot days!
• Easily made gluten free. All you have to do is use gluten free grahams for the crust. All of the other ingredients are already gluten free. No fuss!

Recipe Ingredients

Here’s a quick rundown of what you’ll need to make these mini cheesecake cups. When you scroll down to the recipe card, it’ll look like a longer list, but that’s because some of the ingredients are used in both the cheesecake layer and the whipped cream toppings. So let’s take a look at the shopping list. The full amounts and step-by-step instructions are in the recipe card down below.

• Cream cheese. You can use regular or light, but not fat free. Let it come to rom temperature so it blends smoothly.
• Greek yogurt. Here, you can use regular, light, or fat free. It just contribute to the creaminess and tangy flavor.
• Heavy cream. Some is used to lighten the cheesecake later, and the rest is for the whipped cream topping. Make sure it is well-chilled, particularly when making the whipped cream.
• Powdered sugar. A little to sweeten the cheesecake and a little to sweeten the whipped cream.
• Vanilla extract. Again, it’s used in both layers.
• Graham cracker crumbs. You can use store-bought or homemade gluten free graham crackers, if needed. Or try it with crushed vanilla wafers or Oreos for a different flavor.
• Chocolate hazelnut spread. Nutella is the classic, but you can use your favorite brand or make it homemade.
• Cocoa powder. Optional to dust on top as a garnish.

Quick Tips

• Find your containers. Shot glasses or small bowls will work for these Nutella cheesecake cups. But if you don’t want to worry about washing them all or are bringing them to a party or picnic, these disposable dessert cups are a great option.
• Temperature is key. You’ll want to make sure the cream cheese has softened so that it blend thoroughly without small chunks. And very cold heavy cream whips better.
• Press it down. It may seem like a bit too much of the crumbs for the base layer, but you’ll want to press it down so that it almost forms a crust like a traditional cheesecake.
• Pipe the layers. Piping bags are helpful for filling the cups, and definitely make it easier and less messy than trying to spoon in the different layers. You don’t even need to use decorating tips unless you want to. Just cut off the end of the bag.

Proper Storage

You’ll want to keep the mini cheesecake cups refrigerated. They will keep for up to two days, though the whipped cream may deflate and run a little. So if you want to prepare them in advance, I recommend filling the cups with the cheesecake and Nutella layers, when whipping the cream and piping it on just before serving.

More Mini Desserts

• No-Bake Creamsicle Parfaits
• Mini Eggnog Cream Pies
• Dirt Cookies
• S’Mores Cookie Cups