Chocolate Hazelnut Cheesecake Cups Everyone Loves

Mini Kinder Bueno Cheesecakes are the kind of dessert that stops people in their tracks. With a luscious no-bake chocolate-hazelnut filling, buttery cookie crust, and toppings that celebrate everything you love about Kinder Bueno bars, these decadent individual cheesecakes are the ultimate indulgence.

They’re perfect for special occasions, gifting, or when you want to treat yourself to something truly luxurious without making a full-size cake. These mini delights come together in muffin tins, making them easy to serve and even easier to impress with.

Each bite delivers creamy cheesecake layered with Nutella, hints of hazelnut, and the satisfying crunch of a Kinder Bueno piece. Rich, smooth, and wildly satisfying—these are the cheesecakes that dreams are made of.

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Ingredients Overview

Digestive Biscuits or Graham Crackers
These form the sturdy, buttery base. Digestive biscuits bring a slightly maltier note, while graham crackers are sweeter. Crushed Oreos can be used for a chocolatey twist.

Unsalted Butter
Melted and mixed with the crumbs, butter binds the crust and adds richness. Be sure to use unsalted to balance the sweet toppings.

Cream Cheese
Full-fat cream cheese is essential for the creamy texture. Let it soften to room temperature so it blends smoothly without lumps.

Powdered Sugar
Provides sweetness and keeps the texture silky. Avoid granulated sugar, which can feel gritty in no-bake fillings.

Vanilla Extract
Adds depth and enhances the chocolate-hazelnut flavor. A little goes a long way here.

Nutella or Hazelnut Spread
This brings the signature flavor to the filling. Nutella gives the cheesecake a creamy, nutty richness that pairs perfectly with the Kinder Bueno topping.

Heavy Whipping Cream
Adds airiness and body to the cheesecake. Beat to soft peaks before folding in for the best texture.

Kinder Bueno Bars
The showstoppers. Used for topping, layering, or even folding into the filling, these crispy, creamy bars make the mini cheesecakes undeniably fun and flavorful.

Optional: Crushed hazelnuts, extra melted chocolate, or chocolate sprinkles for topping.

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Step-by-Step Instructions

1. Prepare the Crust
In a bowl, combine 1 cup of crushed digestive biscuits or graham cracker crumbs with 3 tablespoons of melted butter. Stir until evenly moistened. Line a muffin tin with paper liners and press a heaping tablespoon of the mixture into each cup. Use the back of a spoon to press it down firmly. Chill in the fridge while you prepare the filling.

2. Whip the Cream
In a separate chilled bowl, beat 3/4 cup of heavy whipping cream until soft peaks form. Set aside.

3. Make the Cheesecake Base
In a large bowl, beat 8 oz of softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy. Add 1/2 cup of Nutella and mix until fully incorporated.

4. Fold in the Whipped Cream
Gently fold the whipped cream into the Nutella cheesecake mixture using a spatula. Do not overmix—fold until just combined to maintain the airy texture.

5. Fill the Muffin Liners
Spoon or pipe the cheesecake filling into the chilled crusts. Smooth the tops with a spoon or offset spatula. Each liner should be filled to the top.

6. Chill to Set
Place the filled tray in the refrigerator for at least 4 hours, or overnight for best results. The filling will firm up while staying creamy and light.

7. Decorate with Kinder Bueno
Just before serving, top each mini cheesecake with half a Kinder Bueno piece. For extra flair, drizzle with melted chocolate and sprinkle with crushed hazelnuts or chocolate shavings.

Common Mistakes to Avoid

• Using cold cream cheese leads to lumps—always let it soften fully.

• Overmixing the whipped cream can deflate the filling.

• Skipping the chilling step will result in runny, unstable cheesecakes.

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Tips, Variations & Substitutions

Tips

• Use a piping bag for clean, professional-looking cheesecake layers.

• Chill your mixing bowl and beaters before whipping cream for faster, fluffier results.

• Make a double batch and freeze some for a later treat.

Flavor Variations

• Add a layer of Nutella between the crust and filling for extra richness.

• Swirl caramel or melted white chocolate into the filling before chilling.

• Replace Nutella with Biscoff spread for a spiced twist.

Substitutions

• Use mascarpone instead of cream cheese for a slightly sweeter, silkier version.

• Swap Kinder Bueno with Ferrero Rocher for a different hazelnut-chocolate combo.

• For gluten-free, use certified gluten-free cookies in the crust.

Texture Boost

• Add crushed wafer pieces to the filling for a bit of crunch.

• Top with crispy pearls or chocolate flakes for added contrast.

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Serving Ideas & Occasions

Special Treats
Serve these mini Kinder Bueno cheesecakes at birthday parties, dessert buffets, or as edible gifts. Their individual size makes them easy to portion and beautifully present.

Romantic Evenings
Perfect for date nights—pair with espresso or a small glass of dessert wine for a rich, indulgent end to a cozy meal.

Holiday Entertaining
These work wonderfully for Christmas, Valentine’s Day, or Easter. Add seasonal sprinkles or themed cupcake liners for a festive touch.

Presentation Ideas
Top with a dollop of whipped cream and gold sprinkles for a glamorous finish, or serve in mini jars for rustic charm.

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Nutritional & Health Notes

These cheesecakes are rich, indulgent, and meant to be savored. Each mini cake provides a balance of dairy-based fat, moderate sugar, and some protein from the cream cheese and cream.

While not low-calorie, their small size helps with portion control. You can lighten them slightly by using reduced-fat cream cheese and less Nutella, but the full-fat version gives the best flavor and mouthfeel.

For those with allergies, check the labels on Kinder Bueno bars—they contain hazelnuts, milk, and gluten. Always use ingredient swaps that match your dietary needs.

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FAQs

1. Can I make these mini cheesecakes ahead of time?
Yes, they’re perfect for preparing 1–2 days ahead. Keep refrigerated in an airtight container until ready to serve, then top with Kinder Bueno pieces right before.

2. Can I freeze them?
Absolutely. Freeze them without the topping, then thaw in the fridge overnight. Add the Kinder Bueno and decorations just before serving.

3. Do I need to use a muffin tin?
It’s ideal for shaping and portioning, but you can use mini dessert cups or silicone molds. For a fancier look, try assembling them in small mason jars.

4. How long do they last in the fridge?
They’ll stay fresh for up to 4 days, though the crust may soften slightly over time. Store in a sealed container to maintain texture.

5. Can I use store-brand hazelnut spread instead of Nutella?
Yes, but be aware that the flavor and texture might vary slightly. Choose a spread with a smooth consistency and rich cocoa flavor.

6. Why is my filling too soft?
It may not have chilled long enough, or the whipped cream was overmixed and lost volume. Chill overnight for best results.

7. What can I use instead of Kinder Bueno bars?
Try Ferrero Rocher, chopped hazelnuts with a chocolate drizzle, or wafer cookies. The flavor will be slightly different but still delicious.

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