Chocolate Hazelnut Cheesecake Cups Everyone Loves
Rich and creamy no-bake mini cheesecakes with a chocolate hazelnut filling, buttery crust, and topped with Kinder Bueno bars. Perfect for parties or indulgent treats.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (includes chilling)
- Yield: 8 mini cheesecakes 1x
Ingredients
1 cup digestive biscuits or graham cracker crumbs
3 tbsp unsalted butter, melted
8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup Nutella or hazelnut spread
3/4 cup heavy whipping cream
4 Kinder Bueno bars, halved
Optional: crushed hazelnuts, melted chocolate for topping
Instructions
-
Mix crumbs and melted butter. Press into muffin tin liners and chill.
-
Whip cream to soft peaks. Set aside.
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Add Nutella and mix until fully combined.
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Fold whipped cream into the cheesecake mixture gently.
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Spoon or pipe filling into chilled crusts. Smooth tops.
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Chill at least 4 hours or overnight.
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Top with half a Kinder Bueno piece and drizzle with chocolate or crushed hazelnuts.
Notes
Use piping bag for clean finish. Store chilled up to 4 days. Freeze without toppings for up to 1 month.