Mini No-Bake Hazelnut-Chocolate Cheesecake Bites

by

Mini No-Bake Hazelnut-Chocolate Cheesecake Bites

These Mini No-Bake Hazelnut-Chocolate Cheesecake Bites are the ultimate indulgence for chocolate lovers. Combining a crunchy cookie crust with a rich, creamy, no-bake filling, and a luscious chocolate-hazelnut spread topping, they are as beautiful as they are delicious. Best of all, they come together in just a few simple steps, requiring no oven time. Perfect for parties, dessert tables, or a sweet treat anytime, these perfectly portioned bites are sure to be a crowd-pleaser.

Ingredients

For the Crust:

  • 1 ½ cups (150g) finely crushed chocolate sandwich cookies (about 15-18 cookies)

  • 3 tablespoons (42g) unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces (450g) full-fat cream cheese, softened to room temperature

  • ½ cup (100g) granulated sugar

  • ½ cup (140g) chocolate-hazelnut spread (e.g., Nutella)

  • 1 teaspoon vanilla extract

  • ½ cup (120ml) heavy whipping cream, cold

For the Topping and Garnish:

  • ¾ cup (210g) chocolate-hazelnut spread

  • 2 tablespoons heavy whipping cream

  • Chopped hazelnuts or chocolate shavings, for garnish

Instructions

Prepare the Pan and Crust:

  1. Line a 12-count standard muffin tin with paper liners.

  2. In a medium bowl, combine the crushed chocolate cookies and melted butter. Stir until the crumbs are evenly moistened.

  3. Divide the crust mixture evenly among the prepared muffin liners (about 1 tablespoon per liner). Use the bottom of a small glass or your fingers to firmly press the crumbs into the bottom of each liner.

  4. Place the muffin tin in the refrigerator to chill while you prepare the filling.

Make the Filling:

  1. In a large bowl, use an electric mixer (handheld or stand mixer fitted with the paddle attachment) to beat the softened cream cheese and granulated sugar together on medium-high speed until completely smooth and creamy, scraping down the sides of the bowl as needed (about 2-3 minutes).

  2. Add the chocolate-hazelnut spread and vanilla extract to the cream cheese mixture. Beat on medium speed until fully combined and the mixture is smooth and uniform in color.

  3. In a separate medium bowl, using clean beaters, whip the cold heavy cream on high speed until stiff peaks form.

  4. Gently fold the whipped cream into the chocolate-cream cheese mixture in two separate additions, using a rubber spatula. Be careful not to deflate the whipped cream. Fold until just combined and no streaks of whipped cream remain.

Assemble the Cheesecake Bites:

  1. Remove the chilled muffin tin from the refrigerator. Divide the chocolate-hazelnut cheesecake filling evenly among the 12 muffin cups, filling each liner almost to the top.

  2. Use an offset spatula or the back of a spoon to smooth the tops of the cheesecake bites.

  3. Cover the muffin tin loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the bites are completely set and firm.

Prepare the Topping:

  1. Once the cheesecake bites are fully set, remove them from the refrigerator. Carefully lift the bites out of the muffin tin using the paper liners.

  2. In a small, microwave-safe bowl, combine the ¾ cup of chocolate-hazelnut spread and 2 tablespoons of heavy whipping cream. Microwave in 15-second intervals, stirring in between each interval, until the mixture is smooth, melted, and of a pourable consistency (about 30-45 seconds total).

  3. Immediately spoon or pipe about 1 tablespoon of the warm chocolate-hazelnut glaze over the top of each chilled cheesecake bite. You can encourage it to drizzle slightly down the sides if desired.

  4. While the glaze is still wet, immediately garnish the top of each bite with chopped hazelnuts or chocolate shavings.

  5. Return the glazed bites to the refrigerator for about 15 minutes to allow the topping to set.

Tips

  • Room Temperature Cream Cheese: Ensure your cream cheese is fully softened to room temperature. Cold cream cheese will result in a lumpy filling.

  • Chill Time: Do not rush the chilling process. The bites need sufficient time in the refrigerator to set properly, otherwise, they will be too soft. Chilling overnight is best.

  • Clean Cuts: If you need to slice one to check the interior (like in the image), use a sharp knife dipped in hot water and wiped dry between each cut for a clean result.

  • Variations: You can substitute the chocolate sandwich cookies with digestive biscuits or graham crackers for a different crust flavor. For an extra crunch, add a few tablespoons of finely chopped hazelnuts to the crust mixture.

Storage and Reheating

  • Refrigeration: Store the finished cheesecake bites in an airtight container in the refrigerator for up to 5 days.

  • Freezing: These bites freeze well. Once the topping is set, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Serving Suggestions

Serve the Mini Hazelnut-Chocolate Cheesecake Bites chilled, directly from the refrigerator. They are perfect on their own but can be elevated with a dollop of freshly whipped cream, a fresh raspberry, or a sprinkle of flaky sea salt to enhance the chocolate flavor. Arrange them on a platter for a stunning dessert display.

Closing

These Mini No-Bake Hazelnut-Chocolate Cheesecake Bites are a decadent treat that requires minimal effort for maximum reward. With their perfect combination of chocolate, hazelnut, and creamy cheesecake, they are bound to become a new favorite recipe for any occasion. Enjoy the process and, most importantly, enjoy the delicious results!

Leave a Comment