Ingredients:

  • g Digestive Biscuits (or Graham Crackers), finely crushed
  • tablespoons Unsalted Butter, melted
  • tablespoons Granulated Sugar (for crust, optional)
  • g Full-Fat Cream Cheese, room temperature
  • g Powdered (Icing) Sugar, sifted
  • g Nutella (plus extra for topping)
  • ml Heavy Whipping Cream, cold
  • teaspoon Vanilla Extract
  • Chopped Hazelnuts or Chocolate Shavings (for garnish)

Instructions:

  1. Line the 12 cups of a standard muffin tin with paper or silicone liners.
  2. Combine the crushed biscuits, melted butter, and 2 tablespoons of sugar (if using) until the mixture resembles wet sand. Divide this evenly among the 12 liners and press firmly and evenly into the base of each cup. Place the tin in the freezer for 10 minutes while preparing the filling.
  3. In a large bowl, beat the room-temperature cream cheese until completely smooth. Gradually beat in the sifted powdered sugar and vanilla extract until just combined.
  4. Gently fold in 250g of Nutella until the mixture is uniformly coloured. Be careful not to overmix.
  5. In a separate clean bowl, whip the cold heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the Nutella-cream cheese mixture in two additions using a spatula, taking care to maintain the volume.
  7. Spoon or pipe the filling evenly over the chilled crusts. Dollop a small spoonful of extra Nutella on top of each cheesecake and swirl gently if desired.
  8. Cover the tin loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until the Mini NoBake Nutella Cheesecakes are completely firm.
  9. Carefully remove the set cheesecakes from the tin and remove the paper liners just before serving. Garnish immediately with chopped hazelnuts or chocolate shavings.