The classic flavour combination of cocoa and hazelnut paired with a silky, fluffy vanilla bean cheesecake is a match made in heaven. Requiring just 20 minutes of prep time, these super-simple no-bake cheesecake minis couldn't be easier to throw together. After one taste, you won't want to wait for a special occasion to serve these fun cheesecakes!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Beat cream cheese, sugar and vanilla bean paste in large bowl with mixer until blended. Stir in Cool Whip.
Spoon cream cheese mixture into 12 paper-lined muffin pan cups; smooth tops with back of spoon.
Combine cookie crumbs and butter; sprinkle over cheesecake mixture. Gently press crumb mixture into cream cheese mixture with back of spoon.
Freeze 2 hours.
Remove cheesecakes from paper liners. Invert cheesecakes onto dessert plates. Microwave hazelnut spread in microwaveable bowl on HIGH 15 sec. or just until warmed; spoon over cheesecakes. Top each with 1 hazelnut.
Refrigerate 30 min. or until hazelnut spread is firm.
Kraft Kitchen Tips!
Balance out your choices throughout the day so you can enjoy one of these delicious mini cheesecakes.
These simple, yet delicious, no-bake cheesecakes can be frozen in airtight container up to 2 months. Top with the warmed hazelnut spread and hazelnuts just before serving.
Calories From Fat
% Daily Value
Total fat 19 g
Saturated fat 9 g
Cholesterol 40 mg
Sodium 180 mg
Total carbohydrate 22 g
Dietary fibre 1 g
Sugars 18 g
Protein 3 g
12 servings, 1 cheesecake (57 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.