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    Home » Keto Cakes » Mini No Bake Nutella Cheesecakes – Keto Recipe

    Published: May 5, 2019 by Carolyn

    Mini No Bake Nutella Cheesecakes – Keto Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.0K shares
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    These No Bake Keto Nutella Cheesecakes are like little bites of chocolate hazelnut heaven. Creamy sweet with a delicious sugar-free chocolate crust. Made with homemade low carb chocolate hazelnut spread.

    Mini Nutella Cheesecake on a white plate with a forkful taken out

    If you’ve followed me for a while, you know by now that I am seriously obsessed with Nutella. And making keto desserts with Nutella. Like this easy Nutella Cheesecake recipe. Mini no bake Nutella cheesecakes that fit the low carb sugar-free lifestyle. SWOON!

    This obsession of mine might lead you to think I ate a lot of Nutella when I was growing up.

    I didn’t.

    In fact, I barely ever had it and really wasn’t all that interested in it. I liked it fine when it came my way but if I was going to spread something on my toast, it was going to be peanut butter.

    What I did love with a passion was the chocolate hazelnut combo. But I much preferred it in the form of truffles like Ferrero Rocher. In fact, when I was getting married, I asked that my wedding cake taste like you were biting into one of those luscious candies.

    Drizzling homemade chocolate hazelnut spread on mini cheesecakes

    I only became truly obsessed with Nutella when I embarked on a low carb diet. More to the point, I became obsessed with making my own healthier, sugar-free chocolate hazelnut spread. Once I figured out the perfect combo of ground hazelnuts, cocoa powder, and sweetener, it became a regular thing for me. And for my children.

    There are a number of sugar-free Nutella knock offs on the market now, and I have tried a lot of them. And every time, I come to the conclusion that mine is better. It’s richer, less sweet, and has true hazelnut flavor without any strange additives.

    Low Carb Nutella Cheesecake Inspiration

    These easy no bake keto cheesecakes were absolutely divine and took about 4 seconds to make. Mind you, they have to hang out in the freezer for a while before you can get them out of the liners.

    But if you’re craving sweet Nutella flavors without all the sugar, you could make these now and have them ready to eat in a few hours.

    The real inspiration for this recipe was a jar of Keto Nutella hanging out in my fridge. I could simply have eaten it with a spoon but I love to find creative ways to use it.

    Overhead shot of mini nutella cheesecakes

    I could probably fill a whole cookbook with low carb chocolate hazelnut recipes. Not sure it would be a best seller but it sure would be tasty. Be sure to check out  my No Bake Nutella Energy Bars!

    Making cheesecake with my beloved chocolate hazelnut spread is not great stretch. I’ve actually done a Nutella Swirl Cheesecake before, a full-size cake that actually requires baking.

    But everyone loves my mini keto dessert recipes and as the warm weather approaches, no bake recipes are always appreciated too. So the idea for mini no bake Nutella cheesecakes was born.

    Three mini keto cheesecakes on a white platter

    How To Make No Bake Nutella Cheesecake

    Make the low carb nutella: This is clearly your first step, but not to worry, it only takes about 5 minutes to make and then you’re ready to go. You can use the store bought kinds too but melt them a bit gently before proceeding.

    No bake chocolate crust: I made mine with hazelnut flour and hazelnut oil for extra Nutella flavor. But you can do almond flour and any oil or butter instead.

    Use powdered sweetener: This is a must for no bake keto recipes. Granular sweeteners will be gritty, since there is no baking to melt them and smooth them out. I always use Swerve Confectioners.

    Easy Nutella cheesecake filling: Soften your cream cheese properly and use room temperature cream, and your filling will take all of about 5 minutes to whip together.

    Freeze at least 2 hours: Because you’re doing this all in cupcake liners, you need to freeze the nutella cheesecakes for several hours. Once they are firm, you can take them out of the liners and place them in the fridge.

    Top with more Nutella and a hazelnut! I just took another few tablespoons of my homemade chocolate hazelnut spread and drizzled it over as the topping. And plopped a toasted hazelnut on. That’s all the decoration these cute little cheesecakes need!

    Ready for some keto Nutella Cheesecake goodness? Well, what are you waiting for?

    Mini Nutella Cheesecake on a white plate with a strawberry

    More Amazing Mini Cheesecake Recipes

    Cinnamon Roll Cheesecakes

    No Bake Chocolate Cheesecakes

    Mini Chocolate Strawberry Cheesecake

    Mini Brownie Cheesecake

    Mini Blueberry Cheesecakes

    Mini Key Lime Cheesecake

    Mini Nutella Cheesecake Recipe

    Mini Nutella Cheesecake on a white plate with a strawberry

    No Bake Nutella Cheesecakes

    These No Bake Keto Nutella Cheesecakes are like little bites of chocolate hazelnut heaven. Creamy sweet with a delicious sugar-free chocolate crust. Made with homemade low carb chocolate hazelnut spread. 
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: no bake cheesecakes, Nutella cheesecake
    Prep Time: 20 minutes
    Freeze time: 2 hours
    Total Time: 20 minutes
    Servings: 8 servings
    Calories: 327kcal

    Ingredients

    Crust:

    • ½ cup hazelnut flour
    • 2 tablespoon cocoa powder
    • 2 tablespoon powdered Swerve Sweetener
    • 2 tablespoon toasted hazelnut oil (or melted butter)

    Filling:

    • 4 ounces cream cheese, softened
    • ½ cup homemade sugar-free Nutella (or you can purchase some and use that)
    • ¼ cup powdered Swerve Sweetener
    • ⅔ cup heavy whipping cream (room temperature)
    • ½ teaspoon vanilla extract

    Topping:

    • ¼ cup homemade sugar-free Nutella

    Instructions

    Crust:

    • Line 8 muffin cups with parchment or silicone liners.
    • In a medium bowl, whisk together the hazelnut flour, cocoa powder, and sweetener. Stir in oil until mixture begins to clump together. Divide the crumb mixture between prepared muffin cups and press firmly into the bottom of each.

    Filling:

    • In a large bowl, beat the cream cheese, Nutella, and sweetener together until well combined. Beat in the whipping cream and vanilla extract until smooth. Divide mixture between the muffin cups, spreading as best you can over the crusts.
    • Freeze for at least 2 hours, until very firm and  liners can be peeled off easily. At this point, they can be kept refrigerated.

    Topping:

    • Drizzle each with a little bit of homemade Nutella.
    Nutrition Facts
    No Bake Nutella Cheesecakes
    Amount Per Serving (1 cheesecake)
    Calories 327 Calories from Fat 284
    % Daily Value*
    Fat 31.6g49%
    Carbohydrates 6.1g2%
    Fiber 3g12%
    Protein 4.7g9%
    * Percent Daily Values are based on a 2000 calorie diet.
    2.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Comments

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      Recipe Rating




    1. Tracey says

      June 08, 2022 at 8:48 pm

      Can I use almond meal instead of hazelnut flour ?

      Reply
      • Carolyn says

        June 09, 2022 at 6:53 am

        Sure!

        Reply
    2. Sonogal says

      November 26, 2021 at 4:54 pm

      I too thought these were mini-mini’s…I did the math (using Lakanto powdered Monkfruit blend); made 20. each:
      Calories 120
      Fat 10.5
      Carb 5.5
      Protein 1.5
      Fiber 1.5

      Reply
    3. Heidi Acker says

      May 28, 2019 at 4:04 pm

      Mine are freezing now, but the filling tasted amazing. I can’t wait. I’ve loved your website since starting keto 3 months ago. Everything I’ve made has been good.
      I had a lot of filling left over after filling 8 mini muffin holes – about 1 full 8 oz cup left. I have what I think is a “traditional” sized mini-muffin tin. The diameter at the top is 1.75 in. The crust amount seemed good for 8 of them.
      I’d like to recalculate/adjust nutritionals for my own purposes. Do you know the approximate volume or weight of your filling once mixed? I’m assuming I whipped mine more once I added the cream and created more volume. I’m comfortable adjusting the nutritionals, but it would be helpful if you already have some of the input details so I don’t have to weigh each ingredient or remake it. Feel free to contact me by email if you prefer to discuss details offline. Thank you so much for creating delicious recipes.

      Reply
      • Carolyn says

        May 28, 2019 at 5:35 pm

        Ah, this recipe was definitely meant for regular muffin tins. funny that your crust was right but not your filling? I am sorry, I really don’t know the volume or weight since I didn’t stop to measure it but I doubt very much that you would have added a lot of volume just beating in the cream, unless you really whipped it for a while.

        Reply
        • Heidi Acker says

          May 31, 2019 at 10:09 am

          Okay. That makes sense. I didn’t really think I whipped it much beyond what anyone else would do, but that was the only thing I could think of. I debated back and forth about regular muffin size and mini since yield was only 8. I went with mini since they were “mini-cheesecakes” and picture next to strawberry made them look small in size to me. I should have asked ahead of time.
          Knowing now will at least help me determine percentage of filling that went in 8 minis so I can estimate lower nutritionals for my mini-size.
          Crust was a little thicker in the minis than I would have done on my own, but was fine, so I figured all was good. I can definitely see it being enough crust for 8 regular size too. Now I just have extra filling and can easily make more. That’s a good thing!

          Reply
    4. Suzy says

      May 16, 2019 at 11:45 am

      5 stars
      My family would eat these up in no time!

      Reply
    5. Taylor says

      May 16, 2019 at 11:20 am

      5 stars
      The perfect mini sized dessert! Love that it’s low carb, too!

      Reply
    6. Jen says

      May 16, 2019 at 10:44 am

      5 stars
      My kids are nutella obsessed so these bite size treats are perfect! I’ll be patiently waiting for your cookbook 😉

      Reply
    7. Beth Pierce says

      May 16, 2019 at 9:47 am

      5 stars
      These will be perfect for my nieces baby shower this weekend! Look like little bites of heaven!

      Reply
    8. Jennifer says

      May 16, 2019 at 9:44 am

      5 stars
      I love that I can eat this cheesecake and not feel guilty!! And it’s delicious!

      Reply
    9. Jaye Saylor says

      May 13, 2019 at 7:04 am

      I made this last night. They are *amazing*
      One of the best things I’ve made. VERY hard to eat just one!

      Reply
      • Carolyn says

        May 13, 2019 at 7:16 am

        So glad you like them! A little tip… keep the ones you aren’t eating in the freezer until 30 minutes before you want it. Then it’s too rock solid to eat!

        Reply
    10. Jolene says

      May 05, 2019 at 1:12 pm

      Yes! Definitely do a Nutella cookbook! These look yummy, I’ll have to make these this week. Have you tried NuNaturals syrups? I’ve started using them for no bake treats. I have both vanilla and chocolate. Delish!

      Reply
    11. Ruth Gibbins says

      May 05, 2019 at 11:58 am

      We can’t get swerve sweetner in the UK, is there a similar powdered sweetener we can get here?
      Thanks
      Ruth

      Reply
      • Carolyn says

        May 05, 2019 at 3:46 pm

        I believe you have a couple, like Sukrin or Natvia?

        Reply
      • Sue says

        May 12, 2019 at 4:28 pm

        Erythritol granules in a coffee grinder will make powdered erythritol.

        Reply
        • Carolyn says

          May 12, 2019 at 6:10 pm

          Or not. I mean, to be honest, you can never get it as fine as the commercial stuff. There may be some residual grittiness.

          Reply
    12. Kirsten says

      May 05, 2019 at 8:26 am

      Look amazing! Do you think these would freeze well for a couple months?

      Reply
      • Anita Erasmus says

        July 04, 2020 at 8:31 pm

        They freeze very well! I made them months ago and still have some in the freezer. I just take one out 3 – 4 hours before I want to eat it and put it in the fridge to defrost. They are absolutely delicious!!

        Reply

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