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.
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.
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.
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.
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.
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?
More Amazing Mini Cheesecake Recipes
No Bake Nutella Cheesecakes
- 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.
- 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.
- Drizzle each with a little bit of homemade Nutella.