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.
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.
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
Mini Chocolate Strawberry Cheesecake
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.
- 1/2 cup hazelnut flour
- 2 tbsp cocoa powder
- 2 tbsp powdered Swerve Sweetener
- 2 tbsp toasted hazelnut oil (or melted butter)
- 4 ounces cream cheese, softened
- 1/2 cup homemade sugar-free Nutella (or you can purchase some and use that)
- 1/4 cup powdered Swerve Sweetener
- 2/3 cup heavy whipping cream (room temperature)
- 1/2 tsp vanilla extract
- 1/4 cup homemade sugar-free Nutella
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Line 8 muffin cups with parchment or silicone liners.
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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.
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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.
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Freeze for at least 2 hours, until very firm and liners can be peeled off easily. At this point, they can be kept refrigerated.
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Drizzle each with a little bit of homemade Nutella.
Kirsten says
Look amazing! Do you think these would freeze well for a couple months?
Ruth Gibbins says
We can’t get swerve sweetner in the UK, is there a similar powdered sweetener we can get here?
Thanks
Ruth
Carolyn says
I believe you have a couple, like Sukrin or Natvia?
Sue says
Erythritol granules in a coffee grinder will make powdered erythritol.
Carolyn says
Or not. I mean, to be honest, you can never get it as fine as the commercial stuff. There may be some residual grittiness.
Jolene says
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!
Jaye Saylor says
I made this last night. They are *amazing*
One of the best things I’ve made. VERY hard to eat just one!
Carolyn says
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!
Jennifer says
I love that I can eat this cheesecake and not feel guilty!! And it’s delicious!
Beth Pierce says
These will be perfect for my nieces baby shower this weekend! Look like little bites of heaven!
Jen says
My kids are nutella obsessed so these bite size treats are perfect! I’ll be patiently waiting for your cookbook 😉
Taylor says
The perfect mini sized dessert! Love that it’s low carb, too!
Suzy says
My family would eat these up in no time!
Heidi Acker says
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.
Carolyn says
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.
Heidi Acker says
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!