These Easy No Bake Cheesecake Cups with Nutella are the perfect healthy gluten free dessert that is also vegan! Perfect for holidays and bake sales!
When I first made these easy no bake cheesecake cups, it was to celebrate National Nutella Day but I think that this is the perfect dessert year round. And I know y’all totally agree with me since I had shared a polled on my Instagram stories and Facebook page on what kind of recipes you would like to see and this one was a winner. Are you following me on social media? If not, you totally should! This way you can vote on what recipes I share over here!
Table of contents
Why This Recipe Works
I love no bake recipes since it really frees up the oven. You can make these easy no bake cheesecake cups while dinner’s in the oven and have it ready to enjoy by the time everyone’s done enjoying their dinner.
I also love how these cheesecake cups are the perfect bite size. No more fighting over who gets the large slice or a corner piece. Everyone gets their own no bake Nutella cheesecake cup (or two) and there’s no need to share!
These are also great for bake sales as well. Make a batch to put in the freezer the night before a bake sale and you don’t have to worry about whipping up a fresh batch of cookies or muffins in the morning.
Key Ingredients
Dark dairy free chocolate — I love using dark chocolate for this as I find that milk chocolate can be too sweet when paired with a Nutella based mousse.
Nutella — You can’t make easy no bake cheesecake cups with Nutella …. without Nutella! We love this hazelnut spread and we also pair it with more hazelnuts for more flavour.
Vegan cream cheese — To keep this vegan, we use a vegan cream cheese to make the mousse. Trust me when I say that combining this with the Nutella makes for an amazing mousse. Maybe make extra in case you taste test it a bit too much while assembling the cheesecake cups.
Cocoa powder — Make sure you pick up unsweetened cocoa powder as this recipe is already on the sweeter side.
How to Make This Recipe
Step 1: In a bowl, microwave the chocolate with the coconut oil on 50% power in 30 second increments until melted, stirring every 30 seconds.
Step 2: Prepare 12 silicon muffin molds on a baking sheet and add a thin layer of chocolate to the bottom of the molds. Place in the freezer for 5-10 minutes.
Step 3: In a high speed blender, puree the hazelnuts with the coconut oil, cocoa powder, sugar, and salt until very smooth. Transfer to a bowl.
Step 4: In the blender, puree the cream cheese with 1/3 cup of nutella until smooth. Add maple, to taste, if desired. Transfer to a piping bag.
Step 5: Pipe mounds (that look a bit like poo) onto the frozen chocolate bottom in the muffin tins, being careful not to touch the sides. Cover the mounds with the melted chocolate and top with the chopped hazelnuts before transferring to the freezer to set up for at least an hour. Unmold when ready to eat and enjoy!
Expert Tips
Don’t have a piping bag? No problem! Simply put the filling into a ziploc baggy and then snip off a corner to make a DIY piping bag.
If you don’t have a silicone muffin tray, you can use a regular muffin and line them with silicone muffin cups instead.
This recipe can easily be doubled or tripled for a crowd or cut in half for a small Valentine’s day celebration!
When microwaving chocolate, if it was originally a bar, breaking it up into small pieces will make it melt faster.
I like topping the easy no bake cheesecake cups off with some crushed hazelnuts for a little crunch but you can use whatever topping you’d like.
Recipe FAQs
If you don’t need this to be vegan, you can definitely use regular cream cheese.
When piping, you want to avoid touching the sides so you can get a nice clean cup when you unwrap it. Simply use a chopstick or a thin stick of sorts to clean up the sides before you put the melted chocolate on top.
You can keep these no bake Nutella cheesecake cups for up to 2 months in the freezer (if they aren’t eaten immediately!) Just transfer them to an airtight container and leave them in the freezer.
You can top it with some hemp hearts, some whipped cream, you can even melt some white chocolate and drizzle over it! Top with whatever your heart desires!
More Recipes You Might Like
Did you just finished making these easy no bake cheesecake cups with Nutella and want more?? Try these:
- Cookie Cups (with Healthy Vegan Chocolate Mousse)
- Chocolate Cups with Chia Jam
- Tahini Caramel Chocolate Cups (Gluten Free No Sugar Added Chocolate Dessert Vegan)
- Healthy Homemade Peanut Butter Cups with Banana & Dark Chocolate
How are you celebrating national Nutella day? Leave me a comment below with your thoughts!
Easy No Bake Cheesecake Cups with Nutella
Ingredients
Nutella
- 1 cup blanched hazelnuts toasted and chopped
- 2 tbsp coconut oil
- 3/4 tbsp unsweetened cocoa powder
- 2 tbsp coconut sugar
- Pinch of salt
Mousse
- 1/2 cup vegan cream cheese
- 1/3 cup prepared nutella
- Maple syrup to taste
Chocolate Cups
- 300 g dark dairy-free chocolate chopped
- 4 tsp extra virgin coconut oil
- 4 hazelnuts toasted and finely chopped for garnish
Instructions
- In a bowl, microwave the chocolate with the coconut oil on 50% power in 30 second increments until melted, stirring every 30 seconds.
- Prepare 12 silicon muffin molds on a baking sheet and add a thin layer of chocolate to the bottom of the molds. Place in the freezer for 5-10 minutes.
- In a high speed blender, puree the hazelnuts with the coconut oil, cocoa powder, sugar, and salt until very smooth. Transfer to a bowl.
- In the blender, puree the cream cheese with 1/3 cup of nutella until smooth. Add maple, to taste, if desired. Transfer to a piping bag.
- Pipe mounds (that look a bit like poo) onto the frozen chocolate bottom in the muffin tins, being careful not to touch the sides. Cover the mounds with the melted chocolate and top with the chopped hazelnuts. Transfer to the freezer to set up for at least an hour.
- Unmold when ready to eat and enjoy!
Notes
- Don’t have a piping bag? No problem! Simply put the filling into a ziploc baggy and then snip off a corner to make a DIY piping bag.
- If you don’t have a silicone muffin tray, you can use a regular muffin and line them with silicone muffin cups instead.
- This recipe can easily be doubled or tripled for a crowd or cut in half for a small Valentine’s day celebration!
- When microwaving chocolate, if it was originally a bar, breaking it up into small pieces will make it melt faster.
- I like topping the no bake Nutella cheesecake cups off with some crushed hazelnuts for a little crunch but you can use whatever topping you’d like.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Angela Cardamone @marathonsandmotivation.com says
This sounds perfect for Valentine’s Day! Love the Nutella in the recipe…YUM!!!
Abbey Sharp says
you know it!
Kelly says
You had me at Nutella. Then you kept me at vegan. Looks so good!
Abbey Sharp says
🙂
Sheila Duhaime says
This recipe is NOT vegan.
There is skim milk powder in Nutella:
https://www.nutella.com/ca/en/nutella-milk
While I’m not vegan, I cannot eat milk products because I can’t digest the A1 protein found in most North American milk products; this would make me EXTREMELY sick. I can eat A2 milk products, but for years I have used vegan recipes as a quick way to filter out recipes that need milk. As a result I have learned a lot about veganism.
This is my first foray into your site, and seeing an error this easy to spot makes me wonder if this was just an oversight, or if you do not understand that “vegan” means not “eating, using, or containing no food or other products derived from animals”, which includes milk products, and more random things like figs.
Whether this is an oversight or ignorance, I hope you understand the consequences of misrepresenting food items (ranging from mild digestive issues, to potentially fatal anaphylactic reactions…and also the values and beliefs associated with veganism).
Yes, people are responsible for educating themselves to ensure their own values or safety is not at risk, but as a registered dietitian, I would hope you would at least correct this mislabelling. At most, I hope this is a (gentle?) reminder to do a thorough review of all products to ensure you are providing accurate information, and that no one is hurt from misinformation.
Abbey Sharp says
I’m well aware that commercial Nutella isn’t vegan. That’s why this recipe has its own homemade version of Nutella that is vegan. Did you read the recipe? See above for ingredients.
Deborah Brooks says
Is there really anything better than nutella and chocolate? I can’t believe it’s almost Valentine’s day
Abbey Sharp says
Agreed.
Nicole @ Fitful Focus says
Oh man, I’m drooling! These look amazing!
Abbey Sharp says
Thank you!