Easy No Bake Cheesecake Cups with Nutella

These No Bake Nutella Cheesecake Cups are the perfect healthy gluten free dessert that is also vegan! Perfect for holidays and bake sales!

Course Dessert

Cuisine French, American

Prep Time 1 10

Cook Time 3

Total Time 1 13

Servings cups

Calories 304kcal

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!

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.