These Nutella cheesecake cups are bitesize and delicious. They are essentially a mini cheesecake hidden inside a milk chocolate cup. Not just any old cheesecake though. A Nutella cheesecake. A chocolate, hazlenutty delight topped with even more toasted hazelnuts. Seriously, these are to die for. I can just imagine them on a platter of similar goodies at a gathering.
They have been compared to Ferrero rochers too, but that certainly was not my intention when i made them so I can't really make that claim. Though i understand the comparison, to me they are reminiscent of the nutella cheesecake i make a lot, but in a compact more manageable format. (Recipe for the nutella cheesecake coming soon).
The other reason i love these is that sometimes a slice of cheesecake is too much for kids. These beauties are bitesize enough for them to handle, be satisfied and hop away to another land. (For like 5 minutes). Also they are pretty quick and hassle free to put together.
Today it is snowing! My kids don't get to see much of the snow so they are so excited. My son has been in his snow outfit all morning and my daughter is ready to make Olaf. I just hope she doesn't insist on wearing the frozen dress she has been in for the last 2 days..
You will need mini cupcake cases to make these. These are the ones i used.
I would only use milk chocolate for the 'cup' part of this because dark chocolate completely overpowers the taste of the cheesecake. I have tried both ways. I am the biggest fan of dark chocolate so trust me on this one!
If you prefer that the insides are not as visible as mine are on the outside, i would recommend upping the amount of milk chocolate you put in the top layer.
Nutella cheesecake cups
- 100 g milk chocolate
- 1/4 cup toasted chopped hazelnuts Available in baking aisles at supermarkets
- 4 tbsp Cream cheese
- 2 tbsp Nutella
- 1 tbsp icing sugar sieved
- 4 digestives or ginger nut biscuits
- 1 1/2 tbsp toasted hazelnuts
- 1 tbsp butter melted
- Put 15 cup cake cases on a tray.
- Chop up your chocolate into small chunks. Place into a microwave proof bowl on a low setting. Heat for one minute and stir. Then blast for ten seconds at a time until done.
- Combine all the ingredients for the filling and mix thoroughly.
- Put the digestives in a ziplock bag and bash with a rolling pin or put them into the bowl of a food processor.
- Add the hazelnuts and butter to the biscuits and combine until it sticks together.
- Add 1 tbsp milk chocolate to the cup cake case ensuring it goes to the edges and pop in the freezer for 2 - 3 minutes.
- Add 1 tsp of the biscuit layer and spread to the edges. Put in the freezer for 5 minutes.
- Remove the tray from the freezer and add 2 tsp of the cheese layer ensuring it is spread across the biscuit base. Put in the freezer for 2 minutes.
- Top with 1 - 2tsp melted chocolate and some hazelnuts and put in the freezer for 5 - 10 minutes till set.