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+ servings

Nutella cheesecake cups

Yummy bitesize nutella cheesecakes in a milk chocolate cup
Course Baking
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 15
Author Tiffinandteaofficial



  • 100 g milk chocolate
  • 1/4 cup toasted chopped hazelnuts Available in baking aisles at supermarkets

Cheese filling

  • 4 tbsp Cream cheese
  • 2 tbsp Nutella
  • 1 tbsp icing sugar sieved

Biscuit base

  • 4 digestives or ginger nut biscuits
  • 1 1/2 tbsp toasted hazelnuts
  • 1 tbsp butter melted



  1. Put 15 cup cake cases on a tray.
  2. 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.

Cheese filling

  1. Combine all the ingredients for the filling and mix thoroughly.

Biscuit layer

  1. Put the digestives in a ziplock bag and bash with a rolling pin or put them into the bowl of a food processor.
  2. Add the hazelnuts and butter to the biscuits and combine until it sticks together.


  1. 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.
  2. Add 1 tsp of the biscuit layer and spread to the edges. Put in the freezer for 5 minutes.
  3. 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.
  4. Top with 1 - 2tsp melted chocolate and some hazelnuts and put in the freezer for 5 - 10 minutes till set.