Make it a holiday to remember with these no-bake mini cheesecakes
As Easter is just around the corner, learning how to craft an easy, quick, lick-your-plate delicious dessert to add to your Sunday menu is simply essential. And I’m not just talking about the usual apple pie or carrot cake. Oh no! Let’s step away from the ordinary and time-consuming recipes and dive headfirst into something fun, irresistible and so creamy you will feel the urge to grab a blender and whip it up right away.
How about something that looks like this?!?
Doesn’t this look simply delicious?!? Velvety and rich, chocolatey and nutty, all in the same muffin-size cheesecake.
Make sure to check out all these layers. From the buttery hazelnut/graham cracker crust at the bottom, the perfectly dense chocolate layer in the middle, and the beautiful vanilla cheesecake on top. All decorated with cocoa powder and chocolate garnishes.
These mini cheesecakes are truly irresistible and laughably easy (no baking involved!). I made the crust by adding some crushed hazelnuts to the usual graham crackers and melted butter mixture. Save yourself some calories and don’t add any extra sugar to the crust. It’s really not needed, because the crackers are sweet enough.
The filling is also super simple:
I used two bricks of Philadelphia Original Brick Cream Cheese (at room temperature so it’s easier to blend), powdered sugar, whipped cream and chocolate hazelnut spread (in only half of the cheesecake mixture). All beaten until perfectly smooth and fluffy.
For this recipe, I recommend using paper muffin liners or anything that will be easy to remove at the end. Given that these are not baked, the cheesecake will be a lot softer than usual. But don’t worry, when you remove the liner you can always smooth the edges (with a knife or a spoon) if the sides are a little smudged.
For the top, have fun and be creative. You can decorate with more crushed hazelnuts, cocoa powder or chocolate garnishes to add a simple but elegant touch.
Ready to try this recipe too?!? Incredible things happen when chocolate and hazelnuts come together. Especially in a refreshing and creamy cheesecake form.
- YIELDS : 12 servingsFor the crust:
- 2 tablespoons (40 gr) unsalted butter, melted
- 1/2 cup (65 gr) toasted hazelnuts, divided
- 3/4 cup (65 gr) graham crackers crumbs (which is about 4 whole crackers)
For the filling:
- 16 oz ( 450 gr) Philadelphia cream cheese, at room temperature
- 1/2 cup (65 gr) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (350 ml) heavy whipping cream
- 1/2 cup (150 gr) chocolate/hazelnut spread
- 1/4 cup chocolate chips, for decoration (optional)
- 1 tablespoon cocoa powder, for decoration (optional)