No-Bake, Nutella and Hazelnut Mini Cheesecakes

Celebrate your Valentine's Day with these lick-your-plate delicious 

Nutella-hazelnut mini cheesecakes.

Nothing says "I love you" like chocolate :)

Happy February! 

Let's start this month with something mouthwatering and sinfully delicious. Because you know, Valentine's Day is coming up and you've got to be ready.

This dessert is an amazing combination of sweet and creamy, chocolaty and nutty. It's the perfect way to impress your sweetheart and show how special he (or she) really is.  After all, nothing says "I love you" like chocolate. Especially when it comes in a smooth, rich and velvety cheesecake, over a buttery and crumbly crust, topped with chopped hazelnuts, and why not?!? ...  a splash of whipped cream. And you can make it in cute heart-shaped muffin molds just like these. 

Is your mouth watering yet? If you are trying to lose weight, do yourself a favor and turn off your computer. Do. it. NOW!! Your computer, iPhone, iPad... or whatever you are using to read this. Turn it off or you won't be able to get to the end of this post without feeling the urge to bake these cheesecakes. Oh wait! Did I just say "bake"?? Sorry, but NO BAKING is needed for this recipe. Ha! You do love me now too... Probably just as much as I love chocolate! 

You really have to try these mini cheesecakes. They are laughably easy and truly irresistible. I'm sure this will be your new favorite cheesecake recipe. 

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: cream cheese, powdered sugar, whipping cream and Nutella, of course. All beaten until perfectly smooth and fluffy.

For this recipe, you can use silicone muffin molds or those fancy paper muffin cups (like the polka dots in my picture). I tried with both, and either way you can easily pop the cheesecakes right off the cups when ready to serve. And don't worry, you can always smooth the edges (with a knife or a spoon) if the sides of the cheesecake gets a little smudged.

And would you like to know the hardest part of this recipe?!? Waiting. Yes, waiting for the cheesecake to chill in the refrigerator. Those are probably going to be the longest six hours of your life ;)
In the meantime, you can always lick the bowl!

Ingredients: to make 12 mini cups

• 3 tablespoons ( 40 gr) unsalted butter, melted
• 3/4 cup (100 gr) of toasted hazelnuts, divided
• 5 oz (140 gr) of graham crackers (which is 8 crackers)
• 8 oz (225 gr) of cream cheese, at room temperature 
• 1/4 cup (30 gr ) powdered sugar
• 6 fl oz (175 ml) of whipping cream
• 1/2 cup (150 gr) of Nutella, or other chocolate spread
• more whipped cream for decoration (optional)

Preparation time: 20 minutes to prepare plus at least 6 hours inactive

Directions:
1. Melt the butter in a double boiler or in the microwave for about 30-40 seconds.
Add a 1/4 cup (about 35 gr) of the hazelnuts in a food processor, and process until mostly crushed. Add the graham crackers, and process a little more. Add the melted butter and pulse until combined. You should get a sandy mixture.

2. Spoon the mixture to the bottom of 12 molds. You can use silicone molds or those thick paper muffin cups. Press it firmly to the bottom using the back of your spoon. Place in the refrigerator while you prepare the filling.

3. Beat the cream cheese with the powdered sugar until smooth. Add the whipping cream and beat until it's fluffy and thick. It's easier if you use a mixer. Add the Nutella and mix a little more until combined.

4. Spoon the mixture evenly in the 12 molds. They should be filled a little over 3/4 of the way. You can top with the chopped hazelnuts now. Or wait until ready to serve. Refrigerate for at least six hours or overnight.

5. When ready to serve, remove from the mold, top with crushed hazelnuts and whipped cream.