No-Bake Chocolate-Nutella "Cheesecake" Verrines
- Yield:Makes 4 to 6 servings
- Active time:30 minutes
- Total time:2 hours 30 minutes
This recipe appears in:
How to Make No-Bake Chocolate-Nutella "Cheesecake" Verrines[Photograph: Nila Jones]
These cute no-bake chocolate and Nutella cheesecakes are a chocoholic's dream come true. An intense dark chocolate filling is spooned on top of a crumbly Oreo crust and topped with a creamy, rich Nutella filling. They don't really look like a traditional cheesecake, but does that matter?
Why this recipe works:
- By adding just a few teaspoons of cocoa powder to the chocolate filling, the chocolate flavor deepens dramatically.
- Passing the filling through a fine-meshed sieve gets rid of even the tiniest lumps.
Note: This recipes makes 4 to 6 individual no-bake cheesecakes, depending on the size of your serving cups.
Ingredients
- For the Crust:
- 8 Oreo cookies
- 1 tablespoon unsalted butter, melted
- For the Nutella Filling:
- 1/3 cup plus 2 teaspoons heavy cream
- 2 teaspoons granulated sugar
- 5 ounces cream cheese, softened at room temperature
- 1/3 cup plus 2 teaspoons (4 ounces) Nutella
- For the Chocolate Filling:
- 3 ounces semisweet chocolate
- 1/2 cup plus 2 teaspoons heavy cream
- 4 teaspoons granulated sugar
- 5 ounces cream cheese, softened at room temperature
- 5 teaspoons Dutch-processed cocoa powder
- For Serving:
- Whipped cream
- Crushed toasted hazelnuts
- Crushed Oreos
Directions
-
1.
For the Crust: In a food processor, pulse Oreos until finely ground. Add melted butter and pulse for another few seconds until evenly coated. Alternatively, put the cookies in a zipper-lock bag and crush with a rolling pin before adding the melted butter. Spoon Oreo mixture into 4 to 6 serving glasses in an even layer. Set aside.
-
2.
For the Nutella Filling: In a small bowl, whip cream with sugar until it holds soft peaks. Set aside. In a medium-sized mixing bowl and using an electric hand mixer, whip cream cheese until smooth and fluffy. Add Nutella and whip until smooth, about 2 minutes. Using a rubber spatula, fold in whipped cream until no streaks remain.
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3.
For the Chocolate Filling: Melt chocolate in the bowl of a double boiler or in the microwave. Set aside to cool slightly.
-
4.
In a small bowl, whip cream with sugar until it holds soft peaks. Set aside. In a medium-sized mixing bowl and using an electric hand mixer, whip cream cheese until smooth and fluffy. Add cooled chocolate and cocoa powder and beat until smooth, about 2 minutes. Mix in two thirds of the whipped cream. If the mixture looks lumpy after 3 minutes of mixing, pass through a fine-meshed sieve. Fold in the remaining whipped cream with a rubber spatula.
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5.
For Serving: Spoon or pipe filling into serving cups, starting with layers of Chocolate Filling followed by Nutella Filling. Chill in the refrigerator for at least 2 hours and up to 2 days. Garnish with whipped cream, crushed Oreo’s or toasted hazelnuts before serving.