Best 7 Mini Chocolate Hazelnut Cheesecakes Recipes

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Indulge your sweet cravings with these delightful Mini Chocolate-Hazelnut Cheesecakes, a harmonious blend of rich chocolate, nutty hazelnut, and creamy cheesecake. These individual treats are not only visually stunning but also a symphony of flavors and textures. Each bite offers a velvety chocolate ganache topping, a smooth and creamy hazelnut cheesecake filling, and a delicate graham cracker crust. With easy-to-follow instructions and a touch of culinary magic, you can create these miniature masterpieces in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave you and your loved ones utterly captivated.

Variations:

- For a classic indulgence, try the Original Chocolate-Hazelnut Cheesecake, where the hazelnut flavor shines through in perfect harmony with the chocolate.

- If you prefer a zesty twist, the Raspberry-Chocolate-Hazelnut Cheesecake is a delightful choice. The tangy raspberries add a refreshing contrast to the richness of the chocolate and hazelnut.

- For those who love a touch of salted caramel, the Salted Caramel-Chocolate-Hazelnut Cheesecake is an absolute must-try. The sweet and salty combination creates a flavor explosion that will tantalize your taste buds.

Here are our top 7 tried and tested recipes!

MINI CHOCOLATE CAPPUCCINO HAZELNUT CHEESECAKES



Mini Chocolate Cappuccino Hazelnut Cheesecakes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 mini cheesecakes

Number Of Ingredients 9

1 1/2 cups crushed chocolate wafers
1/3 cup butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1/3 cup sugar
2 tbsps. Pillsbury BEST® All Purpose Flour
2 large eggs
1 1/2 tsps. vanilla extract
3/4 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
1 tbsp. unsweetened cocoa powder

Steps:

  • HEAT oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
  • BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
  • SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
  • REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE



No-Bake Chocolate Hazelnut Cheesecake image

Provided by Katie Lee Biegel

Categories     dessert

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
One 9-ounce package chocolate wafer cookies
4 tablespoons unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
1 cup chocolate hazelnut spread
1/2 cup confectioners' sugar
One 12-ounce tub whipped topping
1/2 cup toasted hazelnuts, chopped

Steps:

  • Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
  • In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
  • In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

MINI CHOCOLATE HAZELNUT CHEESECAKES



Mini Chocolate Hazelnut Cheesecakes image

Make and share this Mini Chocolate Hazelnut Cheesecakes recipe from Food.com.

Provided by Jifreg Recipes

Categories     Cheesecake

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups crushed chocolate wafers
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1/3 cup sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
1 tablespoon unsweetened cocoa powder

Steps:

  • HEAT oven to 325°F Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
  • BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
  • SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
  • REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.

Nutrition Facts : Calories 276, Fat 20.9, SaturatedFat 11.4, Cholesterol 86.5, Sodium 275.2, Carbohydrate 18.6, Fiber 0.7, Sugar 11, Protein 4.5

FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS



Frozen Chocolate-Hazelnut Cheesecake Bars image

These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.

Provided by Edd Kimber

Yield Serves 12-15

Number Of Ingredients 13

250g (9oz) speculoos (Lotus Biscoff) cookies
50g (1¾oz; ⅓ cup) toasted hazelnuts
¼ teaspoon fine sea salt
85g (3oz; 6 tablespoons) unsalted butter, melted
240ml (8½fl oz; 1 cup) heavy cream, chilled
1 teaspoon vanilla bean paste
700g (1lb 8½oz; 3⅛ cups) full-fat cream cheese, at room temperature
120g (4¼oz; 1 cup) icing (powdered) sugar
150g (5½oz; ½ cup) chocolate hazelnut spread, at room temperature
¼ teaspoon fine sea salt
170g (6oz) milk chocolate, roughly chopped
45ml (1¾fl oz; ⅛ cup plus 1 tablespoon) coconut oil
100g (3½oz; ¾ cup) toasted hazelnuts, finely chopped

Steps:

  • Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
  • Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
  • For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
  • Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
  • Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
  • For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
  • To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE



No-bake chocolate hazelnut cheesecake image

Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining

Provided by Good Food team

Categories     Dessert

Time 35m

Number Of Ingredients 9

140g unsalted butter
300g digestive biscuit, broken up
500g cream cheese, softened
85g icing sugar
300ml double cream
1 tsp vanilla extract
15 hazelnut chocolate (we used Ferrero Rocher), 5 roughly chopped, remainder reserved, to decorate
4 tbsp hazelnut chocolate spread
25g hazelnuts, roughly chopped

Steps:

  • Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
  • Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
  • Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE



Italian Chocolate-Hazelnut Cheesecake Pie image

I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.-Steve Meredith, Streamwood, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup mascarpone cheese
1/4 cup sour cream
1 teaspoon lime juice
1 teaspoon vanilla extract
2 large eggs, room temperature, lightly beaten
1 chocolate crumb crust (9 inches)
TOPPING:
1/2 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
Whole or chopped hazelnuts, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack., Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally., Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.

Nutrition Facts : Calories 590 calories, Fat 47g fat (25g saturated fat), Cholesterol 152mg cholesterol, Sodium 319mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.

MINI CHOCOLATE CHEESECAKES



Mini Chocolate Cheesecakes image

Make and share this Mini Chocolate Cheesecakes recipe from Food.com.

Provided by little.bit.osugar

Categories     Cheesecake

Time 35m

Yield 18 mini cheesecakes

Number Of Ingredients 11

2 (8 ounce) packages cream cheese (room temp)
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
5 ounces semisweet chocolate
1 tablespoon unsalted butter
8 -10 Oreo cookies
1/2 cup heavy whipping cream
5 -10 tablespoons confectioners' sugar
1/2 cup frozen raspberries
2 -3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line muffin pans with cupcake liners.
  • Cheesecake: Grind whole Oreos (cream center included) to make a fine 'dust'. Melt butter then add the ground oreos to the butter and mix with a fork until clumpy. Scoop half a tablespoon per cup. Press down to firm up the crust.
  • Mix cream cheese, half cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each egg. Meanwhile melt all the chocolate squares according to package directions. Add melted chocolate to the cream cheese mixture and mix until smooth and chocolatey. It should look like thick chocolate pudding.
  • Pour a tablespoon into each cup. Bake at 350 for about 20-25 minutes or until tooth pick inserted comes out clean. Let cool completely.
  • Whipped cream: Whip heavy cream until it starts to thicken. Add sugar one tablespoon at a time until you reach your desired sweetness.
  • Raspberry sauce: Microwave raspberries for 30 seconds. Scoop a tablespoon into coffee filter paper, twist and squeeze gently until you get the juice out. Repeat with the rest of the raspberries. Add sugar a bit at a time and whisk in until there are no more clumps.
  • Assembly: When ready to serve, spoon some whipped cream on top each cheesecake and drizzle with raspberry sauce and kick that chocolate craving to the curb! If you want to be fancy you can put the whipped cream into a piping bag and use your favorite tip to pipe it out instead.

Nutrition Facts : Calories 228.2, Fat 17.5, SaturatedFat 9.9, Cholesterol 59.2, Sodium 119.4, Carbohydrate 17.8, Fiber 1.8, Sugar 13.1, Protein 3.7

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Use High-Quality Chocolate: The quality of your chocolate will greatly impact the flavor of your cheesecakes. Look for good-quality semisweet or bittersweet chocolate.
  • Don't Overmix the Cheesecake Batter: Overmixing can cause the cheesecake to become dense and crumbly. Mix the batter until just combined.
  • Bake the Cheesecakes in a Water Bath: This will help prevent the cheesecakes from cracking and will also help them bake evenly.
  • Chill the Cheesecakes Thoroughly: After baking, let the cheesecakes cool completely before chilling them for at least 4 hours or overnight. This will help them set properly.
  • Decorate as Desired: Once the cheesecakes are chilled, you can decorate them with your favorite toppings. Some popular options include chocolate ganache, whipped cream, or fresh berries.

Conclusion:

These Mini Chocolate Hazelnut Cheesecakes are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. With their creamy chocolate filling, hazelnut crust, and rich chocolate ganache, these cheesecakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these Mini Chocolate Hazelnut Cheesecakes a try. You won't be disappointed!

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