No-Bake Chocolate Hazelnut Cheesecake Cups

No-bake cheesecake cups skip the oven, letting a chocolate-cookie crust and silky hazelnut cream cheese chill until set. Toasted hazelnuts and mini chips add crunch in each make-ahead jar.

Serves 4 · 20 min prep

Estimate for one serving

• 520 cal
• 7g protein
• 48g carbs
• 35g fat
• 3g fiber

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Ingredients

• 16 cookies chocolate sandwich cookies
• 3 tbsp, melted unsalted butter
• 8 oz, softened cream cheese
• 1/2 cup chocolate hazelnut spread
• 1/3 cup powdered sugar
• 1/2 cup, cold heavy cream
• 1 tsp pure vanilla extract
• 1/4 cup, chopped toasted hazelnuts
• 2 tbsp mini chocolate chips

Instructions

1. 1Place the chocolate sandwich cookies in a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the mixture resembles wet sand.
2. 2Divide the crumb mixture evenly among four 8-ounce glass jars or ramekins. Press firmly into the bottoms with the back of a spoon to form compact crusts.
3. 3In a large bowl beat the softened cream cheese with a hand mixer on medium speed for 1 minute until completely smooth and free of lumps.
4. 4Add the chocolate hazelnut spread, powdered sugar, and vanilla; beat another 1–2 minutes until the filling is glossy and uniform in color.
5. 5In a separate chilled bowl whip the cold heavy cream to stiff peaks, about 2–3 minutes. Gently fold the whipped cream into the chocolate-hazelnut mixture in two additions until no white streaks remain.
6. 6Spoon or pipe the cheesecake filling evenly over the crusts in each jar, smoothing the tops.
7. 7Cover the jars and refrigerate for at least 3 hours, or overnight, until the filling is firm and set.
8. 8Just before serving, sprinkle the tops with chopped toasted hazelnuts and mini chocolate chips. Serve cold straight from the jars.