No-Bake Mini Nutella Cheesecake Pie recipe


First post of 2017! Why not start the new year off with something sweet? And it’s an easy one, too!
Last year’s first post: Crab and Shrimp Bucatini.

I first had a taste of chocolate cheesecake when I was working as a medical receptionist. The drug ladies aka pharmaceutical sales reps would bring us treats and goodies in hopes that our facility would buy whatever they were selling. I never really liked cheesecake but this one time they brought in the chocolate version! Chocolate is one of my weaknesses and I had to get a bite. A bite turned into two, then a slice.

We had a pack of mini graham cracker crusts in the pantry and a jar of Nutella. Oddly enough, we also had cream cheese in the fridge. Odd because we don’t usually buy cream cheese and I don’t even remember why we had it in the first place. Well, I had to do something with that cream cheese and the mini crusts (which I remember we bought around Christmastime), and chocolate cheesecake came to mind. This recipe won’t have a strong Nutella taste, just a hint. My husband isn’t a big fan of Nutella even though he’s Italian. Now let’s get started.

FYI, I know the picture shows 5 mini pies but the filling actually makes 6. My kid and I may or may not have had one too many filling taste-test  😉

No-Bake Mini Nutella Cheesecake Pie

  • Servings: 6
  • Difficulty: easy
  • Print

ingredients:
• 1 6-pack mini Keebler Ready Crust Graham
• 1 8-oz package cream cheese, softened
• ¼ cup unsalted butter, softened
• ¹⁄3 cup Nutella
• 1 tsp vanilla extract
• ¹⁄8 tsp fine sea salt
• ¾ cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• whipped cream for garnish, optional

instructions:
1)  Add cream cheese, butter, Nutella, vanilla extract, and salt in a medium bowl. Beat with a hand mixer until well combined and the color becomes lighter.
2)  Gradually add powdered sugar, in three batches, making sure the mixture is well blended after each batch. Add cocoa powder and mix until smooth.
3)  Spoon ample amount of filling into each mini crusts. Using a small offset spatula or butter knife, press the filling down and either smooth out the top or make a dome-shaped top. Transfer the mini pies to a sheet pan and into the freezer for 3 hours.
tip: Line the sheet pan with foil or wax/parchment paper for easy clean up.
4)  Transfer the sheet pan to the fridge until ready to serve.
5)  Top with whipped cream for garnish, if desired.
tip: Topping the mini pies with berries such as raspberries and strawberries is always a nice complement. A drizzle of dulce de leche is also a nice touch.

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