• Serena Di Sabatino Di Diodoro

No bake Nutella cheesecakes with Honey Hoops

Happy Monday! Summer weather is hitting hard here in Milan so here a 4 ingredients NO BAKE recipe that you can make in 5, 10 minutes maximum: mini Nutella cheesecakes with Honey Hoops!

The crust of these mini cakes is made with crushed cereal, they are filled with cream cheese and Nutella and they are topped with cereal flowers 🌸 🌺 🌼 I loved this super easy recipe and I hope you enjoy it too! You can check out the recipe in the section below.


INGREDIENTS:


--- HONEY HOOPS CEREAL CRUST ---

--- FILLING ---

  • 150g cream cheese

  • 150g Nutella


--- TOPPINGS ---


DIRECTIONS:

  1. Prepare your muffin tin with 6 paper (or silicone) cups.

  2. Put Honey Hoops in a food processor and pulse a few times until the cereal turn into powder.

  3. Melt butter in the microwave or in a double boiler on the stove.

  4. In a bowl mix together melted butter and Honey Hoops powder until you get the consistency of wet sand; press this mixture into the bottom of the muffin cups to create the cheesecake crusts.

  5. Let it set in the fridge for a few hours or in the freezer for half an hour.

  6. In a bowl add Nutella and cream cheese. Mix them thoroughly with a spoon until creamy.

  7. Pour the cream on the cereal crust and even the surface with an offset spatula or the back of a spoon.

  8. Garnish the surface with Honey Hoops flowers and place them in the fridge to rest for at least 3-4 hours.

  9. Enjoy :)

RECIPE NOTES:

  • You can avoid freezing the crust but in that case I suggest baking them at 180°C (350°F) for 5-10 minutes to be sure that the crust is set otherwise it might merge with the cheesecake batter.

  • Store in the fridge for 3-4 days.

  • I've adapted this recipe from here.


RECIPE CARD:





If you make it let me know! :)




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