These vegan Nutella mini cheesecakes are packed with chocolate, hazelnut, and hidden protein for a decadent yet surprisingly nourishing dessert.
Looking for more delicious plant-based desserts? These are some of my favourites:
- Chocolate Chip Cookies
- Blueberry Mini Cheesecakes
- Banoffee Caramel Slice
- Cinnamon Scrolls
- Self Saucing Chocolate Pudding
- Oreo McFlurry Ice Cream
- Peanut Butter Slice
I love these Nutella mini cheesecakes because they combine two of my favourite things: chocolate and easy, no-bake recipes. They’re rich, creamy, and sliceable, but secretly plant-based with a sneaky protein boost from tofu (don’t judge it till you’ve tried it) and protein powder.
The base is made with Oreos (because who doesn’t love an Oreo base), and the filling blends together in minutes. Plus, there’s no need for complicated equipment or baking skills. You get the indulgent Nutella flavour with healthier swaps, and they’re great for entertaining because you can make them ahead of time.
Main Ingredients & Why We Use Them
- Oreo cookies – Classic crumbly base with rich chocolate flavour. Oreos are a surprising vegan biscuit.
- Vegan butter – Binds the Oreo base together.
- Silken tofu – Creates a creamy, mousse-like filling while adding protein. Might sound a little weird but it works and I promise, you don’t taste the tofu.
- Raw cashews – Adds richness and smooth texture. We use this instead of heavy whipped cream.
- Almond milk – Lightens the filling and activates the setting agent.
- Kappa carrageenan – Kappa what? Not the Kappa snap pants, but the Kappa that helps set the cheesecake so it’s sliceable.
- Nutella-style spread – The star flavour, rich hazelnut and chocolate. I used PANA Organic Hazenult Spread, it was amazing!
- Cocoa powder – Deepens the chocolate flavour.
- Protein powder – Adds plant-based protein and structure. I used Cocoa Hazelnut from Botanika Blends, my favourite vegan protein that is not chalky (and bonus points for this flavour!).
- Icing sugar – Sweetens the filling.
- Vanilla extract – Rounds out the flavours.
- Melted dark chocolate – Adds richness and helps the filling firm up.
- Coconut cream – Adds a silky finish to the filling.
What is Kappa Carrageenan? & Substitutes
Kappa carrageenan is a natural setting agent extracted from red seaweed. It’s commonly used in vegan cooking to replace gelatine, providing a firm but creamy texture. In this recipe, it ensures the Nutella mini cheesecakes hold their shape while staying smooth and sliceable.
If you don’t have kappa carrageenan:
- You can substitute with agar-agar powder, another seaweed-based setting agent. However, agar sets more firmly and can be slightly less creamy.
- Cornstarch or arrowroot can thicken the mixture but won’t achieve the same firm, sliceable texture.
- Leave it out. It’ll still taste great; because your freezing the cheesecake it’ll still work, it just won’t stay as firm for as long.
For best results, kappa carrageenan is recommended, but agar-agar is the closest alternative.
Did Someone Say Chocolate Mousse?
The cheesecake filling sets very similar to a thick mousse, and it tastes like one too! If you can’t be bothered with the base or the topping, you can just make the filling and eat it straight out of a glass jar, it’s that good! Sprinkle in some crushed Oreo’s and marshmallows and you’ve got yourself your very own Dirt Dessert. For those of you not from Western Australia, Dirt Dessert is chocolate custard with “cookie dirt and marshmallow bugs” it’s a bit of a cult classic in my home town and I miss it now that I live in Victoria!
Nutella Mini Cheesecake Ingredients
How to Make Nutella Mini Cheesecakes
First, blitz the Oreos into crumbs, mix with melted butter, and press into muffin moulds or liners.
Chill that while you prep the filling. Warm the almond milk with kappa carrageenan to activate it. Then, blend the tofu, soaked cashews, Nutella spread, cocoa, protein powder, icing sugar, vanilla, melted chocolate, coconut cream, and salt until silky smooth. Pour in the kappa mix and blend again. Spoon the filling over the Oreo bases and chill for a couple of hours until set. For the topping, melt coconut cream, Nutella, and chocolate chips together, cool slightly, then pour over the set cheesecakes. Finish with chopped hazelnuts.
Variations and Substitutes
You can swap almond milk for any plant milk. No kappa carrageenan? Try agar-agar, though the set may be slightly different. Protein powder is optional but boosts nutrition. Use store-bought vegan Nutella or homemade versions.
Equipment
- Food processor or blender
- Silicone mold; I use this one from Wiltshire
- Small saucepan
- Heatproof bowl for ganache
How to Serve It
Take them out of the freezer ~15 minutes before serving. You could also heat in the microwave but for a very short amount of time, 5-10 seconds. These cheesecakes are perfect on their own, but you can serve them with extra whipped cream, berries, or more toasted nuts for texture.
How to Store It
Keep your cheesecakes frozen in a silicone mold for up to two months.
How to Make It
Nutella Mini Cheesecake
Ingredients
Base
- 150 g Oreo cookies
- 45 g vegan butter melted
Filling
- 200 g silken tofu drained
- 80 g soaked raw cashews soak in hot water 20 min, drain
- 80 ml almond milk
- ¼ teaspoon kappa carrageenan
- 125 g Nutella-style spread check for a plant-based brand
- 17 g cocoa powder
- 25 g chocolate protein powder I used Botanika Blends Cocoa Hazelnut
- 40 g icing sugar
- ½ teaspoon vanilla extract
- 25 g melted dark chocolate
- 1.5 tablespoon coconut cream
- pinch of sea salt
Topping
- 100 ml coconut cream
- 100 g Nutella-style spread
- 50 g dark chocolate chips
- 3 tablespoon hazelnuts crushed
Instructions
Prepare the Base
- Blitz Oreos in a food processor to fine crumbs.
- Add melted butter, blitz again to combine.
- Line a muffin tin with paper liners or use silicone moulds.
- Press crumbs firmly into the base of each cavity using the back of a spoon or flat-bottomed glass.
- Chill in the fridge while you make the filling.
Nutella Cheesecake Filling
- In a small saucepan, whisk almond milk and kappa carrageenan. Heat gently over medium heat, stirring constantly until it simmers and thickens slightly — this activates the kappa. Remove from heat.
- In a blender or food processor, combine silken tofu, soaked cashews, Nutella spread, cocoa powder, protein powder, icing sugar, vanilla, melted dark chocolate, coconut cream, and salt. Blend until smooth and creamy.
- Pour in the hot kappa mixture, blend again until fully combined and silky.
- Divide filling evenly over the Oreo bases. Smooth the tops.
- Chill in fridge for at least 2 hours or until set and firm.
Nutella Ganache Topping
- Place coconut cream, Nutella, and chocolate chips in a heatproof bowl. Microwave in 20–30 second bursts, stirring until smooth and glossy.
- Allow ganache to cool for 5 minutes, then spoon over the set cheesecakes. Tilt gently to spread evenly.
- Chill for 30 minutes to set the ganache layer.
Decorate
- Sprinkle toasted hazelnuts over each cheesecake.
- Optional: Drizzle with warmed Nutella.
- Carefully remove from moulds. If using paper liners, peel them away gently.
Serve & Store
- Keep chilled until ready to serve.
- They’ll stay firm, creamy, and sliceable for 4–5 days.
