Healthier Mini Nutella Cheesecakes

Name: Healthier Mini Nutella Cheesecakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 80g (about 10) milk arrowroot biscuits; 20g (1½ tablespoons) butter or coconut oil, softened; 150g (⅔ cup) light cream cheese, softened; 160g vanilla protein yoghurt (no added sugar); 1 large egg; 2 tablespoons cocoa powder; 1 tablespoon tapioca flour or cornflour; 2 tablespoons granulated monk fruit sweetener or brown sugar; 1 tablespoon nutella; Melted nutella; Crushed hazelnuts

Jump to Recipe·Print Recipe

These healthier mini nutella cheesecakes are an easy dessert with 8g of protein per serve! Made with greek yogurt, light cream cheese, and a simple biscuit crust.

Close up side shot of Nutella cheesecake on plate.

I first made these luscious mini nutella cheesecakes for Valentine’s Day a few years ago, and WOW I almost forgot just how incredible they are. Each one packs 8 grams of protein and is the perfect treat to satisfy any chocolate craving!

If you enjoyed my mini high-protein cheesecake recipe, you’re in for a real treat with these. The filling is lightened up with high-protein vanilla yogurt and light cream cheese, while sugar-free chocolate hazelnut spread and cocoa give them that rich, classic nutella flavour. The base is a simple, buttery two-ingredient biscuit crust that just melts in your mouth.

Ingredients You’ll Need

You only need a handful of simple ingredients to make this mini nutella cheesecake recipe:

Biscuits: Use your favorite plain biscuits for the base. I used Milk Arrowroot, but graham crackers or almond meal work well too.
Butter: Softened salted butter or coconut oil helps bind the crust.
Cream Cheese: Use light (low-fat) cream cheese at room temperature for a creamy filling. Regular cream cheese works too.
Greek Yogurt: High-protein vanilla Greek yogurt adds a protein boost and a light texture. Plain yogurt plus a splash of vanilla extract is a great alternative.
Sweetener: Use a granulated sweetener like monk fruit, stevia, or even brown sugar to taste.
Egg: Just one egg helps bind the filling and gives it structure.
Cocoa Powder: Dark cocoa powder adds rich, chocolatey flavor, don’t skip it!
Chocolate Hazelnut Spread: Use a sugar-free version or regular nutella for that classic flavor.
Starch: Arrowroot, tapioca flour, or cornstarch will thicken the filling and give it the perfect cheesecake texture.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Mini Nutella Cheesecakes

This mini nutella cheesecake recipe is not only healthier but also super easy to make in just a few simple steps:

Make the Biscuit Base: Blend the biscuits and butter in a food processor. Add 2–3 tablespoons of water and pulse until the mixture resembles a soft, cookie-crumb dough.

Form the Crust: Divide the crumb mixture evenly between 6 muffin cups (about 1.5 tablespoons each). Press firmly into the base using your fingers or the back of a spoon to flatten.

Mix the Filling: In a large bowl, combine the cream cheese, Greek yogurt, egg, sweetener, cocoa powder, chocolate hazelnut spread, and arrowroot starch. Use a hand mixer on high for about 60 seconds until smooth. Alternatively, you can blend everything in a food processor.

Cheesecake ingredients in a mixing bowl.

CHeesecake filling poured on top of crusts.

Fill and Bake: Pour the filling evenly over each base. Bake for 25 minutes, or until the centers are just set—they should feel firm with a slight jiggle.

Cool and Chill: Let the cheesecakes cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set.

Crushed hazelnuts sprinkled on top of cheesecakes.

Decorate and Serve: Spread the tops with chocolate hazelnut spread and a sprinkle of crushed hazelnuts around the edges. Enjoy!

Tips & Tricks

Use room-temperature ingredients to ensure a smooth, creamy filling. Cold ingredients can lead to lumps, uneven texture, and a longer bake time.
Don’t overbake. Remove the cheesecakes as soon as the filling is set and no longer jiggles in the center. Overbaking can cause cracks and a dry texture.
Cool completely before serving. Chill the cheesecakes in the fridge for at least 3 hours (overnight is best) to allow them to fully set. If served too soon, the filling may be too soft.
Avoid liquid sweeteners like honey or maple syrup, as they can throw off the texture. Stick to granulated sweeteners for best results.

Flavour variations

Peanut Butter Swirl: Swap the chocolate hazelnut spread with natural smooth peanut butter. Swirl some on top before baking for a marbled effect.
Mocha Cheesecake: Add 1–2 teaspoons of instant coffee granules to the filling for a subtle coffee kick. Top with a dusting of cocoa powder.

How to Store

Refrigerate: Store leftover cheesecakes in an airtight container in the fridge for up to 5 days. They taste best within the first 24 hours after making.
Freeze: Once fully chilled, transfer the cheesecakes to a freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw in the fridge for 1–2 hours before serving.

Recipe FAQ

Can I use regular cream cheese instead of light?

Yes! Regular cream cheese works perfectly and gives an even richer texture. Just note it will slightly increase the fat and calorie content.

Can I make these cheesecakes without a food processor?

Absolutely. You can crush the biscuits in a ziplock bag with a rolling pin, and mix the filling with a hand mixer or whisk until smooth.

Can I use a different sweetener?

Yes! Any granulated sweetener works, such as regular white sugar, monk fruit, stevia or even brown sugar. Avoid liquid sweeteners, as they can alter the texture.

Can I use muffin liners?

You can, but silicone muffin pans or greased tins are best for a clean release. If using paper liners, let the cheesecakes chill completely before peeling them off.

Why did my cheesecakes crack?

This can happen if they’re overbaked or cooled too quickly. To prevent cracking, bake just until set and let them cool slowly at room temperature before chilling.

Can I double the recipe?

Definitely! Just use a larger muffin tray or bake in two batches if needed. Keep the same baking time and temperature.

More Dessert Recipes

Pineapple Crisp

Flourless Peanut Butter Banana Brownies

Paleo Apple Cinnamon Donut Holes

Chocolate Beetroot Muffins (Grain Free + Paleo)

If you try this mini nutella cheesecakes recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.