Decadent Chocolate Hazelnut Cheesecake Bites That Will Melt Your Heart
Learn how to make delicious Chocolate Hazelnut Cheesecake Bites. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
My approach to food has always been about using quality ingredients and a bit of intuition — a pinch of this, a splash of that. For these cheesecake bites, I keep it simple but flavorful. Here’s what you’ll need:
- 1 ½ cups chocolate graham cracker crumbs (or substitute with digestive biscuit crumbs)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened (full-fat for richness)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup hazelnut spread (like Nutella) for added nutty flavor
- ½ cup chopped toasted hazelnuts (for texture and flavor)
- 3 oz semi-sweet chocolate, melted (for drizzling or topping)
- Optional: a pinch of salt to enhance flavors
If you’re allergic to nuts or want a different twist, you can swap hazelnut spread for peanut butter or almond butter, and adjust the chopped nuts accordingly. Over the years, I’ve found that experimenting with substitutions keeps the process fresh and fun — just like my grandma used to do!
Instructions
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Begin by preparing the crust. In a medium bowl, combine the chocolate graham cracker crumbs and granulated sugar. Mix well to evenly distribute the sugar and crumbs.
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Add the melted butter to the crumb mixture. Stir until it resembles wet sand and holds together when pressed. If it feels too dry, add a teaspoon of melted butter at a time until the mixture binds nicely.
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Line a mini muffin tin with paper liners or silicone molds. Divide the crumb mixture evenly among the cups, pressing down gently with the back of a spoon or your fingers to create a firm crust. Chill in the fridge while you prepare the filling.
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In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. I like to do this by hand with a sturdy spatula and a little patience — my grandma always said that good things take time.
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Stir in the hazelnut spread until fully incorporated, giving the mixture a luscious, nutty flavor. Fold in the chopped toasted hazelnuts for added texture and crunch.
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Remove the crust from the fridge. Spoon or pipe the cheesecake filling into each crust, filling almost to the top. Smooth the surface with the back of a spoon or a small spatula.
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Place the filled bites in the freezer for about 30 minutes to firm up. This makes them easier to handle when adding toppings.
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Once firm, drizzle melted semi-sweet chocolate over the tops of each cheesecake bite. You can also dip the bottoms in chocolate for an extra touch. Return to the fridge and let set for at least 15 minutes before serving.
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Enjoy your homemade Chocolate Hazelnut Cheesecake Bites! They’re best served chilled but can be kept in the fridge for up to 3 days. I often make them a day ahead, which gives the flavors time to meld beautifully.
