Nutella and Raspberry Mini Cheesecakes

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 Why You’ll Love This Recipe

  • Decadent Flavor Combination: The rich Nutella pairs beautifully with the tartness of raspberries, creating a harmonious balance of flavors.
  • Elegant Presentation: The mirror glaze adds a professional touch, making these mini cheesecakes a show-stopping dessert.
  • Individual Servings: Perfectly portioned mini cheesecakes are ideal for parties and gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Raspberry Jelly

  • Frozen and thawed raspberries
  • Water
  • Granulated sugar
  • Powdered gelatin

Nutella Filling

  • Nutella

Cheesecake Filling

  • Powdered gelatin
  • Philadelphia cream cheese
  • Heavy cream
  • Vanilla extract

Mirror Glaze

  • Gelatin
  • Sweetened condensed milk
  • Granulated sugar
  • Water
  • White chocolate chips
  • Purple food gel
  • Pink food gel

Base and Decoration

  • Round graham crackers
  • Shaved white chocolate

Directions

  1. Prepare Raspberry Jelly:
    • Bloom gelatin by mixing it with cold water; let it sit for 5 minutes, then microwave for 30 seconds until melted.
    • Puree thawed raspberries and strain to remove seeds.
    • Combine raspberry puree, water, and sugar in a saucepan; bring to a boil.
    • Stir in melted gelatin until fully dissolved.
    • Pour mixture into molds and refrigerate until set.
  2. Prepare Nutella Filling:
    • Spoon Nutella into silicone molds and freeze until firm.
  3. Prepare Cheesecake Filling:
    • Bloom gelatin as before.
    • Beat cream cheese until smooth; add heavy cream and vanilla extract, mixing until combined.
    • Incorporate melted gelatin into the mixture.
  4. Assemble Mini Cheesecakes:
    • Fill silicone molds halfway with cheesecake mixture.
    • Insert frozen Nutella filling into the center.
    • Top with more cheesecake mixture, leaving space for the raspberry jelly layer.
    • Add the set raspberry jelly on top.
    • Freeze until firm.
  5. Prepare Mirror Glaze:
    • Bloom gelatin as before.
    • Heat sweetened condensed milk, sugar, and water until simmering.
    • Remove from heat; add white chocolate chips and melted gelatin, stirring until smooth.
    • Divide glaze and color with purple and pink food gels as desired.
  6. Glaze and Serve:
    • Unmold frozen cheesecakes and place them on a wire rack.
    • Pour mirror glaze over each cheesecake, ensuring even coverage.
    • Allow glaze to set slightly before transferring cheesecakes onto graham cracker bases.
    • Garnish with shaved white chocolate.
    • Refrigerate until ready to serve.

Servings and Timing

  • Servings: This recipe yields 6 mini cheesecakes.
  • Prep Time: Approximately 30 minutes.
  • Cook Time: About 3 hours and 10 minutes, including chilling and setting times.

Variations

  • Fruit Substitutions: Replace raspberries with strawberries or blueberries for a different flavor profile.
  • Chocolate Base: Use chocolate graham crackers or crushed Oreo cookies for a chocolaty crust.
  • Nut-Free Option: Substitute Nutella with a chocolate spread that doesn’t contain nuts.

Storage/Reheating

  • Storage: Keep the mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
  • Freezing: For longer storage, freeze the cheesecakes (without glaze) for up to 1 month. Thaw in the refrigerator before glazing and serving.
  • Reheating: These cheesecakes are best enjoyed chilled and do not require reheating.

FAQs

What type of gelatin is best for this recipe?

Unflavored powdered gelatin is recommended for both the raspberry jelly and mirror glaze components.

Can I make these cheesecakes without gelatin?

Gelatin helps set the layers properly. Omitting it may result in a less firm texture.

Is there a substitute for Nutella?

Any chocolate-hazelnut spread can be used as a substitute for Nutella.

Print
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Nutella and Raspberry Mini Cheesecakes

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  • Author: Isabella
  • Total Time: 3 hours 40 minutes
  • Yield: 6 mini cheesecakes
  • Diet: Vegetarian
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Description

Indulge in these Nutella and Raspberry Mini Cheesecakes with a creamy Nutella center, tangy raspberry jelly, and a glossy mirror glaze. A stunning dessert perfect for impressing guests at any occasion.

Indulge in these Nutella and Raspberry Mini Cheesecakes with a creamy Nutella center, tangy raspberry jelly, and a glossy mirror glaze. A stunning dessert perfect for impressing guests at any occasion.

 

Ingredients

Raspberry Jelly:

  • Frozen and thawed raspberries
  • Water
  • Granulated sugar
  • Powdered gelatin

Nutella Filling:

  • Nutella

Cheesecake Filling:

  • Powdered gelatin
  • Philadelphia cream cheese
  • Heavy cream
  • Vanilla extract

Mirror Glaze:

  • Gelatin
  • Sweetened condensed milk
  • Granulated sugar
  • Water
  • White chocolate chips
  • Purple food gel
  • Pink food gel

Base and Decoration:

  • Round graham crackers
  • Shaved white chocolate

Instructions

Prepare Raspberry Jelly:

  1. Bloom gelatin with cold water for 5 minutes, then melt in the microwave for 30 seconds.
  2. Puree thawed raspberries, strain out seeds, and combine with water and sugar in a saucepan.
  3. Bring to a boil, then stir in the melted gelatin. Pour into molds and refrigerate until set.

Prepare Nutella Filling:

  1. Spoon Nutella into silicone molds and freeze until firm.

Prepare Cheesecake Filling:

  1. Bloom gelatin as described earlier.
  2. Beat cream cheese until smooth, then mix in heavy cream and vanilla extract.
  3. Add melted gelatin to the mixture.

Assemble Mini Cheesecakes:

  1. Fill silicone molds halfway with cheesecake filling.
  2. Insert the frozen Nutella filling into the center.
  3. Add more cheesecake filling, leaving space for the raspberry jelly layer.
  4. Top with set raspberry jelly and freeze until firm.

Prepare Mirror Glaze:

  1. Bloom gelatin as before.
  2. Heat sweetened condensed milk, sugar, and water until simmering.
  3. Remove from heat and mix in white chocolate chips and melted gelatin until smooth.
  4. Divide glaze and color with purple and pink food gels.

Glaze and Serve:

  1. Unmold frozen cheesecakes and place on a wire rack.
  2. Pour mirror glaze over each cheesecake.
  3. Allow glaze to set slightly, then transfer cheesecakes onto graham cracker bases.
  4. Garnish with shaved white chocolate and refrigerate until ready to serve.

Notes

  • Ensure all layers are fully set before assembling or glazing.
  • For best results, use a silicone mold for easy unmolding.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 10 minutes (includes setting times)
  • Category: Dessert
  • Method: Chilling and Glazing
  • Cuisine: American

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