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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

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