Mini No-Bake Chocolate-Hazelnut Cheesecakes

Love Chocolate Hazelnut Piroulines? Love chocolate hazelnut spread? This is the holiday dessert for you!

Mini No-Bake Chocolate-Hazelnut Cheesecakes

Makes 12 mini cheesecakes.

Total time 40 minutes.

18 Chocolate Hazelnut Pirouline cookies (about 7.5 ounces)

1 tablespoon unsalted butter, room temperature

1/4 cup hazelnuts, toasted and chopped

8 ounces cream cheese, room temperature

1/4 cup confectioners’ sugar

6.5 ounces chocolate hazelnut spread, such as Nutella, room temperature

Line 12 muffin cups with paper muffin liners. Set aside.

Set aside 6 whole cookies.

Break the remaining cookies into the bowl of a food processor. Add butter, 1/2 tablespoon of chocolate hazelnut spread, and 2 tablespoons toasted hazelnuts. Pulse food processor until you have a damp, sandy mixture.

Using your hands, press an equal amount of the cookie mixture, into the bottom of each muffin cup. Place in refrigerator to chill.

In the small bowl of an electric mixer, combine the cream cheese and confectioners’ sugar. Beat until smooth and fluffy. Add the chocolate hazelnut spread, and beat until thoroughly combined.

Remove muffin tins from refrigerator. Dollop equal amounts of the cream cheese mixture into each muffin cup.  Sprinkle with remaining hazelnuts. Return to refrigerator for at least 4 hours or overnight.

Serve chilled from the refrigerator, and garnish each cheesecake with a Pirouline cookie cut in half, on a diagonal.

Chef’s Note: Toast hazelnuts in a 350F oven for 5 minutes. Cool completely before chopping.