Nutella Cheesecake Bites

Nutella Cheesecake Bites are a delicious no bake treat that’s EASY to make in only 10 MINUTES! These mini desserts are perfect for parties or a sweet snack!

Over the last decade, I’ve made these cheesecake bites at least 40 times! They’re SO EASY to make and perfect for parties. They’re one of my favorite no bake bite sized treats. Whenever I share them at my house, or take them to an event, everyone always raves about them!

The combination of sweet hazelnut spread with luscious cream cheese and crispy wafer cookies is undeniably delicious! You really cant go wrong with these simple little dessert bites!

What You’ll Need

• Cream Cheese – always make sure it’s softened before starting the recipe!
• Nutella – any hazelnut spread will work, but I prefer the OG, Nutella!
• Powdered Sugar
• Milk – 2% or whole milk will both work.
• Vanilla Extract
• Nilla Wafers

Step by Step Instructions

1. Prepare the Nutella cheesecake mixture. Add Nutella and softened cream cheese to a large bowl, or the bowl of a stand mixer. Use an electric hand mixer or stand mixer on medium speed to combine the two ingredients until they’re smooth and creamy. Add powdered sugar, milk and vanilla extract to the cheesecake mixture and beat on medium speed until everything is combined, smooth and creamy.
2. Pipe the cheesecake onto Nilla Wafers. Place the Nutella cheesecake mixture in a large ziplock bag. Cut a small hole in the bottom corner of the bag. Pipe the cheesecake mixture onto vanilla wafers.
   • Quick Tip! You can also use a piping bag, or ziplock bag, with a piping tip for more decorative cheesecake bites! To do this, place a piping tip inside the corner of the bag (if using a ziplock bag) or in the bottom of a piping bag before adding the cheesecake mixture. After adding the cheesecake mixture, cut a small hole in the corner or bottom of the bag, so that the piping tip can come through (see images above).

Tips & Tricks for Success!

• Always soften the cream cheese before preparing the cheesecake mixture. For a smooth and creamy cheesecake filling, always make sure your cream cheese is soft before combining it with the Nutella. To do this, either leave the cream cheese out on the counter at room temperature for 30-60 minutes, or microwave the cream cheese in a microwave-safe bowl for 1 minute.
• Do NOT use “stand and fill” Ziploc bags. The bottom of the bag has a fold that allows it to stand for filling. This will inhibit you from being able to make a clean cut in the corner of the bag to pipe out the cheesecake mixture.
• The cheesecake mixture can be made ahead of time, but do NOT make the cheesecake bites more than two hours in advance. The cheesecake mixture can be made up to 5 days in advance and stored in the refrigerator. But as soon as you pipe the cheesecake mixture onto the Nilla Wafers, you should plan to eat them within two hours, or the Nilla Wafers will become soggy.
• Let the cheesecake mixture come to room temperature before piping it on the Nilla Wafers. If you make the Nutella cheesecake mixture in advance and store it in the refrigerator, remove it from the refrigerator and let it sit at room temperature for 30-60 minutes before piping it on the Nilla Wafers. Piping it on the cookies when it’s too cold can result it bursting open the plastic bag. I unfortunately speak from experience on this one and let me tell you, it’s a mess!

Frequently Asked Questions

• Can you make this recipe gluten free? Yes, the cheesecake filling is naturally gluten free. Simply replace the Nilla Wafers with Gluten Free Vanilla Wafers to make gluten free cheesecake bites!
• Can you cut the recipe in half? Absolutely! I actually do this all the time when I just want a sweet snack to have around the house. Follow the recipe as instructed, just reduce the ingredients by half.
  • Quick Tip! You can actually hover over the number of servings in the recipe card below and change it to however many servings you’d like. The ingredient amounts will change accordingly.
• Can you freeze the cheesecake filling? Yes, you can freeze the cheesecake filling in a freezer safe Ziplock bag. To defrost the cheesecake filling, I recommend placing it in the refrigerator for at least 24 hours to thaw, then allowing it to come to room temperature on the counter for 30-60 minutes before piping it on the cookies.

Don’t miss these other delicious recipes with Nutella!

1. Nutella Chocolate Chip Cookies
2. Nutella Muddy Buddies
3. Rice Krispie Treats with Nutella
4. Nutella Hummus
5. Gluten Free Nutella Brookies

And for more easy dessert recipes, check out these sweet suggestions!

1. Hazelnut Brazilian Brigadeiro Recipe
2. Lemon Cupcakes with Lemon Buttercream Frosting
3. White Chocolate Chip Pumpkin Spice Cookies
4. No Churn Strawberry Ice Cream
5. Mini Ice Cream Cakes

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