Recipe: Indulgent 3 Ingredient Nutella Cheesecake Cups

‘Indulgent’ is really the operative word when it comes to these single serving cheesecakes. I initially planned for this recipe to be one big round, classic shaped cheesecake, but then I realised that as well as mascarpone (I prefer not to use a light version as it is thicker) and Nutella, I would be using butter too and I felt that a lot of you would want to shoot me for the calorie count. So, instead of using something to bond the biscuit base together problem solved by serving these cheesecakes in single cups. Anyway, enjoy!
Indulgent 3 Ingredient Nutella Cheesecake

There is not really an ingredient list for this, more of a formula as not everyone will have the same size pots or cups, and will be making it for any number of people (talk about an easy show stopped dinner party dessert!) For the biscuit base, use as many crumbled Digestives (use Graham Crackers if you are in the USA) as you need for about a half inch thick base. Obviously if you are using slightly smaller cups, you’ll need a thinner base. I used up the scrapings of my bowl in a shot glass, using just a few crumbs at the bottom for a study break treat.

Indulgent Nutella Cheesecake

The formula for the cheesecake mix is pretty simple; two parts mascarpone cheese to one part Nutella. I measured mine out using tablespoons. Make sure the mascarpone is room temperature to make sure it is easier to work, and the Nutella is only slightly warmed so it is not hot, but not rock solid but smooth instead. The Nutella will be fine to use out of the jar if you live in California, because due to reasons I debated in my Nutella Rugelach recipe post (I do rather enjoy experimenting with Nutella!) it always seems smooth and silky straight from the jar here. Beat the Nutella and mascarpone together until smooth and there are no lumps, then spoon into glasses over the biscuit layer. Smooth the top and refrigerate for at least a couple of hours so the cheesecake can set. Serve with a little sprig of fresh mint (I’m obsessed with the beautifully flavourful and fragrant California mint right now) sprouting out of the top, if you wish!

Let me know what you think, and if you do want to make this as a traditional cheesecake in a spring ring pan, you’ll need to add half a teaspoon of melted butter per biscuit in your base, and allow that to refrigerate for about an hour before adding your cheesecake topping.