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For the hazelnut cups

  • 2 cups chopped hazelnuts
  • 2 Egg whites from large eggs 2 oz., 60 grams
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

For the Nutella Cheesecake

  • 8 oz cream cheese cold
  • 1 cup confectioners' sugar
  • ¼ cup Nutella or other chocolate hazelnut spread
  • 1 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • 1 cup cold heavy cream


Make the hazelnut cups:

  • Preheat the oven to 300 degrees F and have 24 mini silicon cupcake molds ready.
  • Place chopped hazelnuts in a food processor and pulse until the hazelnuts are sufficiently ground. You’re looking for your hazelnuts to have sort of a ground consistency, close to hazelnut flour.   Measure out 2 cups.
  • Place the ground hazelnuts in a medium bowl and add the sugar. Mix to combine the sugar and coconut. Add the vanilla extract, followed by the egg whites. Mix until the hazelnuts are well moistened. Press the hazelnuts into the silicon molds evenly. I like to start from the bottom and work my way to the sides. Don’t coat the silicon cups too thickly; otherwise your cups won’t bake through and will break when you try to pop them out of the molds.
  • Bake the cups for 25-30 minutes or until the hazelnuts, especially the tops are lightly golden. Remove from the oven and allow to cool. Pop the hazelnut cups out of the molds and place on top of a sheet of parchment to cool completely.
  • Makes 24 hazelnut cups

Make the Nutella Cheesecake:

  • To a bowl fitted with a whisk attachment, add cream cheese, confectioners' sugar, Nutella, cocoa powder, vanilla extract and paste. Begin mixing over low speed until the confectioners' sugar is somewhat incorporated.
  • Increase the speed to high and whip until combined and mixture is smooth. Stop and scrape the mixer. Continue whipping on high and add the heavy cream in 3 parts, making sure the whip cream has incorporated and thickened before each addition.
  • Whip until the mixture is thickened and has a mousse consistency. Stop the mixer. Remove bowl from the mixer and wrap the bowl in plastic wrap. Place in the freezer for about 30 minutes to chill. Once chilled, pour cheesecake mixture to a piping bag fitted with a star or round tip. A ziplock bag works here too. Be sure to snip the end of the ziplock bag. You can also spoon this jammy. Whatever floats your boat.

To assemble:

  • To the hazelnut cups, spoon or pipe the Nutella cheesecake cream until you reach the top of each hazelnut cup. If desired, top with a Rocher chocolate for decoration. Refrigerate until ready to serve.
  • Makes 24 of these delicious bad boys.