Put the biscuits in a freezer bag, close and then either roll over them with the rolling pin until the biscuits are crumbled into small pieces, or if you want to let off steam, you can tap the biscuits in the bag with the frying pan. With both variants, I recommend placing a tea towel in between so that the bag is not damaged. When the biscuits are nice and small, melt the butter in the microwave and place in a bowl together with approx. 25 g Nutella and stir everything with a hand mixer or the food processor with the dough hook until everything is well mixed. The mass should be slightly crumbly, sandy and sticky.
I took dessert rings as the shape, but theoretically you can also serve everything directly in dessert glasses or in muffin tins. Since I only had the dessert rings, but no pounder, I had to improvise here, as you can see in the pictures. In theory, you just need something that is about the dia of the dessert ring and with which you can press the mass onto the floor! Of course, there are also complete dessert ring sets that come with a removable base and tamper. In America you can also get extra mini cheesecake pans for such delicacies, but here they are rather unknown and cost a lot of money if they are! Improvisation is everything here.
So put the mixture in the prepared molds, press firmly and put in the refrigerator to cool. Tip: If I know that I have to cool something or that I am running late and it should go quickly, I always set the refrigerator a little colder for this time so that it goes faster!
While the bottom is cooling, we turn to the cream. To do this, put the cream cheese in a bowl and sift the powdered sugar over it. Mix both well and then add the rest of the Nutella and mix everything until the cream has a uniform color. If you want a marble effect, you can stir the whole thing for a shorter time, but then the cream does not taste uniformly like Nutella, but sometimes strongly like cream cheese. Some like it that way, some don`t. Take the molds with the biscuit base out of the fridge, spread the cream evenly on them and then put them back in the fridge. At least for a couple of hours, ideally overnight.
When the mini cheesecakes are well cooled, take them out of the refrigerator and carefully remove them from the dessert ring with a sharp knife. With paper molds you can of course leave them on! Now whip the cream with the cream stabilizer and put a dollop on each cheesecake. Spread the remaining chopped hazelnuts on top as a decoration and you`re done.
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