Ready to get started? Here’s a step-by-step guide to making these mini desserts:

1. Preheat your oven to 325°F and line a muffin pan with paper liners.
2. In a bowl, mix the crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand.
3. Spoon about a tablespoon of the crust mixture into each liner, pressing down firmly to create an even base.
4. Bake the crusts for 5 minutes, then remove from the oven and let them cool.
5. In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
6. Add the chocolate hazelnut spread, powdered sugar, and vanilla extract to the cream cheese, mixing until fully combined.
7. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
8. Spoon the cheesecake filling over the cooled crusts, smoothing the tops with a spatula.
9. Refrigerate the mini cheesecakes for at least 2 hours, or until set.
10. Before serving, sprinkle chopped hazelnuts on top for a crunchy finish.

One tip from my kitchen to yours: use room temperature cream cheese for a smoother filling, and don’t rush the chilling process—it’s worth the wait!