Preheat the oven to 175 C and spread the hazelnuts in a single layer on an un-greased baking sheet. Bake for 5 to 7 minutes until lightly browned and fragrant. This is the only 'baking' part of this recipe, you can also use a dry pan on low heat to toast the hazelnuts if you prefer.<br></br>

Let the hazelnuts cool for 15 minutes, then add to the bowl of a food processor fitted with a sharp blade. Add the biscuits and icing sugar as well.<br></br>

Blitz till the nuts and biscuits are finely crumbed and the mixture clumps together when pressed between your fingers. You may not need to add the butter at all because the hazelnuts will release their oils as the food processor runs. But if the mixture looks dry, pour in the butter and blend it in.<br></br>

Line 12 muffin moulds with liners and divide the mixture equally among them, about 2 tablespoons per liner. Press it down firmly to create the crust.<br></br>

Place the moulds in the fridge for the crust to chill while you make the filling.<br></br>

Wipe out the bowl of the food processor and switch to the beater blade if you have one. Add the cream cheese and Nutella and blend together till smooth. Now add the whipped cream and blend again for a few seconds, then stir the rest in by hand so you don't deflate the air in the cream, which is what makes the cheesecakes nice and light.<br></br>

Divide the filling equally among the liners, spooning it on top of the crust. Don't fill the liners all the way to the top because you'll need a little space to peel the liners off. About two-thirds full is best.<br></br>

Tap the moulds on the counter to smoothen the tops, then chill for 3 to 4 hours, or speed it up by freezing for 1 to 2 hours until firm but not hard. Peel away the liners slowly and serve with extra whipped cream and toasted hazelnuts.<br></br>

Store in the fridge at all times, they will keep for 4 to 5 days. As there are no eggs or gelatin to set the mixture, the cheesecakes soften pretty fast at room temperature so if storing them for longer, you can even freeze them and leave at room temperature for 10 minutes before serving. Happy not baking!