🏷️ Category: Main Course
⭐ Difficulty: Hard
⏱️ Time: 205 min
📝 Introduction
Indulge in these irresistible Mini Nutella Cheesecakes, a perfect blend of creamy cheesecake filling and rich chocolate-hazelnut spread. These no-bake dessert bites feature a buttery chocolate graham cracker crust topped with a smooth mixture of cream cheese, Nutella, and whipped topping. With just 15 minutes of prep time and simple ingredients, you can create 24 individual servings that are ideal for parties, potlucks, or satisfying your sweet cravings. Each mini cheesecake contains 208 calories and offers a delightful vegetarian-friendly treat that will impress both kids and adults alike.
🥘 Ingredients
• chocolate graham crackers18
• butter1 stick
• nutella13 oz
• cool whip - in the refrigerator8 oz
• cream cheese8 oz
👨🍳 Cooking Steps
1
In advance, thaw your cool whip in the refrigerator
2
Preheat oven to 350 degrees
3
Place the chocolate graham crackers in a food processor and pulse until they are fine crumbs
4
Add the melted butter to the food processor and pulse again until the butter is combined with the cracker crumbs
5
Line a small 24-cup muffin tin with cupcake liners
6
Using a very small ice cream scoop, place a scoop of the buttery crumbs into each cupcake liner
7
Using the same ice cream scoop, turn it over and press the crackers into the bottom of each liner
8
Bake for 10 minutes
9
Cool completed before adding filling
10
Add cream cheese and Nutella to a large bowl and mix using a hand mixer
11
Once the cream cheese and Nutella are completely mixed, fold in the thawed cool whip
12
Using the small ice cream scoop again, place one scoop of filling on top of each of the baked cracker crusts
13
Freeze for 3-4 hours
14
Serve right from the freezer
