Mini Nutella Cheesecakes

Mini Nutella Cheesecakes requires approximately 3 hours and 25 minutes from start to finish. One portion of this dish contains around 2g of protein, 13g of fat, and a total of 208 calories. This recipe serves 24. For 51 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is liked by 6 foodies and cooks. This recipe from Foodista requires graham crackers, cream cheese, nutella, and nonfat cool whip. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 8%. Users who liked this recipe also liked Mini Nutella Cheesecakes, Mini Oreo Nutella Cheesecakes, and Mini Nutella S'mores Cheesecakes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. In advance, thaw your cool whip in the refrigerator.Preheat oven to 350 degrees.

2. Place the chocolate graham crackers in a food processor and pulse until they are fine crumbs.

3. Add the melted butter to the food processor and pulse again until the butter is combined with the cracker crumbs.Line a small 24-cup muffin tin with cupcake liners.Using a very small ice cream scoop, place a scoop of the buttery crumbs into each cupcake liner.Using the same ice cream scoop, turn it over and press the crackers into the bottom of each liner.

4. Bake for 10 minutes.Cool completed before adding filling.

5. Add cream cheese and Nutella to a large bowl and mix using a hand mixer.Once the cream cheese and Nutella are completely mixed, fold in the thawed cool whip.Using the small ice cream scoop again, place one scoop of filling on top of each of the baked cracker crusts.Freeze for 3-4 hours.

6. Serve right from the freezer.

Nutrition Information:

covered percent of daily need