Mini Nutella Cheesecakes

Mini Nutella Cheesecakes is a lacto ovo vegetarian recipe with 24 servings. For 51 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 208 calories, 2g of protein, and 13g of fat. This recipe from spoonacular user marine51 requires cream cheese, butter, nutella, and nonfat cool whip. From preparation to the plate, this recipe takes roughly 3 hours and 25 minutes. If you like this recipe, take a look at these similar recipes: Mini Nutella Cheesecakes, Mini Nutella Cheesecakes, and Mini Nutella 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