Mini Nutella Cheesecakes

Mini Nutella Cheesecakes

  Ready in : 205 mins

If you want to add more lacto ovo vegetarian recipes to your collection, Mini Nutella Cheesecakes might be a recipe you should try. This recipe makes 24 servings with 208 calories, 2g of protein, and 13g of fat each. For 51 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of chocolate graham crackers, cool whip - in the refrigerator, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. 6 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes. It is brought to you by Foodista. With a spoonacular score of 12%, this dish is rather bad.

Ingredients

chocolate graham crackers

chocolate graham crackers

18

butter

butter

1 stick

nutella

nutella

13 oz

cool whip - in the refrigerator

cool whip - in the refrigerator

8 oz

cream cheese

cream cheese

8 oz

Cooking in Steps

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

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

    graham crackers

    graham crackers

    chocolate

    chocolate

    food processor
    food processor
  3. 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.

    cracker crumbs

    cracker crumbs

    ice cream

    ice cream

    crackers

    crackers

    cupcakes

    cupcakes

    butter

    butter

    ice cream scoop
    ice cream scoop
    muffin liners
    muffin liners
    food processor
    food processor
    muffin tray
    muffin tray
  4. 4
    Bake for 10 minutes.Cool completed before adding filling.

    oven
    oven
  5. 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.

    cream cheese

    cream cheese

    ice cream

    ice cream

    crackers

    crackers

    chocolate hazelnut spread

    chocolate hazelnut spread

    ice cream scoop
    ice cream scoop
    hand mixer
    hand mixer
    bowl
    bowl
  6. 6
    Serve right from the freezer.