Mini Nutella Cheesecake
Ingredients
The crust
-
10
oz
graham crackers
-
5
tablespoons
unsalted butter
-
1
tablespoon
Nutella
-
25
g
toasted hazelnuts
The filling
-
13
oz
Nutella
-
1
lb
cream cheese
-
½
cup
powdered sugar
-
Whipped Cream
for topping
Instructions
- Crush the graham crackers and mix with melted butter and a tablespoon of Nutella until clumpy.
- Add chopped hazelnuts to the mixture and blend until sandy.
- Grease the mini cheesecake pan and press the mixture into the base of each cup, then chill in the fridge.
- Beat cream cheese and powdered sugar until smooth, then mix in the remaining Nutella.
- Spread the Nutella mixture over the chilled crusts, filling each cup two-thirds full.
- Chill the filled pans for at least four hours or overnight.
- Serve with a dollop of whipped cream and garnish with remaining chopped hazelnuts.
Nutrition Facts (estimated)
Servings
24 mini cakes
Calories
253
Total fat
17g
Total carbohydrates
23g
Total protein
3g
Sodium
144mg
Cholesterol
25mg
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