Mini Nutella Cheesecakes
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. Users who liked this recipe also liked Mini Nutella Cheesecakes, Mini Nutella Cheesecakes, and Mini Nutella Cheesecakes.
Ingredients
| name |
|---|
 chocolate graham crackers (18) |
 butter (1 stick) |
 nutella (368.544 grams) |
 cream cheese (226.796 grams) |
Steps
- 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.