Summary

The recipe Mini Nutella Cheesecakes can be made in about 3 hours and 25 minutes. One serving contains 208 calories, 2g of protein, and 13g of fat. For 51 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. Only a few people made this recipe, and 1 would say it hit the spot. If you have nonfat cool whip, cream cheese, nutella, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is awesome. Similar recipes include Mini Nutella Cheesecakes, Mini Oreo Nutella Cheesecakes, and Mini Nutella S'mores Cheesecakes.

Instructions

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.

Ingredients

• 1 chocolate graham crackers
• 2 butter – melted
• 3 Nutella
• 4 Cool Whip – thawed in the refrigerator
• 5 box of cream cheese – softened

Directions

• 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.
• 4 Bake for 10 minutes.Cool completed before adding filling.
• 6 Serve right from the freezer.