Mini Nutella Cheesecakes

Vegetarian
Mini Nutella Cheesecakes
205 min.
24
208kcal
100%sweetness
19.35%saltiness
18.11%sourness
7.89%bitterness
1.67%savoriness
91.56%fattiness
0%spiciness

Suggestions

These Mini Nutella Cheesecakes are the perfect bite-sized treat for any occasion! They are incredibly easy to make and are sure to impress your family and friends. With a chocolate graham cracker crust and a creamy Nutella filling, these cheesecakes are a chocolate lover's dream come true. The best part is that they can be made in advance and served straight from the freezer, making them a convenient dessert option for busy days.

This recipe is a fun and unique twist on the classic cheesecake. The addition of Nutella gives it a rich and indulgent flavor that will satisfy your sweet tooth. These mini cheesecakes are perfect for portion control, and their small size makes them ideal for parties, potlucks, or even as a special after-school treat for the kids. They are sure to be a hit with both adults and children alike!

Not only do these Mini Nutella Cheesecakes taste amazing, but they also look adorable. The small, bite-sized treats are visually appealing and will surely catch the eye of anyone who sees them. So, if you're looking for a delicious and impressive dessert that is easy to make and can be prepared in advance, look no further than these Mini Nutella Cheesecakes. They are sure to become a new favorite in your household!

Ingredients

  • 18  graham crackers 
  • stick butter melted
  • 13 oz nutella 
  • oz cool whip thawed
  • oz cream cheese softened

Equipment

  • food processor
  • bowl
  • oven
  • hand mixer
  • ice cream scoop
  • muffin liners
  • muffin tray

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.
  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 Facts

Calories208kcal
Protein4.7%
Fat56.33%
Carbs38.97%

Properties

Glycemic Index
7.51
Glycemic Load
8.37
Inflammation Score
-2
Nutrition Score
3.5117391304348%

Taste

Sweetness:
100%
Saltiness:
19.35%
Sourness:
18.11%
Bitterness:
7.89%
Savoriness:
1.67%
Fattiness:
91.56%
Spiciness:
0%

Nutrients percent of daily need

Calories:208.2kcal
10.41%
Fat:13.15g
20.23%
Saturated Fat:9.13g
57.03%
Carbohydrates:20.47g
6.82%
Net Carbohydrates:19.25g
7%
Sugar:12.58g
13.97%
Cholesterol:21.18mg
7.06%
Sodium:142.24mg
6.18%
Protein:2.47g
4.94%
Vitamin B2:0.13mg
7.83%
Manganese:0.13mg
6.72%
Vitamin E:0.96mg
6.4%
Iron:1.12mg
6.22%
Phosphorus:62.22mg
6.22%
Vitamin A:261.57IU
5.23%
Fiber:1.22g
4.9%
Calcium:45.38mg
4.54%
Magnesium:17.72mg
4.43%
Copper:0.08mg
3.93%
Vitamin B1:0.05mg
3.56%
Vitamin B12:0.21µg
3.5%
Potassium:104.89mg
3%
Zinc:0.45mg
2.98%
Vitamin B3:0.51mg
2.54%
Selenium:1.7µg
2.42%
Folate:9.58µg
2.39%
Vitamin B6:0.04mg
2.01%
Vitamin B5:0.11mg
1.14%
Source:Foodista