Description
Mini Nutella Cheese Cake tastes like you baked all day. The secret is, it’s made with simple ingredients that you probably already have in your pantry.
Ingredients
Scale
- 2 envelopes of crackers from 1 box of chocolate graham crackers
- 1 stick of butter – melted
- 1 13oz. jar Nutella
- 1 8oz. container of Cool Whip – thawed in the refrigerator
- 1 8oz. box of cream cheese – softened
Instructions
- Preheat oven for 350°
- Place the graham crackers into a food processor and pulse until they are fine crumbs.
- Add the melted butter to the food processor and pulse again until the butter is combined with the cracker crumbs.
- Line a small 24-slot muffin tin with cupcake peppers.
- 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.
- Bake of 10 minutes.
- Cool completed before fillings.
- Add cream cheese and Nutella to a large bowl and mix using a hand mixture.
- Once the cream cheese and Nutella are completely mixed, fold in the Cool Whip.
- Using the small ice cream scoop again, place one scoop of the Nutella mix to the top of each of the baked cracker crust.
- Freeze for 3-4 hours.
- Serve right from the freezer.