Vegetarian
Mini nutella cheesecakes
A delightful Mini Nutella Cheesecakes recipe for lacto ovo vegetarians, perfect for a sweet treat at a party or special occasion. This recipe offers 24 servings and covers 3% of your daily requirements of vitamins and minerals.
Ingredients
US
graham crackers
18
butter
1 stick
nutella
13 oz
nonfat cool whip
8 oz
cream cheese
8 oz
Method
- In advance, thaw your cool whip in the refrigerator.Preheat oven to 350 degrees.
- Place the chocolate graham crackers in 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-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.
- Bake for 10 minutes.Cool completed before adding filling.
- 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.
- Serve right from the freezer.
Nutrition:
208 kcal
Carbs
20 g
Fat
13 g
Protein
2 g
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