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MINI NO BAKE NUTELLA CHEESECAKES






INGREDIENTS



  • 1 box OREOs (2 cups crumbs)
  • 4 Tablespoons butter, melted
  • 4-8oz packages cream cheese, room temperature (24 oz)
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Nutella, plus 1/4 cup for optional drizzle
  • 3 Tablespoons cocoa powder
  • 8 oz Cool Whip




INSTRUCTIONS



  • Fill a muffin tray with silicone muffin cups, and set aside.
  • Place OREOs in a food processor and process until fine crumbs.
  • Add the melted butter into the food processor and combine until a wet dough forms.
  • Press 1-2 Tablespoons of the OREO-butter mixture into the silicone muffin cups. (The amount depends on how thick you want your cheesecake crust.)
  • Set the muffin tray in the fridge and prepare the cheesecake layer.
  • In a large bowl, beat the cream cheese, sugar, vanilla extract, Nutella and cocoa powder together with a mixer until well combined, about 2 minutes.
  • Using a spatula, gently fold in the Cool Whip.
  • Remove the muffin tray from the fridge and fill each muffin cup with equal amounts of the cheesecake topping.
  • Refrigerate for at least 2 hours to allow cheesecakes to firm.
  • When ready to add the drizzle, warm the Nutella up in a microwave-safe bowl for 20 seconds. Allow to cool slightly so it's still drizzly.
  • Pop the cheesecakes out of their molds, carefully, and place on a cooling rack or serving tray.
  • Drizzle the cheesecakes with some of the melted Nutella, then return to the refrigerator until serving.

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