Mini Nutella Cheesecakes

6 steps · 3h 25m total

1. 01

   Thaw Cool Whip, Preheat Oven

   Start by thawing the Cool Whip in the refrigerator. While that's happening, preheat your oven to 350 degrees.
2. 02

   Process Graham Crackers

   Add the chocolate graham crackers to a food processor and pulse until they've broken down into fine crumbs.
3. 03

   Prepare Crusts

   Pour the melted butter into the food processor with the cracker crumbs and pulse until everything is combined.

   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 liner. Then, turn the scoop over and press the crumbs firmly into the bottom of each liner to form the crust.

4. 04

   Bake and Cool Crusts

   Bake the crusts for 10 minutes. Let them cool completely before you add the filling.
5. 05

   Make and Freeze Filling

   In a large bowl, combine the cream cheese and Nutella, mixing with a hand mixer until completely smooth and combined. Gently fold in the thawed Cool Whip until just incorporated.

   Using the small ice cream scoop, place one scoop of this filling on top of each baked cracker crust. Transfer the muffin tin to the freezer and freeze for 3 to 4 hours, until firm.

6. 06

   Serve Cheesecakes

   Serve the mini cheesecakes directly from the freezer.