Mini Nutella Cheesecakes Recipe

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.

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.