Ingredients
In my kitchen, ingredients are like old friends—each has its role and story. Here’s what you’ll need to bring these bites to life:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup cream cheese, softened
- 1/2 cup chocolate hazelnut spread (like Nutella)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
- 1/4 cup chopped hazelnuts, toasted
If you’re feeling adventurous, try swapping the graham crackers for chocolate cookies or adding a pinch of cinnamon for a hint of spice.
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated.
- Press about a tablespoon of the crumb mixture firmly into the bottom of each liner. Bake for 5 minutes, then let cool completely.
- In a medium bowl, beat the cream cheese until smooth. Add the chocolate hazelnut spread and powdered sugar, mixing until fully incorporated.
- Stir in the vanilla extract. Gently fold in the whipped cream until the mixture is light and fluffy.
- Spoon the cheesecake mixture over the cooled crusts, filling each liner to the top.
- Sprinkle the toasted hazelnuts over the top and gently press them into the cheesecake mixture.
- Refrigerate for at least 2 hours or until set. If you’re like me, waiting is the hardest part, but it’s worth it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International