Ingredients
Scale
For the crust:
2 sleeves chocolate graham crackers
1/2 cup unsalted butter, melted
For the filling:
16 oz cream cheese, softened
1/2 cup sugar
1 cup Nutella
1 teaspoon vanilla
1 cup heavy cream
For the topping:
1/2 cup heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla
Mini chocolate chips, to decorate
Instructions
- Line a standard muffin tin with cupcake liners, set aside.
- Use a food processor to crush the chocolate graham crackers.
- Add in the melted butter and stir until it looks like wet sand.
- Measure out a heaping tablespoon worth of the chocolate crust and press into the bottom of each cupcake liner. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth.
- Add in the Nutella and mix until combined, scraping the sides often.
- Add in the vanilla and the heavy cream. Mix on low until combined.
- Scrape the sides and then bump up the speed to medium to whip the mix for about another minute or until the filling is smooth and fluffy looking.
- Divide the cheesecake filling between each cupcake liner, filling just until the top.
- Chill in the fridge for at least four hours.
- When ready to serve, make the whipped topping.
- In the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla.
- Mix on low for about a minute until combined and then bump up the speed to medium for an additional 2-3 minutes or until stiff peaks.
- Transfer the whipped cream to a piping bag fitted with a large star tip.
- Pipe a small dollop of whipped cream onto each cheesecake.
- Sprinkle with the mini chocolate chips to decorate.
Notes
- Storage: Cheesecakes should be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
- Prep Time: 10 minutes
- Chill Time: 4 hours