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Mini Nutella Cheesecakes

 
One serving costs about $0.51

$0.51 per serving

3 people like this recipe

3 likes

This recipe is ready in 205 minutes

Ready in 3 hours and 25 minutes

24 vegetarian,lacto ovo vegetarian
spoonacular Score:7%

Spoonacular Score: 7%

 

The recipe Mini Nutella Cheesecakes can be made in about 3 hours and 25 minutes. One serving contains 208 calories, 2g of protein, and 13g of fat. For 51 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. Only a few people made this recipe, and 1 would say it hit the spot. If you have nonfat cool whip, cream cheese, nutella, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is awesome. Similar recipes include Mini Nutella Cheesecakes, Mini Oreo Nutella Cheesecakes, and Mini Nutella S'mores Cheesecakes.

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Chateau Chantal Late Harvest Riesling. It has 4.5 out of 5 stars and a bottle costs about 21 dollars.

Chateau Chantal Late Harvest Riesling



» Get this wine on Amazon.com

Ingredients

Servings:
18
18  graham crackers
graham crackers
1 stick
1 stick butter
butter
13 oz
13 oz nutella
nutella
8 oz
8 oz nonfat cool whip
nonfat cool whip
8 oz
8 oz cream cheese
cream cheese
18  graham crackers
18
graham crackers
1 stick butter
1 stick
butter
13 oz nutella
13 oz
nutella
8 oz nonfat cool whip
8 oz
nonfat cool whip
8 oz cream cheese
8 oz
cream cheese

Equipment

ice cream scoop
ice cream scoop
muffin liners
muffin liners
food processor
food processor
hand mixer
hand mixer
muffin tray
muffin tray
bowl
bowl
oven
oven
ice cream scoop
ice cream scoop
muffin liners
muffin liners
food processor
food processor
hand mixer
hand mixer
muffin tray
muffin tray
bowl
bowl
oven
oven


Instructions

  1. In advance, thaw your cool whip in the refrigerator.
  2. Preheat oven to 350 degrees.
  3. Place the chocolate graham crackers in a food processor and pulse until they are fine crumbs.
  4. Add the melted butter to the food processor and pulse again until the butter is combined with the cracker crumbs.
  5. Line a small 24-cup muffin tin with cupcake liners.
  6. Using a very small ice cream scoop, place a scoop of the buttery crumbs into each cupcake liner.
  7. Using the same ice cream scoop, turn it over and press the crackers into the bottom of each liner.
  8. Bake for 10 minutes.
  9. Cool completed before adding filling.
  10. Add cream cheese and Nutella to a large bowl and mix using a hand mixer.
  11. Once the cream cheese and Nutella are completely mixed, fold in the thawed cool whip.
  12. Using the small ice cream scoop again, place one scoop of filling on top of each of the baked cracker crusts.
  13. Freeze for 3-4 hours.
  14. Serve right from the freezer.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.51
Ingredient
18 graham crackers
1 stick butter
13 ounces nutella
8 ounces nonfat cool whip
8 ounces cream cheese
Price
$2.70
$0.97
$4.08
$2.02
$2.35
$12.12

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a gluten-free brand of graham crackers.

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • To increase the protein in this recipe, you might experiment with using yogurt or cottage cheese (blended first to achieve a smooth texture) in place of the cream cheese.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

Disclaimer

Nutritional Information

Quickview
207 Calories
2g Protein
13g Total Fat
20g Carbs
0% Health Score
Limit These
Calories
207
10%

Fat
13g
20%

  Saturated Fat
9g
57%

Carbohydrates
20g
7%

  Sugar
12g
14%

Cholesterol
22mg
7%

Sodium
146mg
6%

Get Enough Of These
Protein
2g
5%

Vitamin B2
0.12mg
7%

Manganese
0.13mg
7%

Iron
1mg
6%

Phosphorus
62mg
6%

Vitamin E
0.91mg
6%

Vitamin A
261IU
5%

Fiber
1g
5%

Calcium
45mg
5%

Magnesium
17mg
4%

Copper
0.08mg
4%

Vitamin B12
0.21µg
4%

Vitamin B1
0.05mg
4%

Potassium
105mg
3%

Zinc
0.45mg
3%

Vitamin B3
0.51mg
3%

Folate
9µg
2%

Vitamin B6
0.04mg
2%

Selenium
1µg
2%

Vitamin B5
0.11mg
1%

covered percent of daily need

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