SweetNo-Bake Nutella Cheesecake Freezer Cups
Nutella cheesecake whipped with cream cheese and piped over a crushed chocolate cookie base in little glass cups, frozen firm and finished with warm Nutella.
Ingredients
- Cookie base:
- 12 chocolate sandwich cookies, crushed (about 1 1/4 cups)
- 3 tbsp melted butter
- Nutella cheesecake:
- 8 oz (225 g) cream cheese, softened
- 3/4 cup (220 g) Nutella
- 1/4 cup (30 g) powdered sugar
- 1/2 cup (120 ml) cold heavy cream
- Topping:
- 1/4 cup (75 g) Nutella, warmed
- Chopped toasted hazelnuts (optional)
Method
- Stir the cookie crumbs and melted butter together and press about 2 tbsp into the bottom of 6 small freezer-safe glasses.
- Beat the cream cheese, Nutella and powdered sugar until smooth.
- Whip the cream to stiff peaks and fold it into the Nutella mixture.
- Pipe or spoon the filling over the cookie base.
- Freeze about 2 hours, until firm enough to hold a clean spoon line.
- Warm the Nutella 15 seconds, drizzle it over the top, add hazelnuts if you like, and serve.
Covered, they keep 2 weeks in the freezer. Let them sit 10 minutes before eating if they've frozen hard.