Mini Nutela Cheesecake

Ingredients:
10 oz graham crackers
5 tablespoons soft unsalted butter
1 x 13 oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup powdered sugar (sifted)
Whipped Cream
2 x 12 mini cheesecake pans
Method:
Break the graham cracker into the bowl of a processor,
add the butter and a 15ml tablespoon of Nutella, and
blitz until it starts to clump. Add 25g/3 tablespoons of
the hazelnuts and continue to pulse until you have a
damp, sandy mixture.
Lightly grease the mini cheesecake pan. Scoop a heap
tablespoon of the crumbs into each cup, press into the
base either using your hands or the back of a spoon.
Place in the fridge to chill.
Beat the cream cheese and powdered sugar until
smooth and then add the remaining Nutella to the
cream cheese mixture, and continue beating until
combined.
Take the mini cheesecake pans out of the fridge and
carefully smooth the Nutella mixture over the base,
about 2/3 full each. Place the pan in the fridge for at
least four hours or overnight. Serve straight from the
fridge for best results.
Place a dollop of whipped cream on top and garnish
with the remaining chopped hazelnuts on top.
Cook’s Note:
I used 12 mini Cheesecake Pan, 1.5”/4.5cm deep X
2”/5cm diameter cups. You may use Muffins pan, lined
with cupcake casing for easy removal.
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