MINI NUTELLA CHEESE CAKE
2 envelopes of crackers from 1 box of chocolate graham crackers
1 stick of butter – melted
1 13oz. jar Nutella
1 8oz. container of Cool Whip – thawed in the refrigerator
1 8oz. box of cream cheese – softened
Preheat oven for 350°
Place the graham crackers into a food processor and pulse until they are fine crumbs.
Add the melted butter to the food processor and pulse again until the butter is combined with the cracker crumbs.
Line a small 24-slot muffin tin with cupcake peppers.
Using a very small ice cream scoop, place a scoop of the buttery crumbs into each cupcake liner.
Using the same ice cream scoop, turn it over and press the crackers into the bottom of each liner.
Bake of 10 minutes.
Cool completed before fillings.
Add cream cheese and Nutella to a large bowl and mix using a hand mixture.
Once the cream cheese and Nutella are completely mixed, fold in the Cool Whip.
Using the small ice cream scoop again, place one scoop of the Nutella mix to the top of each of the baked cracker crust.
Freeze for 3-4 hours.
Serve right from the freezer.