It’s almost the weekend! Woot woot! It’s been a good week here; work has been great and I’ve been productive, the weather has been beautiful (60’s and 70’s in July…no complaints here!), one of my sisters visited for a few days, and I got to do a little shopping and get Teavana. It’s been a good week.
So…my first dessert on the blog. I’m a little nervous…I hope you all like it! This dessert is a combination of my Aunt Sarah’s cheesecake crust, a Nutella cheesecake filling from My Baking Addiction, and my own crazy ideas. But, I must warn you…it makes 12. You are going to want to eat every single one. Every. Single. One.
Mini Nutella S’Mores Cheesecakes
What I’m Listening to: my sister, Mal, and I skyping with Kaylee, my other sister
Ingredients (makes 12)
-1 package of graham crackers
-1/2 stick of butter, melted
-1/8 tsp of sugar
-1/4 tsp of cinnamon
-1 jar of marshmallow creme
-8 oz. cream cheese
-3/4 cup of Nutella
-3/4 container of Cool Whip
-1 tsp vanilla
Line a muffin pan with foil liners and set aside. Place the graham crackers in a gallon-sized Ziploc bag and squeeze out all the air. Crush the graham crackers with a rolling pin, until they are crumbs. Mix the crumbs, butter, sugar, and cinnamon in a bowl. Spoon the crust mixture into the foil liners, gently pressing down with the back of the spoon.
Top each crust with a big spoonful of marshmallow creme.
In a large mixing bowl, whip together the cream cheese and Nutella. When all the streaks are gone, add in the vanilla. Gently beat in the Cool Whip.
Spoon the cheesecake filling over the marshmallow creme.
Chill for 15-20 minutes. Serve with Cool Whip or marshmallow creme on top! Mmmm.
Check out “Table for One”