Description
Creamy mini cheesecakes blended with hazelnut spread, graham crust, and crushed Kinder Bueno pieces for a rich, smooth chocolate-hazelnut dessert.
Ingredients
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1 ½ cups crushed graham crackers
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6 tablespoons melted unsalted butter
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2 tablespoons granulated sugar
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16 ounces cream cheese, softened
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1 cup heavy cream
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½ cup powdered sugar
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1 teaspoon vanilla extract
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¾ cup hazelnut spread
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4 chopped Kinder Bueno bars
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Whipped cream for topping
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Extra hazelnut spread for drizzling
Instructions
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Mix crushed graham crackers, melted butter, and sugar until combined.
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Press crust mixture firmly into muffin liners or dessert cups.
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Whip heavy cream separately, then fold it into the cream cheese mixture.
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Stir in hazelnut spread and chopped Kinder Bueno pieces.
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Spoon filling over the prepared crusts and smooth the tops.
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Refrigerate for 3 to 6 hours or overnight until fully set.
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Top with whipped cream, hazelnut drizzle, and chocolate pieces before serving.
Notes
- Chill overnight for the best and firmest texture.
- Use silicone molds for easier removal.
- Substitute chocolate biscuits for a richer crust flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg