PREP : 20 MIN
COOK: 2 HR 30 MIN
12 SERVINGS, 1 cheesecake (57 g) each
The classic flavour combination of cocoa and hazelnut paired with a silky, fluffy vanilla bean cheesecake is a match made in heaven. Requiring just 20 minutes of prep time, these super-simple no-bake cheesecake minis couldn't be easier to throw together. After one taste, you won't want to wait for a special occasion to serve these fun cheesecakes!
Ingrediants:
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla bean paste
1-1/2 cups thawed Cool Whip Whipped Topping
1 cup chocolate wafer cookie crumbs
1/4 cup butter, melted
1/2 cup Kraft Hazelnut Spread with Cocoa
12 hazelnuts, toasted
Directions:
Step 1
Beat cream cheese, sugar and vanilla bean paste in large bowl with mixer until blended. Stir in Cool Whip.
Step 2
Spoon cream cheese mixture into 12 paper-lined muffin pan cups; smooth tops with back of spoon.
Step 3
Combine cookie crumbs and butter; sprinkle over cheesecake mixture. Gently press crumb mixture into cream cheese mixture with back of spoon.
Step 4
Freeze 2 hours.
Step 5
Remove cheesecakes from paper liners. Invert cheesecakes onto dessert plates. Microwave Kraft Hazelnut Spread in microwaveable bowl on HIGH 15 sec. or just until warmed; spoon over cheesecakes. Top each with 1 hazelnut.
Step 6
Refrigerate 30 min. or until hazelnut spread is firm.
Kraft Kitchen Tips!
These simple, yet delicious, no-bake cheesecakes can be frozen in airtight container up to 2 months. Top with the warmed hazelnut spread and hazelnuts just before serving.
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