Ingredients
The following ingredients have 12 Servings
- 8 oz. cream cheese, (at room temperature (regular or light, NOT fat free))
- 3/4 cup plain Greek yogurt
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- 1 teaspoon pure vanilla extract
- 1 Tablespoons powdered sugar
- 1/4 cup hazelnut or almond meal/flour (or ground nuts or graham cracker crumbs (about 1 ½ graham cracker sheets))
- 1 banana, (chopped to have about 3/4 cups plus twelve thin slices for optional garnish)
- Homemade or storebought whipped cream, plus the banana slices, mini chocolate chips, chocolate curls, or chopped hazelnuts for garnish
Instruction
- In a large bowl, combine the cream cheese, Greek yogurt, Nutella, vanilla, and powdered sugar. Beat with a hand mixer on medium speed until smooth and creamy. Set aside.
- Place about one teaspoon of nut flour/meal or graham cracker crumbs in the bottom of twelve small bowls, glasses, shot glasses, or some other container for making the mini parfaits. Press down slightly.
- Place about one tablespoon of the chopped banana on top of the crust in each of the bowls/dishes. Divide the cheesecake mixture evenly between the twelve parfaits, about two tablespoons in each.
- Refrigerate for at least 2 hours (or overnight) to firm up.
- Top each with whipped cream and a banana slice or another garnish.