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.