Ingredients
The following ingredients have 4 Servings
- 1 cup crushed Nutella Cookies, or chocolate wafers
- 2 T butter, melted
- 2 8 oz. packages cream cheese, softened
- 3/4 cup white sugar
- 2 eggs
- 1 t vanilla extract
- 12 raspberries, stuffed with chocolate chips (white or dark)
- melted chocolate for hearts and drizzling over cheesecakes, preferably different colors for contrast, but use whatever you’ve got
- sprinkles of your choice
Instruction
- Preheat oven to 350F. Lightly grease mini-cheesecake pan.
- Mix together crushed cookies and melted butter (I just use a ziploc baggie and smush it around until it's mixed thoroughly).
- Place a heaping teaspoon of cookie mixture (more or less, depending on how much you like crust) in each cheesecake well. Press down with tamper.
- In a mixing bowl, beat cream cheese and sugar until well mixed. Add eggs and vanilla; beat until light and fluffy.
- Fill wells 1/2 full and add one raspberry to each well. Fill with the rest of the batter. Bake for 13-15 minutes. Cool.
- Meanwhile, pipe chocolate hearts onto parchment paper or lightly greased tinfoil. Work quickly and add sprinkles before chocolate hardens to ensure they stick well. Allow to harden.
- Push each cheesecake out of its well from the bottom. With a thin spatula, remove each cheesecake from the bottom plate and place on parchment paper or lightly greased tinfoil. Drizzle with melted chocolate and place a chocolate heart on each cheesecake.
