Ingredients

The following ingredients have 14 Servings
  • 1/2 cup Greek yogurt
  • 8 oz cream cheese (regular or light, at room temperature)
  • 1/2 cup + 1 Tablespoon powdered sugar, (divided)
  • 1 1/4 teaspoons vanilla extract, (divided (1 tsp + 1/4 tsp))
  • 1 cup heavy cream, (divided (1/4 cup + 3/4 cup))
  • 1 cup graham cracker crumbs (almond or hazelnut meal, or crushed cookie crumbs)
  • 1 1/2 cups chocolate hazelnut spread (such as Nutella)
  • cocoa powder (optional)

Instruction

  • Place a glass or metal bowl in the freezer to chill. Have 12-16 shot glasses, tiny bowls, or other mini dessert glass ready to fill.
  • In a medium bowl, add the Greek yogurt, cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 cup heavy cream, and beat with a hand mixer until smooth. Set aside.
  • Add the remaining 3/4 cup heavy cream, 1 Tablespoon powdered sugar, and 1/4 teaspoon vanilla extract to the chilled bowl and whip with a whisk or hand mixer to form soft peaks. Store in the refrigerator until needed.
  • Place about 1 Tablespoon of the crumbs or meal in the bottom of each serving glass.
  • Place the cheesecake mixture in a pastry bag or large heavy duty plastic storage bag and cut off the tip or corner, or carefully use a spoon, and divide evenly between the serving glasses.
  • Top each one with 1 to 1 1/2 Tablespoons chocolate hazelnut spread (you can again use a pastry bag or heavy duty plastic bag).
  • Place the whipped cream in a pastry bag or large heavy duty plastic storage bag and cut off the tip or corner, or carefully use a spoon, and top each of the serving glasses.
  • Using a mesh sieve, sprinkle with cocoa powder, if desired.
  • Store in the refrigerator until ready to serve.