MINI FERRERO ROCHER STUFFED NUTELLA CHEESECAKES
Thick and creamy, bite-sized Nutella Cheesecakes STUFFED with Ferrero Rocher truffles and topped with Nutella Ganache! This is a must try dessert for every Nutella lover!
I guess you could say this is �mini desserts� week. Earlier this week, I shared my simple and incredible recipe for Mini Salted Caramel Snickers Tarts, and today I bring you Mini Ferrero Rocher Stuffed Nutella Cheesecakes!
As I�ve mentioned in my previous Nutella desserts, I bought this GIANT tub of Nutella, and what�s the best thing to do with 3kg of Nutella? Make as many Nutella desserts as you can until you run out, of course! I started with my Ferrero Rocher Cupcakes, then I made 4 different types of Nutella Ganache, then I made Ferrero Rocher Nutella Donuts, and now we�re making Nutella Cheesecakes!
I just love the chocolate and hazelnut flavour Nutella adds to desserts, and I like to add Ferrero Rochers to these desserts too, because what�s a Nutella dessert without one?
Well, it�s bloody amazing, but hey! The truffle is a nice finishing touch!
My new favourite way to make/eat cheesecake is in mini form. It is so much easier to make than a full-sized cheesecake and there�s no need for a water bath. And the best part is�they�re SNACK SIZED! There�s not many people in my household, so when I make a whole cheesecake, there�s usually a lot left. These are perfect individual portions, and they�re mini so you can have more than one! (P.S. I�m on my 4th, don�t judge.)
Ingredients
Instructions
Notes
1. Crush Oreos in a food processor or in a large ziploc bag using a rolling pin.
2. I recommend waiting until you're ready to serve before topping the cheesecakes.
3. Store cheesecakes in an airtight container in the refrigerator for up to 3 days.
thanks done share recipes to : www.queensleeappetit.com/mini-ferrero-rocher-stuffed-nutella-cheesecakes/
I guess you could say this is �mini desserts� week. Earlier this week, I shared my simple and incredible recipe for Mini Salted Caramel Snickers Tarts, and today I bring you Mini Ferrero Rocher Stuffed Nutella Cheesecakes!
As I�ve mentioned in my previous Nutella desserts, I bought this GIANT tub of Nutella, and what�s the best thing to do with 3kg of Nutella? Make as many Nutella desserts as you can until you run out, of course! I started with my Ferrero Rocher Cupcakes, then I made 4 different types of Nutella Ganache, then I made Ferrero Rocher Nutella Donuts, and now we�re making Nutella Cheesecakes!
I just love the chocolate and hazelnut flavour Nutella adds to desserts, and I like to add Ferrero Rochers to these desserts too, because what�s a Nutella dessert without one?
Well, it�s bloody amazing, but hey! The truffle is a nice finishing touch!
My new favourite way to make/eat cheesecake is in mini form. It is so much easier to make than a full-sized cheesecake and there�s no need for a water bath. And the best part is�they�re SNACK SIZED! There�s not many people in my household, so when I make a whole cheesecake, there�s usually a lot left. These are perfect individual portions, and they�re mini so you can have more than one! (P.S. I�m on my 4th, don�t judge.)
Ingredients
- Crust:
- 1 and ? cups Oreo crumbs (about 18 Oreos)
- 3 Tbsp salted butter, melted
- Nutella Cheesecake:
- 1 and � packages (12 oz) cream cheese, room temperature
- � cup granulated sugar
- 1 Tbsp cornstarch
- ? tsp salt
- � cup sour cream, room temperature
- � cup Nutella
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- 16 Ferrero Rochers, Frozen
- Nutella Ganache:
- � cup Nutella
- 2 Tbsp unsalted butter, cubed (optional)
- � cup heavy whipping cream
- 1 Tbsp light corn syrup
- Whipped Cream:
- � cup heavy cream, chilled
- 2 Tbsp powdered sugar
- � teaspoon pure vanilla extract
- Garnish:
- Chocolate Shavings
- Chopped Hazelnuts
- 6-8 Ferrero Rochers, halved (optional)
Instructions
- For the Crust:
- Preheat oven to 350? (177?) and Line a 12-cup muffin pan with liners. Set aside.
- Add Oreo crumbs and melted butter to a mixing bowl and mix together using a fork. Place 1 tablespoon of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 4-6 minutes. Allow to cool on a wire rack. Lower oven temperature to 325?.
- For the Nutella Cheesecake:
- In a large bowl using a handheld mixer, beat the cream cheese, sugar, cornstarch and salt on medium-low speed until creamy, about 30 seconds to 1 minute, depending on the softness of your cream cheese.
- Scrape down the sides of the bowl and add sour cream, Nutella and vanilla and continue beating until smooth.
- Add eggs one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined. Forcefully tap bowl on the counter a few times to release any air bubbles.
- Place a frozen Ferrero Rocher in the center of each cupcake liner. Fill each liner with � cup of batter. Jiggle the pan to allow the batter to settle. Bake in preheated oven for 20-25 minutes until centers are slightly jiggly, like Jello.
- Remove from oven and allow to cool completely on a cooling rack.
- Cover with plastic wrap and refrigerate until firm and chilled, about 4 hours or overnight.
- For the Nutella Ganache:
- Place Nutella and butter pieces in a medium bowl. Set aside.
- Heat the heavy whipping cream and light corn syrup in a medium saucepan over medium heat until it begins to simmer.
- As soon as mixture begins to simmer, remove from heat and pour over the Nutella and butter.
- Cover the bowl and allow to sit for 5 minutes. After 5 minutes, slowly whisk until smooth and silky. Allow to cool at room temperature for about 15 minutes before using.
- Spoon into the center of the cheesecake cupcakes. Chill until firm.
- For the Whipped Cream:
- Whip the chilled cream until it reaches soft peaks, about 2 minutes.
- Add the powdered sugar and vanilla; beat until cream holds peaks, about 1 minute.
- In a piping bag fitted with a large star tip (I used Wilton 2D), pipe swirl of whipped cream on top of chilled cheesecakes. Garnish with chocolate shavings, chopped hazelnuts and half of a Ferrero Rocher. Serve!
Notes
1. Crush Oreos in a food processor or in a large ziploc bag using a rolling pin.
2. I recommend waiting until you're ready to serve before topping the cheesecakes.
3. Store cheesecakes in an airtight container in the refrigerator for up to 3 days.
thanks done share recipes to : www.queensleeappetit.com/mini-ferrero-rocher-stuffed-nutella-cheesecakes/
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