Nutella-Mascarpone Cheesecakes – a delicious recipe with weight Chocolate Wafers, Sugar, u00bc, Water, Mascarpone, Nutella. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and spray a 12-cup standard muffin pan with nonstick spray. To prepare crust, pulse chocolate wafers in a food processor until crumbly. Add sugar, butter, and water; pulse until moist. Press a tablespoon of mixture evenly into each cup. Bake for 7-8 minutes or until set. Cool completely on a wire rack.
2
For the topping, place mascarpone, Nutella, and vanilla in a food processor and process until smooth. Spoon topping evenly onto each cooled crust; spread with an offset spatula, then sprinkle with chocolate chips. Cover and chill in the refrigerator at least 2 hours.
3
Using an offset spatula, carefully pop cheesecakes out of pan and serve. Store leftovers in an airtight container in the refrigerator up to 3 days.
544
kcal
Calories
35
g
Fat
53
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 ounces, weight Chocolate Wafers, 2 Tablespoons Sugar, 1/4 cups Unsalted Butter, melted, 2-1/2 Tablespoons Water, and more.
Yes, Nutella-Mascarpone Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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