NO-BAKE Mini Nutella Cheesecakes

Instructions

Filling:

1. In a standing mixer fitted with the paddle attachment, whip cream cheese until fluffy and smooth. About 3 minutes.
2. Add vanilla, and sweetened condensed milk and mix well.
3. Taste the mixture to see if it needs additional sweetening.
4. If so, add the granulated sugar and mix.
5. Add the Nutella, and cocoa powder and mix to combine.
6. Make sure to scrape down the sides of the bowl to ensure no missed lumps.
7. Add whipped cream and mix just to combine.

Set aside.

Crust:

1. In a small food processor, blend Oreo cookies until it represents fine sand.
2. Add melted butter and mix until it is packable like wet sand.
3. Add 1 Tablespoon to each cupcake liner, press down firmly using a spoon or measuring cup.
4. Spoon or pipe in the Nutella filling, evenly into each cupcake liner.

Ganache:

1. In a glass bowl add chocolate chips and hot heavy cream. (I heat mine on the stove) Top with a lid and allow to sit for 2 minutes. Whisk vigorously until it is smooth.
2. Pour a small amount of ganache on top of each cheesecake.
3. Shake the pan to even it out.
4. Cover and refrigerate for a minimum of 5 hours or overnight.
5. Remove wrapper and top with Ferrero Rocher.