Nutella Cheesecake Bites

1. Preheat your oven to 350 F and line two 12 slot muffin tins with paper liners.

2. Combine all ingredients for the graham cracker crust in a medium bowl. Mix well. Fill the bottom of the cupcake liners with graham cracker mixture and press down a little to make a solid base. Bake cupcake crusts for 8-10 minutes until golden brown. Remove from oven and chill in freezer until cold.

3. For the filling, use a mixer and combine cream cheese and sugar until well blended. Stir in vanilla, whipping cream and Nutella. Mix on medium to high speed until it’s fluffy and thick, about 3 minutes.

4. Pour filling into chilled mini pie crust cupcake liners and smooth the top with a spatula. Freeze for 4 hours or until the filling is set and the tart is firm. I store mine in the freezer (covered) and remove them 3 minutes before serving. They are very refreshing when served cold.