A couple summers ago, I was obsessed with these. I made them every week, all the neighbors were gifted them, it was slightly ridiculous. Then I burned out on them, I stopped making them, and honestly, I kinda forgot about them. Until a few days ago, when THE CRAVING came back. I’m posting them here because hopefully I can practice some moderation, not burn myself out on them and remember to make them more often.
Individual No-Bake Ginger Nutella Cheesecakes
Gingersnap Cookies (about half of an 10 ounce package)
1.5 tablespoons melted butter
1 package room temperature cream cheese
1 cup nutella
½ teaspoon running over vanilla extract
1 cup fresh whipped cream (I guess you could use that frozen stuff, but man, really?)
Use your cuisinart to pulverize the ginger snaps. Mix with butter (you might have to use more or less butter) until you get some cohesiveness with your crust. Add about 2 teaspoons of crust into the jar and use the back of a spoon or the mortar from your pestle to tamp it down firmly.
Meanwhile place the cream cheese, the Nutella and vanilla extract in your stand mixture and mix until blended. Gently fold in the whipped cream. Place the mixture in your jars and garnish with more whipped cream.
Serve immediately or put a lid on it, hide it under some vegetables in your refrigerator and eat it when no one else is home and won’t judge you.