No-bake Ferrero Rocher Mini Cheesecakes

Instructions

For the Crust:

1. Place the cookies in a ziplock bag and crush them using a rolling pin until very fine crumbs form. You can also use a food processor or blender to speed up the process.
2. Pour the cookie crumbs into a medium bowl and add the melted butter. Stir until a crumbly mixture forms, resembling wet sand.
3. Line a cupcake pan with 9 paper liners. Divide the cookie crumbs among the nine liners and, using a spoon, spread them evenly on the bottom.
4. Press the crumbs into the bottom of each liner using a small glass or measuring cup.
5. Chill in the fridge while preparing the filling.

For the Filling:

1. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Let it cool at room temperature for a few minutes.
2. Combine the cream cheese and Nutella in a large bowl. Mix vigorously with a wire whisk until smooth and creamy. You can use an electric mixer if the cream cheese is too lumpy.
3. Add the melted chocolate and whisk until well combined.
4. Divide the mixture among the 9 liners and smooth the top with a spoon.
5. Refrigerate for 2-3 hours or until set.

For the Topping:

1. Cut the Ferrero Rocher chocolates in half and set aside.
2. If the Nutella is too thick, heat it in the microwave for 15-20 seconds to make it slightly more fluid.
3. Remove the paper liners from the cheesecakes (optional) and place them on a serving plate.
4. Scoop about 1/2 tablespoon of Nutella over each cheesecake and spread it only on the top.
5. Garnish with the halved chocolates.
6. Keep refrigerated and remove from the fridge about 20 minutes before serving for a creamier texture.
7. Note: If you have the time, I recommend adding the Nutella and chocolates just before serving to keep the Ferrero Rocher crunchy.