For years my husband and I have cracked jokes at the TV when Nutella commercials would come on. To us the idea that chocolate (even if it has hazelnuts mixed in) could be a healthy breakfast or snack alternative is simply ludicrous.
A few weeks ago I was pinning at Pinterest, a social networking site that lets you save images you like into categories (as well as view friends categories and comment on images, etc), and I came across a recipe from The Gluten Free Scallywag for Nutella Cheesecake Pots. I chuckled of course but then I read the recipe and thought it was a quick and easy dessert option. I am all about no fuss and of course I love chocolate. So I repinned it to my food and beverage category on the off chance I would take the time to convert the recipe ingredients (I hate doing that).
The off chance came! I was walking past the Nutella at my local grocer and it was on sale. I then had a chat with my husband about the recipe before slipping the jar into the cart. It took a couple days before I cracked open the jar but when I did, holy heavenly scent. Out of curiosity I dipped in a teaspoon and took a lick. It totally tastes like the filling from Kinder Bueno bars — in other words totally yummy. But there is still no way I am putting this on my bread and having it for breakfast.
That being said, it makes a totally acceptable cheesecake dessert. Even the man liked it and he is not a big chocolate fan.
The Scallywag version is written out in annoying (g) measurements so my conversions are not exact and I am sure mine probably tastes much different than hers. I also changed some of the directions along the way because I like to put my own twist on things as I am creating. Oh, and this is now definitely not gluten free (just in case you had any doubts) so follow her directions in the link if that is how you roll.
I used oven safe ramekins because they are convenient and have their own lids for easy storage but any dessert dishes that are microwave safe will work. I made six small portions but it could easily be made into four larger ones.
Nutella Cheese Cake Pots Recipe
Servings: 6 petite servings — just enough to taste and fill!
- 1/2 to 3/4 cup graham crumbs (I used the 3/4 the first time and thought it was too much but the man liked it with more. Use the 1/2 for a thinner layer.)
- 2 tablespoons of butter
- 250g brick of light cream cheese (room temp)
- 1/4 cup brown sugar
- 1/4 cup of Nutella
- 2 tablespoons of chocolate chips
In a small bowl cut the butter into the graham crumbs with a fork or pastry cutter. When crumbly divide between 6 ramekins or other glass dessert dishes. Put all six ramekins on one plate and loosely cover with plastic wrap. Microwave on high for one minute then set aside to cool while making cheesecake layer.
Blend the room temperature cream cheese with brown sugar and Nutella until smooth. In a microwave safe mug micro the chocolate chips for about 60 seconds just to get the melting process started. Stir with spoon until smooth then quickly add to cream cheese mixture and blend.
Divide between the ramekins. Cover than refrigerate a few hours or overnight before serving.