On Valentine's Day, we prepared a super special video! Diogo went to the kitchen to make a super practical and delicious recipe, with no oven and no gelatin, only refrigeration, so let's learn how to make it!
Prep Time1 hourhr30 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 6mini cheesecakes
Calories: 317kcal
Author: Natália Palmegiano - Cook'n Enjoy
Equipment
Refrigerator
Food Processor
Mixer
Ingredients
CRUST
1.76oz ofGraham Crackers(50 g)
1tbsp ofButter 0.7 oz (20 g)
1/2tbsp ofCocoa powder 0.2 oz (5 g)
FILLING
5.29oz ofCream cheese (150 g)
1/2cup ofHeavy cream 4.1 fl oz (120 mL)
5tbsp ofNutella 3.5 oz (100 g)
TOPPING
3tbsp ofNutella 2.1 oz (60 g)
3tbsp ofHeavy cream 3 tablespoons 1.5 fl oz (45 mL)
6units ofStrawberries
Instructions
CRUST
Place the Graham crackers in the food processor and crush
Take the butter and microwave for 20 seconds
Mix with the cookies and cocoa
Beat a little more
Distribute into 6 silicone molds
Then press with the back of a glass and set aside
FILLING
Place the heavy cream in a bowl and beat with a mixer for 2-3 minutes until it forms waves
Add the cream cheese and Nutella and beat a little more until homogeneous
Pour it over the crust
Refrigerate for 3 hours, and before unmolding, place it in the freezer for 30 minutes
Then unmold
TOPPING
In a bowl with Nutella, add the heavy cream and microwave for 30 seconds
Remove and mix well
Place it on top of the cheesecake and decorate with strawberries