Patter Fam Sauces

Individual Italian Hazelnut Cheesecake
(Includes nut products)
2 cups Vanilla or Chocolate Chex cereal crumbs
1 cup hazelnuts
2 T sugar
3 T melted butter
Preheat oven to 350 degrees.  Pulse the Chex cereal and nuts together in a food processor until fine flour like texture is achieved.  Combine the mixture with the brown sugar and mix well.  Add the melted butter and combine until all the ingredients are moistened. Firmly press onto bottom of cupcake liners Bake in oven for about 15 minutes or until golden brown; let cool.
3 – 8 oz. pkg. cream cheese at room temp
½ cup granulated white sugar
1 – 13 oz. jar of Nutella (hazelnut spread)
¼ tsp. vanilla extract
In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. Pour into cupcake liners. Refrigerate for at least 4 hours before serving.  Alternately, you can freeze for 1 hour, then move to a refrigerator for 30-60 minutes before serving.
Garnish with chocolate shavings, Oreo crumbs, or whipped cream with crushed hazelnuts.




Check out all the classes that we used this recipe in:






Written by Joyce Peters — April 14, 2016

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