Mini Banana Nutella Cheesecake Parfaits
Yummy, mini no-bake dessert with rich chocolate hazelnut goodness perfectly paired with bits of banana.
Recipe type: Dessert
Serves: 12
  • 8 oz. cream cheese, at room temperature (I used light cream cheese)
  • ¾ cup plain Greek yogurt
  • ½ cup chocolate hazelnut spread, such as Nutella
  • 1 teaspoon vanilla
  • 1 Tablespoons powdered sugar
  • ¼ cup hazelnut or almond meal/flour (or ground nuts) or graham cracker crumbs (about 1 ½ graham cracker sheets)
  • About one banana for a total of ¾ cup chopped banana plus twelve thin slices
  • Homemade or storebought whipped cream
  1. In a large bowl, combine the cream cheese, Greek yogurt, Nutella, vanilla, and powdered sugar. Beat with a hand mixer until smooth and creamy. Set aside.
  2. Place about one teaspoon of nut flour/meal or graham cracker crumbs in the bottom of twelve small bowls, glasses, short glasses, or some other container for making the mini parfaits.
  3. Place about one tablespoon of the chopped banana on top of the crust in each of the bowls/dishes.
  4. Divide the cheesecake mixture evenly between the twelve parfaits, about two tablespoons in each.
  5. Top each with whipped cream and a banana slice.
  6. Refrigerate for at least a couple hours to firm up, or until ready to serve.
Recipe by Cupcakes & Kale Chips at