Mini Nutella Swirl Banana Cheesecakes

Instructions:

1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. Make the crust:
   In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Divide evenly among the muffin cups and press down firmly. Bake for 5 minutes, then let cool slightly.
3. Prepare the filling:
   In a large mixing bowl, beat cream cheese and sugar until smooth. Add the egg, vanilla, and mashed banana, mixing until fully combined and creamy.
4. Add Nutella swirl:
   Spoon the filling into each muffin cup, filling about 3/4 full. Warm the Nutella slightly for easier swirling, then add small spoonfuls on top of each cheesecake and swirl gently using a toothpick or skewer.
5. Bake:
   Bake for 16–18 minutes or until the centers are set but still slightly jiggly. Allow to cool at room temperature, then refrigerate for at least 2 hours to firm up.
6. Garnish and serve:
   Before serving, top each mini cheesecake with a banana slice, a dollop of whipped cream if desired, and a drizzle of chocolate sauce.

Variations:

• Swap Nutella for peanut butter or cookie butter for a different twist.
• Add chopped hazelnuts to the crust or topping for added texture.
• Use chocolate graham crackers for a richer base flavor.

Tips:

• For smooth swirls, dip your toothpick in hot water before swirling the Nutella.
• Make sure your cream cheese is fully softened for a lump-free filling.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

These little cheesecakes are sweet, stunning, and sure to steal the show at any dessert table.