Nutella Cheesecake Cup

Oh Nutella, what can I say...it's just yummy. Pair it with mascarpone cheese and oh my gosh.

This dessert is a phyllo dough cup, filled with a rich nutella mascarpone filling, and topped with some homemade whipped cream. Don't be intimidated by its look. It was incredibly easy and fast to make. And did I say delicious? I really enjoyed creating this recipe. Now I wanna go make some more just thinking about it, mmmmm :)

Nutella Cheesecake Cup
makes 6 cups
cooking time: 10-12 mins

Ingredients:
tbsp of melted butter
6 sheets phyllo dough 
1 c. nutella
8 oz mascarpone cheese
1 c. heavy whipping cream
3/4 c. sugar
chocolate for shaving

To prepare the phyllo cup:
Grease a cupcake pan with the melted butter. Take one sheet of the thawed phyllo dough and fold it so it will fit in the cupcake mold. Repeat with the remaining phyllo dough. With a small pastry brush butter the phyllo cups. Bake at 350 degrees F for 10-12 mins until golden brown.

To prepare the filling:
Whip the nutella and mascarpone cheese with an electric mixer until well blended.
Chill for at least an hr for the cheesecake texture. If you don't have time to chill that's fine. The dessert will be more like a pie and is still yummy (pictured). I enjoyed it chilled more because I love cheesecake more.

To prepare the whipped cream:
Whip the cream and sugar on medium high speed until stiff peaks form. About 5 mins.

 Fill each phyllo cup with the nutella filling. Then top with the whipped cream. Zest some chocolate over the dessert cups and enjoy!