Javamelts "Nutella" Mocha and Hazelnut No Bake Mini Ice Cream Sundae Cheesecakes

Who doesn’t love a No Bake dessert? This no bake is so easy and tasty and great for the Summer. For our sugar, obviously we used Javamelts to make a Nutella hazelnut flavored cheesecake! 

What you will need:

Waffle Cone Crust:

• 12 waffle cones, crushed 
• 1/4 cup brown sugar 
• 1 stick unsalted butter, melted 

No Bake Cheesecake Filling 

• 2, 8oz. blocks cream cheese, softened 
• 1/4 cup Mocha Javamelts sugar 
• 1/4 cup Hazlenut Javamelts sugar 
• 2 tbsp sour cream 
• 2 tsp vanilla extract 
• 1 cup heavy whipping cream

Toppings:

• Rainbow sprinkles
• Cherries 
• Magic Shell or Chocolate ganache: 1/2 cup chocolate chips, 1/4 cup heavy whipping cream 
• Whip-cream: 1/2 cup heavy whipping cream, 1/4 cup powder sugar, 1 tsp vanilla extract 

Instructions: 

1. Make waffle cone crust: crush waffle cones in blender on high speed for 1 minute. In a small bowl combine waffle cone crumbs, brown sugar and melted butter.
2. With a small ice-cream scooper, fill lined cupcake pan with crumbs and firmly press down. Put in refrigerator. 
3. Make cream cheese filling: in a mixing bowl beat cream cheese and sugars till smooth. The hazelnut and mocha Javamelts makes a Nutella flavor cream cheese! 
4. Add in sour cream and vanilla extract, and beat till smooth. 
5. Scoop out cream cheese filling and put in a medium bowl, set aside. Using the same bowl you beat the cream cheese and sugar in, add heavy whipping cream and beat for 2-3 minutes till stiff peaks form. 
6. Fold in the whipped cream and cream cheesecake filling till smooth. 
7. Using medium size ice-cream scooper or 2 tbsp measurement scoop cream-cheese filling into cupcake pan on top of crust. 
8. Refrigerate overnight or for 4 hrs.
9. Make chocolate ganache by combining chocolate chips and heavy cream in a small bowl and microwave for appx. 45 seconds and stir. 
10. Make whip cream: by whipping heavy cream, powder sugar and vanilla extract together for 2-3 minutes.
11. Top cheesecakes off with ganache, whip-cream, sprinkles and cherries! Enjoy!

 Photo and recipe credit:  Theresa Marie Krunev @_sweetmonkey_