Banana Nutella Crescent Cups (Print-Friendly Version)
Buttery crescent cups hold creamy banana cheesecake and Nutella for a quick, sweet bite.
# Ingredients You'll Need:
→ Base
01 -
1 roll refrigerated crescent dough
→ Filling
02 -
227 g cream cheese, softened
03 -
50 g granulated sugar
04 -
1 overripe banana, mashed to 120 ml
→ Topping
05 -
120 g chocolate hazelnut spread
06 -
120 g whipped topping, thawed
07 -
1 ripe banana, sliced
# How to Make It:
01 -
Preheat oven to 190°C. Lightly grease two 12-count mini muffin tins with nonstick spray.
02 -
Open the crescent dough and separate into triangles. Press two triangles together to form a rectangle. Cut each rectangle into six equal squares. Repeat with remaining dough. Gently press each square into a prepared muffin cup, shaping to fit the sides.
03 -
In a mixing bowl, beat cream cheese with granulated sugar until smooth. Mash the overripe banana to 120 ml and blend into the cream cheese mixture until fully incorporated.
04 -
Spoon cheesecake mixture into each prepared crescent cup. Bake in preheated oven for 15 minutes until lightly golden and set.
05 -
Remove tin from oven and allow cups to cool in the pan for 15 minutes. Carefully transfer the crescent cups to a wire rack and cool completely. Refrigerate until chilled.
06 -
Spoon a small amount of chocolate hazelnut spread onto each chilled cup. Top with a dollop of whipped topping and finish with a fresh banana slice. Store in a sealed container under refrigeration.
# Extra Information:
01 -
Use an overripe banana for maximum sweetness and smooth texture in the filling.
02 -
Ensure crescent cups are fully cooled before topping to prevent melting.