Cheesecakes are always popular on dessert party spreads, but they’re difficult to eat when you’re juggling a cocktail and a plate. Abigail Johnson Dodge, author of Mini Treats & Hand-Held Sweets has a solution: Her Black-Bottomed Nutella Swirl Mini Cheesecakes combine the rich creaminess of a cheesecake with the portability and utensil-free convenience of a cupcake.
 |
|
Get the recipe: Black-Bottomed Nutella Swirl Mini Cheesecakes Photo by Scott Phillips |
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Article
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Comments
Leave a Comment
Comments