½ cup plain Greek yogurt 8 oz. cream cheese (regular or light), at room temperature ½ cup + 1 Tablespoon powdered sugar, divided 1 teaspoon + ¼ teaspoon vanilla extract, divided 1 cup heavy cream, divided About 12-16 (3/4-1 cup) Tablespoons graham cracker crumbs, almond or hazelnut meal, or crushed macarons About 1-1½ cups chocolate hazelnut spread, such as Nutella cocoa powder, optional
Place a glass or metal bowl in the freezer to chill. Have 12-16 shot glasses, tiny bowls, or other mini dessert glass ready to fill. In a medium bowl, add the Greek yogurt, cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, and ¼ cup heavy cream, and beat with a hand mixer until smooth. Set aside. Add the remaining ¾ cup heavy cream, 1 Tablespoon powdered sugar, and ¼ teaspoon vanilla extract to the chilled bowl and whip with a whisk or hand mixer to form soft peaks. Store in the refrigerator until needed. Place about 1 Tablespoon of the crumbs or meal in the bottom of each serving glass. Place the cheesecake mixture in a pastry bag or large heavy duty plastic storage bag and cut off the tip or corner, or carefully use a spoon, and divide evenly between the serving glasses. Top each one with 1-1½ Tablespoons chocolate hazelnut spread (you can again use a pastry bag or heavy duty plastic bag). Place the whipped cream in a pastry bag or large heavy duty plastic storage bag and cut off the tip or corner, or carefully use a spoon, and top each of the serving glasses. Using a mesh sieve, sprinkle with cocoa powder, if desired. Store in the refrigerator until ready to serve.