This is the ULTIMATE No Bake Nutella Cheesecake. Incredibly easy and utterly delicious. This chocolate and hazelnut delight is a must make for Nutella fans.
Oh No Bake Nutella Cheesecake let me count the ways I love you. Chocolate? Hazelnuts? Quick? Simple? Delicious show stopping dessert? Yes, yes and a bit more yes.
We had a lovely Easter break, full of fun and friends and delicious food. But a couple of weeks later and can I be honest with you dear bloggy pals? I’m kind of missing the cheesecake excitement around these parts.
Sometimes I think possibly I should start a desserts dedicated blog to house all of these beauts, but you know, this site is the stories of my life and desserts after definitely one of my stories.
So, my cheesecake dabbling joined forces with one of my great sugary loves – NUTELLA. It was always going to be a good marriage am I right?
This really is a show stopper. I think brown things never look quite as good in photos as they do in reality. Please believe me when I say that this is seriously set in my top 5 favourite ever things I’ve baked in my whole life ever amen. Yes. It’s THAT STINKING GOOD.
I sketched out my recipe idea for this, then did some research and stumbled upon Queen Nigella’s Nutella Cheesecake. She doesn’t use any whipped cream in hers which I’m intrigued by, I imagine it must give more of a dense torte texture. I prefer a lighter cheesecake so have kept in my usual whipped double cream.
After a few trial runs I also ended up using almost double the Nutella I planned on using. Oops. But honestly, if you’re going to do it, you may as well really do it, RIGHT?
NO BAKE NUTELLA CHEESECAKE
280g Digestive Chocolate Biscuits
120g Butter (Unsalted), melted
600ml Double cream (lightly whipped until it forms soft peaks)
400g Philadelphia Cream Cheese (Full fat)
75g Icing Sugar, sifted
Juice of half a lemon
100g Roasted chopped hazelnuts
Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I’m very lazy..)
Mix with the melted butter and press into your 7″ tin.
Combine the whipped cream, icing sugar, cream cheese, lemon juice. Fold in gently until fully combined.
Add the 600g Nutella and stir in thoroughly.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Put into the freezer for 2 hours.
Gentle warm the 150g Nutella (I pop it into the microwave for 20 seconds) and pour over the top. Cover with the chopped hazelnuts.
Pop back into the freezer for an hour.
Use my knife tip (above) to remove the cheesecake from the tin.
Leave to stand for about 30 minutes at room temperature before serving.