Silky smooth Nutella Cheesecake. You won’t be able to stop eating slice after slice!
Seeing as you all share the same love for cheesecake, I knew I had to plan to share even more cheesecakes on the blog. I’m really proud of my No-Bake Ferrero Rocher Cheesecake. It was my first recipe to go to print and featured in one of my favourite magazines.
But this time I wanted to add even more Nutella goodness to the mix. I based this latest cheesecake creation on my Terry’s Chocolate Orange Cheesecake, of which I have been blown away by the positive response that recipe has gotten since I posted it.
For this Nutella version, I just swapped the melted chocolate orange for Nutella. This Nutella cheesecake is thick, creamy and has a beautiful mousse texture. I’ve never been a fan of baked cheesecakes, as they can be very heavy. No-bake cheesecakes certainly aren’t lighter in calories, but they are definitely lighter and fluffier in texture.
The hardest part of this recipe is waiting for the cheesecake to set. The cheesecake is delicious served on its on own, but I like to sprinkle the top with chopped toasted hazelnuts for extra decadence. You could decorate it with Ferrero Rocher, but to be honest, the cheesecake is pretty rich already without the need for any extra chocolate. 🙂
This recipe makes a massive cheesecake, so if you want you could half the recipe and make a smaller cheesecake, or even make cute little individual cheesecakes. I find this recipe perfect for entertaining because it can be made ahead of time, it serves lots of people and certainly has the wow factor!
I always have Nutella in my kitchen store cupboard. I’m literally addicted to it! I’m sure I’m not the only person who eats it by the spoonful straight from the jar? 😉
300g digestives or hobnobs – I used chocolate hobnobs
140g unsalted butter
500g full-fat cream cheese, softened at room temperature
300g Nutella or other chocolate hazelnut spread
300ml double cream (heavy cream), chilled
45g icing sugar
- To make the biscuit base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon or glass to smooth over. Then place in the fridge to chill whilst you make the filling.
- To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese and Nutella until smooth and combined. In another mixing bowl whisk the cream, icing sugar until soft peaks form. Fold the cream into the cream cheese Nutella mixture.
- Spread the cheesecake filling over the prepared base, smooth the top with palette knife or spatula. Cover and leave to set in the fridge for at least 6 hours, or preferably overnight for best results.
- Once the cheesecake is set, decorate the top with the chopped hazelnuts. You could also decorate with Ferrero Rocher or Kinder Bueno. Slice it and serve. The cheesecake will keep stored in the fridge for up to 3 days.
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