If you only get into the kitchen for one thing this weekend, let this be it.
Or, if you were planning on whipping up something impressive (yet seriously easy) for Valentine’s Day, this cake is perfect. And then some.
I mean; cheesecake + Nutella? It really doesn’t get much better.
No-bake Nutella Cheesecake
Ingredients
- 1 pkt (250g) Digestive biscuits
- 1/3 cup (80g) unsalted butter, softened
- 3/4 cup toasted hazelnuts
- 1 small jar (400g) Nutella
- 500g cream cheese
- 1/2 cup (80g) icing sugar, sifted
Instructions
1. Line a 23cm round springform pan with baking paper and set aside.
2. In a food processor place the biscuits and pulse a few times to make a rough crumb. Add into the bowl the butter, 1/3 cup of the toasted hazelnuts and 1 tbsp of Nutella. Process until well combined.
3. Press crumb evenly onto the pan and flatten using the base of a glass. Chill while making the topping.
4. Using a mixer, beat the softened cream cheese with the remaining Nutella and icing sugar until well combined. Pour over chilled base and smooth top. Sprinkle remaining toasted hazelnuts over the top and chill for 3-4 hours. Serve straight from the fridge.
Notes
This recipe has no added gelatine and that is why it is best served straight from the fridge. You can alternatively freeze this cheesecake and take it out 10 minutes before you need to serve.
(Recipe and images via Kidspot.com.au)
