Description
Satisfy your sweet tooth with this irresistible No Bake Nutella Cheesecake. With a luscious filling and a cookie crust, it's pure heaven!
Ingredients
Units
Scale
Base
- 3 1/3 cups digestive biscuits
- 3/4 cup butter, melted
Filling
- 2 3/4 cups cream cheese
- 1/2 cup icing sugar
- 1 tsp vanilla paste
- 2 1/4 cups Nutella spread
- 1 2/3 cups double (heavy) cream
Instructions
- For the Biscuit Base: I crushed my biscuits in a food processor, but feel free to use a rolling pin if you would prefer.
- Mix the butter with the crumbs.
- Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
- Place the tin in the fridge for 30 minutes to set while you make the filling.
- For the Cheesecake Filling: Whisk the cream cheese, icing sugar, and vanilla paste until combined.
- Systematically, whisk the Nutella into the cream cheese mixture.
- whip the double (heavy) cream in a separate bowl until soft peaks form.
- Fold the chocolate cream cheese mixture into the whipped cream, using a quarter of the cream cheese mixture at a time.
- Remove the tin from the fridge.
- Transfer the filling to the tin and spread evenly over the biscuit base.
- Drop the tin onto the countertop to release any bubbles that may have been trapped. I do this 5-10 times from about 12.5cm (5 inches) from the countertop.
- Chill in the fridge for at least 6 hours, preferably overnight.
- To decorate: Decorate to your heart's content. Use our pictures for inspiration. Enjoy!
- Prep Time: 25 minutes
- Chill Time: 6 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 554
- Sugar: 21.6 g
- Sodium: 525 mg
- Fat: 43.9 g
- Saturated Fat: 24.3 g
- Trans Fat: 0.5 g
- Carbohydrates: 36.1 g
- Fiber: 0.9 g
- Protein: 6.6 g
- Cholesterol: 102.1 mg