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Nutella Cheesecake (No Bake)
Recipe video above. The best way to inject serious Nutella flavour into a cheesecake? Make it NO-BAKE. Foregoing any cooking preserves the Nutella flavour better. A triple hit of Nutella also helps here: in the mousse-like cream cheese filling, the ganache topping and as a drizzle to finish it off!PS I know gelatine is not a staple ingredient for many, but I promise it's easy to use and you can get it at regular grocery stores. It makes the cheesecake set without being overly dense. I tried without and it's just not as good. Gelatine makes it so much better!
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●bowl
- ●microwave
📝 Preparation Steps
1
Prepare pan: Flip the base of a 20cm / 8" springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Butter pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.
2
Oreo biscuit base:
3
Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.
4
Press into pan: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).
5
Nutella mousse filling:
Nutella (Note 5)1 cupcup Nutella1/2Nutella (, warmed)3 tbsp
6
Bloom gelatine: Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside ⏱️ 5 minutes. It will turn thick; this process is called blooming. Microwave the gelatine for ⏱️ 15 seconds to turn it into liquid, stir, then let it stand for ⏱️ 5 minutes to cool.
gelatine powder (Note 2)3 tsp
7
Cream cheese and Nutella mixture: Beat cream cheese, Nutella and icing sugar until smooth. Add the cooled gelatine liquid and beat another ⏱️ 30 seconds.
Nutella (Note 5)1 cupcup Nutella1/2Nutella (, warmed)3 tbsp
8
Whip cream: In a separate bowl, whip the cream until stiff peaks form.
9
Fold in cream: Add one third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third of the cream the same way. Then fold in the remaining cream.
Nutella (Note 5)1 cupcup Nutella1/2Nutella (, warmed)3 tbsp
10
Transfer to cake pan: Pour the mixture into the prepared tin and place back in the fridge for at least ⏱️ 1 hour to set.
11
Decorating
12
Nutella ganache: Place cream, Nutella and chocolate chips into a heatproof bowl. Microwave in two 30-second bursts, stirring in between, until smooth.
Nutella (Note 5)1 cupcup Nutella1/2Nutella (, warmed)3 tbsp
13
Pour ganache onto cheesecake: Allow ganache to cool for ⏱️ 5 minutes, then pour over the set cheesecake base. Tilt pan to spread it over the surface evenly.
14
Refrigerate cheesecake at least ⏱️ 3 hours before sprinkling with hazelnuts (otherwise they sink into the cake!)
15
Decorate: Sprinkle over hazelnuts. Pipe dollops of whipped cream around the edge, then drizzle with warm Nutella. Slice greedy-sized wedges and devour!
Nutella (Note 5)1 cupcup Nutella1/2Nutella (, warmed)3 tbsp
Nutrition Facts
calories
635 kcal
fat Content
50 g
serving Size
1 serving
fiber Content
3 g
sugar Content
33 g
sodium Content
205 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
111 mg
carbohydrate Content
41 g
saturated Fat Content
33 g
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