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Nutella Cheesecake with Spiky Nuts
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No Bake Nutella Cheesecake

Prep Time40 minutes
Chilling time5 hours
Total Time5 hours 40 minutes
Servings: 8 inch cheesecake
Author: Kai

Ingredients

Cheesecake

  • 280 g biscuits assorted
  • 140 g butter unsalted
  • 500 g cream cheese
  • 400 g Nutella
  • 3 tsp gelatine
  • 3 tbsp water
  • 200 ml heavy cream

Hazelnut spikes (optional - check for recipe link in Notes below)

  • 200 g sugar

Instructions

  • Blitz biscuits in the food processor till fine crumbs. Melt butter and add to the biscuit crumbs. Mix till you get a fine sand consistency and pour it into a 8 inch springform tin. Using a spatular, compact the biscuit crumbs to form a nice crunchy base for the cheesecake. Freeze for 40 minutes.
  • Mix 3 tsp gelatine and 3 tbsp water. Once well mixed, set aside and let the gelatine bloom. In a large bowl, whisk 200ml heavy cream until stiff peaks.
  • In another large mixing bowl, whisk 500g softened cream cheese and 400g Nutella until well combined. Make sure to scrape down sides to mix well. (Note: the Nutella mixture may be a little grainy at first). Add the whipped cream to the Nutella cheese mixture and mix gently with a spatula to combine. Once evenly mixed, liquefy/microwave the gelatine with some cream for 5 seconds and mix it in. The Nutella cheese mixture is done.
  • Using a wooden skewer, gently poke numerous holes in the biscuit base (this helps to hold the cheese mixture well) and then pour in the Nutella cheese batter. Use the skewer to run through the cheese batter several times and to spread it evenly to the edges of the tin. Chill for 5 hours or overnight.
  • Just before serving, using a thin knife, gently run through the edges of the springform tin for easy un-moulding. Un-mould and transfer the cheesecake onto a plate. Decorate with the gorgeous spiky candied nuts. Serve and enjoy.

Video

Notes

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4 easy steps for this No Bake Nutella Cheesecake
Step 1 -  Blitz the biscuits to crumbs, add melted butter and make biscuit base
Making the biscuit base
 
Step 2 - Bloom gelatine and whip heavy cream till firm peaks
Bloomed gelatine and whipped cream
 
Step 3 - Whisk softened cream cheese and Nutella together, then liquefy the gelatine and mix in well together with the whipped cream
Making the nutella cheesecake mixture
 
Step 4 - Pour the Nutella cheese mixture over the biscuit base, spread evenly with a skewer and chill ~ 5 hours. Un-mould and enjoy
Un-moulding the nutella cheesecake
 
Notes
  • Whipped cream adds a lightness yet creaminess which was delicious and I would note the sweetness is entirely derived from the Nutella as there is no sugar added in this recipe.
  • Optional - decorate with gorgeus Spiky Candied Nuts just before serving
  • This No Bake Nutella Cheesecake stores well, chilled and  kept airtight in the refrigerator for 3-4 days.