No Bake Nutella Cheesecake
A creamy No Bake Nutella Cheesecake made with biscuits, cream cheese, and chocolate hazelnut spread.
Ingredients
For the base:
- 200 g digestive biscuits crushed
- 80 g unsalted butter melted
For the cheesecake mixture:
- 300 ml double cream
- 400 g full-fat cream cheese
- 200 g Nutella spread
For the topping:
- 150 g Nutella melted
- 50 g hazelnuts roughly chopped
Instructions
- Mix the crushed biscuits with melted butter until combined. Press into a tin to form the base. Chill in the fridge.
- In a bowl, combine double cream, cream cheese, and Nutella.
- Whisk until thick and smooth, similar to ice cream consistency.
- Spread the mixture over the chilled base and smooth the top.
- Refrigerate for at least 4 hours or overnight for best results.
- Gently melt the Nutella until slightly softened.
- Pour the melted Nutella over the cheesecake and spread carefully.
- Sprinkle chopped hazelnuts around the edges.
- Chill again for 1 hour before serving your No Bake Nutella Cheesecake.
Notes
- Swap digestive biscuits with graham crackers if needed