A Delicious No-Bake Nutella Cheesecake with a thick base, rich and creamy Nutella Cheesecake Filling, and Ferrero Rocher on top!Simply put, this is the best cheesecake recipeyou’ll ever try! A Nutella lover's delight!
Butter and line a 20cm springform cake tin. Place the biscuits in a food processor and blitz to a fine crumb.
Add the melted butter and Nutella and stir together until the mixture begins to clump together.
Pour into the cake tin and press down gently and evenly to make your base. Use the back of a spoon to smooth and place in the freezer for 15 minutes to firm up.
Beat the cream cheese, icing sugar and Nutella together. Stir in the Double Cream and whisk till thickened being careful not to overwhisk.
Take the tin out of the freezer and spread over the Nutella Cream Cheese. Add Chopped Nuts and Ferrero Rocher and place in the fridge for 3 - 4 hours.
Notes
Tips and Tricks for Nutella Cheesecake
The cheesecake filling can be made in a food processor, high powered blender, or add all of the ingredients to a bowl and beat with a hand mixer or wooden spoon.
To make the base you can use Oreos, Bourbon Biscuits or Chocolate Digestives instead.
This recipe requires either a springform or lose bottomed tin.
Take the cream cheese and cream out of the fridge 1 -2 hours in advance. It makes it easier to blend smoothly.
Finally, you’ll want to be sure you chill your cheesecake for at least 4 hours in the fridge before slicing and serving.
Can it be made ahead?
Yes, it can be made up to 3 days in advance.
Can I Freeze Nutella Cheesecake?
Yes. After it has set in the fridge, wrap the entire tin (you can remove the sides if you like) in 1 layer of cling film and 1 layer of foil. It freezes well for up to 3 months.
How to Defrost Cheesecake:
To defrost this cheesecake, simply thaw in the fridge overnight.
