No bake Nutella cheesecake

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Nutella can become a real addiction and it’s for sure one of the sweet treats nobody can’t avoid. As you probably know Nutella is from Italy, Piedmont specifically, but it’s now a worldwide affair since the love for this chocolate has exceeded the Italian borders for decades. You can do tons of things with a jar of Nutella, among all eating it with a spoon and then licking it, and one of the things I like to make the most is this no bake cheesecake which mixes Italy and the rest of the world in a very cool way.

The recipe is so simple you can make it last minute giving the cake time to rest and get compact and you can adapt the recipe in your own way to make it more or less chocolatey. Give yourself the joy of experimenting and you will be easily rewarded.

What you need for a bottom opening round mold of about 23 cm

For the biscuit base
300 grams (10.5 ounces) of dry biscuits
70 grams (2.4 ounces) butter

For the filling
300 grams (10.5 ounces) of Nutella
200 grams (7 ounces) of fresh cheese
30 grams (1 ounce) of powdered sugar

How to make a perfect Nutella cheesecake
1. Melt the butter and meanwhile crush the biscuits. Add the melted butter to the biscuits and mix well.
2. Put the cookies in the round mold pressing for good in order to compact the mixture and put in the refrigerator for 1 hour.
3. Prepare the filling mixing the cheese with the Nutella and the sugar until smooth using a mixer.
4. Pour the cream over the biscuit base then place in the refrigerator to cool for at least 4 hours.
5. After 3 hours remove the cheesecake from the fridge, take the edge of the mold off and decorate as desired or serve directly.

Preparation time: 4 hours

Tips and tricks for a perfect No Bake Cheesecake

1. Bring the cream cheese to room temperature before using it;
2. Give the cheesecake enough time to rest and set. 4 to 6 hours is the perfect chill time.
3. Once your cheesecake is ready, take it out of the fridge at least 20 minutes before serving it to make it taste better.
4. Always use a mixer to prepare the filling otherwise it won’t come out as soft and smooth as your cheesecake needs to be.

(Foto di Giuseppe Milo)

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Categories: International Recipes, Sweets & Cakes
Article written by Veruska Anconitano aka La Cuochina Sopraffina
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