Nutella Cheesecake No Bake (Print Version)
# Ingredients:
01 -
1.5 packs (200g) of Oreo cookies, crushed.
02 -
Melted unsalted butter, 60g.
03 -
Three teaspoons of gelatin powder.
04 -
Four tablespoons (1/4 cup) of water.
05 -
Softened block cream cheese, 500g.
06 -
Half a cup of powdered sugar.
07 -
One cup of Nutella.
08 -
240ml (1 cup) of heavy cream.
09 -
Half a cup (120ml) of heavy cream.
10 -
120ml (1/2 cup) of Nutella.
11 -
Dark chocolate chips, 1/4 cup.
12 -
Hazelnuts, toasted and chopped, 1/4 cup.
13 -
Extra heavy cream for piping (1/2 cup).
14 -
Three tablespoons of slightly warmed Nutella.
# Instructions:
01 -
Cover the bottom of an 8-inch springform pan with parchment paper.
02 -
Pulse the Oreos into crumbs, stir them with melted butter, and firmly press the mix into the pan as a base.
03 -
Mix gelatin with water, microwave for 15 seconds, and let it sit to cool. Whisk cream cheese with sugar and Nutella. Blend in the gelatin. Separately, whip the cream until fluffy and fold it into the Nutella mix.
04 -
Spread the filling evenly into the pan and refrigerate for an hour to firm up.
05 -
Stir together chocolate chips, Nutella, and cream over heat until smooth. Cool slightly for 5 minutes, then pour gently over the chilled filling. Refrigerate for 3 hours.
06 -
Scatter toasted hazelnuts on top, pipe a border of whipped cream, and drizzle the warmed Nutella to finish.
# Notes:
01 -
Always pick block-style cream cheese, not the spreadable type.
02 -
You can swap Nutella with other hazelnut creams.
03 -
Hazelnuts should go on top right before serving.
04 -
It can be prepared in advance.
05 -
Gelatin helps with achieving the perfect firmness.
06 -
Toast the hazelnuts to make their flavor shine.