This simple no-bake Nutella cheesecake is pure indulgence. A crisp biscuit base made with Bourbon biscuits, spread with a layer of smooth Nutella and topped with a velvety Nutella cream cheese topping. This is a great recipe to have up your sleeve when you need a last minute dessert or just fancy a chocolate fix. Unlike other cheesecakes these have been cut into bars and would be a yummy alternative for a summer picnic.
Using a rolling pin or food processor, break up the biscuits into crumbs.
In a saucepan, melt the butter and sugar together and then add the biscuit crumbs.
Pour into a lined square cake tin and press down firmly to set the biscuits in place. Chill in the fridge.
Once chilled spread a layer of Nutella on top of the biscuit base, keeping the majority back to be mixed with the cream cheese.
In a separate bowl beat together the remaining Nutella, cream cheese and icing sugar.
Gently whip the double cream. Keep a few teaspoons aside and fold the remaining cream into the cream cheese mixture.
Pour the mixture on top of the biscuit base and smooth with a palette knife. Using the remaining cream, spoon a few drops on top and with a skewer or tooth pick gently run it through the mixture in different direction to create a ripple effect.
Place in the fridge to chill. Cut into bars when serving. A nice finishing touch would be a sprinkle of hazlenuts on top.
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