Easy Nutella Cheesecake | No-Bake, No Gelatin (Super Creamy)

By The Cooking Foodie · 30 min

Ingredients

Instructions

1. Pulse the biscuits in a food processor to fine crumbs. Add the melted butter and pulse until it looks like wet sand. If it is too dry, add 1 tablespoon of milk and pulse briefly.
2. Press the crumbs evenly and firmly into the bottom of an 8-inch (20 cm) springform pan, compacting with the back of a spoon or a flat glass. Refrigerate while you make the filling.
3. Beat the cream cheese until completely smooth. Add the Nutella, cocoa powder if using, and vanilla, and beat until silky. Scrape down the bowl.
4. Spread the filling evenly over the chilled crust and smooth the top. Refrigerate for at least 6 hours, preferably overnight, until fully set.
5. Put the Nutella in a heatproof bowl. Heat the heavy cream until just simmering (do not boil), pour it over the Nutella, and leave for 1–2 minutes. Stir gently until smooth and glossy.
6. Let the ganache cool slightly. Pour it over the cheesecake, either in the pan or after removing the ring for a drip effect, and spread evenly.
7. Refrigerate for about 30 minutes to set. For cleaner slices, freeze for 1–2 hours before serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

More recipes with

MilkCreamHeavy creamCream cheeseBiscuitChocolate spread