No-Bake Nutella Cheesecake

No-Bake Nutella Cheesecake might be a good recipe to expand your side dish recipe box. One serving contains 638 calories, 7g of protein, and 43g of fat. This recipe serves 12. For $1.26 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe is liked by 364 foodies and cooks. This recipe from Taste and Tell Blog requires hazelnuts, semi sweet chocolate chips, powdered sugar, and heavy cream. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. No-Bake Nutella Cheesecake, Nutella No Bake Cheesecake, and No-Bake Nutella Cheesecake are very similar to this recipe.

Servings: 12

Preparation duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Process the hazelnuts in a food processor until they are finely ground. Add the graham cracker crumbs*, sugar, butter and Nutella. Pulse until the mixture comes together and holds together when you pinch it between your fingers. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is smooth. Add the Nutella and continue to beat for 2 minutes. Add the sugar, cream, and vanilla extract. Continue to beat until it is completely smooth, about 3 more minutes. Pour the filling over the crust. Place and inverted plate over the top of the pan and refrigerate the cheesecake overnight.One hour before serving the cheesecake, put the chocolate chips in a bowl. Heat the cream to just below boiling in a small saucepan. Pour the cream over the chocolate chips and let it sit for 1 minute. Whisk the mixture until it is smooth. Whisk in the butter until completely incorporated.Spread the ganache evenly over the top of the cheesecake with an offset spatula. Cover the pan again with an inverted plate and refrigerate at least 1 hour, up to overnight.To serve, loosen and remove the sides of the springform pan. Top the cheesecake with the hazelnuts and sprinkle with powdered sugar.

 

Step by step:

1. Process the hazelnuts in a food processor until they are finely ground.

2. Add the graham cracker crumbs*, sugar, butter and Nutella. Pulse until the mixture comes together and holds together when you pinch it between your fingers. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is smooth.

3. Add the Nutella and continue to beat for 2 minutes.

4. Add the sugar, cream, and vanilla extract. Continue to beat until it is completely smooth, about 3 more minutes.

5. Pour the filling over the crust.

6. Place and inverted plate over the top of the pan and refrigerate the cheesecake overnight.One hour before serving the cheesecake, put the chocolate chips in a bowl.

7. Heat the cream to just below boiling in a small saucepan.

8. Pour the cream over the chocolate chips and let it sit for 1 minute.

9. Whisk the mixture until it is smooth.

10. Whisk in the butter until completely incorporated.

11. Spread the ganache evenly over the top of the cheesecake with an offset spatula. Cover the pan again with an inverted plate and refrigerate at least 1 hour, up to overnight.To serve, loosen and remove the sides of the springform pan. Top the cheesecake with the hazelnuts and sprinkle with powdered sugar.

Nutrition Information:

covered percent of daily need

 

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