No-bake Nutella Cheesecake

You will hate me, but will also love me because I will give you a decadent yet delicious feast. The no-bake cheesecake, did I mention Nutella? I am not much of a baker. The exact and scientific way of cooking isn’t how I like it. I prefer more spontaneity. But that didn’t stop me from trying this no-bake Nutella cheesecake. You had me at ‘no-bake’.

Shopping list:

  • 140 gms digestive biscuits
  • 4 tbsp butter {I added a little less to this recipe, which is why the base was a bit crumbly}
  • 1/2 cup toasted nuts of your choice {I used walnuts and almonds}
  • 1/2 jar of Nutella {about 150-170gms}
  • 250 gms of cream cheese at room temperature
  • 2-3 tbsp powdered sugar
  • I bar of snickers

cheesecake 1Cheesecake 2

  1. Step 1: Crumble the biscuits and add butter. Hand blend these ingredients until the mix is soft and even but crumbly. Place in a baking tin and press hard until the mix forms a tight and even layer. Leave in the fridge to chill for an hour.
  2. Step 2: In a separate bowl, mix the cream cheese, nutella and sugar {to taste, as the nutella is sweet enough}. Blend until smooth. Remove the baking tin from the fridge and add this mix carefully spreading it out all the way till the edges. If you use a springfoam, it will be easier to remove the cake once it’s ready. I had the regular baking tin, which turned out fine too. Springfoam can easily be purchased online here.
  3. Step 3: Crush and toast the nuts and leave to cool. You can chop snickers into these nuts if you are feeling guilt-free until this point in your cook. I did. Place this nutty-chocolatey mix on the nutella spread and leave in the fridge to chill. I left it in the freezer for about 3-4 hours.
  4. If you are using a regular baking tin, the use a knife to separate the ready cake from the edges of the tin before you remove. You may have to turn the cake over so be carefully, but don’t worry because the cake it pretty sturdy at this point. Indulge!

Recipe source here

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