Today I’m bringing you the perfect solution for your sweet cravings without stress: my Cold Nutella Cheesecake: Easy Recipe with Ricotta.
A creamy delight with a crunchy cocoa biscuit base and an enveloping filling of Nutella and ricotta, all without the need for baking!
Imagine the softness that melts in your mouth, the unmistakable flavor of Nutella, and that fresh sensation that only a well-made dessert can give.
Preparing it is a piece of cake, ideal even for those new to the world of cold desserts.
If you love easy and quick desserts that win everyone over, you know that on my DadCook blog on Giallozafferano, you will always find many ideas.
For example, if you want to stay on the theme of cold and tasty delights, have you already tried my creamy cups with yogurt and berries?
Or maybe you’re looking for another irresistible option like the pineapple tiramisu without added sugar?
And for a quick and surprising snack, don’t miss the light grapefruit cake.
I’m sure you’ll find the right inspiration for every occasion!
- Quick Fruit Ice Cream: Light Recipe Without Ice Cream Maker
- Black Figs, Ricotta, and Agave Syrup: The Quick and No-Bake Summer Dessert
- Spaghetti with Lupini Beans and Cherry Tomatoes: Easy and Quick Summer Recipe
- Cold Couscous Salad: Light Summer Recipe with Chickpeas and Fresh Vegetables
- Baked Peeled Peppers: A Hit! Perfect Peeling Trick
- Difficulty: Very easy
- Cost: Economical
- Rest time: 6 Hours
- Portions: 8People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Summer, Autumn, All seasons
- Energy 721.02 (Kcal)
- Carbohydrates 63.11 (g) of which sugars 40.89 (g)
- Proteins 7.01 (g)
- Fat 49.16 (g) of which saturated 30.49 (g)of which unsaturated 11.12 (g)
- Fibers 2.57 (g)
- Sodium 249.80 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 17.6 oz cocoa biscuits
- 7.1 oz butter
- 7.1 oz Nutella®
- 8.8 oz sheep ricotta
- 0.85 cups whipping cream
- 1/3 cup sugar
Tools
- 1 Pan
- 1 Blender Moulinex
- 1 Electric whisk Tognana
- 3 Bowls Pyrex
- 1 Spatula EXIN DEHCEN
Steps
Follow these simple steps, and your cheesecake will be a guaranteed success!
Prepare the crunchy base:
Start by finely chopping the cocoa biscuits with a food processor, or put them in a food bag and crush them with a rolling pin until they turn into crumbs.
Transfer the crumbs into a large bowl. Add the melted butter (allow it to cool slightly) and mix well with a fork until all the crumbs are well moistened.
This is the secret to a compact base!
Create the flavored cream:
In another bowl, combine the ricotta (make sure it’s well-drained in advance!) and the sugar.
Work the two ingredients with a spatula or electric beaters on low speed until smooth and lump-free.
Now add the Nutella and mix carefully until the cream has a uniform color and taste.
Add lightness:
In a third bowl (make sure it’s nice and cold, maybe kept in the freezer for 10 minutes), whip the fresh liquid cream to stiff peaks with the electric beaters.
When it’s firm and forms nice peaks, it’s ready!
Gently fold the whipped cream into the ricotta, Nutella, and sugar mixture, using a spatula and making slow movements from bottom to top to avoid deflating the cream and keep it airy.
Assemble and put on “pause”:
Prepare the springform pan (8-9 inches), lining the bottom with parchment paper.
Spread the biscuit and butter mixture across the bottom of the pan and compact it well with the back of a spoon or a glass to create an even layer about 1 inch thick.
Pour all the Nutella cream you’ve prepared over the biscuit base and level the surface with a spatula.
To prevent the plastic wrap from sticking to the cream, you can stick 3-4 toothpicks vertically into the cheesecake, spacing them apart, and then cover the pan with the plastic wrap so that it rests on the toothpicks.
Transfer the cheesecake to the refrigerator for at least 5 hours, but ideally, let it rest overnight so it sets perfectly.
The final touch:
Shortly before serving, remove the cheesecake from the refrigerator.
Gently open the springform pan and lift the outer ring.
If the base is stuck to the bottom, gently run a thin spatula between the base and the metal to loosen it.
If you like, you can embellish your creation: sprinkle shredded coconut around the outer edge of the surface and arrange fresh berries in the center for a touch of color and freshness.
Serve and enjoy your masterpiece!
Transfer the cheesecake to the serving plate, cut generous slices, and enjoy the fruit of your labor.
Every bite will be a true delight!
Storage, tips, and variations:
Storage:
Your Nutella cheesecake will keep best in the refrigerator for 3-4 days.
The important thing is to cover it well with plastic wrap or place it under a cake dome to prevent it from absorbing odors or drying out.
If you want to store it longer, you can also freeze it: I recommend portioning it into single slices, wrapping them well in plastic wrap, and then placing them in an airtight container.
It will last for about 1 month.
To enjoy it, simply let it thaw slowly in the refrigerator for a few hours.
Tips:
Rest is essential: Don’t rush!
A proper rest time in the refrigerator (at least 5 hours, but even better overnight) is crucial for the cream to set and the cheesecake to be perfect when sliced.
Top ingredients: Make sure the ricotta is well-drained and the cream is very cold for perfect whipping.
The quality of the ingredients always makes a difference in the final result.
For a perfect cut: Before each slice, run a sharp knife blade under hot water and dry it well.
It will help achieve clean and precise portions.
Variations:
This recipe is a blank canvas for your imagination!
Alternative base: Experiment with other types of dry biscuits (classic Digestives, oat biscuits, or gluten-free) or add a tablespoon of coconut flour or crushed nuts to the biscuit base for an extra touch.
Filling: If you prefer a richer cream, you can use only mascarpone instead of ricotta.
For a different twist, try adding a pinch of instant coffee to the cream for a “Nutella-coffee” effect or grated orange zest.
Decoration:
In addition to shredded coconut and berries, you can get creative with chocolate shavings (dark or white), toasted hazelnut crumbs, dollops of whipped cream, or a drizzle of caramel sauce.
Frequently Asked Questions (FAQ)
Here are some of the most common questions you might have while preparing or enjoying your cheesecake, with clear and helpful answers!
Can I use mascarpone instead of ricotta?
Of course!
The recipe is designed to be versatile.
If you prefer a richer and thicker cream, mascarpone is an excellent alternative to ricotta.
Remember that with mascarpone, the cheesecake will be a bit more caloric.
My cream is not whipping, what can I do?
This is a classic!
Make sure the cream is very cold, just taken out of the fridge.
The bowl and beaters should also be cold (put them in the freezer for 10-15 minutes).
Use fresh liquid cream with at least 30-35% fat.
If it still refuses to cooperate, a pinch of powdered sugar or a cream stabilizer can help.
How long does it need to be in the fridge to be perfect?
Rest is crucial!
Your cheesecake needs at least 4-6 hours in the refrigerator to set well.
For truly excellent results and a clean cut, ideally, let it rest overnight, for 8-12 hours.
Patience is rewarded!
How do I remove it from the pan base without breaking it?
Once the outer ring is removed, if the base is stuck, use a very thin spatula or a long, flexible knife blade.
Run it gently under the biscuit base, all the way around, to loosen it.
Then you can slide it onto the serving plate.
Can I prepare it in advance?
Absolutely yes!
In fact, it’s a perfect dessert to prepare the day before.
The extended rest in the fridge will make it even better and firmer.
You can keep it in the refrigerator for 3-4 days, well covered.
If I want it less sweet, can I reduce the sugar?
Of course! The amount of sugar in the filling (70g) is intended for a balanced taste with Nutella.
If you prefer a less sweet dessert, you can reduce the sugar to 50g or even less, or use a zero-calorie sweetener like erythritol or stevia, adjusting the amount to your taste.
