Delicious Recipe for a quick cheesecake with spreadable cream!
Delicious because I challenge Nutella lovers to say otherwise, and quick because, as you’ll see, unlike other cheesecakes, it’s much faster and doesn’t even require gelatin.
Those who follow me know by now that I don’t particularly love commercial spreadable cream, and when I can, I make it at home following Montersino’s recipe that you can find here and especially since I’ve been avoiding sugars lately.
But you also know that colleagues in the office often ask me to bring something, and since it’s hot now, I thought of making a cheesecake that could please everyone, so I chose a recipe that I’ve had on standby for a long time.
As I mentioned, it doesn’t have gelatin because Nutella tends to thicken as it cools, allowing the cake to be cut with precision.
Guys, it’s summer, the perfect season to prepare cheesecakes or no-bake desserts, and this one (because of course, I ate it too!) is truly delicious, not overly sweet, and easy to make; I can only say that colleagues came to my office to compliment such goodness!!
So, get your ingredients ready and let’s make the quick cheesecake with spreadable cream together.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours 15 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 418.88 (Kcal)
- Carbohydrates 40.59 (g) of which sugars 24.65 (g)
- Proteins 6.91 (g)
- Fat 25.67 (g) of which saturated 15.28 (g)of which unsaturated 2.92 (g)
- Fibers 2.77 (g)
- Sodium 97.60 (mg)
Indicative values for a portion of 100 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
- 4 1/4 oz dry biscuits (such as saiwa)
- 3 1/2 tbsps butter
- 1 cup Nutella® (or other gianduja spread)
- 7 3/4 oz light spreadable cream cheese (like Philadelphia)
- dark chocolate 75% (to taste)
- hazelnuts (to taste)
Tools
A springform pan 7-8 inches
Steps
– Pulverize the biscuits, melt the butter, and combine the two ingredients. Line the mold with baking paper and pour the mixture; level well and place in the freezer for 15 minutes.
– Pour the spreadable cheese into a bowl, work it into a cream with a fork, then add the spreadable cream. Mix the two ingredients well.
– Pour the obtained cream over the biscuit base and level.
– Decorate the cheesecake surface with chocolate flakes (made from cold refrigerator chocolate) and hazelnuts to taste.
– Let it rest in the fridge for at least two hours, then unmold and serve.
Storage.
– The cheesecake with spreadable cream can be stored in the fridge, under a cake dome, for up to 4 days.
