Nutella No-Bake Cheesecake
Nutella No-Bake Cheesecake
The Nutella cheesecake we will prepare today is a chilled cake made from dry cookies without eggs and, above all, without baking — ready in a few minutes with simple steps that will create an amazing and irresistible dessert.
A crunchy base, a creamy and velvety filling, and a Nutella topping enriched with chopped hazelnuts: heaven on earth!
Ideal as an energy snack for children but also a decadent dessert to serve friends to end a meal beautifully.
Furthermore, this Nutella cheesecake can be modified in many variations depending on your tastes and the season.
You can opt for a lighter base without cocoa or chocolate cookies, or make it even more indulgent by folding chocolate chips or chopped hazelnuts into the cream.
Get creative with the decoration: spread a single soft and creamy layer of Nutella, dust with shredded coconut, add chopped Kinder Duplo pieces — give free rein to your sweet tooth.
Whatever you choose, I’m sure you’ll lick your lips at every bite.
Nutella No-Bake Cheesecake
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 6/8 servings
- Cuisine: Italian
Ingredients
- cocoa cookies (7 oz (about 2 cups crushed))
- butter (3.5 oz (about 7 tbsp))
- mascarpone (9 oz (about 1 cup))
- cream cheese (such as Philadelphia, 9 oz (about 1 cup))
- heavy cream (for whipping) (3/4 cup + 1 tbsp (about 200 ml))
- sugar (about 1/3 cup + 2 tbsp (90 g))
- gelatin sheets (3 sheets)
- Nutella® (as needed)
- chopped hazelnuts (to taste)
Preparation
Blend the cookies in a food processor, then melt the butter and add it to the cookie crumbs; mix well.
Pour the mixture into a 9-inch (22 cm) springform pan lined with plastic wrap, press and level the surface with the back of a spoon.
Transfer the cookie base to the refrigerator and let it set for at least 30 minutes.
Soak the gelatin sheets in cold water. They should remain there for at least 10 minutes so they absorb enough water and can dissolve without problems.
Take a couple of tablespoons of the liquid cream (taken from the total amount) and heat it until almost boiling. Squeeze the gelatin and dissolve it off the heat in the hot cream. Let it cool.
Mix the cream cheese with the mascarpone, then add the sugar and blend well. Add the cooled cream in which you dissolved the gelatin and mix to incorporate it into the rest of the mixture.
Whip the remaining cream with an electric mixer and, once whipped firmly, fold it into the cream cheese and mascarpone mixture, gently using a spatula from the bottom up so as not to deflate it.
Retrieve the cookie base from the refrigerator and pour the cream mixture over it.
Level the surface with the back of a spoon or a spatula, then return the cheesecake to the refrigerator to set for at least another 3 hours.
Take the cheesecake and decorate the surface with Nutella, slightly softened in the microwave (about 15 seconds). You can use a piping bag or simply spoon it on and then create a decoration by dragging a toothpick in various directions.
Finish the dessert by sprinkling chopped hazelnuts.
Return the Nutella cheesecake to the refrigerator until ready to serve.
STORAGE
Once ready, the Nutella No-Bake Cheesecake can be kept in the refrigerator for 3 days. I recommend taking it out 15 minutes before serving.
It is possible to freeze it; it will keep for a maximum of 1 month. The night before you need it, transfer it to the fridge so it becomes soft again.
TIPS & VARIATIONS
For the base I used chocolate cookies, but if you don’t have them you can easily replace them with plain cookies and add 1 heaping tablespoon of unsweetened cocoa powder.
For the decoration you can replace the chopped hazelnuts with shredded coconut, lightly crushed Ferrero Rocher, or simply create a single smooth layer of Nutella. The choice is yours; the result will be super indulgent either way.
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