Cheesecake with Nutella and Kinder, an indulgent dessert you won’t be able to resist!
I made this dessert to celebrate my little Adriana’s name day. A special occasion to prepare her favorite sweets, including the soft Nutella tart, the strawberry cake, Saint Joseph’s zeppole and this delicious Nutella and Kinder cheesecake.
It’s really simple to make: the crunchy base is made from biscuits and butter, then we have a velvety cream made with mascarpone, whipped cream and spreadable cheese; for decoration we use a handful of chopped hazelnuts, piped swirls of cream with Nutella and chocolate bars. In short, it’s practically impossible to resist this delicacy.
Let’s see together how to prepare this super indulgent dessert, but first I leave you a few other fresh and simple recipes to try!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Nutella and Kinder cheesecake
- 2 1/4 cups Digestive biscuits
- 7 tbsp butter
- 14 oz mascarpone
- 1 cup heavy cream (for whipping)
- 5 oz cream cheese (spreadable)
- 1 cup powdered sugar
- 6 Kinder chocolate bars
- 4 tbsp heavy cream (Liquid)
- 2 tbsp Nutella®
- to taste hazelnut crumble
Tools
- 1 Pan Springform
- 1 Spatula
- 1 Hand mixer
- 2 Small bowls
- 1 Piping bag
Steps to prepare the Nutella and Kinder cheesecake
FIRST, LET’S PREPARE THE BASE!
Take a food processor or a food bag and crush the biscuits until they become fine crumbs. Melt the butter in the microwave or in a small saucepan and pour it over the crumbs. Mix well until you get a homogeneous mixture.
Take a 22 cm (8 2/3 in) springform pan, pour the mixture into it, press firmly to compact the base and chill in the fridge for 30 minutes.In a large bowl, mix the cream cheese, mascarpone and powdered sugar with a fork until you obtain a smooth mixture.
In a separate bowl, whip the cream until firm. Gently fold the whipped cream into the cheese mixture using a bottom-to-top motion.
In a small saucepan, place 4 tablespoons of liquid cream and melt 5 Kinder bars. Let it cool slightly and add it to the mixture. If you want to make the cheesecake even more indulgent, you can coarsely chop a couple of Kinder bars and fold them in.
Add two tablespoons of Nutella and mix everything gently.
Set aside 4-5 tablespoons of this cream in a piping bag for the final swirls.
Pour the cream over the biscuit base and level the surface with a spatula. Chill in the fridge for at least 4-6 hours so it stabilizes perfectly without the need for gelatin.
Once you remove the cheesecake from the pan, decorate with the swirls of cream you set aside. Place the Kinder bars in the center of the dessert and sprinkle plenty of hazelnut crumble over the entire surface.HERE’S YOUR CHEESECAKE!
How to store the Nutella and Kinder cheesecake
It keeps well in the refrigerator for 4 days.
Do you like the recipe? Then come visit me on my Facebook page: you’ll find lots of other tasty and fun recipes! Leave a like HERE. I would love to receive your photos and share them on my blog and on my page! If you need any advice write to me, I’m here to help you….
Big kisses, SEE YOU IN THE NEXT RECIPE!!!
FAQ (Questions and Answers)
Can I prepare it the day before?
Absolutely yes! In fact, the cheesecake is even better if it rests in the refrigerator for at least 6-8 hours (or overnight).
Can I freeze the cheesecake?
Yes, you can store it in the freezer for about 2 weeks. I recommend taking it out and putting it in the fridge about 2-3 hours before serving.
The biscuit base crumbles, why?
It probably needs a bit more melted butter or you need to press it more firmly into the bottom of the pan using a spoon.
