Sunday, January 5, 2014

Nutella No-Bake Cheesecake

I made this recipe for Christmas Eve dinner, and it was super rich and delicious.
I love chocolate hazelnut everything, so this was perfect for me. My MIL wasn't a huge fan of the amount of roasted hazelnuts on top, so you could use fewer (or leave them out) based on your personal taste.
yield: one 9" cheesecake

10oz honey graham crackers (I used 2 out of 3 packets that come in a box)
5 tbs butter, room temperature
13oz jar of Nutella, room temperature
¾C roasted hazelnuts, chopped
1 lb cream cheese, room temperature
½C powdered sugar

  1. Add the graham crackers in the bowl of a food processor.
  2. Add butter and 1 tbs of Nutella to food processor.
  3. Process until the mixture starts to clump.
  4. Add 3 tbs of chopped hazelnuts and continue to pulse until you have a damp, crumbly mixture.
  5. Add mixture into a 9" springform pan.
  6. Press mixture into the base using your hands or the back of a spoon.
  7. Place springform pan in the refrigerator to chill.
  8. In a large mixing bowl, or bowl of a stand mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth.
  9. Add remaining Nutella to the cream cheese mixture, and continue beating until combined.
  10. Take the springform pan out of the fridge.
  11. Carefully smooth the Nutella mixture over the graham cracker base.
  12. Scatter the remaining chopped hazelnuts over the Nutella mixture.
  13. Place in the fridge for at least 4 hours to firm up.
  14. Serve straight from the fridge for best results.
  15. Enjoy!

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