What’s better than cheesecake?
Nutella cheesecake, of course. This simple no-bake cheesecake only has three main ingredients that soothe your dessert cravings when paired: Nutella, cream cheese, and powdered sugar. The crust, a combination of chopped hazelnuts, crumbled digestive cookies and even more Nutella, provides the perfect crunch that cuts through the silky Nutella filling. Cutting the smoothness of Nutella with more Nutella? Precisely. More is better in this recipe.
Recipe from Nigella Lawson
Makes one 9 inch round springform pan
10 oz digestive cookies
5 tablespoons salted butter (room temperature)
1 – 13 oz jar nutella (room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (room temperature)
½ cup confectioners’ sugar (sifted)
Break the digestives into the bowl of a processor, add the butter and 1 tablespoon of Nutella, and mix until it starts to clump. Add 3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 9 inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top and place the tin in the fridge for at least four hours or overnight.
Serve straight from the fridge for best results.