Description
Lots of hazelnuts and chocolate come together to make this creamy, mousse-like, no-bake cheesecake.
Ingredients
Scale
Crust
- Click the link above for the crust recipe.
Filling
- 500 g cream cheese (room temperature)
- 130 g caster sugar
- 1 1/2 teaspoon vanilla extract
- 200 g 1 small jar nutellla
- 100 g melted milk or dark chocolate
- 250 ml whipping cream
- 60 ml water
- 12 g 1 small packet gelatine powder
Whipped chocolate cream
- 100 g melted milk or dark chocolate
- 125 ml whipping cream
Instructions
Nutella Filling
- Whisk together gelatine and water in a small bowl and allow gelatin to bloom. Microwave the bowl of gelatin for 15 seconds or more until melted. Leave to cool slightly.
- Melt 2 tablespoons of nutella ina microwave for 30 seconds. Spread over the hazelnut oreo crust. Leave in the fridge to chill whilst you prepare the nutella cream cheese filling.
- Beat together cream cheese, sugar and vanilla extract in a bowl until smooth. Add nutella and melted chocolate, then beat until combined.
- Whip cream in bowl of stand mixer or using a hand mixer until soft peaks form, then add melted gelatine. Beat cream until stiff peaks form and then gently fold into nutella cheese mixture.
- Pour filling over the nutella spread and smooth over top with spatula. Cover and put in fridge to chill for 4 hours or overnight.
- When you are ready to serve. Melt chocolate at 30 second intervals in a microwave until melted. Leave to cool and beat together with whipping cream, until peaks form. Using a star tip, pipe swirls on top of the cheesecake. Top with ferrero roche chocolates.
- Category: Dessert