Description
Rich chocolate and hazelnut flavors unite in this creamy, mousse-like no-bake cheesecake. A perfect make-ahead dessert for any occasion.
Ingredients
Units
Scale
- 1 lbs (454 g) cream cheese
- 1/4 cup caster sugar
- 1 1/2 teaspoon vanilla extract
- 1/4 cup nutella
- 1/4 cup melted milk or dark chocolate
- 1 cups (237 ml) whipping cream
- 1/4 cup water
- 1/4 cup gelatine powder
- 1/4 cup melted milk or dark chocolate
- 1/4 cup whipping cream
Instructions
- Nutella Filling
- Whisk together gelatin and water in a small bowl and allow the gelatin to bloom. Microwave the bowl of gelatin for 15 seconds or more until melted. Leave to cool slightly.
- Melt 2 tablespoons of Nutella in a microwave for 30 seconds. Spread over the hazelnut Oreo crust. Leave in the fridge to chill while 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 a bowl of a stand mixer or using a hand mixer until soft peaks form, then add melted gelatin. Beat cream until stiff peaks form and then gently fold into the Nutella cheese mixture.
- Pour filling over the Nutella spread and smooth over the top with a spatula. Cover and put in the fridge to chill for 4 hours or overnight.
- 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 Rocher chocolates.
Notes
- Ensure cream cheese is softened to room temperature for a smoother, easier-to-mix filling.
- For a richer hazelnut flavor, toast the hazelnuts before using them in the crust (if adding a crust).
- Leftover cheesecake can be stored in the refrigerator for up to 4 days, covered tightly with plastic wrap.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 100
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 70