So… I discovered this recipe one lazy afternoon on mat-leave while my son was napping and I was skimming through channels. Nigella Lawson was on TV and making something decadent, in her typical “being-a-kitchen-goddess-is-so-simple” type of way (which I not-so-secretly envy her for, but anyway). It wasn’t her luscious locks, sultry smile or food-pornesque style that got my attention though, it was the massive jar of Nutella she was tipping into a bowl. I watched in glee as she proceeded to talk me through the easiest cheesecake recipe of all time.
Naturally, I bought the ingredients that week and, naturally, didn’t get around to making it until many months later when I needed to bring something to a party.
I’ve tried several incarnations of no-bake cheesecake before, and this one has received the best reviews. I brought my modified version (recipe below) with an Oreo base and chopped almonds (because we had no hazelnuts) to a Christmas party last Sunday and it was devoured in less than 10 minutes.
It is super-rich and indulgent and best served chilled (I’d even go as far as putting it in the freezer for an hour before serving) and with a generous serving of fresh, seasonal fruit.
No-bake Nutella Cheesecake
- 250 g (approx 1.5 rolls) of Oreos
- 75 g butter
- 100 g chopped nuts (preferably hazelnuts, but I've made this with macadamia nuts and almonds – both were delish)
- 500 g cream cheese (at room temp)
- 60 g icing sugar, sifted
- 400 g Nutella
- 1 punnet strawberries
- 1 punnet blueberries
- Line the bottom a 23cm/9" round springform baking pan with baking paper. Grease the sides with a small amount of butter.
- Break up Oreos and place in a food processor.
- Add butter, 1 tablespoon of Nutella and blitz until it starts to clump.
- Add 2-3 tablespoons of nuts in the food processor and pulse until you have a fine, sandy mixture.
- Tip the mix into the springform pan and flatten evenly, making sure it reaches the edges. To flatten, you can use your hands, the back of a spoon (I use the tamp from our coffee machine).
- Place in the fridge to chill.
- In a bowl, beat the cream cheese and icing sugar until it is smooth.
- Add the rest of the Nutella and continue beating until there are no more streaks.
- Take the springform pan out of the fridge and carefully tip in the Nutella mixture over the Oreo base. 3
- Smooth down with a spatula.
- Sprinkle the remaining nuts evenly over the cheesecake. Cover the pan with tin foil and place in the fridge to set for at least 4 hours (preferably overnight).
- Serve cold, straight from the fridge, with berries on the side.