No-bake Nutella Cheesecake
Ingredients
- 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
Instructions
- 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.
Notes
NotesIf setting for ~4 hours, transfer the pan to the freezer at least 1 hour before serving, to help solidify the cake and prevent it from crumbling when you release it from the springform.
For the original Nigella Lawson Nutella cheesecake recipe, visit https://www.nigella.com/recipes/view/nutella-cheesecake