BEST RECIPES No Bake Nutella Cheesecake




INGREDIENTS
For the crust:
  • 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
  • 6 tablespoons unsalted butter, melted
  • For the cheesecake filling:
  • 24 oz cream cheese, softened
  • 2 cups Nutella
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
For the glaze:
  • 1 cup Nutella
  • ½ cup heavy cream
For garnish:
  • Hazelnuts, roasted and roughly chopped, optional
  • Ferrero Rocher, optional


INSTRUCTIONS
To make crusts:
  1. Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
  2. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
  3. Place in the freezer while you make the filling
  4. To make cheesecake filling:
  5. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
  6. In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
  7. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
  8. Add Nutella and mix on medium speed until well incorporated
  9. Spread Nutella cheesecake filling into the bottom of the Oreo crust
  10. Refrigerate for at least 6 hours or until set

To make Nutella glaze:
  1. In a small saucepan, bring cream to a simmer over medium-low heat
  2. Pour the warm cream over Nutella in a medium bowl and stir to combine
  3. Let the glaze to cool slightly then spread the Nutella glaze over the cheesecake
  4. When the glaze is set and cooled run a thin knife around the sides and remove the springform pan sides
  5. Put Ferrero Rocher around the top of the cheesecake and sprinkle chopped hazelnuts on the edge of the cheesecake, if desired

NOTES
Prep Time: 25 minutes
Chill Time: 6 hours
Total Time: 6 hours 25 minutes
No Bake Nutella Cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator or will keep up to 2 months covered tightly and stored in the freezer.

This article and recipe adapted from this site

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