If you are ever looking for a great dessert that keeps you away from the mess but satisfies those sweet cravings instantly then this No Bake Nutella Cheesecake is the way to go ❤️ It is creamy, airy, and a perfect no-fuss dessert 💁🏻♀️
Ingredients
For the base
🤌🏻25 oreo biscuits
🤌🏻5 tbsp butter(71g) , melted
For the filling
🤌🏻1 + 1/2 cup cream cheese (338g), softened
🤌🏻1/2 cup nutella
🤌🏻3/4 cup whipping cream
For the ganache
🤌🏻3/4 cup (100g) fresh cream
🤌🏻1/2 cup (100g) dark chocolate, chopped
🤌🏻1/2 cup hazelnuts, roasted and chopped
Method
1. Grind the biscuits(without removing the cream in between) into fine crumbs and mix it with melted butter until it resembles wet sand.
2. Press the biscuit mixture down into an even layer into the bottom of a 1500ml oval dish. Place it in the refrigerator to set while you prepare the filling.
3. Take whipping cream in a bowl and whip it on high speed until it doubles in size and forms stiff peaks. This will yield 1 + 1/2 cup whipped cream.
4. In another mixing bowl, whisk together softened cream cheese and Nutella.
5. Then, carefully fold in the whipped cream into the Nutella mixture until everything is well combined. Do not overbeat otherwise, the whipped cream will deflate.
6. Pour the cheesecake filling over the set biscuit crust in the oval dish and spread out into an even layer.
7. Refrigerate the cheesecake for at least 7-8 hours, or until it's firm.
8. For the ganache, heat the cream in a saucepan set over medium-low heat until it comes to a simmer. Take the hot cream off the heat and immediately pour over chopped chocolate. Combine this mixture till a smooth ganache is achieved and no lumps remain. Fold in the chopped hazelnuts evenly into the ganache.
9. Pour the cooled ganache evenly on top of the set cheesecake and refrigerate again for 20 mins before serving.
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