Nutella No Bake Cheesecake
Ohhhh Nutella how I love thee.
I was watching one of my favorite vloggers, catching up on very old videos of hers and she had made a Nutella No Bake Cheesecake, which is actually a Nigella Lawson recipe. It looked so easy and so yummy that I immediately bookmarked it to try.
What better day than Thanksgiving to put this beauty on the table?
I am sharing this recipe tonight so that if someone out there is still looking for a simple but yet decadent dessert for tomorrow, they still have time to do it.
I don't have a picture of the sliced cheesecake as it's still in the refrigerator, but I will snap one tomorrow and come and edit this post :)
10 oz graham crackers (I used a sleeve and a half)
5 tablespoons soft unsalted butter
1 x 13 oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup confectioners' sugar (sifted)
Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.