🍫 No-bake Nutella cheesecake

10 servings · prep 25 min + 6 h de repos · cook —

Ingredients

• 250 g chocolate biscuits
• 90 g melted butter
• 1 tbsp milk if needed
• 560 g cream cheese
• 470 g Nutella
• 15 g cocoa powder
• 1 tsp vanilla extract
• 80 ml heavy cream
• 200 g Nutella for the ganache

Method

1. Blitz the biscuits to fine crumbs, add the melted butter and pulse to wet sand. Add the milk if too dry.
2. Press firmly into the base of a 20 cm springform tin, compacting with the back of a spoon or a flat glass.
3. Chill while you make the filling.
4. Beat the cream cheese until perfectly smooth, with no lumps at all.
5. Add the Nutella, cocoa and vanilla, and beat again to a silky cream, scraping the bowl. The mixture is thick, that is normal.
6. Spread over the crust, smooth it and chill at least 6 hours, overnight for preference.
7. For the ganache, heat the cream to a simmer — do not boil — and pour it over the Nutella. Wait 1 to 2 minutes, then stir gently until smooth and glossy.
8. Let the ganache cool a little before pouring it over the cold cake.

Adapted from The Cooking Foodie (YouTube)

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