This no bake Nutella cheesecake is packed full of hazelnut flavour. It starts off with an Oreo hazelnut crust, then a layer of Nutella spread and finally a Nutella cheesecake layer. Finish off with whipped chocolate swirls and top with Ferrero Rocher.
Happy New Year Everyone!!!! Hello 2018.
Do I have any resolutions this year?? I don’t think so. I will keep being the best me I can be. Push myself more. Go travelling. My second holiday for this year is in the process of being booked. I need to find some cheap flights.
Oh, and blog more. My blogging was very sporadic last year. That needs to be rectified. And shoot more how-to videos.
This year I plan on sharing a lot more African recipes on the blog. I am so excited about this and have written so many recipe ideas down already. The idea is to share recipes with ingredients that is accessible to everyone. I remember when I first moved to London over 15 years ago, I would have to travel hours just to get ingredients to make food from back home. To top it off it these ingredients didn’t come cheap. Thankfully things have changed now. Inngredients are a lot more accesible.
I love easy to put together desserts. After all the cooking during Christmas, it’s nice to start the new year off relaxed. I went out during the day yesterday and got lots of finger foods to enjoy during the day. For dessert I decided to make a no bake Nutella cheesecake.
Originally, I was going to make just an Oreo crust, then I noticed a bag of hazelnuts I bought in the cupboard. To enhance the flavours of the hazelnuts, I roasted them.
Place them on a baking tray in a pre-heated oven and then roast for about 10- 15 minutes, checking regularly to make sure they aren’t burning. I checked mine every 5 minutes. Wrap the hazelnuts in a kitchen towel and rub the nuts in towel to remove loose skins. Cool completely. Crush Oreo cookies and roasted hazelnuts in a food processor. Mix the crumbs with melted butter and press into the base of an 8-inch springform tin. Chill for 10 minutes.
Spread a layer of melted Nutella over the base. Beat cream cheese and sugar, until smooth. Add Nutella and melted chocolate to the cream cheese mix. I used the small 200 g jar of Nutella. And to give the nutella cheesecake a more chocolatey flavour, I also added melted chocolate. Pour the cream cheese filling over the Nutella and chill for overnight. Once the Nutella cheesecake has set, beat together some melted chocolate and whipping cream until stiff peaks forms. Pipe swirls over the cheesecake and pop Ferrero Rocher chocolates on top of the swirls.
There was some cheesecake batter left over, which I used to make 2 individual cheesecakes in a jar. I am a collector of Nutella jars. After the last morsel of Nutella has been scraped out, I wash the jars and store them to be re-used. Those jars are the perfect size to use to make desserts in a jar.
This nutella cheesecake is so good. It’s creamy, rich and packed full of flavour.
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