Easy no-bake Nutella Cheesecake is so simple, perfect for making with kids! Delicious with a rich Nutella flavour, topped with Ferrero Rocher and Nutella!

Uh-oh. Here it’s January, and I’m still here pushing delicious unhealthy treats on you! {Happy new year by the way!}

If it’s any consolation, this isn’t really a recipe at all. It’s laughably easy with no actual cooking involved – just mixing, then chilling (you, and the cheesecake!). Plus, you don’t need a mixer or processor for this cheesecake – everything can easily be done by hand.

Let’s break down what’s involved here – my base has shortbread chocolate chip cookies for (plus butter), then on top of that is delicious no-bake cheesecake with cream cheese, double cream, nutella and vanilla.

Plus a packet of Ferrero Rocher’s on top……..

This would be a perfect recipe to make with kids – the cheesecake ingredients are just thrown into a bowl and mixed together so there’s absolutely no way to mess it up.

Plus, drizzling nutella all over the top is a fun activity for everyone to help with – just don’t stress if nutella ends up on your dining room table – it did on mine!

Tips and advice

This cheesecake is an exceptionally good value dessert – with the exception of the Ferrero Rocher! You can leave these off if you’d prefer, and just cover the top with scattered chopped hazelnuts and nutella. Or, get creative and whip up some homemade chocolate covered hazelnuts yourself!

You can often find Ferrero Rocher on offer (I check mysupermarket to see what supermarkets have offers on the products I want) or in your local bargain shop (like Home Bargains).

A springform tin (I used an 8 inch one like this one) is the best way to make this cheesecake, though if you are using any other kind of tin, you can just line the whole thing with strong clingfilm and use that to lift the cheesecake out. You can also use a 7 or 9 inch tin, the cheesecake will just be thicker or slightly less thick!

This cheesecake is best eaten chilled,  with a drizzle (or avalanche) of nutella on top. I like to pop my jar of nutella into the microwave for 30-45 seconds so that it becomes very liquid and perfect for drizzling.

5.0 from 4 reviews

No-Bake Nutella Chocolate Cheesecake

 

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Prep time

30 mins

Total time

30 mins

 

Author: Kerry @ Kerry Cooks

Ingredients

• For the base:
• 350g chocolate chip shortbread cookies
• 150g unsalted butter
• large pinch salt
• For the cheesecake:
• 400ml double cream
• 600g cream cheese
• 2 tbsp vanilla bean paste
• 150g icing sugar
• 75g melted plain chocolate
• 50g cocoa powder

Instructions

1. First, prepare the base. If you're using a food processor, blitz the shortbread biscuits until crumbs, then add the melted butter and salt and pulse.
2. If making by hand, pop all of the biscuits into a bag, seal, and bash it with a rolling pin until they are pulverised. Pop into a bowl and add the melted butter.
3. Tip the base mixture into the tin, and use your fingertips to push down firmly and evenly. Leave the base to chill in the fridge or freezer while you make the cheesecake.
4. For the cheesecake:
5. In a large bowl, mix the cream cheese with the vanilla and melted chocolate. Next, sieve in the icing sugar and cocoa powder to the cream cheese mix and beat in. Set aside.
6. In a separate bowl, pour in your double cream and whisk (you don't really need an electric mixer for this as I did it by hand in under a minute) until the cream becomes thick (soft peaks). Fold the cream mixture into the chocolate cream cheese mixture, then spread out on top of the cheesecake base. Chill in the fridge or freezer until firm, then cover in Ferrero Rocher, nutella and other decorations of your choice.

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By the way – you don’t have to use shortbread biscuits – use your own favourite biscuit!

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