EASY NO BAKE NUTELLA CHEESECAKE
This Easy No Bake Nutella Cheesecake is the perfect easy dessert recipe for Nutella lovers!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Dessert
Time 2h15m
Number Of Ingredients 7
Steps:
- Add the graham cracker crumbs and melted butter to a medium bowl and stir until well combined.
- Press the graham cracker mixture into the bottom of a 9-inch spring form pan and set aside.
- Add the cream cheese to a large bowl and mix on high with a hand mixer until the cream cheese is extra creamy and smooth.
- Add the powdered sugar and mix on high, scraping down the sides of the bowl to ensure everything is well incorporated.
- Add the Nutella and whip on high speed until well combined.
- Fold in the whipped cream (feel free to use whipped topping as a substitute) until everything is well combined, just until no streaks of whipped cream remain.
- Pour the cream cheese mixture into the spring form pan on top of the graham cracker base and refrigerate for at least 4 hours or overnight.
- Alternatively, you can add the cheesecake to the freezer for 2-3 hours to set. If you choose to use the freezer method, just make sure to leave the cheesecake at room temperature for about 25-30 minutes to achieve the perfect texture.
- Slice with a warm knife and serve with a dollop of whipped cream, the chopped hazelnuts and a drizzle of Nutella. To create a drizzle-y texture, just microwave some Nutella in a bowl for increments of 10 seconds until it becomes liquid enough to drizzle.
Nutrition Facts : ServingSize 1 serving, Calories 450 kcal, Carbohydrate 38 g, Protein 5 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 63 mg, Sodium 282 mg, Fiber 2 g, Sugar 30 g
EASY NUTELLA CHEESECAKE
Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square)., For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust. , Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled., Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts., , ,
Nutrition Facts : Calories 900 calories, Fat 62g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 478mg sodium, Carbohydrate 84g carbohydrate (71g sugars, Fiber 4g fiber), Protein 12g protein.
NUTELLA CHEESECAKE
I don't know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it's embarrassingly easy to make and unembarrassingly easy to eat. Don't be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Yields: 8-12 slices
Number Of Ingredients 6
Steps:
- 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 icing 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.
NUTELLA® CHEESECAKE
This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.
Provided by LAURABEATTY
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 61.4 g, Cholesterol 61.6 mg, Fat 40.2 g, Fiber 0.4 g, Protein 8.4 g, SaturatedFat 15.3 g, Sodium 380.4 mg, Sugar 49 g
NO-BAKE NUTELLA CHEESECAKE RECIPE BY TASTY
Here's what you need: oreo cookies, butter, chocolate hazelnut spread, cream cheese, whipped topping, whipped cream, chocolate shaving
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Crush cookies and mix with melted butter.
- Spread mixture over pie pan.
- Refrigerate crust while making filling.
- Mix Nutella, cream cheese, and whipped topping until smooth.
- Spread mixture over pie crust.
- Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
- Enjoy!
Nutrition Facts : Calories 869 calories, Carbohydrate 73 grams, Fat 60 grams, Fiber 4 grams, Protein 8 grams, Sugar 61 grams
NUTELLA BLACK & WHITE CHEESECAKE
Per request, another tasty looking recipe from my Nutella handbook I got in the mail! (Cook time is refrigeration time)
Provided by Ang11002
Categories Cheesecake
Time 1h15m
Yield 12 slices
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy.
- In a separate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps.
- Whip the remaining heavy cream until soft peaks form.
- Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture.
- Alternately spoon the 2 batters into the pie crust, creating layers.
- Refrigerate for at least 1 hour and serve!
- ----To Warm Nutella----.
- In microwave, heat on high for 5 seconds in microwavable bowl.
- Or, on low heat on a stove until mixture becomes creamy.
- ---Hint---.
- To help the heavy cream whip faster, freeze the bowl and beaters for 5-10 minutes before adding the liquid.
Nutrition Facts : Calories 411.8, Fat 32.4, SaturatedFat 19.3, Cholesterol 75.4, Sodium 208.4, Carbohydrate 27.6, Fiber 1.3, Sugar 18.9, Protein 3.9
NUTELLA CHEESECAKE
Make and share this Nutella Cheesecake recipe from Food.com.
Provided by loriyeargan
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and sugar until smooth.
- Blend in Nutella and vanilla.
- Pour into crust.
- Refrigerate until set, about 4 hours.
Nutrition Facts : Calories 639.9, Fat 40.6, SaturatedFat 25.6, Cholesterol 62.5, Sodium 372.1, Carbohydrate 63, Fiber 3, Sugar 50.7, Protein 7.1
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