No Bake Nutella Cheesecake Food

NO-BAKE NUTELLA CHEESECAKE RECIPE BY TASTY

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!

NUTELLA® CHEESECAKE

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.

NO BAKE NUTELLA CHEESECAKE

Steps:

• To Prepare the Crust:.
• Process Oreo cookies in a food processor until they turned into fine crumbs. Add butter and pulse a few times. Press mixture evenly onto the bottom of a 9-inch spring-form pan. Chill the crust in refrigerator while preparing filling.
• To Prepare the Filling:.
• In small saucepan, add milk and sprinkle powdered gelatin evenly over surface. Let stand for 5 minutes. Place saucepan over low heat and cook while stirring until gelatin is dissolved. Remove from heat and let cool slightly.
• In the bowl of the stand mixer fitted with whisk attachment, beat cream cheese and sugar over medium speed until smooth. Add in sour cream, Nutella, and vanilla until well combined. Scrape the sides of the bowl when necessary. Turn mixer to low and gradually pour in gelatin mixture.
• Pour batter into the pan over the crust and spread evenly. Cover and chill until set, about 4 hours.
• To Prepare the Ganache:.
• In a small bowl, stir the Nutella and hot milk together until well incorporated and cooled down. Pour on top of the cheesecake and spread into an even layer. Return to refrigerator to chill for another 2 hours.
• To assemble, remove cheesecake from the pan. Pipe whipped cream over the top of the cheesecake (I used a large round tip) and sprinkle with cocoa powder. Store cheesecake in the refrigerator until ready to serve.

EASY NO BAKE NUTELLA CHEESECAKE

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.

NUTELLA CHEESECAKE

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.

NO BAKE NUTELLA CHEESECAKE

Steps:

• Combine Oreo crumbs with melted butter.
• Press crumbs into the bottom and halfway up the sides of a 9 inch pie pan. Set in refrigerator to firm.
• Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined.
• Gently stir in the Cool Whip.
• Pour filling into crust and smooth the top.
• Refrigerate for about 4-6 hours or until firm.
• Remove cheesecake from springform pan and place on cake plate.
• To make the ganache, place the nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the nutella. Whisk until smooth.
• Let the ganache to cool slightly and thicken before pouring over cheesecake.
• Sprinkle chopped Ferrero Rocher over the top of the cheesecake.
• Refrigerate until serving.