No-Bake Nutella Cheesecake
- Yield: 10
- Prep Time: 20 minutes
Nutrition facts (per portion)
- Calories: 642
- Carbohydrate Content: 47.9g
- Cholesterol Content: 81mg
- Fat Content: 25.1g
- Fiber Content: 1.2g
- Protein Content: 8.4g
- Saturated Fat Content: 25.1g
- Serving Size: 151g
- Sodium Content: 868mg
- Sugar Content: 42.6g
No-Bake Nutella Cheesecake
Ingredients
- For the base:
- Choc Ripple Biscuits - 2 cups, crumbed in a food processor
- Butter - 4 tbsp, melted
- For the filling:
- Cream cheese - 625g, softened
- Sugar - 1/2 cup
- Vanilla extract - 1 tsp
- Nutella - 1 1/2 cups
- To serve:
- Dark chocolate - 100g, finely shaved
Instructions
- Line a 15x15cm square baking tray with baking paper.
- Press the crumb into the bottom of the tray to form the base.
- Place the tray in the refrigerator to set for 30-40 minutes.
- Beat the cream cheese, sugar, vanilla extract, and Nutella together in a mixing bowl with an electric beater until smooth and well combined.
- Scoop the filling into the baking tray on top of the crumb base and smooth until even.
- Refrigerate for 5-6 hours until firm.
- Top with finely shaved dark chocolate before serving.
