Nutella Cheesecake Recipe

Nothing beats having a teaspoon of Nutella as a quick treat after dinner. Or so I thought, until I made this cheesecake. The recipe is so simply delicious, you could easily make it within 30 minutes.

What you'll need:
  • 260g digestive biscuits
  • 80g soft unsalted butter
  • One 400g jar of amazing delicious tremendous Nutella (at room temperature)
  • 100g of chopped and toasted hazelnuts
  • 500g cream cheese (at room temperature)…I used reduced fat and it was fine
  • 60g icing sugar
  • Cake tin…mine was a 9inch round

What you'll do:
  • Crush the digestives into the food processor (if you don't have one, thats fine, just put some muscle into crushing them into really small, smooth bits). Add the butter, a tablespoon of Nutella (15ml) and 25g of the hazelnuts. Process until it turns into a smooth clump of goodness (a thing).
  • Pour this into the cake tin and use the back of a spoon to smooth it all down. Pop this into the fridge and get on with the topping.
  • Beat the cream cheese and icing sugar until smooth. Add the Nutella and mix until combined.
  • Smooth the Nutella mixture over the cheesecake base in the cake tin. Pour the remaining hazelnuts over the top and put it back in the fridge for a minimum of 4 hours. If you're impatient and hungry like me, pop it in the freezer for an hour and then tuck in. This will make the topping fairly hard, much more so than the fridge will, if that's how you like it.
Pictures below show each stage and how it should look...

1 comment:

  1. ooooh myyyy!! This looks so delicious I need to try it!

    followed you on bloglovin as well :)
    ♡alexa ♡