Cheesecake de Nutella: for those who love chocolate and hazelnuts, this no-bake cheesecake is for you. Quick and super creamy!
Even though I really like the classic cheesecake which is baked, I like to have different versions of the same recipe for different occasions.
Sometimes you want to eat cheesecake, but you don’t feel like baking one or you don’t have the time to do so. So, that’s where the oven-free versions come in.
Are different? For sure! Because there are no eggs in the dough and they are not baked in the oven, the texture will be different. But they are still delicious! Today’s version is a flavor that a lot of people like: Nutella!
Won’t the gelatin make it… gelatinous?
Not in my recipe. But this can happen (or often happens) when you add too much gelatin. Each ingredient has its role and by dosing it, everything comes into harmony.
Generally, I always use powdered gelatin (unflavored) as it is easier to find and the price is more affordable. But if you want to use the leaf, you can also use the same amount by weight.
Do you really have to use Nutella?
In this recipe, I ended up using Nutella. But I believe that any hazelnut cream can be used, I often buy the cheapest one.
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Nutella Cheesecake (No Bake)
Makes: 8 pieces
Biscuit Base
- 100 g stuffed biscuit (I, crushed with the filling)
- 30 g butter without salt (melted)
Cheesecake de Nutella
- 5 g gelatin powder (colorless and tasteless)
- 30 mL skimmed milk (could be water)
- 150 g fresh/pasteurized cream (ice cream, has more than 35% fat | used: 45% fat)
- 200 g traditional cream cheese (room temperature, 25-30°C)
- 20 g crystal Sugar
- 140 g hazelnut cream
- 5 mL vanilla extract (1-2 mL essence)
- 100 g semisweet chocolate (to decorate)
- 10 g impalpable icing sugar (to decorate)
- 10 g cocoa powder (to decorate)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .
1 cup: 250mL | 1 tablespoon: 15mL.
Biscuit Base
In a bowl mix the crushed biscuits with the melted butter, mix well. It should look like wet sand.
Line the bottom of a ring (15cm) with the biscuit mixture, leaving it smooth. Reserve in the refrigerator.
Cheesecake de Nutella
Sprinkle the gelatin over the milk, let it hydrate for 5 minutes. When ready to use, melt in the microwave for 10 seconds. When using, it must be liquid.
Whip the cream to soft peaks, set aside in the fridge.
In a bowl mix cream cheese, sugar, hazelnut cream, vanilla and mix well until it becomes a uniform cream.
Add the melted gelatin and stir quickly so it doesn’t harden. If the cream is too firm, place it in a bain-marie for 2-3 minutes, stirring constantly.
Add the whipped cream and mix gently.
Transfer the mixture onto the prepared base and smooth out the cream as much as possible.
Refrigerate for at least 6 hours, ideal overnight.
Chocolate Chips
Melt and temper the chocolate for decoration.
On a 1m strip of baking paper, spread half the chocolate on half the paper (50cm).
Make an even layer. Cover the chocolate with the other half of baking paper, placing the paper against the chocolate.
Roll up the baking paper on the smaller side like a jelly roll. Let it harden, it can be placed in the fridge to speed up, about 10 minutes.
Once it’s hard, unroll it. The chocolate will break, that’s just how it is. And it will have chocolate chips of different sizes.
Assembly
Sprinkle icing sugar and then cocoa powder over the cheesecake.
To remove the rim, you can do this: using a dish towel damp with hot water to heat the rim. Or using a torch and slightly heating the sides, only do this if you have experience using a torch.
Place the made chocolate pieces on the sides.
