Nutella Cheesecake

This was a massive hit with my family this Christmas… so simple (i.e. NO BAKE!), and so delicious!


250g digestive biscuits
75g unsalted butter, softened
400g jar Nutella, at room temperature
100g chopped toasted hazelnuts
500g cream cheese, at room temperature
60g icing sugar

Break the digestives into the bowl of your KitchenAid, add the butter and a tablespoon of Nutella.  Blitz together until it starts to clump.  Add 25g of the hazelnuts and pulse until combined

Tip into a 23cm round springform tin and press into the base.  Chill in the fridge.
Beat the cream cheese and icing sugar together until smooth and then add the rest of the Nutella.  Continue to beat until all combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base.  Scatter the remaining 75g of chopped hazelnuts on top.  Put back in the fridge for to chill  and set (at least 5 hours, ideally).

This tastes best when it’s served straight from the fridge.


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