Are you enjoying your summer so far? I hope you’re loving it as much as we have been. If you’re bearing the summer heat like we are in Southern California, this No Bake Nutella Cheesecake will be your new favorite dessert for sure. Yes, no bake, baby! It’s definitely THE dessert to make for your summer celebration!
If you are a long time follower of my blog, you should know by now that I adore Nutella! Here, here, and here are the evidence! Somehow, my love for Nutella got passed on to my kids! They are also fans for this sticky, gooey, chocolate-y and nutty concoction as well! Who doesn’t love Nutella, right? At least I haven’t met anyone yet.
This Nutella Cheesecake looks so gorgeous, yet quite easy to make. If you haven’t check out the video tutorial above, take a few minutes to watch my video tutorial. There are different layers in this cake and some chilling time is required. So, I recommend that you make the cake one day prior to the day you plan to serve it, which makes it perfect for parties, in my opinions.
We started this cheesecake with a simple Oreo crust. I don’t think any chocolate dessert can go wrong with an Oreo crust, don’t you agree? The cheesecake layer consists of cream cheese; a little sour cream for softness and tartness; the star of the show Nutella, of course; a little vanilla and sugar for sweetness; and a milk gelatin mixture to help it set. The cheesecake layer is silkly soft and smooth, yet not too sweet so it balances well with the next thing we are going to top it off: Nutella ganache! The Nutella ganache is simply Nutella mixed with milk. But when you see the Nutella Ganache slowly dripping down the sides of the cake when you un-mold, it’s simply a glorious sight!
On top of the Nutella Ganache, it’s a layer of freshly whipped cream. I used a large round tip and a pastry bag to make the little rounds on top. I’ll list the tools that I used at the end of the post for your reference! Last but not least, a dust of cocoa powder on top! Boy oh boy, looking at these pictures made my mouth watered already!
This Nutella Cheesecake is not only as decadent and delicious as it looks, it’s quite simple to prepare and got that dramatic effects that anyone will go “ohhh, and ahhhh…” when you present it! At least my kids did that when I served it to them! And after tasting the cake, they declared that this is the BEST cheesecake ever!
Tools and Ingredients used:
9-inch Spring-Form Pan (Click here for more information)
Valrhona Cocoa Powder (Click here for more informaion)
Nutella (Click here for more information)
Heat Proof Measuring Cups (Click here for More information)
Measuring Spoons Set (Click here for more informaion)
Kerrygold Butter (Click here for more informaion)
Stand Mixer (Click here for more informaion)
Oreo Cookies (Click here for more informaion)
Unflavored Gelatin Powder (Click here for more informaion)
Horizon Organic Heavy Whipping Cream (Click here for more informaion)
Ninja Food Processor (Click here for more informaion)
Organic Vanilla Extract (Click here for more informaion)
Cream cheese (Click here for more informaion)
Sour Cream (Click here for more informaion)
Pastry Bag (Click here for more information)
Ateco Pastry Tip Set (Click here for more information)
Whipped Cream Recipe:http://goo.gl/SuRhus
10-inch Ribbon Cake Stand (Click her for more information)
Nutella Cheesecake (No Bake) - 免烤焗榛子醬芝士蛋糕
Ingredients For the Crust:20 Oreo cookies
4 tablespoons (1/2 stick) unsalted butter, melted
Ingredients For the Filling:3/4 cup whole milk
1 envelope (7 gram) unflavored powdered gelatin
3 (8-ounce) packages cream cheese, softened
4 ounces sour cream
3/4 cup sugar
2 teaspoons vanilla extract
1 1/2 cup Nutella (chocolate hazelnut spread)
Ingredients For the Ganache:
1/2 cup Nutella
3 tablespoons hot milk
Ingredients For the Topping:2 cups whipped cream
2 tablespoons cocoa powder, for dusting
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.