Guide for Making a No-Bake Nutella Cheesecake
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This nutella-based cheesecake is no-bake and easy to put together. Hazelnut liqueur in the whipped topping accenuates the hazelnut of the nutella, along with toasted hazelnuts added on top as garnish. Here is the step-by-step guide to making this no-bake nutella cheesecake.
First, gather some ingredients together: For the filling: - jar of Nutella (13 ounce) - cream cheese at room temp (24 ounces) - sugar (half cup) - non-dairy whipped topping (8 ounce container) - unsweetened cocoa powder (3 tablespoons) - vanilla extract (1 teaspoon) For the whipped cream: - confectioners sugar (2 tablespoons) - heavy cream (half cup) - hazelnut liqueur (1 teaspoon) - toasted, chopped hazelnuts (quarter cup) For the crust: - melted unsalted butter (4 tablespoons) - ground chocolate cookie crumbs (1.5 cups) |
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Start with a medium bowl and combine the cookie crumbs and the melted butter for the crust (you can use a food processor to get the cookie crumbs or cookie wafers nice and ground).
Take your 9 inch springform pan and press this crust mixture into the bottom. Place in the fridge so that the crust can firm up in the pan.
Now on to the filling. Take a large bowl and add your Nutella, cream cheese, cocoa powder, sugar, and vanilla extract. You'll want to beat everything until it is thoroughly mixed together and smooth. Now mix in the non-dairy whipped topping. Pour this filling into the pan on top of the crust. Smooth out the top and put in the fridge for about 5 hours until everything firms up.
In another large bowl you're going to make the whipped cream by whipping together the confectioners sugar, heavy cream, and hazelnut liqueur.
To toast the hazelnuts, put your hazelnuts onto a cookie sheet. You're going to roast for around 15 minutes at 350 degrees. Take the sheet out of the oven and let the hazelnuts cool. Rub the hazelnuts with a clean towel to remove the hazelnut skin. Finally, chop the hazelnuts up.
Take the cheesecake out of the fridge and transfer to a large serving plate. Use a piping bag or your preferred implement to add the hazelnut whipped cream on top of the cheesecake. Add your toasted hazelnuts as garnish.
Another great option for no-bake cheesecake is pineapple cheesecake. The process is really similar, but this time you'll need the following ingredients:
- cookie crumbs or graham cracker crumbs (half cup)
- granulated sugar (2 teaspoons)
- melted unsalted butter (2 tablespoons)
- softened cream cheese (8 ounce package)
- confectioners sugar (half cup)
- drained, crushed pineapple (20 ounce can)
- whipped topping (2 cups)
As you can probably tell, the key ingredient here is your drained and crushed pineapples which will lend this no-bake cheesecake that tropical blast of pineapple flavor.
For the filling, you'll take a large bowl and start by beating together the confectioners sugar with the cream cheese using an electric mixer. Then you'll add the crushed pineapple and keep blending until everything is completely mixed. Finally you'll fold in the whipped topping. This constitutes your pineapple cheesecake filling.
Check out these other cheesecake recipes!
Lemon Meringue Cheesecake
Oreo Cheesecake
Other Desserts:
Apple Empanadas
Pineapple Coconut Chess Pie
How to Make a Chocolate Pie
Take your 9 inch springform pan and press this crust mixture into the bottom. Place in the fridge so that the crust can firm up in the pan.
Now on to the filling. Take a large bowl and add your Nutella, cream cheese, cocoa powder, sugar, and vanilla extract. You'll want to beat everything until it is thoroughly mixed together and smooth. Now mix in the non-dairy whipped topping. Pour this filling into the pan on top of the crust. Smooth out the top and put in the fridge for about 5 hours until everything firms up.
In another large bowl you're going to make the whipped cream by whipping together the confectioners sugar, heavy cream, and hazelnut liqueur.
To toast the hazelnuts, put your hazelnuts onto a cookie sheet. You're going to roast for around 15 minutes at 350 degrees. Take the sheet out of the oven and let the hazelnuts cool. Rub the hazelnuts with a clean towel to remove the hazelnut skin. Finally, chop the hazelnuts up.
Take the cheesecake out of the fridge and transfer to a large serving plate. Use a piping bag or your preferred implement to add the hazelnut whipped cream on top of the cheesecake. Add your toasted hazelnuts as garnish.
Another great option for no-bake cheesecake is pineapple cheesecake. The process is really similar, but this time you'll need the following ingredients:
- cookie crumbs or graham cracker crumbs (half cup)
- granulated sugar (2 teaspoons)
- melted unsalted butter (2 tablespoons)
- softened cream cheese (8 ounce package)
- confectioners sugar (half cup)
- drained, crushed pineapple (20 ounce can)
- whipped topping (2 cups)
As you can probably tell, the key ingredient here is your drained and crushed pineapples which will lend this no-bake cheesecake that tropical blast of pineapple flavor.
For the filling, you'll take a large bowl and start by beating together the confectioners sugar with the cream cheese using an electric mixer. Then you'll add the crushed pineapple and keep blending until everything is completely mixed. Finally you'll fold in the whipped topping. This constitutes your pineapple cheesecake filling.
Check out these other cheesecake recipes!
Lemon Meringue Cheesecake
Oreo Cheesecake
Other Desserts:
Apple Empanadas
Pineapple Coconut Chess Pie
How to Make a Chocolate Pie