EASY NO-BAKE NUTELLA CHEESECAKE

This Easy No-Bake Nutella Cheesecake is pure indulgence… silky smooth, rich, and loaded with that irresistible chocolate-hazelnut flavor in every creamy bite. With its luscious texture and perfectly balanced sweetness, it melts in your mouth and feels like a decadent treat without the fuss of baking.

INGREDIENTS

25 pcs Oreo Biscuits

¼ cup Unsalted Butter, melted

225 grams Cream Cheese

¾ cup caster sugar

350 grams Nutella

1 tsp Vanilla Extract

1 ½ cups Whipping Cream

1 sachet Knox Gelatin

​

Chocolate Ganache

1 cup Whipping Cream

1 cup Dark or Milk Chocolate Couverture

1 tbsp. Cocoa Powder, for garnish

PROCEDURE

1. In a food processor, put the Oreo cookies and melted unsalted butter. Start crushing the biscuits. Set it aside.
2. Place a cake board in a 9-inch cake pan. Pour the crushed Oreo biscuits into the pan and then press them firmly using the back of your hands. Chill in the fridge until ready to use.
3. Start mixing the Nutella cheesecake mixture in a stand mixer. Add the cream cheese, sugar, and Nutella.
4. Using the paddle attachment, beat until everything is well combined, creamy, and smooth.
5. In a pan, pour the cream and add the gelatin powder. Give a good stir until granules are dissolved. Turn the heat to medium and let it simmer until the gelatin has melted. Stir continuously to avoid lumps. Once melted, cool it down to room temperature.  
6. With the use of a strainer, add the gelatin and cream mixture into the bowl of Nutella cheesecake mixture. This is to avoid lumps. Add some vanilla extract and start beating until everything is well blended.
7. Once the mixture is blended, pour it into the prepared cake pan. Shake the pan to level the mixture and deplete the air bubbles.
8. Chill in the fridge for 4 hours.
9. Start making the ganache. Simmer whipping cream on medium heat. Once ready, pour it into a bowl of chocolates. Mix until well blended and creamy.
10. Pour the ganache on top of the cheesecake. Shake the cake pan to level the cheesecake.
11. Chill in the fridge for another 30 minutes.
12. Before releasing the cheesecake from the cake pan, dust some cocoa powder on top.
13. Using a warm knife, run the knife around the cake pan to release the cheesecake.
14. Garnish the cake with 8 whole Ferrero Rocher.
15. Crush 3 Ferrero Rocher and sprinkle them on top.
16. Transfer the cake to a cake board. Ready to serve.