Wednesday, March 23, 2016

No-Bake Nutella Cheesecake

Confession - before last week, I had never tried Nutella.

I had always heard people raving about it, but for some reason just never had the chance to try it. Maybe I should have kept it that way because, um, wow. Even my husband who didn't get the Nutella hype was all over it.

I bought my first jar (actually, Costco sized tub) of Nutella last week in preparation for hosting Bunco/Girls' Night. Once a month a great group of women in my neighborhood get together to play Bunco, a game that doesn't require any skill or much concentration, so it's perfect for a night of talking and catching up with each other. And of course there is always yummy food and wine.

When I started to plan my menu the food came easy, but dessert always stumps me since I'm not much of a baker and don't really eat sweets. I turned to some food blogging friends for ideas and was given one for a creamy Nutella dip with pound cake and fruit. I loved the idea - it would be simple - but then I saw this recipe for a No-Bake Nutella Cheesecake and I knew it would be perfect (and still simple!).

This cake has so many textures and flavors - a crunchy Oreo bottom, a creamy and silky Nutella center, a rich ganache topping and finally some crumbled hazlenut Ferrero Rocher candies. To say this dessert was a hit would be an understatement. ... it was such a hit that a few girls even wrapped some up take home to their husbands.

I wish I had a picture of the cake once sliced, but it went so fast, and then I may have dropped my remaining slice upside down (don't worry - it was covered with plastic wrap and only dropped on my counter so while smushed, it was still delicious). That just means I need to make it again just so I can photograph it. Actually, I will be making this one many times over, maybe as soon as Easter weekend and then for every gathering and holiday after that. Put this one on your must-make list and then make it soon!



No-Bake Nutella Cheesecake
Source: Life, Love and Sugar

Ingredients

Crust
  • 2 cups Oreo crumbs (grind in a food processor) leaving the filling in the Oreos
  • 4 Tbsp butter, melted
Filling
  • 24 oz cream cheese at room temperature
  • 1/2 c sugar
  • 1 tsp vanilla extract
  • 1.5 cups Nutella
  • 3 Tbsp cocoa powder
  • 8 oz Cool Whip (or homemade whipped cream)
Nutella Ganache
  • 1/2 c Nutella
  • 1/4 c heavy cream
  • 6 Ferrero Rocher candies, chopped
Directions
  • Combine Oreo crumbs with melted butter. Press into the bottom of a 9-inch springform pan, being sure to come halfway up the sides of the pan. Set in the fridge to set (at least one hour).
  • Beat the cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined. 
  • Gently stir in the Cool Whip. 
  • Pour filling over the Oreo crust and smooth the top. 
  • Cover and refrigerate 4-6 hours or until set (I let it set overnight).
  • Remove cake from the springform pan and transfer to a cake plate (leave the bottom of the springform pan under the cake). 
  • Make the ganache: Bring the cream to a boil in the microwave. Pour over the Nutella in a medium bowl. Whisk until combined and silky. 
  • Let the ganache cool and thicken slightly before pouring it over the cheesecake. I used a thin baking spatula to help me evenly spread the ganache over the top of the cake. 
  • Sprinkle the Ferrero Rocher candies over the top of the cake. Refrigerate until ready to serve. 


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2 comments:

  1. Hi Mary Ellen, this would be a great contribution to Food on Friday: Birthday Food over at Carole's Chatter. Please do bring it over to join in the Birthday fun. Cheers

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  2. This was amazing!!!!!!!!!!!! It is so nice, looks and tastes as if it came from a bakery. I will be making again.

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