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
- 2 cups Oreo crumbs (grind in a food processor) leaving the filling in the Oreos
- 4 Tbsp butter, melted
- 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)
- 1/2 c Nutella
- 1/4 c heavy cream
- 6 Ferrero Rocher candies, chopped
- 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.