NO-BAKE NUTELLA CHEESECAKE RECIPE BY TASTY
Here's what you need: oreo cookies, butter, chocolate hazelnut spread, cream cheese, whipped topping, whipped cream, chocolate shaving
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Crush cookies and mix with melted butter.
- Spread mixture over pie pan.
- Refrigerate crust while making filling.
- Mix Nutella, cream cheese, and whipped topping until smooth.
- Spread mixture over pie crust.
- Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
- Enjoy!
Nutrition Facts : Calories 869 calories, Carbohydrate 73 grams, Fat 60 grams, Fiber 4 grams, Protein 8 grams, Sugar 61 grams
NO BAKE NUTELLA CHEESECAKE
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!
Provided by Amy T.
Categories Dessert
Time 30m
Yield 1 9-inch Cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 695.6, Fat 46.7, SaturatedFat 31.6, Cholesterol 87.5, Sodium 330.1, Carbohydrate 62.1, Fiber 3.5, Sugar 50.9, Protein 8.8
NUTELLA® CHEESECAKE
This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.
Provided by LAURABEATTY
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 61.4 g, Cholesterol 61.6 mg, Fat 40.2 g, Fiber 0.4 g, Protein 8.4 g, SaturatedFat 15.3 g, Sodium 380.4 mg, Sugar 49 g
EASY NUTELLA CHEESECAKE
Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square)., For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust. , Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled., Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts., , ,
Nutrition Facts : Calories 900 calories, Fat 62g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 478mg sodium, Carbohydrate 84g carbohydrate (71g sugars, Fiber 4g fiber), Protein 12g protein.
EASY, NO-BAKE NUTELLA® PIE
I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!
Provided by Christina
Categories Desserts Pies No-Bake Pie Recipes
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
- Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
- Refrigerate until well chilled, 4 hours to overnight.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 72.8 g, Cholesterol 41.1 mg, Fat 50 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 406 mg, Sugar 57.2 g
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