I love to bake and create new recipes with Nutella and it seems you do to! It is one of the most popular ingredients on my blog! So to add to my ever growing list of Nutella recipes, I have created this Nutella Bueno Cheesecake for you to enjoy. I’ve made sure there’s plenty of Nutella in the cheesecake filling so the flavour really comes through, then I’ve drizzled pure Nutella on top, followed by whipped cream and finally some yummy Kinder Bueno chocolates! It’s also a really easy no bake recipe too, so if you’ve made any of my other no bake cheesecakes before then you’ll know how simple this is. And if you haven’t made one yet, then give this one a try and find out! If you like this recipe you’ll love my Nutella Bueno Cupcakes and my Nutella Cheesecake Blondies too!
To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.
For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, Nutella and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.
Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.
The next day I removed it from the tin, and warmed the Nutella in the microwave. Then I piped it all over the cheesecake.
Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. To decorate, I placed the Kinder Bueno chocolates around the cheesecake on top of the whipped cream. I added some sprinkles too!
The Nutella Bueno Cheesecake was so yummy and full of Nutella flavour!
I had two slices in one day and my friends gobbled the rest up!
|Nutella Cake||Cherry & Nutella Chocolate Cake||Nutella Cheesecake Blondies|
|Nutella Bueno Cupcakes||Nutella Stuffed Cookies||Raspberry & Nutella Bread Rolls|
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Nutella Bueno Cheesecake (No Bake)
For the biscuit base
- 300 g Digestive Biscuits
- 125 g Butter or baking spread melted
For the cheesecake filling
- 600 g Full fat cream cheese
- 125 g Icing sugar
- 300 g Nutella
- 300 ml Double cream
For the decoration
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 75 g Nutella
- Kinder Bueno chocolates
- Sprinkles/Chopped hazelnuts optional
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, Nutella and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, warm the Nutella for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake
Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Place the Kinder Bueno chocolates on top of the cream, then add some sprinkles or chopped hazelnuts if you like
Serve immediately, store any leftovers in the fridge and eat within 2 days
NB. this post is NOT sponsored by Nutella – I just love their product!
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