Presenting a delectable No-Bake Nutella Cheesecake, graced with a biscuit base and crowned with a Nutella-infused cheesecake layer that boasts a light, almost mousse-like texture. This culinary creation is both straightforward and enjoyable to assemble, yet possesses an inherent elegance suitable for any dinner gathering, wouldn’t you agree?
It’s worth noting that this exquisite dessert comes to fruition with a mere six ingredients: Nutella, cream cheese, butter, cream, biscuits for the base, and icing sugar (also known as confectionary sugar). And that’s the extent of it! This no-bake delight is a tribute to those individuals who amusingly lamented the contrast between my previous offering – a hearty and luscious Irish Beef & Guinness Stew – and their current plight within a heat wave. The remarkable diversity of my readers’ locations, with some enduring a Southern Hemisphere winter chill while others bask in Northern Hemisphere summer warmth, adds a delightful dimension to my role as a food blogger. It grants me the privilege of sharing recipes that oscillate between these divergent seasons.
For instance, a hearty stew one day, followed by a vibrant and summery no-bake Nutella Cheesecake the next. The range couldn’t be more pronounced!
Confession time: I’m rather spoiled here in Sydney, where our winters tend to be quite temperate. Thus, even in the midst of winter, my enthusiasm for no-bake desserts remains undaunted.
Consider these mini Nutella Cheesecakes, for instance. Who’d let a touch of winter chill prevent them from crafting these little wonders???!!! As you can observe, I mold them in a muffin tin outfitted with paper liners – this translates to zero cleanup. And I must admit, I have a bit of an aversion to washing muffin tins; it’s a bit of a chore!
There’s a certain charm to desserts served in individual portions – not only are they visually appealing, but they also exhibit a touch of practicality in terms of portion control. However, one does need to possess the self-discipline to stop at just one serving. After all, if this were a traditional cheesecake, you could easily slice yourself a dainty second piece. But with these mini delights… well, who could bring themselves to halve such a petite indulgence? (That being said, I must point out that I now offer a full-size Nutella Cheesecake recipe right here!)
The biscuit base in this recipe features Oreo cookies, which lends a beautifully classic combination. However, for those who prefer a different twist, plain biscuits work just as well – I’ve provided alternate instructions in the notes section.
The inspiration for this Nutella Cheesecake originated from Nigella’s Nutella Cheesecake; however, my rendition veers in a different direction as it’s notably lighter (and presented in individual portions). Speaking of no-bake cheesecakes, I’m rather particular because they sometimes possess a density that doesn’t quite suit my palate. I prefer a cheesecake with a mousse-like consistency, akin to that of a baked cheesecake. One that’s light and creamy with every bite.
To achieve this, my version incorporates cream, which, when whipped, substantially lightens the cream cheese blend. Who wouldn’t want to dive face-first into that bowl, I wonder?
The equation reads as follows: Nutella + Oreo cookies + cheesecake + cream. Truly, a winning combination, wouldn’t you say?
But I digress. I’m eager to hear your thoughts on this creation!