An indulgent no-bake Nutella cheesecake with a rich, creamy texture, topped with toasted hazelnuts and chocolate ganache for the ultimate dessert experience.
2cupscream cheese, softenedFull-fat for best results
1 ½cupsNutella
½cuppowdered sugar
1tspvanilla extract
1cupheavy cream, whipped
1tbspgelatin, optionalFor a firmer set
Toppings
1cuptoasted hazelnuts, choppedOptional topping
½cupchocolate ganacheOptional topping
Instructions
In a mixing bowl, combine the crushed chocolate graham crackers and melted butter. Press the mixture into the bottom of a springform pan to create the crust. Refrigerate while preparing the filling.
In a large bowl, beat the cream cheese until smooth. Add Nutella, powdered sugar, and vanilla extract, mixing until well combined.
If using gelatin, dissolve it in 2 tablespoons of warm water, then fold it into the cream cheese mixture. Gently fold in the whipped cream.
Pour the filling over the chilled crust, smoothing the top. Refrigerate for at least 4 hours or until set.
Before serving, drizzle with chocolate ganache and sprinkle with toasted hazelnuts for an extra layer of texture and flavor.
Slice and serve chilled.
Notes
For a firmer texture, consider adding gelatin to the filling. To enhance the hazelnut flavor, incorporate a bit of toasted hazelnuts into the crust.