February 02, 2022
Nutella No Bake Cheesecake
Serves: 6-8
Prep time: 20 minutes cooking + 2hrs Setting time
Ingredients:
Base:
-
250g biscuits
-
150g melted butter
Filling:
-
250g nutella, melted
-
400g cream cheese, softened*
-
1/4 cup icing sugar
-
pinch of salt
To serve:
-
chocolate shavings
-
roasted hazelnuts
-
fresh berries
METHOD
- Use TupperChef silicone baking mat. Set aside.
- Place biscuits and butter into SuperSonic. Pulse until fine crumb forms.
- Firmly press the crumb into the base of a slice form. Place into the fridge. In a mixing bowl, add the Nutella, cream cheese, icing sugar and salt. Using KP Beater, mix until fully combined.
- Empty contents onto the biscuit base in the slice form. Using a spatula, smooth the top of the cheesecake. Place into the fridge for 2 hours or until set.
- Remove from the slice form onto a serving dish or plate.
- Serve with scattered chocolate shavings, chopped roasted hazelnuts and fresh berries.
TupperTips:
- Microwave cream cheese in a MicroCook Pitcher 1L for 30 second intervals, until softened.
- Keep leftover cheesecake in a Slice 'N Store.
- If mixture is too hard to mix, try adding in 1 tbs thickened cream at a time.
- If you need to cut down the setting time, freeze the cheesecake for 20–30 minutes.
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