About the bake
This simple no-bake Nutella cheesecake is pure indulgence. Picture this... a crisp biscuit base made with Bourbon biscuits, spread with a layer of smooth Nutella and topped with a velvety Nutella cream cheese topping. Make your dreamy thoughts a reality, to satisfy your sweet tooth or when you need a last minute chocolate fix. Unlike other cheesecakes these have been cut into bars and would be a yummy alternative for a summer picnic, simply chill to set them and enjoy.
Nuts for Nutella? We get it! Try these moreish bakes made with dollops of Nutella...
Our Nutella Filled Doughnut Holes are mouthfuls of total heaven - best served warm so that the Nutella oozes out with each bite. Or for another quick chocolate fix, our Mug Cake with a generous spoonful of Nutella goodness is your five second ticket to a warm, gooey and rich pick-me-up.
Method
Step 1:
Using a rolling pin or food processor, break up the biscuits into crumbs.
Step 2:
In a saucepan, melt the butter and sugar together and then add the biscuit crumbs.
Step 3:
Pour into a lined square cake tin and press down firmly to set the biscuits in place. Chill in the fridge.
Step 4:
Once chilled spread a layer of Nutella on top of the biscuit base, keeping the majority back to be mixed with the cream cheese.
Step 5:
In a separate bowl beat together the remaining Nutella, cream cheese and icing sugar.
Step 6:
Gently whip the double cream. Keep a few teaspoons aside and fold the remaining cream into the cream cheese mixture.
Step 7:
Pour the mixture on top of the biscuit base and smooth with a palette knife. Using the remaining cream, spoon a few drops on top and with a skewer or tooth pick gently run it through the mixture in different direction to create a ripple effect.
Step 8:
Place in the fridge to chill. Cut into bars when serving. A nice finishing touch would be a sprinkle of hazlenuts on top.
Ingredients
For the base
- 250g Bourbon biscuits
- 100g Butter (unsalted) (melted)
- 40g Unrefined dark muscovado sugar
For the topping
- 500g Hazelnut praline paste ((nutella))
- 500g Cream cheese
- 100g Silver Spoon Icing sugar
- 200ml Double cream
Utensils
- Square 20cm loose bottom tin
Nutritional Information
per 134g- 530cal Energy
- 39g Fat
- 24g of which Saturates
- 38g Carbohydrates
- 30g of which Sugars
- 6.1g Protein
- 0.5g Salt
Recipe Reviews
So rich and indulgent. Really easy to make
WOW! this recipe is amazing. I made them with my 6 year old and it is possibly the most indulgent cheesecake bar we have tasted. Very easy to make and very easy to eat!
It makes a lot so if you are looking for a smaller sweet treat I would make half the recipe.
Really lovely recipe although in the video it says 500g of icing sugar and i used that much and was like hmm this seems like a lot and yes it is too much
Ingredients
For the base
- 250g Bourbon biscuits
- 100g Butter (unsalted) (melted)
- 40g Unrefined dark muscovado sugar
For the topping
- 500g Hazelnut praline paste ((nutella))
- 500g Cream cheese
- 100g Silver Spoon Icing sugar
- 200ml Double cream
Utensils
- Square 20cm loose bottom tin
Nutritional Information
per 134g- 530cal Energy
- 39g Fat
- 24g of which Saturates
- 38g Carbohydrates
- 30g of which Sugars
- 6.1g Protein
- 0.5g Salt