I could eat spoonfuls of straight up Nutella anytime, anywhere, any day. This smooth, creamy, chocolatey, hazelnut spread is something that once you’re introduced to, there is absolutely no going back. It’s just so…addicting.
Starting last year, I’ve been incorporating Nutella in a lot of my baking. It all started with some amazing Nutella cookies stuffed with Nutella for a friend’s birthday. Ever since, I’ve been putting it into everything, like Nutella Swirled Banana Walnut Bread and Nutella Mug Cake.
This time I made it the star ingredient of a very simple cheesecake (no-bake!) There are only 4 ingredients: Nutella, cream cheese, vanilla, and a graham crust. Just 4 ingredients for a dessert this wonderful? And no oven needed? I almost still can’t believe it.
This delicious cheesecake was for my really good friend, Bahareh’s birthday. Since it was my first time making it, I was worried how it would turn out in the end.
Well, it was spectacular! One forkful was an intense rush of that creamy Nutella flavor. It was different from regular Nutella since it had been in the freezer for 4 hours. If you’re a fan of Nutella, you’ve got to try this cheesecake because chilled Nutella…it’s a whooole new experience
EASY NUTELLA CHEESECAKE
1 jar (13 oz) Nutella
18 oz cream cheese
1 tsp vanilla
1 graham crust
6 Ferro Rocher chocolates (optional)
Beat the cream cheese and vanilla together until blended.
Mix in the Nutella using a hand-mixer or food processor.
Spread mixture into graham crust so that it is smooth.
Decorate with Ferro Rocher chocolates (optional).
Chill in fridge for at least 4 hours.
adapted from delishhh
I must confess that I was never a huge fan of cheesecake as a kid. I used to avoid cheese at all costs and stuck to the sweet, fruity desserts. I guess my taste buds changed because now I looove creamy, cheesy foods – everything from Greek yogurt to mac and cheese. Of course, I still love fruit so I found the best of both worlds in these cute, delightful treats: cheesecake stuffed strawberries!
They are VERY easy to make and will conjure many “oohs” and “aahs”. They are also the simple solution to when you have a craving for cheesecake but you don’t want to bake an entire cake. These will definitely hit the spot.
How do you go about eating these bite-sized treats? Well, you can either take the approach my dad did by eating the whole thing at once; you will first be greeted by a splash of juicy strawberry followed by a creamy cheesecake afterthought. Or, you can take eat it my mom’s way of savoring small equal bites to get a nice ratio of strawberry to cheesecake. Whatever method you choose, I guarantee you will be craving for more!
CHEESECAKE STUFFED STRAWBERRIES
14-18 fresh strawberries
8 oz. cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
Graham cracker crumbs
Using a small knife, cut off the stem and tip of each strawberry. Then, cut around the inside of the strawberry to create a small hole for the cream.
Use a handheld or standing electric mixer to beat cream, sugar, and vanilla for 2 minutes on medium speed, until fluffy. Transfer into a pastry bag and pipe into each strawberry.
Sprinkle graham cracker crumbs on top for a finishing touch.
Refrigerate and serve!
adapted from The Comfort of Cooking