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