I can’t describe how much this recipe slaps. Easy. So tasty. Doesn’t taste like only 7 ingredients yet somehow it is. And the cherry on top - no bake filling, just the crust!! Perfect for summer.
Makes 4-6 servings
Ingredients
2 cups digestive biscuits, crushed into crumbs
1/2 cup butter, melted
1/2 cup whipping cream
1 tbs powdered sugar
1 cup (or 1 brick) cream cheese, softened
3/4 cup + 2 tbs Nutella, divided
1/4 hazelnuts, chopped
Directions
1. Preheat the oven to 375 F. Combine the digestive biscuit crumbs and butter. Mix well. Press into the bottom and one inch up the sides of an 8 inch springform pan. Bake for 8-10 mins until edges get dark. Remove from heat and set aside.
2. In a mixing bowl, combine the whipping cream and powdered sugar. Whip on medium using an electric mixer until stiff peaks form, about 5 minutes. Set aside.
3. In another mixing bowl, combine the cream cheese and 3/4 cup Nutella. Whip using an electric mixer on medium heat until light and fluffy, about 3 minutes. Carefully fold the whipping cream in. Scoop the Nutella mixture into the prepared crust and spread. Microwave the remaining 2 tbs of Nutella for 15 seconds. Dollop and swirl over top the cheesecake.
4. To a small frying pan, add the crushed hazelnuts. Turn heat up to medium and toast for 3-4 minutes, shaking the pan constantly to avoid burning. Remove from heat. Sprinkle hazelnuts over top the cheesecake. Put in the fridge to set for a minimum of 3 hours before serving. Cut into 4 or 6 slices and serve.