This rich and creamy No-Bake Nutella Cheesecake has a mousse-like cheesecake filling on an Oreo crust and drizzle with more Nutella!
NGREDIENTS
Oreo Crust
▢21 (200 g) Oreo cookies crushed
▢25 g hazelnuts toasted and crushed (optional)
▢60 g unsalted butter melted and cooled
Nutella Cheesecake Filling
▢500 g Philadelphia cream cheese blocks softened (see notes)
▢105 g caster sugar (see notes)
▢55 g milk powder full cream or skim
▢60 g sour cream or Greek yogurt, chilled
▢160 g Nutella (or hazelnut spread of choice)
▢200 g dark cooking chocolate melted and cooled
▢250 ml heavy cream cold from the fridge
Toppings
▢250 ml heavy cream cold
▢85 g mascarpone cheese cold (see notes)
▢160 g Nutella (or hazelnut spread of choice)
▢35 g hazelnuts chopped
INSTRUCTIONS
Note – please use kitchen scales to measure out all ingredients by wright and not in cups. I have included cups in the measurements for those who refuse to use scales and are still adjusting to the idea that weight measurements are far more accurate when baking and dessert making. No shade intended N x
Oreo Crust
Add the Oreos and hazelnuts (optional) to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a
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