Nutella No Bake Cheesecake Loaf
A make and freeze recipe that will wow your guests!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup Hazelnuts or Skinned Almonds (50g)
- 1/3 cup Hazelnuts or Skinned Almonds (50 g)
- 1 1/3 cup Graham Cracker Crumbs (150g) (OR 10-11 digestive biscuits)
- 4 tbsp Melted Unsalted Butter (50g)
- 1/2 tsp Salt
- 1/2 cup Nutella
- 375 g Cream Cheese (1.5 of a Philly Brick of Cream Cheese)
- 1/2 cup Whipping Cream
- 3/4 cup Nutella
- 1/2 cup Sugar (Granulated if it's fine otherwise Caster)
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
Instructions
- 1
Put all your skinned nuts in a food processor and process until crumbly.
- 2
If Using Graham Cracker Crumbs: Tip out half the hazelnuts for the topping and add the remaining ingredients into your food processor. Give it a few quick pulses until everything is combined.
- 3
If Using Digestive Biscuits: Remove all the nuts from the food processor bowl, add remaining crust ingredients and process till a crumbly mass forms. Then add in the nuts and pulse once or twice.
- 4
Line your loaf pan with cling wrap making sure to leave a few inches of overhang on both sides. Layer the plastic wrap length wise once, then width wise, then lengthwise.
- 5
Now firmly press the crust ingredients into the loaf tin making sure to build an even crust along the sides as well. Tip: This is much easier if you use a plastic wrap to press the crumbs in place!
- 6
Beat the cream cheese till smooth and creamy then add the sugar and mix well.
- 7
Now beat in the Nutella for 2 minutes or till well combined
- 8
Gradually add the cream and beat until fluffy and well incorporated
- 9
Mix in vanilla and salt.
- 10
Pour the cheesecake filling into your prepared tin, then top with the crushed nuts from earlier and freeze for four hours or until firm.
- 11
Once the filling sets place a layer of plastic wrap overtop until ready to serve.
- 12
When you are ready to serve pull the cheesecake loaf out of the pan using the plastic wrap overhang. If it feels stuck you can wait ten minutes or use a butter knife to loose the sides then remove.
- 13
This can be made 2-3 days ahead and any leftovers can be stored in a freezer safe container for up to 3 weeks.