Recipe: No-bake Nutella Cheesecake by Laura Vitale

One of my favorite Laura Vitale recipes is her No-bake Nutella Cheesecake. This sinful, decadent dessert can be made with a handful of pantry ingredients. This cheesecake has 3 main elements:
- Digestive biscuit crust
- Cheesecake filling
- Chocolate ganache topping
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- no minimum order
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No-bake Nutella Cheesecake
- 1.25 cups graham crackers, powdered (I used McVitie's Digestive Original)
- 6 tbsp unsalted butter, room temperature (for the crust. I used President)
- 2 tbsp Nutella (for the crust)
- 1/4 cup granulated sugar
- 1/4 cup hazelnuts, roasted and finely ground
- 450 grams cream cheese, room temperature (I used Philadelphia Original Cream Cheese)
- 1 cup confectioner sugar (I used Sis Icing Sugar)
- 1.5 cups Nutella (approx 450 grams) (for the cheesecake filling)
- 1/2 tsp vanilla extract (I used Natco Vanilla Essence)
- 1/4 cup heavy cream (for the cheesecake filling)
- 1/2 cup heavy cream (for the chocolate ganache)
- 115 grams semisweet chocolate chips (I used Hershey's Kitchens Semi Sweet Chocolate Chips)
- 1 tsp unsalted butter, room temperature (for the chocolate ganache)
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In a food processor, add the first 5 ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.
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Press the mixture in the bottom and one inch up the sides of a 9” springform pan, set it in the fridge.
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In the bowl of a standing mixer fitted with a paddle attachment, add the cream cheese and nutella and mix it on medium speed for about 2 minutes.
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Add the heavy cream, vanilla essence, and confectioner sugar and keep mixing it for another minute or so or until you have a smooth batter.
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Pour the batter into the prepared crust, cover the top of the pan with a plate and set it in the fridge overnight.
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About an hour before you are ready to serve it, make the ganache.
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In a small saucepan, add the heavy cream and bring it to a simmer.
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Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.
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Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.
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Pour the ganache on the cheesecake. Place it back in the fridge for about an hour to set a bit.
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Wipe your knife in between cutting each slice so that all the slices come out nice and neat.
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Remove the sides of the springform pan, and top the cheesecake with some chopped hazelnuts and confectioner sugar.