Nutella cheesecake is not only the nicest thing I’ve ever made, but also one of the easiest. A few weeks back, Megan and I stumbled on this really simple recipe and since it was so amazing, I wanted to share it with you! I can tell you now, it won’t last long once you’ve made it. Ours was gone in less than 24 hours!
250g digestive biscuits
1 x 400g jar Nutella
100g chopped hazelnuts
500g cream cheese
60g icing sugar
1. Break the digestive biscuits, into a processor. Blend until blitzed. Add 1tbs Nutella, the butter/marg (melted) and 3tbs hazelnuts, blitz again until mixed.
2. Place into the bottom of a lined/greased spring form tin. Press down to form a neat base. Chill in the fridge for 30 minutes.
3. Beat the cream cheese and sieved icing sugar until smooth and then add the remainder of the Nutella. Continue to mix until all combined.
4. Take the tin out of the fridge and smooth the Nutella mixture over the base. Scatter the nuts over the top and place back in the fridge. Chill for at least 4 hours or overnight. Serve straight from the fridge.