No bake nutella cheesecake: without gelatine
For the base:
  • 1 + ½ cup (180gms) crushed biscuits
  • 3 tablespoons (37gms) melted butter
For filling:
  • 2 +1/4 cup (350gms) cream cheese
  • ¾ cup (37gms) icing sugar
  • 1 cup (300gms) of Nutella
  • 2 +1/2 cups (290gms) whipping cream
  1. In a bowl add crushed biscuits and melted butter and coat all the biscuit crumbs with the butter.
  2. In a 6inch spring form pan, transfer this mixture and spread it around in one even layer to make the base.
  3. Use the back of a spoon to push down the crumbs and make sure the base is tightly packed.
  4. Refrigerate while making the filling.
  5. To make the filling, in a bowl add in softened cream cheese. Use a spatula to make sure there are no lumps in the cream cheese.
  6. Add in powdered sugar and mix again.
  7. In the same bowl add in Nutella and mix that in too.
  8. Take another bowl and add whipping cream to it. Use an electric whisk to whip at high speed till it reaches stiff peaks.
  9. Carefully fold in the whipped cream into the Nutella cream cheese mixture and make sure everything is well incorporated.
  10. Transfer the filling into the prepared spring form pan.
  11. Spread it around evenly and get rid of any air bubbles by banging the pan on the work surface a few times.
  12. Let the cheesecake set in the freezer overnight.
  13. Pipe some chocolate ganache on top or garnish as you wish.
  14. Enjoy!
Recipe by Bake with Shivesh at