Nutella Cheesecakes are possibly my favourite dessert to have. The creamy and smooth Nutella cheesecakes are great as a sneaky treat, an indulgent party dessert or an after meal pudding. Whenever and whatever you make these Nutella cheesecakes for, you won’t regret it. And with the Christmas holiday now upon us, there is so many more reasons to make these, whether it’s for that Christmas party or as a treat for the children on Christmas eve/day. This recipe makes ten individual cheesecakes or one massive cheesecake.
You will need:
- 100g Icing Sugar
- 150g Butter
- 300g Nutella
- 400g Soft Cheese
- 200g Digestive Biscuits
- Mini Loaf/Cake Bakeable Cases (10) or a removable cake tin. ( any cake case will do, but cardboard cases are best as they can hold themselves up.
ASDA’s loaf cases( the ones I used) – http://groceries.asda.com/product/cases-candles-accessories/asda-chosen-by-you-10-mini-loaf-cake-bakeable-cases/910000436964
Rating – ⅘
Price(per serving) – £1.10 Price(for all ingredients) – £11
- Measure all ingredients. Crumble up the digestives with either the end of a rolling pin or use a food processor. Melt the butter in a saucepan or in the microwave and pour over the digestives, the digestives should resemble sand and not have any large pieces in the mix. Mix these 2 ingredients together until they are combined. Spoon the digestive mixture evenly into the loaf/cake cases. Place on a baking tray ( to keep them together and put in the fridge, so the butter can harden.
- In a clean, large bowl, mix together all the soft cheese and icing sugar until, all the icing sugar is incorporated and the mix is smooth. Add the Nutella, and use a whisk or spatula to whisk the Nutella into the soft cheese and icing sugar mixture. You can add more icing sugar or even cocoa powder to thicken the mixture if you want to.
- Spoon the Nutella mixture into the cake cases on top of the digestive mixture. Smooth out the top of each cheesecake and put back in the fridge. Leave in the fridge to set for at least 6 hours.
*I recommend leaving the cheesecakes to set for 12-18 hours if making the individuals and 15-20 hours if you make the large cheesecake.*
These cheesecakes need to be kept in the fridge and eaten within 48 hours of making them.
*disclaimer – all images used are owned by me*