No Bake Nutella Cheesecake

By garciamoss

Ingredients

• For the Crust:
• 20 Graham Cracker Squares, crushed*
• 6 Tablespoons, unsalted Butter, melted
• 1 Tablespoon Nutella
• For the Cheesecake Filling:
• 2 (8 oz) packages of Cream Cheese, softened (room temperature)
• 1/2 cup Confectioners (Icing) Sugar, sifted
• 1 (13 oz) jar of Nutella
• 3/4 cup chopped toasted unsalted Almonds (or Cashew Nuts)

Details

Adapted from manilaspoon.com

Preparation

Step 1

For the Crust:
To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom of a 9-inch springform pan. Chill the crust while you are making the filling.

Helpful tip: Do this before you add the crumb crust. Turn the removable base of the springform upside down (reverse it) and then lock it firmly. Butter the base and line with parchment paper. Add the crumb crust. This way the crumbs won't stick into the groove inside the pan and it would be easier to slide them onto a serving platter later.


For the Cheesecake Filling:
Beat the softened cream cheese and confectioner's (icing) sugar until smooth. Add the remaining Nutella and beat again until everything is blended well and no more white streaks appear.

Carefully, spoon the Nutella mixture over the prepared crumb crust. Use a spatula to even it out. Sprinkle the chopped Almonds all over the filling; cover it completely. Refrigerate for at least 4 hours (preferably overnight).

Serve chilled (straight from fridge) for perfect results.