Crunchy nutty crust and topping and a delectable Nutella based cheesecake filling make this indulgent dessert a Nutella lovers dream!
I am not sure if it is the best thing in the world that I have this dessert in my freezer or if it is the worst thing. Actually I kid, it is absolutely the best! It's chocolatey goodness with a little bit of crunch and I could eat it all day every day.
What Kind of Cheesecake is this?
This is not a standard cheesecake that requires a springform pan or baking or gelatin. Say what, you may ask. This creamy Nutella filling firms up in the freezer which means you never need to bake or stabilize it. The combination of Nutella, cream cheese and cream ensures that the filling doesn't get icy. In fact you can pull it out of the freezer and cut into slices immediately to serve. Or just eat it straight from the container it's in as you stand over your island. Those calories don't count right?
What does it taste like?
This luxurious filling is the right combination of sweet and creamy with a hint of the savoury goodness that comes with any cream cheese desserts. While the filling itself is exceptional what really takes it over the edge is the chocolate, nutty biscuit crust.
What goes in the Nutella No Bake Cheesecake Loaf?
This loaf has the following ingredients in the filling
- Cream Cheese
How do you make the crust?
This crust is a simple affair where digestive biscuits or graham cracker crumbs, nutella, butter and nuts take a whirl in a food processor and then all you need to do is press it in to your lined loaf plan along the base and sides. The key to getting the crust just right is to make sure your loaf pan (I use a 9*5) is well lined with plastic wrap. You want at least three layers for sturdiness otherwise it will be difficult to pull the dessert out of the pan.
When I first saw this dessert in Six-Minute Showstoppers by Sarah Rainey I immediately fell in love with the idea. However, I could not resist the urge to tinker with it and three takes later here is my absolute favorite combination. It deviates from the original in the following way
- Nuts in the crust
- Changed ratios for the nutella, cream cheese, and cream in the filling
- Adding vanilla and salt into the filling
- Using a combination of hazelnuts and almonds - you can also completely use either
A Fellow Nutella Lover? Check out these recipes!
- Nutella Pound Cake
- Deeply Chocolate Cake with Nutella Glaze
- Nutella Blondies
- Quick Strawberry Nutella Hand Pies
- 5-Ingredient Nutella Brownies
- Nutella Swirl Banana Muffins
Nutella No Bake Cheesecake Loaf
- 9 * 5 loaf pan
- Plastic Wrap
- ⅓ cup Hazelnuts or Skinned Almonds (50g)
- ⅓ cup Hazelnuts or Skinned Almonds (50 g)
- 1 ⅓ cup Graham Cracker Crumbs (150g) OR 10-11 digestive biscuits
- 4 tbsp Melted Unsalted Butter (50g)
- ½ tsp Salt
- ½ cup Nutella
- 375 g Cream Cheese (1.5 of a Philly Brick of Cream Cheese)
- ½ cup Whipping Cream
- ¾ cup Nutella
- ½ cup Sugar (Granulated if it's fine otherwise Caster)
- 1 tsp Vanilla Extract
- ½ tsp Salt
Topping and Crust
- Put all your skinned nuts in a food processor and process until crumbly.
- If Using Graham Cracker Crumbs: Tip out half the hazelnuts for the topping and add the remaining ingredients into your food processor. Give it a few quick pulses until everything is combined.
- If Using Digestive Biscuits: Remove all the nuts from the food processor bowl, add remaining crust ingredients and process till a crumbly mass forms. Then add in the nuts and pulse once or twice.
- Line your loaf pan with cling wrap making sure to leave a few inches of overhang on both sides. Layer the plastic wrap length wise once, then width wise, then lengthwise.
- Now firmly press the crust ingredients into the loaf tin making sure to build an even crust along the sides as well. Tip: This is much easier if you use a plastic wrap to press the crumbs in place!
- Beat the cream cheese till smooth and creamy then add the sugar and mix well.
- Now beat in the Nutella for 2 minutes or till well combined
- Gradually add the cream and beat until fluffy and well incorporated
- Mix in vanilla and salt.
- Pour the cheesecake filling into your prepared tin, then top with the crushed nuts from earlier and freeze for four hours or until firm.
- Once the filling sets place a layer of plastic wrap overtop until ready to serve.
- When you are ready to serve pull the cheesecake loaf out of the pan using the plastic wrap overhang. If it feels stuck you can wait ten minutes or use a butter knife to loose the sides then remove.
- This can be made 2-3 days ahead and any leftovers can be stored in a freezer safe container for up to 3 weeks.