May 8, 2012

... No Bake Nutella Cheesecake

Two no bake cheesecake recipes later and I'm officially a huge fan of Jamie over at My Baking Addiction.  You would have thought that her blog name would have clued me in, but actually it was her use of this...

aka the best.thing.ever.  Did you know that when you whip it with cream cheese it turns into this...

and when you combine it with a classic like this...

you get something super awesome, like this...

And so, my friend, welcome to the fan club.

No Bake Nutella Cheesecakes
4-6 servings (or 10-12 mini servings as shown)

For the Crust:
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted

For the Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish:
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional

In a medium bowl, stir together the Oreo cookie crumbs and melted butter.  Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth.  Add vanilla and mix to combine.  Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe or spoon the filling into individual serving dishes.  Cover with plastic wrap and refrigerate for at least 2 hours before serving.

If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Taylor's Notes:
I've made these twice... in less than a week.  The good news was that I shared them with other people both times, the bad news is that I had to share them with other people both times.  I will say that they're pretty rich, so unlike Jamie's other cheesecake recipe  that I made, you'll probably only be tempted with one satisfying serving.  

I topped mine with more Oreo cookie crumbs... because you can never have too much of a classic.


No comments: