No Bake Nuttella Cheesecake – a delicious recipe with digestive biscuit, cream cheese, butter, whipping cream, nutella, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
FOR CRUST: put the buiscuits into the plastic bag and crush it using the rolling pins.
2
Pour the crumbs into the medium bowl and add the melted butter until well combined.
3
Add the mixture into a cake pan (spring form pan) and press it anf make as a base crust (chill it for 10 -20 minutes)
4
FOR THE FILLING: Using the electric mixer beat the whipping cream until smooth and fluffy (dont over beat it!)
5
On the other bowl combine the cream cheese and nuttella together.
6
Beat it with electric mixer in a medium high speed.
7
Add the vanilla and the whipped cream on the bowl and mix together.
8
Pour the filling into the crust.
9
Smooth the top with rubber spatula.
10
Add the blueberry toppings and refrigerate.
11
(2 1/2 to 3 hrs.)
12
Remove it to the pan and serve.
13
Enjoy ;)
688
kcal
Calories
68
g
Fat
6
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 150 grams digestive biscuit or graham crackers, 300 grams cream cheese (any of your choice brand), 85 grams melted butter (salted or regular butter), 240 ml whipping cream (heavy cream/ any of your choice brand), and more.
Yes, No Bake Nuttella Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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