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    Home » Recipes » Dessert Recipes

    No-bake Nutella Cheesecake

    Published: Jul 13, 2015 · Modified: Apr 1, 2021 by Andrea

    Jump to Recipe

    This mini no-bake Nutella cheesecake is super easy to make and makes a great party dessert!

    Incredibly easy to make, this light no-bake Nutella cheesecake is THE chocolate dessert that will almost definitely make you a happier human being.

    What makes this cheesecake healthier?

    Simple, the choice of ingredients. Swap cream cheese with fresh light ricotta cheese and use a lighter crust as a base.

    You may have noticed by now that I always choose ricotta cheese for my cheesecakes over store-bought cream cheese.

    The reason why I prefer ricotta is definitely that it's healthier and lighter. Y

    ou can opt for traditional ricotta made with whole cow/sheep milk or choose a light version made with 2% milk.

    Good-quality ricotta will only list milk, salt and an acid coagulant as ingredients, nothing else.

    Ricotta is usually watery when first made, but the best store-bought versions should be already drained when sold, resulting in a creamier and richer cheese.

    It's worth mentioning that you can also make your own ricotta in less than 1 hour. Surely it'll knock the socks off of any store-bought version!

    ricotta cheese cream filling.

    To make the cheesecake filling, start by mixing fresh firm ricotta with finely ground demerara sugar or caster sugar, until you reach a smooth rich texture.

    Then add lemon & orange zest and half vanilla bean if you like, a spoonful of chopped pistachio is a great addition too.

    At this point, just fold in a generous amount of Nutella or chocolate hazelnut spread. Give it a nice mix and your cheesecake filling is ready.

    When it comes to the cheesecake base you can either go for the classic mixture of sugar, digestive biscuits ( or use a light version) and butter.

    For a lighter option go for a healthy gluten-free alternative and mix the almond meal with softened pitted dates.

     

    two individual Nutella cheesecakes.

    Serve straight from the fridge and indulge in this chocolatey light no-bake Nutella cheesecake with no shame!

    MORE CHOCOLATE DESSERTS TO TRY

    • Water Cake: A Dairy-free, Egg-free, Magic Cake
    • Caprese Cake (Gluten-free Chocolate Cake)
    • 3-Ingredient Nutella Brownies
    • The EASIEST Vegan Chocolate Muffins

    DID YOU MAKE THIS RECIPE?

    Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Reading your feedback and looking at your pictures always makes me smile *and super hungry*! 

    Healthy Summer No-bake Nutella Cheesecake - A deliciously scrumptious light alternative to a classic favorite dessert! Plus homemade nutella tastes so much better! Recipe by The Petite Cook
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    5 from 2 votes

    No-bake Nutella Cheesecake

    Prevent your screen from going dark
    This mini no-bake Nutella cheesecake is super easy to make and makes a great party dessert!
    Prep Time30 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Healthy Eating
    Serving: 8
    Author: Andrea Soranidis - The Petite Cook

    Ingredients

    For the base:

    • 1 cup softened pitted dates
    • 1 cup lightly toasted almond meal

    For the filling:

    • 500 g ricotta cheese, well drained
    • 150 g caster sugar or ground demerara sugar
    • zest of 1 orange
    • zest of ½ lemon
    • ½ vanilla pod seeds, optional
    • 1 tablespoon chopped pistachios, optional
    • 5 tablespoon homemade nutella, or high-quality store-bought version

    Instructions

    • In a food processor mix together all the cheesecake base ingredients until combined.
    • Put the mixture into a cake tin covered with cling film, and use your fingers or the back of a spoon to spread it evenly, pressing it down in the tin to form the base. Put the tin into the fridge to set for about 30 min.
    • In the meantime prepare the filling. Put the ricotta and sugar in a large bowl and mix energetically with a spatula or hand blender until smooth and creamy.
    • Add in the orange zest & lemon, vanilla and pistachio if using, then fold the nutella in. Gently mix by hand until combined.
    • Remove the cheesecake tin from the fridge. Pour the filling over the base and spread evenly.
    • Return to the fridge until set and ready to serve (rest at least for 4 hours).

    Notes

    Makes one large 9-inch cheesecake or 8 small individual ones.
    For the classic cheesecake base mix 15 finely crumbled digestive biscuits,
    2+½ tablespoon melted butter and 1 tablespoon sugar.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

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    Comments

    1. nari modi says

      July 26, 2021 at 5:50 am

      5 stars
      very very tastee good good

      Reply

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
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