No-bake Nutella Cheesecake

Course: Dessert

Cuisine: Healthy Eating

Prep Time: 30

Total Time: 30

Servings:

Calories: 313kcal

Author: Andrea Soranidis

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

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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 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.

Nutrition