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No bake Nutella Cheesecake

May 18, 2013         6 comments.

A while ago, I received a request from a reader for an eggless cheesecake recipe. While my search for the traditional baked cheesecake without eggs is still on, there’s no reason why we shouldn’t enjoy a no bake version of it now, heh? πŸ™‚

Plus it’s summer here and my enthusiasm for baking is definitely hit a new low. However, I do love whipping cold treats such as these.

I bought a tub of Nutella to make a proper round 8 inch cheesecake. But a day later, when I actually got to making the recipe, I was left with about quarter of the tub, which surely wasn’t enough to fill a whole 8 inch pan! So this is kind of a deconstructed version of the cheesecake idea I originally had in mind.

If you get cream cheese where you live (soooo jealous!), please use that. I however cannot find a salt-less cream cheese brand here so I stick to making my own substitute for cream cheese whenever I need. Since I had to put together this dessert in under 10 minutes, I took an even shorter cut than I usually would (check out the steps, you’ll know! ;)).

If you’re looking for the verdict, I’d say – are you crazy? This is a NUTELLA dessert after all. What’s not to like? πŸ˜‰ It was amazing! And had an almost mousse-like texture to it that I definitely loved. I do suggest you keep it chilled for at least 4 hours (overnight would be great). But you know me – as impatient as ever! I decided to eat it after only 2 hours in the fridge. Though the cheesecake tasted fantastic, it didn’t hold its form for longer than 10 minutes. So moral of the story – chill for longer time if you want the perfect texture!

Let’s get started –

NOTE: Since I was making a substitute for cream cheese which needed to be blended, I decided to do the whole mixing in a blender itself. It’s really as easy as dumping all the ingredients into a blender and giving it a blitz. If you get cream cheese where you live, you can do the mixing by hand too. In fact, if I suggest you do it by hand only because I found that blending it made the mixture a bit too liquidy and not at all like a cheesecake mixture – you know what I mean? πŸ˜€ And also, skip out the first 2 steps where I curdle the milk and extract the milk cheese.

Step 1: Separating the milk particles from the whey (SKIP if using cream cheese)

Bring a pot of milk up to boil and add drops of plain vinegar (or lime juice) to it.

You’ll see it curdle immediately. Let it boil till the whey is separated from the milk particles & switch off the flame.

Strain out the whey and wash the left over milk cheese particles well to get rid of any vinegar-smell.

Step 2: Making the cheesecake mixture

To a blender, add some powdered sugar and the milk particles.

Blend for 30 seconds or until the mixture is smooth

Add a dollop of nutella (you can add how much ever you want!), vanilla extract and some heavy whipping cream for extra richness.

Again blend for 45 seconds – 1 minute until you have a smooth mixture.

Divide the mixture in glasses or whatever dish you’re gonna serve this on. Cover the top with a plastic wrap or aluminum foil. Chill in the refrigerator (not freezer) for at least 4-6 hours or overnight.

When you’re ready to serve, decorate it however you like. I just sprinkled some sugar around the edges and added a small dollop of nutella in the centre.

And that’s it! You’re ready to eat it up! πŸ™‚

No bake Nutella Cheesecake ~ mini versions
Author: Kavitha
Prep time:
Total time:
Serves: 2
Ingredients
  • 1/2 cup Nutella (or as much as you want!)
  • 1/4 cup Powdered Sugar (adjust or skip as per taste)
  • 1 tsp Vanilla Extract
  • 3-4 TBsp Heavy Whipping Cream (optional)
  • 1 cup Cream Cheese, softened at room temperature ** (read below for substitute)
  • For the Cream cheese substitute
  • 500 mls Whole Milk
  • 1/2 tsp Vinegar
Instructions
NOTE:
  1. Since I was making a substitute for cream cheese which needed to be blended, I decided to do the whole mixing in a blender itself. It’s really as easy as dumping all the ingredients into a blender and giving it a blitz. If you get cream cheese where you live, you can do the mixing by hand too. In fact, if I suggest you do it by hand only because I found that blending it made the mixture a bit too liquidy and not at all like a cheesecake mixture.
If you are using Cream cheese, skip out the first step where I curdle the milk and extract the milk cheese.
Step 1: Separating the milk particles from the whey (SKIP if using cream cheese)
  1. Bring a pot of milk up to boil and add drops of plain vinegar (or lime juice) to it.
  2. You’ll see it curdle immediately. Let it boil till the whey is separated from the milk particles & switch off the flame.
  3. Strain out the whey and wash the left over milk cheese particles well to get rid of any vinegar-smell. Get rid of as much moisture as possible by pressing the milk cheese into the strainer.
Step 2: Making the cheesecake mixture
  1. To a blender, add some powdered sugar and the milk particles & blend for 30 seconds or until the mixture is smooth
  2. Add a dollop of nutella (you can add how much ever you want!), vanilla extract and some heavy whipping cream for extra richness. Again blend for 45 seconds – 1 minute until you have a smooth mixture.
  3. Divide the mixture in glasses or whatever dish you’re gonna serve this on. Cover the top with a plastic wrap or aluminum foil. Chill in the refrigerator (not freezer) for at least 4-6 hours or overnight.
  4. When you’re ready to serve, decorate it however you like. I just sprinkled some sugar around the edges and added a small dollop of nutella in the center.
Note
  1. If you are already using cream cheese, you can even mix everything by hand

Enjoy!





6 Comments on “No bake Nutella Cheesecake

  1. Yay you made cheesecake! It was me right, the reader who made the request! πŸ˜€ Thanks so much for this, you’re the best!! πŸ™‚ β™₯

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