Mini Nutella cheesecakes

Nutella cheesecake is an absolutely irresistible dessert, delicious and appetizing, it is the perfect combination of creaminess and freshness. Of course, its inspiration derives mainly from the Anglo-Saxon world, but in this recipe it’s transformed into something 100% Italian thanks to the addition of the unmistakable flavour of the world's most famous and well known hazelnut cream: Nutella! You can make your Nutella cheesecakes in individual portions, or choose to create a beautiful single larger cake. The final outcome will be equally delicious. To make it you'll have to buy only the most common products such as traditional dry biscuits, cream cheese, cinnamon, butter and Nutella. Ready to make your delicious mini Nutella cheesecakes? Follow our recipe in detail and make your own!

Ingredients

  • biscuits 250 grams Dry
  • butter 180 grams Melted
  • cinnamon
  • cheese 320 grams Cream cheese
  • nutella 5 tablespoons of Nutella
  • icing sugar 4 tablespoons of icing sugar
  • whipping cream 400g of fresh cream
Information
80 minutes Total time
Serves 10 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!
Pin it!

Preparation

Chop the biscuits up in a food processor. Transfer them into a large bowl, add the melted butter and stir until the mixture is smooth. Cover the bottom of the cake tin with the biscuit mixture, level it with the back of a spoon and refrigerate for an hour. Whip the cream until stiff. In another bowl, beat together the cream cheese with the icing sugar. Add the Nutella and mix well. Add to this mixture the whipped cream, taking care to mix from the bottom upwards. Pour the whole mixture onto the biscuit base. Let it stand in the refrigerator for at least 12 hours. Once the cheesecake is set, cover the surface with a spoonful of melted Nutella and allow to cool.

Tips
It is as well not to overlook the acidity that characterizes the cheesecake: the Anglo-Americans use sour cream a great deal whereas in Italy it is not widely available, so we could add yoghurt instead or cream left for half an hour to rest with some added lemon juice. If you want your cheesecake creamy inside, place the cake tin in a larger baking tray filled with a few cm of water: this ‘bain marie’ style of cooking will give the best results.
Trivia
Cheesecakes or mini cheesecakes are generally of two types, namely cooked or uncooked, and they are a typical dessert of Great Britain.

Step by step

**Click on the photos to access full step by step!

Comments