No Bake Mini-Nutella Cheesecake
Ingredients
Crust:
- 100 g digestive biscuits (or graham crackers)
- 50 g ground walnuts
- 30 g butter
Cream:
- 200 g cream cheese
- 200 g Nutella
- 200 ml whipping cream
- 2 sheets gelatin
Decoration:
- chocolate glaze
- chocolate candy
- raspberries
Instructions
How to make the No Bake Mini-Nutella Cheesecake:
- Line a small tray with baking paper and place 4 baking rings (for mini cakes) of 7-8 cm (2.75-3 inch) diameter on the paper.
Crust:
- Grind the walnuts and biscuits in a food processor then add the melted butter.
- Mix well until you get a crumbly mixture.
- Put the mixture in the baking rings and press down well with your fingers. Then refrigerate.
Cream:
- Mix the cream cheese with the Nutella until you get a thin and glossy cream, good enough to eat right away. But don't eat it yet!
- Heat 50g (1.75 oz) of cream to almost boiling point. Turn off the heat.
- Hydrate the gelatin in cold water.
- After 5 minutes, drain it well and put it over the heated cream. Mix well.
- Add the rest of the cream and mix. Set aside.
- Whip the whipping cream together with a teaspoon of vanilla sugar.
- When you have a firm whipped cream, stop whipping. Incorporate the whipped cream into the Nutella cream with gentle upward movements.
- Put the cream cheese and Nutella in the baking rings.
- Refrigerate the cheesecakes until the next day to set the cream.
- For decoration, I use a mirror icing prepared as per the recipe.
- Then I decorate with chocolate and raspberry sprinkles. Enjoy!
Notes
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