No bake ginger Nutella cheesecake

    8 hours 25 min

    The most chocolatey cheesecake I've ever made. So yummy it melts in your mouth. A thin base just to add that BITE!!!!

    13 people made this

    Serves: 8 

    • 1 (400g) jar Nutella®
    • 150g butter
    • 200g digestive biscuits, crushed
    • 100g ginger nut biscuits, crushed
    • 200g cream cheese
    • 1 to 2 tablespoons chocolate chips

    Prep:25min  ›  Extra time:8hr chilling  ›  Ready in:8hr25min 

    1. Lightly grease a 25cm (10 in) springform cake tin and place in the fridge for 20 minutes.
    2. In a microwave safe bowl, combine 1 tablespoon of Nutella® and the butter and in increments of 30 seconds, cook until melted. Stir well to make sure the two are melting and mixing nicely.
    3. Mix the digestive and the ginger nut in a large mixing bowl and add the melted butter, mix together until it looks like wet sand, making sure you leave no dry biscuit. Remove the cake tin from the fridge and evenly spoon the biscuit mixture into the base and sides, pressing down with the back of a spoon to compact. Place in the fridge to set and become firm.
    4. In a mixing bowl, combine the remaining Nutella® with the cream cheese and mix until thick and creamy. Spoon over the biscuit base, smooth the top and sprinkle over some chocolate chips. Return to the fridge to chill.
    5. Release the spring bottom and using a small knife go around the edges carefully separating it from the sides. Gently push the bottom of the cake tin up to release it. Taking your knife again separate the bottom. Once done put on a plate and keep it in the fridge. Slice to delight.

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