Nutella® and Crunchie® cheesecake

Nutella® and Crunchie® cheesecake


2 people made this

About this recipe: Incredibly simple to make but gives the "oooooh" factor at any social gathering. Instead of using honeycomb to top you can also use chopped hazelnuts, a large handful should work.

JessWhitehead Dorset, England, UK

Serves: 8 

  • 250g digestive biscuits
  • 75g soft unsalted butter
  • 265g Nutella®
  • 335g cream cheese
  • 40g icing sugar
  • 1 Crunchie® bar, to decorate

Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

  1. Crush the digestives into a bowl and add the butter and a tablespoon of Nutella® continue to crush and mix until it forms a damp sandy mixture.
  2. Tip into a 20cm round springform tin and press into the base using the back of a spoon or the back of your hand. Place in the fridge to chill.
  3. Beat the cream cheese and icing sugar with a wooden spoon until smooth, be careful not to over mix as this can sometimes cause it to split. Fold in the remaining Nutella® to the cream cheese mixture, and continue to mix until fully combined.
  4. Take the tin out of the fridge and carefully smooth the Nutella® mixture over the base. Return to fridge to set up, you’ll need to let it chill for at least four hours for it to set, ideally make it the day before.
  5. Before serving, crush up a Crunchie® bar (I find it's best to do this inside the wrapper and tip the contents onto a plate) and sprinkle over the top of the cheesecake. Remove from springform tin and serve chilled.

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