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No-Bake Nutella Cheesecake

Happy 4th of July, everyone! I’m going with a simple no-bake Nutella Cheesecake for today’s holiday dessert. I know, it’s not red, white and blue. I didn’t have time to make a 4th of July dessert, because my days as of late have  been crushed with the manuscript.   No-Bake Nutella Cheesecake | Bakers Royale

But big news—I’m done! I finally submitted it to my editor. I can breathe again – for a little a bit at least. 

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So if you get overwhelmingly, busy and you aren’t able to make layered cakes like this, this, this or this, it’s always a good thing to have a few easy to-make, no-bake cakes like this.

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And in keeping with today’s holiday vibe, I’m keeping this short so I can be outside with the family. Have a great holiday everyone! See you Wednesday.

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No-Bake Nutella Cheesecake

Yield: Makes 16 servings

Ingredients:

Recipe adapted from here.

No-Bake Nutella Cheesecake

  • 1 envelope unflavored gelatin
  • 3/4 cup fat-free milk
  • 2 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
  • 1 8 ounce package fat-free cream cheese, softened
  • 1 8 ounce carton fat-free sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 4 ounces Nutella
 Chocolate Whipped Cream
  • 1 cup whipping cream
  • 1 tablespoons sugar
  • 1 tablespoon unsweetened cocoa powder

Topping (optional)

  • 10-12 marschino cherries
  • 2 tablespoons sprinkles

Directions:

Line bottom fo 8 inch springform pan with parchment paper.

In a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.

In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir Nutella into half of the mixture.

Spoon half of the chocolate mixture into pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.

To make whipped cream: In a small chilled mixing bowl combine whipping cream, sugar, and unsweetened cocoa powder. Beat mixture with chilled beaters of an electric mixer on medium speed until soft peaks  form. Do not overbeat (makes 2 cups). Transfer whipped cream to a pastry bag fitted with a start tip.

Remove cake from pan. Pipe whipped cream along bottom and top of cake. Garnish with sprinkles and maraschino cherries.

**Recipe adapted from Better Homes and Garden.