I’m so glad about how this cheesecake turned out!
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This no-bake cheesecake has an Oreo base with a Nutella cheesecake filling and is topped with Nutella and roasted hazelnuts.
It’s so chocolatey and just amazing!
All you need is:
Base:
- 26 (290g) Oreo’s, finely crushed
- 90g unsalted butter, melted
Cheesecake:
- 400ml double cream, cold
- 500g cream cheese
- 450g Nutella
- 80g icing sugar
Topping:
- 150g Nutella, melted
- 3-4 tbsp chopped roasted hazelnuts
Tin size: 8” springform pan
Put it in refrigerate overnight if possible!
And if you want the Nutella to harden more, pop it back in the fridge after adding the topping.
You can also use a digestive base if you prefer.
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