Ever since making my first no bake cheesecake, my love for the dessert has really taken off. Creating variations and new flavor combinations is easy and fun, so I always try to come up with a new flavor every couple of months. I made a Nutella Cake a little while ago and it was very popular, so I wanted to create another Nutella style dessert. This cheesecake may be my new favorite recipe. 

 This recipe serves 8-10 people. 

 Ingredients:

For the Crust:

2 Cups (2 Sleeves, 280g) Crushed Graham Crackers 

1/8 Tsp Salt

1 Tbs (5g) Cocoa Powder

1 Stick (1/2 Cup, 113g) Melted Unsalted Butter

 For the Cheesecake:

1 Cup (231g) Cold Heavy Cream

24 Oz (3 Blocks, 678g) Room Temperature Cream Cheese

2/3 (115g) Cup Granulated Sugar

¼ Tsp (1g) Salt

12 oz (340g) Chocolate Hazelnut Spread (such as Nutella)

1 Tbs (11g) Vanilla Extract

 For the Topping:

1 Cup (231g) Cold Heavy Cream

1 Tbs Granulated Sugar

1 Tsp (4g) Vanilla Extract

Chopped Hazelnuts

 Directions:

1.     Preheat oven to 350 F (175 C). To make the crust, combine the crushed graham crackers, cocoa powder, salt and butter in a bowl and mix until well combined, then press the crust into a 9-inch springform pan, building up the sides, then bake for 10 minutes and allow to cool.

2.     For the filling, in a bowl, whip the cold cream with a hand mixer until stiff peaks form. It’ll be a whipped cream consistency. Cover with plastic wrap and set in the refrigerator. 

3.     Meanwhile, in the bowl of a stand mixer with paddle attachment, beat the cream cheese for a few minutes until very smooth, then add the sugar, salt and chocolate hazelnut spread and mix for another minute until very smooth. Add the vanilla and mix until smooth. Gently fold in the whipped cream with a spatula until the mixture is light, fluffy and smooth.

4.     Pour the mixture into the muffin tin on top of the crust, then cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours. 

5.     Once the cheesecake is chilled, combine the cold heavy cream, sugar and vanilla in a bowl with a whisk or hand mixer and whip until you get a whipped cream texture, about a minute. Pipe this around the top of the cheesecake, then sprinkle over the chopped hazelnuts. Pipe over some additional chocolate hazelnut spread if desired.

-Store wrapped with plastic wrap in the refrigerator for up to 3 days, or slice, cover tightly with plastic and freeze for up to a month.