Description
No-Bake Nutella and Dulce de Leche Cheesecake
This Nutella and Dulce de Leche Cheesecake is a creamy, delicious dessert that requires no baking! With rich Nutella and sweet dulce de leche, combined with a crisp cookie base, this cheesecake is sure to impress. It’s a perfect treat for any occasion!
Ingredients (for 10 servings):
For the Crust:
130 g digestive biscuits (or graham crackers)
50 g unsalted butter, melted
For the Cheesecake Filling:
450 g cream cheese, at room temperature
130 g powdered sugar (sifted)
½ tsp vanilla extract
¼ cup (60 ml) heavy cream (cold, 35% fat)
5 g unflavored gelatin powder (enough to set 420 ml of liquid)
1 tbsp water
For the Flavorings:
½ cup Nutella (150 g)
½ cup dulce de leche (150 g)
Instructions:
Prepare the Crust:
Crush the Biscuits: Crush the digestive biscuits into fine crumbs. You can use a food processor or place them in a plastic bag and crush them with a rolling pin.
Mix with Butter: In a bowl, mix the biscuit crumbs with the melted butter until well combined.
Form the Crust: Press the mixture into the bottom of an 18 cm springform pan (or similar). Ensure it’s packed evenly and firmly. Chill in the fridge while preparing the filling.
Make the Cheesecake Filling:
Beat the Cream Cheese: In a large bowl, beat the cream cheese until smooth and airy.
Add Sugar & Vanilla: Add the sifted powdered sugar and vanilla extract, and beat until well combined.
Whip the Cream: Add the cold heavy cream and beat until it thickens slightly, but don’t over-whip to avoid separating the cream.
Hydrate the Gelatin: In a small bowl, add the gelatin powder and water. Let it hydrate for about 5 minutes. Then, heat it in the microwave in 15-second intervals until fully dissolved, stirring between intervals.
Incorporate Gelatin: Add 2-3 tablespoons of the cheesecake mixture into the dissolved gelatin, one tablespoon at a time, mixing well after each addition. Then, fold the gelatin mixture back into the full cheesecake mixture. Make sure everything is well combined.
Flavoring the Cheesecake:
Divide the Mixture: Split the cheesecake mixture into 3 bowls.
In one bowl, add the Nutella and mix well.
In the second bowl, add the dulce de leche and mix well.
Leave the third bowl plain.
(Tip: Warm up the Nutella and dulce de leche slightly in the microwave to make them easier to mix.)
Assemble the Cheesecake:
Layer the Cheesecake: Remove the crust from the fridge. Randomly spoon the 3 different cheesecake mixtures onto the crust, alternating between plain, Nutella, and dulce de leche mixtures.
Create Swirls: Using a toothpick or skewer, gently swirl the three mixtures together to create a marbled effect.
Chill: Place the cheesecake in the fridge and chill for at least 8 hours, or overnight, to allow it to set properly.
Serve:
Unmold & Serve: The next day, carefully remove the cheesecake from the springform pan. Slice and enjoy!
Notes:
Gelatin: Make sure to follow the instructions on your gelatin package for proper setting.
Storage: Store the cheesecake in the refrigerator until ready to serve.
Enjoy your delicious Nutella and Dulce de Leche Cheesecake!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for a perfect no-bake cheesecake. First, ensure all ingredients, especially the cream cheese, are at room temperature for a smooth, lump-free filling. Use a 7-inch (18 cm) springform pan for the ideal height. Line the bottom with parchment paper for easy removal. When crushing the biscuits, aim for a fine, even crumb for a stable base. Press the buttery crumbs firmly and evenly using the bottom of a glass. For the filling, beat the cream cheese on medium speed until completely smooth before adding other ingredients. When hydrating the gelatin, ensure the water is cold. After dissolving it, let it cool slightly before incorporating it into the cheesecake mix to prevent lumps. When dividing and flavoring, warm the Nutella and dulce de leche for 10-15 seconds to achieve a pourable consistency for easy mixing and swirling.
Serving Suggestions
Elevate your cheesecake slices with complementary toppings. A dollop of freshly whipped cream adds lightness. A drizzle of extra dulce de leche or a sprinkle of toasted, chopped hazelnuts enhances the Nutella flavor. For a contrasting texture and flavor, serve with fresh berries like raspberries or strawberries. A dusting of cocoa powder or a few chocolate shavings makes for a beautiful, professional finish. Pair with a strong cup of coffee or a glass of dessert wine to balance the sweetness.
How-to Summary
Create a crust from crushed biscuits and melted butter, then chill. Beat cream cheese, powdered sugar, and vanilla until smooth. Whip in cold heavy cream. Dissolve hydrated gelatin and blend it into the filling. Divide the mixture into three parts. Mix one part with Nutella and another with dulce de leche. Spoon the three batters randomly onto the crust, then swirl with a toothpick. Refrigerate for at least 8 hours to set fully before unmolding and serving.
Frequently Asked Questions
Can I make this cheesecake without gelatin?
Yes, but the structure will be softer. You can substitute with agar-agar (use about 1 tsp, prepared according to package instructions) for a vegetarian option. Note that the setting texture will differ slightly.
How long will this cheesecake keep in the fridge?
Properly stored in an airtight container, it will stay fresh for up to 4-5 days. The flavors often deepen and improve after 24 hours.
My dulce de leche is very thick and hard to mix. What should I do?
Gently warm it in a heatproof bowl over a pot of simmering water or in the microwave at low power in short bursts, stirring frequently until it loosens.
Can I use a different type of biscuit for the base?
Absolutely. Graham crackers are a classic substitute. For a chocolate twist, use chocolate wafer cookies or Oreos (without the filling).
Why did my filling not set firmly?
The most common reasons are inaccurate gelatin measurement, not fully dissolving the gelatin, or not chilling the cheesecake long enough. Ensure you chill it undisturbed for the full 8 hours, preferably overnight.
Common Mistakes to Avoid
- Using cold cream cheese: This leads to a lumpy filling. Always bring it to room temperature.
- Over-whipping the heavy cream: Stop once it thickens and is incorporated. Whipping to stiff peaks can cause a grainy texture.
- Adding hot gelatin directly: This can cook parts of the filling. Always temper it by mixing with a few spoons of filling first.
- Insufficient chilling time: Do not rush the 8-hour set. This is crucial for the gelatin to work and the flavors to meld.
- Not pressing the crust firmly: A loose crust will crumble when sliced. Press it down firmly and evenly.
Conclusion
This No-Bake Nutella and Dulce de Leche Cheesecake is a show-stopping dessert that masterfully combines rich, creamy textures with beloved flavors. Its simplicity belies its impressive result, making it an ideal choice for both novice bakers and seasoned hosts. By following the detailed steps, avoiding common pitfalls, and adding your own creative serving touches, you can create a decadent treat that is guaranteed to delight any crowd. Remember, patience during the chilling stage is the final, secret ingredient to perfect slices. Enjoy the delicious rewards of your no-bake creation!