No Bake Easter Egg Nutella Cheesecake

This No-Bake Easter Egg Nutella Cheesecake boasts a velvety smooth texture and indulgent Nutella flavor, perfect for impressing your loved ones this Easter!

Course Dessert

Cuisine American, Australian, Italian

Keyword Cheesecake, Nutella

Prep Time 20

Chill Time 8

Total Time 8 20

Servings slices

Calories 498kcal

Author Samantha Pickthall

Ingredients

150 g mini or small plain chocolate Easter eggs, plus extra to decorate

Base

200 g plain arrowroot biscuits, or plain Marie or Digestive biscuits
1 Tbsp unsweetened cocoa powder
100 g unsalted butter, melted

Filling

400 g full-fat cream cheese block, at room temperature
3/4 cup Nutella spread
3 Tbsp caster sugar, golden/raw or white
200 ml full-fat double cream, see notes

US Customary - Metric

Instructions

Base

Line a round 8-inch (20cm) springform cake tin with a circle of parchment paper to line the base. Refer to by step photos in blog post above to see how to do this. There is no need to grease or line the sides. Once lined, set aside.
On a chopping block, cut easter eggs in half and then half again or roughly chopped into smaller pieces. Set aside.
In a high-speed food processor, crush biscuits to a fine crumb.
Transfer biscuit crumbs into a large mixing bowl.
Stir through cocoa powder.
Pour in melted butter and mix until well combined.
Spoon mixture into the lined springform tin.
Using the back of a spoon, rubber spatula or a drinking glass with a flat bottom, spread biscuits out and firmly press them into the base to create the crust, you may also use your hands.
Transfer to the refrigerator to chill while you make the filling.

Filling

In a clean large mixing bowl, add softened cream cheese, Nutella and sugar.
Using electric hand beaters, beat for 3 minutes until well combined and fluffy. Set aside.
In a separate medium-sized mixing bowl, add double cream and beat on medium speed until it reaches medium-firm peaks, about 20-30 seconds, avoid it separating by not over-whipping.
Spoon whipped double cream into Nutella mixture and beat on low-medium speed until incorporated, do not over-beat, just until it’s combined.
Gently fold through chopped easter eggs.
Remove base from fridge.
Pour filling over base and spread out evenly with a rubber spatula or the back of a spoon.
Refrigerate cheesecake for 8+ hours, ideally overnight, until set and firm to the touch.

Remove From Tin

Once set, remove from fridge.
Using a butter knife, gently and slowly run it around the outer edges to loosen it from the tin.
Gently unclip the latch on the tin and remove the outside rim. TIP: it's easiest to lift the base up and out through the rim using your hands.
While holding the cheesecake in your palm with the base still intact, maneuver it to slide the cake off to then peel away the parchment circle underneath.
Place cheesecake on a plate or serving board/platter.
Decorate with extra whole and halved Easter eggs.
Serve immediately and enjoy! Keep in mind the cheesecake will soften the longer it's left out of the fridge.

Notes

Use double cream: For this to set properly, double cream is required. See ingredient notes in the blog post above for more details.

Chill the cheesecake for a minimum of 8 hours: It's important to chill it in the refrigerator for at least 8 hours (or ideally overnight) before serving. This will help to ensure that the filling is firm and holds its shape.

Store cheesecake in an airtight container or loosely wrapped in plastic wrap or foil, in the refrigerator for 3-4 days.

Freeze the cheesecake whole or in slices by tightly wrapping it in plastic wrap and then in foil. Label with the date and freeze for 1-2 months.

Thaw in the refrigerator overnight or individual slices at room temperature until soft.

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