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Cheesecake Nutella




Nib sugar

1 spoon

Philadelphia spreadable cheese

300 oz


400 oz


70 oz

Digestive biscuits

250 oz

Desserts from Italy

Cheesecake Nutella

Cheesecake Nutella

vegetarian with gluten with lactose with nuts

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake Nutella

Cheesecake quick to prepare and very sweet!

Cheesecake Nutella step 1

step 1

Put in a mixer the biscuits with the butter into small pieces and a nutella spoon, to start the blades and stop them when they have adhered a compound similar to wet sand.

Cheesecake Nutella step 2

step 2

Pour inside a 24 cm openable pan. in diameter on the bottom of which we put a sheet of baking paper cut to size, creating a uniform layer.

Cheesecake Nutella step 3

step 3

Compact the briciolosa part with your hands, place in oven at 180 degrees and cook for about 15 minutes.

Cheesecake Nutella step 4

step 4

While the base cools the Philadelphia put in a bowl, and chocolate, stirring with the whisk until frothy rather soft.

Cheesecake Nutella step 5

step 5

Pour the mixture on the basis and level well. Put in the fridge covering the mold with plastic wrap and leave to stand for at least 24 hours, the time necessary for the flavors to blend properly.

Cheesecake Nutella step 6

step 6

Be careful when removing the rim of the pan to avoid spoiling the cheesecake.

Cheesecake Nutella step 7

step 7

If the cream was still soft, it may be necessary to put the cake in the freezer for about 15-30 minutes.

Cheesecake Nutella step 8

step 8

Decorate the cake as you prefer, I used pink sugar hearts, white and purple scales and pink sugar

Cheesecake Nutella step 9

step 9

The sweet must be served cold to enhance the flavor and nutelloso in order to allow a perfect cut of the wafer.

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