Did you do it?!?!?! Did you make a batch of that Homemade Nutella from Monday’s post?!? If you did then you are prepared to start making some Nutella cheesecake! And if you didn’t make a batch of Homemade Nutella, then you should probably leave right now. KIDDING! Please don’t leave, go make some Nutella so that you can make some No Bake Nutella Cheesecake with us. Sound like a plan?
As you know by now I love my chocolate. What you don’t know about me yet is my love for cheesecake, because I haven’t made any for you. What a shame! This has long needed to be changed!
What better time to make some rich cheesecake that’s infused with Nutella than for Valentine’s Day? I know, I know, Valentine’s Day is purely a holiday that was created as a way for us to spend more money – and to make everyone feel bad about themselves because their Valentine’s Day isn’t spent with cuddly teddy bears and red roses, and the guy you like at school doesn’t like you back so you end up eating the entire box of chocolates that your dad bought you! Oh, the horrors of Valentine’s Day when you’re a young girl.
Hey, we’re adults now. Valentine’s Day doesn’t have to be mile-high with expectations that it will be exactly like the movies and magazines depict. We no longer boycott Valentine’s Day by wearing all black – we don’t have to wear all red either – but we can respect Valentine’s Day for what it is. As an adult, Valentine’s Day means never getting into the restaurant you want to eat at for dinner because everyone else got there first, amiright?
To me Valentine’s Day is about loving yourself and each other. It doesn’t matter whether or not you are in a relationship. You can love your friends, your mom, your dad, your siblings, your kid, your coworker, your neighbor, your grandma, your cat (aww Granite), and most importantly you can love yourself.
Okay, am I getting a little too weird for you yet? I’ll stop. But seriously, all mushiness aside, Valentine’s Day should be a day that you spend a little extra time taking care of yourself and others in your life. And we can do this by making and then sharing a slice of No Bake Nutella Cheesecake!
Is this Nutella cheesecake one of my “healthier” desserts that I try to make most of the time? A little, but mostly no.
Why No Bake Nutella Cheesecake IS Healthier:
- The crust is made out of toasted pecans, hazelnuts, dates, and cacao powder. You get some of those healthy fats, protein, and fiber from the nuts. Plus it’s gluten free! Bonus!
- It has a good amount of Greek yogurt, and since this is a no bake cheesecake you’re getting good-for-you probiotics.
- It’s naturally sweetened – aside from the sugar in the melted chocolate we used to make the Nutella. The crust is sweetened with dates and the filling with coconut sugar.
- It’s good for your soul!
Why No Bake Nutella Cheesecake is NOT Healthier:
- Because it’s a cheesecake. It’s rich, and decadent and silky smooth, just the way it should be. That is all!
Health-food reasons aside, I know you will enjoy this cheesecake. Seriously, you guys, this cheesecake is creamy and dreamy with Nutella flavor and it has a nice tang from the yogurt. The crust is smooth with a nice crunchy texture from the nuts and is chocolaty and sweet. I highly recommend garnishing the cheesecake with some ground up toasted hazelnuts and drizzling it with melted dark chocolate! It makes the cheesecake, oh, so pretty!
Did I mention that it’s a no bake cheesecake? Just so we’re clear I said, NO BAKE CHEESECAKE! Which means that it’s pretty simple to make. Plus you get to lick the spatulas and the bowl of the food processor afterwards! Score!
If making this No Bake Nutella Cheesecake for yourself and your loved ones isn’t showing them that you care, then I don’t know what is. And then you go for a 4 mile run the next day; that’s also loving yourself! It’s called balance, my friends!
I hope everyone has a happy Valentine’s Day filled with this cheesecake!
- FOR THE CRUST:
- 1 cup plus ¼ cup hazelnuts, divided
- 2 cups pitted dates (if they are dried out soak them in hot water for 10 minutes and drain)
- 1 cup pecans (or other type of nuts)
- ¼ cup gluten free oats
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup cacao powder (or unsweetened cocoa powder)
- FOR THE CHEESECAKE FILLING:
- 1½ pounds (three 8 ounce packages) full fat cream cheese bricks, room temperature
- 1½ cups full fat unflavored, unsweetened Greek yogurt, room temperature
- 1¾ cup Homemade Nutella, gently melted in the microwave if it's hard*
- ¾ to 1 cup coconut sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 teaspoons unflavored gelatin powder
- 2 to 3 tablespoons melted dark chocolate for garnish
- FOR THE CRUST:
- Preheat your oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet and roast the hazelnuts for 10 to 15 minutes, just until they begin to brown. Allow them to cool for 10 minutes. Use a kitchen towel to rub most of the skins off. Set the hazelnuts aside. NOTE: this step is optional, but recommended; I find I don't care for the taste of un-roasted hazelnuts. Reserve ¼ cup hazelnuts for topping the cheesecake.
- Grease an 8 inch springform pan, set aside.
- To the bowl of a food processor pulse the dates until a ball forms, or small bits remain. Remove the dates into a dish. Add 1 cup hazelnuts, the pecans, oats, and spices. Pulse the nuts until a mostly fine crumb has formed.
- Add the date ball back in with the nut mixture and pulse until a sticky ball forms. You should be able to squeeze the mixture between your fingers and have it stick together.
- Press the crust into the greased springform pan until it is well packed and evenly covers the bottom of the pan. Place the pan into the fridge while you make your filling.
- FOR THE FILLING:
- Rinse and wipe out the bowl of your food processor with a paper towel to dry it. There is no need to wash it.
- To the food processor add the cream cheese, Greek yogurt, homemade Nutella, ¾ cup coconut sugar, vanilla extract, and salt. Pulse the mixture until it is well combined and smooth. Scrape down sides and pulse again as needed.
- Taste the filling and add more coconut sugar if needed until it reaches your desired sweetness. Remember that the crust is very sweet, so don't over-sweeten the filling.
- In a small bowl whisk the gelatin powder with ¼ cup boiling filtered water until the gelatin has dissolved and is smooth.
- Return to the filling. While the food processor is running, slowly add the gelatin into the filling. Allow the food processor to run for 1 minute to make sure it's well incorporated.
- Transfer the filling to the springform pan with the crust. Spread the filling out evenly and tap the pan on the counter a few times. Cover the cheesecake with foil and place in the fridge to chill for at least 6 hours.
- When it's time to serve the cheesecake carefully remove the sides of the springform pan. Garnish with the reserved crushed hazelnuts (I ground them in my food processor) around the edge of the cheesecake (see pictures). Use a fork to drizzle melted chocolate on top.
- When slicing the cheesecake use a sharp knife that you have wiped with a warm, damp paper towel between each cut. This helps to keep the cheesecake from sticking to the knife.
- Store the cheesecake in the pan, covered, in the fridge for up to 4 to 5 days.
Prep/cook time does not include the amount of time it takes to make the Homemade Nutella or the amount of time required for chilling the cheesecake.
Crust adapted fromMinimalist Baker
Cheesecake filling adapted from Bon Appetit
What is this nutrition label that you speak of? Come on, this is a treat-yourself kind of dessert that we have once in a while. No one wants to keep track on this one! 🙂