No baking required -- Nutella Cheesecake

With temperatures near 100°, I really didn't want to turn on the oven but we did need a dessert. So, it seemed the perfect time to try out a dessert I found on Pinterest. This yummy recipe, created by Nigella Lawson, is perfect for summer.

No-bake Nutella Cheesecake    Makes a 9" cheesecake
10 oz. graham crackers
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb. (2 - 8 oz. pkg.) cream cheese, (at room temperature
1/2 cup powdered sugar, sifted
Whipped cream for topping cheesecake if desired (made with 1 1/2 cups whipping cream, 1/3 cup powdered sugar & 1 teaspoon vanilla)

1. Process the graham crackers in the work bowl of a food processor until they are finely ground.
   
2. Add the butter, 1 tablespoon Nutella and 3 tablespoons of the hazelnuts; pulse until mixture looks like fine sand.
   
3. Pour mixture into the base of a  sprayed 9" springform pan; press evenly into the bottom of the pan using your hands. Refrigerate until firm.
4.  Refrigerate until firm.
5. Beat the cream cheese and powered sugar until smooth.
   
6. Add the remaining Nutella and continue beating until combined.
   
7. Carefully smooth the Nutella mixture over the chilled crust.
   
8. Scatter the remaining chopped hazelnuts over the surface of the cheese.
   
   
   
   
9. Cover and refrigerate for at least 4 hours or overnight. For best results keep refrigerated until ready to slice and serve. Run knife around the edge of pan before removing cheesecake from springform pan. Slice and serve. Note: We passed whipped cream so guests could add a dollop as desired.
   

Recipe without photos . . .

No-bake Nutella Cheesecake    Makes a 9" cheesecake
10 oz. graham crackers
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb. (2 - 8 oz. pkg.) cream cheese, (at room temperature
1/2 cup powdered sugar, sifted
Whipped cream for topping cheesecake if desired (made with 1 1/2 cups whipping cream, 1/3 cup powdered sugar & 1 teaspoon vanilla)

1. Process the graham crackers in the work bowl of a food processor until they are finely ground.
2. Add the butter, 1 tablespoon Nutella and 3 tablespoons of the hazelnuts; pulse until mixture looks like fine sand.
3. Pour mixture into the base of a  sprayed 9" springform pan; press evenly into the bottom of the pan using your hands. Refrigerate until firm.
4. Beat the cream cheese and powered sugar until smooth.
5. Add the remaining Nutella and continue beating until combined.
6. Carefully smooth the Nutella mixture over the chilled crust.
7. Scatter the remaining hazelnuts over the surface of the cheese.
8. Cover and refrigerate for at least 4 hours or overnight. For best results keep refrigerated until ready to slice and serve. Run knife around the edge of pan before removing cheesecake from springform pan. Slice and serve. Note: We passed whipped cream so guests could add a dollop as desired.

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