Nutella Cheesecake Squares
Get your hazelnut and chocolate fix with this refrigerated cheesecake, which also lets you indulge your artistic side.
Ingredients
- 3/4 cup butter cookie crumbs
- 1/2 cup melted butter
- 1 1/3 cup Nutella
- 3/4 cup hazelnuts
- 17 oz cream cheese
- 1/2 cup powdered sugar
- vanilla extract
- 4 Ferrero Rocher
- candy sprinkles
Instructions
- Crumble the butter cookies in a food processor. Fold in the melted butter and one tbsp Nutella. Add in the hazelnuts and whizz everything in the food processor again.
- Prepare a baking tray with baking parchment and spread the mixture out flat on the tray. Refrigerate for one hour.
- In a large bowl, mix the cream cheese, powdered sugar and vanilla extract together. Use a whisk to mix in the rest of the Nutella.
- Spread the mixture evenly over the cooled cookie base. Refrigerate the whole thing for another hour.
- Use the baking parchment to lift the whole thing off the tray. Cut it into pieces. Use an icing bag to add blobs of Nutella on top. Then decorate with a few more hazelnuts, the Ferrero Rocher chocolates chopped into pieces and some candy sprinkles.