nutella dessert

Recipe video above. The best way to inject serious Nutella flavour into a cheesecake? Make it NO-BAKE. Foregoing any cooking preserves the Nutella flavour better. A triple hit of Nutella also helps here: in the mousse-like cream cheese filling, the ganache topping and as a drizzle to finish it off!

Nutella Cheesecake (No Bake)

Oreo cookies ((1.5 standard packs, Note 1))

/ 4 tbsp unsalted butter (, melted)

tsp gelatine powder ((Note 2))

water

/ 1 lb cream cheese (, softened (block form, Note 3))

icing sugar / powdered sugar ((Note 4))

Nutella ((Note 5))

heavy/thickened cream

Nutella

dark chocolate chips/semi-sweet chocolate chips

hazelnuts (, lightly toasted then chopped (Note 6))

heavy/thickened cream ((for whipping))

tbsp Nutella (, warmed)

Prepare pan: Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Butter pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.

Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.

Press into pan: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Oreo biscuit base:

Bloom gelatine: Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn thick; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 5 minutes to cool.

Cream cheese and Nutella mixture: Beat cream cheese, Nutella and icing sugar until smooth. Add the cooled gelatine liquid and beat another 30 seconds.

Whip cream: In a separate bowl, whip the cream until stiff peaks form.

Fold in cream: Add one third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third of the cream the same way. Then fold in the remaining cream.

Transfer to cake pan: Pour the mixture into the prepared tin and place back in the fridge for at least 1 hour to set.

Nutella mousse filling:

Nutella ganache: Place cream, Nutella and chocolate chips into a heatproof bowl. Microwave in two 30-second bursts, stirring in between, until smooth.

Pour ganache onto cheesecake: Allow ganache to cool for 5 minutes, then pour over the set cheesecake base. Tilt pan to spread it over the surface evenly.

Refrigerate cheesecake at least 3 hours before sprinkling with hazelnuts (otherwise they sink into the cake!)

Decorate: Sprinkle over hazelnuts. Pipe dollops of whipped cream around the edge, then drizzle with warm Nutella. Slice greedy-sized wedges and devour!

Decorating

These Nutella Fluffernutter Cupcakes are a moist peanut butter cupcake filled with marshmallow fluff and topped with Nutella frosting. They're fun to make and extraordinarily delicious!

Nutella Fluffernutter Cupcakes

(104 grams) sugar

(45 grams) lightly packed light brown sugar

¼ cup (56 grams) unsalted butter, room temperature

peanut butter

(60 milliliters/58 grams) sour cream, room temperature

tsp vanilla extract

(163 grams) all purpose flour

tsp baking powder

salt

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

marshmallow cream/fluff

(84 grams) butter

(36 grams) shortening

(157 grams) Nutella

(518 grams) powdered sugar

Chocolate sauce,

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream sugar, butter and peanut butter until light in color and fluffy, about 3-4 minutes.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in another bowl, then combine milk and water in another bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While cupcakes are cooling, make the frosting. Beat the butter, shortening and Nutella together until smooth.

. Add about half of the powdered sugar and mix until smooth.

0. Add the water or cream and mix until smooth.

1. Add the remaining powdered sugar and mix until smooth. Set frosting aside.

2. Once cupcakes are completely cool, cut out the centers. I use a cupcake corer.

3. Fill the centers with marshmallow cream/fluff.

4. Pipe the frosting on top of the cupcakes. I used Ateco tip 844, but the Wilton 2D or 1M would create a similar look.

5. To decorate the cupcakes, top each with a large marshmallow, the drizzle with chocolate sauce.
Store cupcakes in an air tight container at room temperature. Cupcakes are best for 2-3 days. Best to add chocolate sauce drizzle decoration shortly before serving.

This Nutella Croissant Bread Pudding is amazing when served with a little vanilla ice cream. Make it ahead of time and reheat in the oven or the microwave as needed!

Nutella Croissant Bread Pudding

croissants,

eggs

heavy cream

half and half

sugar

cinnamon

vanilla extract

Ice Cream or Whipped Cream

Chocolate Syrup

Preheat oven to 375°F and grease a 10...

Preheat oven to 375°F and grease a 10 x 6 by 3-inch deep glass baking dish.

Slice each croissant in half lengthwise and spread...

Slice each croissant in half lengthwise and spread a generous scoop of Nutella on one side. Sandwich the halves back together and roughly chop into 1-2 inch pieces. Layer croissant/Nutella pieces evenly in prepared glass baking dish.

In a large bowl, combine large eggs, egg...

In a large bowl, combine large eggs, egg yolks, heavy cream, half and half, sugar, cinnamon, vanilla extract, and a pinch of salt. Pour the custard mixture over the croissants and allow to soak for 10 minutes, pressing down gently.

Loosely cover the baking dish with aluminum foil....

Loosely cover the baking dish with aluminum foil. Cut a few small holes in the foil to allow steam to escape. Bake for 55-65 minutes. Then remove foil and bake for 10 to 15 more minutes, or until the pudding, is set and a knife inserted in the center comes out mostly clean (there will be Nutella on it).

Remove from the oven and cool slightly for...

Remove from the oven and cool slightly for about 10 minutes. Serve warm with a scoop of ice cream and a drizzle of chocolate syrup on top!

These mini, bite-sized dessert takoyaki filled with Nutella are delicious and cute! They're a sweet twist on the classic Japanese dish, Takoyaki!

Nutella Dessert Takoyaki

self raising flour

caster sugar

egg milk

g butter

Spoon 1 tsp of Nutella onto a tray lined with baking paper to make about 15 Nutella balls. Cover the tray with cling wrap and place it in the freezer until it is ready to be used.

Sift the flour, sugar, and baking powder together into a large bowl.

Break the egg into a measuring jug and whisk it then add the milk to make 1.5 cups of liquid and mix it together.

Add it to the dry ingredients and mix together.

Add the melted butter and combine the ingredients until it makes a smooth batter.

Heat a Takoyaki maker or a profiterole maker (these are a bit more shallow though) on medium heat and spray a little oil then pour the batter into each hole about 80% full (so a bit below the top).

Once the outside of each pancake pop is a bit more firm, add about 1 tsp of Nutella in the centre of each.

Use a kebab stick or skewer to scoop the pancake pops and flip them over.

Continuously keep spinning them around until they form a round circle and are evenly lightly brown.

Serve and enjoy!

https://www.youtube.com/watch?v=inalntmazcc

Recipe video above. A no-bake showstopper where the bold, striking colour of Red Velvet Cake meets the creamy decadence of cheesecake. The filling is beautifully chocolatey, rich-yet-light, with that signature velvety texture that just melts in your mouth.Make this when you have people to impress - it&#39;s special!

Red velvet cheesecake

tsp gelatine powder ((unflavoured gelatine) (Note 2))

heavy/thickened cream (, fridge cold)

caster sugar / superfine sugar ((Note 4))

/ 5 oz 70% chocolate (or dark chocolate)

heavy/thickened cream (, fridge cold (for whipping))

tbsp caster sugar / superfine sugar

chocolate

Inverted pan base - Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Very lightly butter the pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out the sides (for easy removal later). Butter and line the pan sides with more baking paper.

Blitz cookies - Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.

Press into pan - Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Bloom gelatine - Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn into a solid rubber; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 3 to 5 minutes to cool. But it must be liquid when added into the mixture (else you&#39;ll end up with gelatine lumps), so re-melt if needed.

Whip the cream until stiff peaks form (2 - 3 minutes on high).

Whip cream cheese - In a separate bowl (no need to clean beaters), beat the cream cheese and sugar for 2 minutes on high until fluffy and smooth. Add the cooled gelatine liquid and vanilla, beat another 30 seconds to mix it through well.

Make it red! Add the lukewarm melted chocolate and red food colouring. Beat well for 1 minute until well combined. It should be a dark, seductive scarlet red colour rather than bright red, bearing in mind the cream will lighten it a bit.

Fold in cream - Add one third of the whipped cream to the cream cheese mixture and gently fold until just combined. Then fold in the remaining cream.

Transfer to cake pan - Pour the mixture into the prepared tin and place in the fridge for at least 6 hours to set.

Red velvet cheesecake filling:

Remove cheesecake - Release the sides of the springform pan. Use the paper to slide the cheesecake off the base onto a serving platter. Peel the paper off the sides, then slide the paper out from under the cake.

Whip cream - Place the cream, sugar and vanilla in a bowl. Beat on high for 2 minutes until softly whipped. (See here for make-ahead stabilised whipped cream option).

Top 5 nutella dessert recipes from across the web

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Top Tags

Nutella Cheesecake (No Bake)

Nutella Fluffernutter Cupcakes

Nutella Croissant Bread Pudding

Nutella Dessert Takoyaki

Red velvet cheesecake

Top 5 nutella dessert recipes from across the web

The most viewed nutella dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nutella Cheesecake (No Bake)

Nutella Fluffernutter Cupcakes

Nutella Croissant Bread Pudding

Nutella Dessert Takoyaki

Red velvet cheesecake

The most viewed nutella dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine