Holiday season and that means tons of sugar and giving in to sweet cravings. This Christmas I drew inspiration from a recipe I saw weeks ago about making no-bake cheesecakes and thought of surprising my super lovely friends.
So here is a sweet and short tale on how to go about making that yummy no bake hazelnut cheesecake.
The below estimates are for 12 mini cake glasses.
Ingredients:
Oreo Cookies - about 8-10
Unsalted butter - 4 tbsp, softened
Hazelnut with cocoa flavored Nutella spread - 1 cup
Original cream cheese - 8 oz, softened
Vanilla extract - 1/2 tbsp
Frozen whipped cream topping - 1 cup
Whipped cream frosting
Dairy Whipped cream topping - creamy
Chopped hazelnuts
Recipe:
In a bowl, add the crumbled Oreo cookies and the softened butter and beat them well so that no cookie lumps remain. Add about half an inch layer of the mixture to each of the mini cake glasses. Put it in the refrigerator while you work on the filling.
In a large bow, add the Nutella spread and the softened cream cheese and beat it very well so that the mixture is absolutely uniform. Add the vanilla extract and give it a stir. Add the frozen whipped topping and give a few more stirs. Fill up each of the glasses to half an inch from the brim and evenly so that the tops are smooth. Cover the glasses with plastic wraps and keep them for about 1 hour in the freezer for the filling to solidify.
After the filling has settled in, take out the glasses and fill the remaining half inch of the glasses with the whipped cream frosting. Add the whipped cream topping on top and add the chooped hazelnuts to garnish.
Serve the sweet treats and enjoy!
So here is a sweet and short tale on how to go about making that yummy no bake hazelnut cheesecake.
The below estimates are for 12 mini cake glasses.
Ingredients:
Oreo Cookies - about 8-10
Unsalted butter - 4 tbsp, softened
Hazelnut with cocoa flavored Nutella spread - 1 cup
Original cream cheese - 8 oz, softened
Vanilla extract - 1/2 tbsp
Frozen whipped cream topping - 1 cup
Whipped cream frosting
Dairy Whipped cream topping - creamy
Chopped hazelnuts
Recipe:
In a bowl, add the crumbled Oreo cookies and the softened butter and beat them well so that no cookie lumps remain. Add about half an inch layer of the mixture to each of the mini cake glasses. Put it in the refrigerator while you work on the filling.
In a large bow, add the Nutella spread and the softened cream cheese and beat it very well so that the mixture is absolutely uniform. Add the vanilla extract and give it a stir. Add the frozen whipped topping and give a few more stirs. Fill up each of the glasses to half an inch from the brim and evenly so that the tops are smooth. Cover the glasses with plastic wraps and keep them for about 1 hour in the freezer for the filling to solidify.
After the filling has settled in, take out the glasses and fill the remaining half inch of the glasses with the whipped cream frosting. Add the whipped cream topping on top and add the chooped hazelnuts to garnish.
Serve the sweet treats and enjoy!
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