Vegan Nutella Cheesecake
This vegan nutella cheesecake is soft, creamy, sweet and entirely delicious. This cheesecake is made with a base of oreos and a filling of chocolate and hazelnut cream cheese. This is such a good cheesecake, especially if you are a nutella lover.
Ingredients
- 250 g Cream cheese
- 100 g Icing sugar
- 270 g Chocolate hazelnut spread eg nutella
- 270 ml Double cream whippable
- 1 teaspoon Vanilla extract
- 200 g Oreo biscuits
- 3 tablespoon Coconut oil
For decoration
- 3 tablespoon Melted nutella
- 2 Handfuls Chocolate chips
Instructions
- In a food processor, blitz the oreo biscuits into a fine crumb. Then add the melted coconut oil and blitz again. Once combined, press the biscuit crumb into an 8 inch baking tin with a removable bottom. Press it around the edges of the tin as well as the bottom. Place into the fridge whilst you make the filling.
- In a large bowl, combine the cream cheese, 'nutella', icing sugar and vanilla extract. Use a hand electric whisk to do this. In a separate bowl, whip up the double cream until firm peaks have formed. I used a standing mixer to do this. Once firm peaks have formed, add the whipped cream to the other nutella/ cream cheese mixture bowl. Use the hand mixer again to combine it all together. A lovely creamy cheesecake filling mixture will form!
- Add the Nutella cheesecake filling to the cheesecake crust in the baking tin. Even it out with a spatula. Leave to chill for a minimum of 3 hours in the fridge. Leave overnight to fully set. You can place this in the freezer if you wish. If you do this, leave it out for 30 minutes to thaw before serving.
- Decorate the top of the pie with whatever you fancy. I chose nutella swirls and chocolate chips. You could do whatever you wanted. Then, slice it up and enjoy! Let me know how you get on with this- I hope you love it.
Tried this recipe?Let us know how it was!