Tea time. Nutella Cheese Cake

Nutella Cheese Cake (No Bake)

10 oz. graham cracker crumbs

5 Tablespoons softened butter (unsalted)

1 -13 oz. jar Nutella (room temperature)

1 lb. cream cheese- softened

3/4 cup powdered sugar

2 Tablespoon cocoa

1 0.3 oz packet gelatin softened in 3 Tablespoon warm water.

3/4 cup hazelnut flour

8 inch spring-form pan.

 

In a small heat proof bowl dissolve gelatin in cool water and set aside.

With a pastry cutter, combine graham cracker crumbs, 5 Tbsp. butter and 1 Tbsp. Nutella.

Add 3 Tbsp. hazelnuts and continue to mix until well blended.

Press the graham cracker mixture into an even layer inside the ring of an 8 inch spring-form pan and set in the refrigerator.

 

Beat cream cheese and powdered sugar until smooth. Add cocoa powder and mix to combine. Mix in melted gelatin. Then, add Nutella and continue beating until combined. Spread cream cheese and Nutella filling over the crust.

Sprinkle with chopped hazelnuts on top and set in the fridge for at least 5-6 hours or overnight.

Before serving run a thin warm and dry knife around the cake, unlock the ring of spring-form pan and gently take it off the cake.

Can be stored in the fridge for a few days.

Done