Call me presumptuous, but I think it's safe to say that most people like Nutella. Whether it's on bread or straight from the jar.
So imagine all the goodness (not health wise perhaps) of Nutella made into the deliciousness that is cheesecake.
And just when you think it can't get any better, the cheesecakes are no bake and really easy.
Preparation Time: 15 minutes
Cooking Time: No cooking needed
Makes: 10 individual cheesecakes (depending on the size you want to make the serves)
Ingredients 500g Philadelphia cream cheese at room temperature
2 cups Nutella
300ml cream, whipped
250g chocolate ripple biscuits (any chocolate biscuits will do, just make sure they aren't chocolate covered and don't have any filling)
3tbsp butter, melted
1sp vanilla bean paste
Place biscuits in food processor (I used a mini food processor and did them in two batches). Process until they form a coarse sand type mixture.
Place in small mixing bowl and add the melted butter. Stir to combine.
Divide biscuit mixture between the jars (note, I put these in jars as well as plastic cups as they were being taken to the pool and glass isn't allowed - so any container will do). Don't worry about packing the mixture down, it's not being used as a solid base so this isn't necessary (and is too hard to do in jars).
Place cream cheese and Nutella in a large mixing bowl and beat until smooth.
Add vanilla extract and mix to combine.
With a spatula, fold in the whipped cream.
Divide between the prepared jars.
Refrigerate before serving.
Top with fresh whipped cream and biscuit crumbs if desired.