Description
A creamy cheesecake that combines the rich flavors of Nutella and dulce de leche, perfect for warm days and easy to make without baking.
Ingredients
Scale
- 130 g digestive biscuits (or graham crackers)
- 50 g unsalted butter, melted
- 450 g cream cheese, at room temperature
- 130 g powdered sugar (sifted)
- 1/2 tsp vanilla extract
- 1/4 cup (60 ml) heavy cream (cold, 35% fat)
- 5 g unflavored gelatin powder
- 1 tbsp water
- 1/2 cup Nutella (150 g)
- 1/2 cup dulce de leche (150 g)
Instructions
- Prepare the crust by crushing the digestive biscuits into fine crumbs. Mix with melted butter and press into the bottom of an 18 cm springform pan. Chill in the fridge.
- Make the cheesecake filling by beating cream cheese until smooth. Add powdered sugar and vanilla extract, and mix well. Whip heavy cream until thickened slightly.
- Hydrate the gelatin by mixing it with water and heating until dissolved. Incorporate gelatin into the cheesecake mixture.
- Split the mixture into 3 bowls, adding Nutella to one and dulce de leche to another. Leave the third bowl plain.
- Spoon the cheesecake mixtures alternately onto the crust and swirl together to create a marbled effect. Chill for at least 8 hours.
- Carefully remove from the springform pan, slice, and serve.
Notes
Serve chilled, topped with extra dulce de leche or Nutella, and whipped cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, no-bake dessert, Nutella, dulce de leche, creamy dessert