Ingredients
Equipment
Method
Directions:
- Start by crushing the digestive biscuits or graham crackers into fine crumbs. In a mixing bowl, combine the crushed biscuits, ground walnuts, and melted butter. Mix until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of your springform pan or mini tart pans, making sure it’s evenly distributed. Refrigerate the crust while you prepare the filling.
- Soak the gelatin sheets in cold water for about 5-10 minutes until softened. Melt the gelatin in a microwave-safe bowl for about 10-15 seconds and allow it to cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the Nutella, mixing until well combined. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the Nutella mixture until fully incorporated.
- Stir the melted gelatin into the cheesecake mixture until completely blended, ensuring there are no lumps.
- Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set.
- Once set, drizzle with chocolate glaze, and decorate with chocolate candies and fresh raspberries.
Notes
- Feel free to experiment with different toppings like chopped hazelnuts or a swirl of peanut butter.
- For a lighter version, use low-fat cream cheese or Greek yogurt.
- This cheesecake can be stored in an airtight container in the fridge for up to 5 days.