Yep, I’m at it again, making more Sweets for World Nutella Day. Except I’m yet again not using Nutella. I’m using Justin’s Chocolate Hazelnut Butter, which is like Nutella, only slightly thicker and with a hint of sea salt. Good stuff!
In a world free of dietary restrictions, food allergies and intolerances, I’d call this Nutella Oreo No-Bake Cheesecake. But since I plan on eating this, I’ve eliminated the dairy and gluten. Know what else? It’s vegan. It’s also free of Brussels Sprouts, because my Nutella fiend husband doesn’t like them. Oh, don’t put it past me, I’ve used them in cupcakes. Why not cheesecake, too? 😉
This recipe is inspired by the No-Bake Nutella Cheesecake from Jamie at My Baking Addiction . It’s sure making the rounds on Pinterest! Her version looks delicious, beautifully garnished and the photography on the blog post is gorgeous. Click over there and take a look!
Chocolate Hazelnut No-Bake Cheesecake
Makes 2 generous servings or 4 small servings
6 K-Toos, gluten-free chocolate sandwich cookies
1 T. Earth Balance vegan butter-y substitute, melted
1 can coconut cream or full-fat coconut milk (14 oz.), refrigerated overnight
2 T. powdered sugar
1 t. vanilla bean paste (or vanilla extract)
additional whipped coconut cream
cocoa powder for garnish
CRUST: Crush the K-Too cookies in a small bowl. Add the melted Earth Balance, stirring to combine. Pat into the bottom of dishes to make a crust. (I used two large ramekins, however this would easily make 4 small desserts.) Refrigerate while preparing filling.
WHIPPED CREAM: Open can of coconut milk or cream. I’ve used cream in this recipe as I wanted a slightly heavier consistency than the full-fat milk, however either would work. Skim the solidified cream off of the top of the liquid in the can. Set the liquid aside, reserve for use in a smoothie later in the day. Using a hand mixer, whip the solidified cream until it doubles. Add in powdered sugar and vanilla bean paste, whipping to combine.
FILLING: Combine the Better Than Cream Cheese and the Justin’s Chocolate Hazelnut Butter using hand mixer. Add in 1/2 cup of the whipped coconut cream, mixing to combine.
Spoon this filling on top of the cookie crusts. Top with a dollop of the remaining whipped coconut cream and a sprinkle of cocoa powder. Refrigerate for a couple of hours before serving.
Need more World Nutella Day ideas? Here are a few of my favorite Nutella recipes:
Johnna’s World Nutella Day 2011 Round-Up: Nutella French Toast, Nutella Nachos and Nutella Apple Pizza