vickys no bake nutella cheesecake gluten dairy egg soy free with nut free option

Ingredients vickys no bake nutella cheesecake gluten dairy egg soy free with nut free option

250 grams digestive biscuits - see my recipe below
75 grams gold foil wrapped Stork brand margarine or sunflower / olive spread softened
3 tbsp chopped toasted hazelnuts (plus another 50g for an optional topping)
500 grams cashew 'cream cheese' from my recipe below
60 grams icing / powdered sugar
1 can / jar Nutella 400g (14oz) size or 400g of my own 'Nutella' recipe below

how to make vickys no bake nutella cheesecake gluten dairy egg soy free with nut free option

These are the free-from recipes you'll need for making my version of this recipe by Nigella Lawson

And here is a guide from Sarah on how to toast hazelnuts

Crush up the digestives. I do this by placing them in a ziplock bag and beating them with a rolling pin. You can just throw them in a food processor and achieve the same thing

Add in the softened butter, 3 tbsp chopped nuts and 1 tablespoon of the nutella. Heat in the microwave to melt the butter and nutella (or melt those separately, it doesn't much matter which way you choose) and mix together to form the crumb base

Press the crumb evenly into the bottom of a 9" springform cake tin and set aside in the fridge to chill until you complete the filling

Beat the cream cheese and icing sugar together then add the rest of the nutella and beat into a smooth paste

Pour over the chilled crumb base and smooth the top by banging the tin on the kitchen countertop a few times

If using the decorative chopped nuts sprinkle them over the top. It looks very pretty and gives a wow factor if you present this at a special event. You can pile some whole hazelnuts in the centre to make it even more dramatic

Chill in the fridge overnight to set well before serving. For perfect slices, freeze for 3/4 hour before cutting

Based on an original recipe by Nigella Lawson