Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys no-bake 'nutella cheesecake', gf df ef sf nut-free option. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys No-Bake 'Nutella Cheesecake', GF DF EF SF Nut-Free Option is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Vickys No-Bake 'Nutella Cheesecake', GF DF EF SF Nut-Free Option is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have vickys no-bake 'nutella cheesecake', gf df ef sf nut-free option using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys No-Bake 'Nutella Cheesecake', GF DF EF SF Nut-Free Option:

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

Instructions to make Vickys No-Bake 'Nutella Cheesecake', GF DF EF SF Nut-Free Option:

1. These are the free-from recipes you'll need for making my version of this recipe by Nigella Lawson https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese https://cookpad.com/us/recipes/367890-vickys-homemade-nutella-no-nut-chocolate-spread https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf (see recipe)
2. And here is a guide from Sarah on how to toast hazelnuts https://cookpad.com/us/recipes/337289-preparing-and-roasting-hazel-nuts (see recipe)
3. 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
4. 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
5. 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
6. Beat the cream cheese and icing sugar together then add the rest of the nutella and beat into a smooth paste * there are vegan store bought cream cheeses now that are coconut based such as Violife Creamy brand
7. Pour over the chilled crumb base and smooth the top by banging the tin on the kitchen countertop a few times
8. 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
9. Chill in the fridge overnight to set well before serving. For perfect slices, freeze for 3/4 hour before cutting
10. Based on an original recipe by Nigella Lawson
11. Ready to serve and ENJOY!

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