Nutella Cheesecake vegan no bake receipt
Condensed milk and Nutella, for the tastiest cheesecake without baking!
Ingredients:
sponge fingers – 180 g (6.35 oz)
soft butter – 80 g (2.82 oz)
nutella – 20 g (0.7 oz)
IN THE FRIDGE 30 minutes
for the cream:
cheese cream – 500 g (17.64 oz)
condensed milk – 140 g (5 oz)
nutella – 200 g (7 oz)
IN THE FRIDGE 30 minutes
nutella – 100 g (3.5 oz)
oil – 15 ml (1 tbsp)
Toblerone chocolate – 1 piece
IN THE FRIDGE 30 minutes
Melt Nutella 20g with concentrated milk, then open the pack of sponge fingers and mash them with a robot. Then add the butter. Add nutella 20g and make a pasta. Squash everything in a mould and put it to the fridge 30 minutes.
In a bowl add the cheesecream, the condensed milk and 200g of nutella.
Add the melt on the top of the cake and put to the frige 30 minutes.
Melt 100g Nutella with oil 15ml and top the cake.
Add Toblerone crumbles pieces on the top.
It’s ready!
