No-Bake Raspberry Nutella Cheesecake
No-Bake Raspberry Nutella Cheesecake is a quick gluten-free dessert to make when you have a chocolate craving!
Prep Time 10 minutes
Total Time 10 minutes
- 8 oz cream cheese
- 16 oz heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup Nutella chocolate hazelnut spread
- 8 oz fresh raspberries
First, add 8 oz of heavy cream to a large mixing bowl and mix on high for 3-4 min. until thick. Reserve the remaining heavy cream to make whipped cream for topping.
Next, add cream cheese to the mixing bowl and mix until blended.
Then, add powdered sugar and Nutella to mixing bowl and mix until combined, scraping sides and bottom of bowl.
Spoon the Nutella mixture into your choice of serving bowls, jars, etc. Refrigerate one hour to get cold.
Place fresh raspberries on top of Nutella.
Then, add remaining 8 oz of heavy cream to a large mixing bowl and mix on high for 3-4 min. until thick.
Add whipped cream on top of the raspberries.
You may use canned whipped cream for topping.
Store in refrigerator for up to three days.
Serving: 0g | Calories: 584cal | Carbohydrates: 34g | Protein: 6g | Fat: 49g | Saturated Fat: 32g | Cholesterol: 145mg | Sodium: 161mg | Potassium: 268mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1631IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 1mg