Ingredients for Nutella Black White Cheesecake
- 16 ounces (450g) cream cheese, softened
- Granulated Sugar
- 1 1/2 cups (360ml) heavy cream
- 1 cup (240g) Nutella
- Chocolate Cookie Pie Crust
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How to Make Nutella Black White Cheesecake
- In a large bowl, beat 16 ounces (450g) of cream cheese and 1 cup (200g) granulated sugar with an electric mixer for 2 minutes, until light and fluffy.
- In a separate bowl, whisk together 1/2 cup (120ml) heavy cream and 1 cup (240g) Nutella until completely smooth and lump-free.
- In a chilled bowl (for faster whipping), whip the remaining 1 1/2 cups (360ml) heavy cream until soft peaks form.
- Divide the whipped cream in half. Fold half into the cream cheese mixture and the other half into the Nutella mixture until just combined.
- Carefully spoon alternating layers of the cream cheese and Nutella mixtures into a prepared graham cracker crust (or your preferred pie crust).
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- **Optional: To Warm Nutella for Serving**
- **Microwave:** Heat in a microwave-safe bowl on high for 5-second intervals, stirring until creamy. Watch carefully to avoid burning.
- **Stovetop:** Heat gently in a saucepan over low heat, stirring constantly until creamy.
- **Tip:** For faster whipping, chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
75g
Fat
96g
Carbs
9g
