Nutella Cheesecake in a Jar

Whats better than Nutella in a jar you may ask? Well, it's Nutella cheesecake in a jar that's what!

This recipe is yet another from my new favourite cookbook. Valli Little's Love to Cook.

Super simple, delectable and perfect for transporting, this cheesecake is a must for entertaining in the Summer months. 

Chocolate Hazelnut Cheesecake 

aka Nutella Cheesecake in a Jar

ingredients

300g plain chocolate biscuits

80g unsalted butter melted, cooled

250g cream cheese, at room temp

2/3 cup (220g) Nutella

1 tsp vanilla extract

2 tbs amaretto ( Italian almond liqueur)

2 cups (500ml) thickened cream

Shaved dark chocolate and chopped roasted hazelnuts to serve.

method

Using a food processor, pulse biscuits to form crumbs. Add to butter and stir to combine well, then press crumb mixture into the base of a 2 litre glass jar or bowl.

Whiz up the cream cheese, Nutella, vanilla and amaretto in a food processor until smooth. Transfer to a bowl. 

Valli Little in action @ Williams Sonoma - Bondi

Whisk 300ml of the cream to soft peaks, then fold into the cream cheese mixture until well combined. Spoon over the biscuit base then refrigerate for 4 hours.

To serve, whisk remaining cream (200ml) into soft peaks and spoon over the top of the mixture and decorate with shaved chocolate and hazelnuts.

Voila!

Serves 8

*Alternatively, you could use smaller individual glass jars.