At the time of baking, it was the Yeti’s birthday. I made him a cake though he’s precisely 9395 miles away and locked in a time zone 13 hours behind.
I thought it was only appropriate to celebrate his birthday by making Mrs Yeti and I a no bake cheesecake. In any case, Mrs Yeti typically makes a dessert on her son’s birthday regardless of his location. This seems fair to commiserate the oceans that have sundered us all apart.
What essentially started off as a thoughtful exercise in no bake cheesecake morphed more into a no bake cream pie. Not that I’m complaining. It still tastes pretty delicious to me, and is almost childishly simple to execute. There is no reason why anyone cannot have this as a simple after work treat, or for friends coming over to a dinner party.
Nutella Pie Cheesecake, inspired by Nigella Lawson
Note: I used half the portions stated here, because I only wanted a small pie. This recipe would serve 8.
- 250 gram(s) digestive biscuits
- 75 gram(s) unsalted butter (soft)
- 400 gram(s) nutella (at room temperature)
- 100 gram(s) almonds (toasted and chopped)
- 500 gram(s) Philly cream cheese (at room temperature)
- 60 gram(s) icing sugar
- Crumble the biscuits into a food processor, add the butter and a tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the almonds and continue to blitz until you have a damp, sandy mixture.
- Pour the sandy mixture into a pie tin and press it out with your fingers, slowly pressing at the sides to form a pie crust. Leave in the fridge for at least half an hour.
- Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
- Take the pie tin out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped almonds on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge.