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Quick Cheesecake with Mascarpone and Nutella

Nadia GalinovaNadia Galinova
Quick Cheesecake with Mascarpone and Nutella
Image: Kulinarna mreja
1 / 2
Preparation30 min.
Cooking2 min.
Тotal32 min.
"It is so easy to prepare and so delicious that it is a sin not to try it"


  • For the base
  • biscuits - 10.5 oz (300 g)
  • sugar - 1 tbsp.
  • butter - 6.4 oz (180 g)
  • For the cream
  • mascarpone - 1.1 lb (500 g)
  • cream - 2 1/2 cups (500 ml)
  • vanilla - 1 powder (2 g)
  • powdered sugar - 2 tbsp.
  • nutella - about 10.5 oz (300 g)

How to cook

The base is prepared in the following way - the biscuits are crushed in a food processor or by hand, but in small pieces. Heat the butter slightly and add it to the crushed biscuits. If desired, you can add a little milk, so that the base will turn out softer. This is a small additive that not everyone knows.

Mix everything, spread it out with your fingers in a cake tin with a detachable ring and leave it in the refrigerator to set while the cream is being made.

The cream is very easy to prepare. First, whip the cream with a mixer in a deep bowl until it becomes fluffy and cannot fall if the bowl is turned over. Mascarpone, vanilla powder and powdered sugar are added to it.

Take out the base and spread the cream on top. The Nutella can be heated in the microwave or in a water bath and spread it on the base. The cheesecake is left to set for several hours.

If desired, you can add gelatin, but I did not add any, because the cheesecake does not fall apart :)


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