A rich and chewy brownie base topped with a layer of no-bake Nutella cheesecake, chocolate ganache, chocolate whipped cream rosettes, and Ferrero Rocher chocolates!
So this week I realized that it’s been WAY too long since I’ve included Nutella in a recipe. Like, WAY TOO LONG. Looking back at my recipes, the last time I posted a recipe with Nutella was in February when I made these amazing Death By Chocolate Muffins, which was a whopping 7 months ago!!
Appalling, I know.
Therefore, it was time I break this shameful streak with a recipe to snatch EVERYONE’S wig (or toupee)…
Forget a trip to Willy Wonka’s chocolate factory, this Brownie Bottom Nutella Cheesecake contains alllllll the chocolate you’ll EVER need. Because it’s not just two times the chocolate, or three times, or even four…it’s FIVE times the chocolate, people!!
Starting from the bottom up, you’ve got a rich and chewy, dark chocolatey brownie. Then you have a light and mousse-like no-bake layer of Nutella cheesecake. This is followed up with a smooth, melt-in-your-mouth layer of velvety chocolate ganache. And to decorate, a border of chocolate whipped cream rosettes each crowned with a Ferrero Rocher chocolate!
With the different components and layers involved, one might assume this dessert is a bit time-consuming. But fear not because it actually comes together rather quickly! (And I’m not just saying this, I swear!) For one thing, I used a box brownie mix. Sure, you could call it cheating, but in cases like these where there’s more pieces involved, it’s TOTALLY acceptable. (So stop being a Judgey Judy!)
The next layer of business is the cheesecake layer. Not only is it no-bake, but it literally involves just FOUR ingredients. Just beat some cream cheese with Nutella along with a little powdered sugar, then fold in some whipped cream, and you’re ready for the next layer!
Just like the cheesecake layer, the ganache requires VERY few ingredients and VERY little time. Just heat some heavy cream until it begins to boil (either on the stove, or in the microwave), pour it over some chocolate, cover, allow it to sit for a few minutes, then stir until smooth. Literally LESS than 5 minutes to make this ganache!
As for the chocolate whipped cream, just whip together some heavy cream, powdered sugar, and cocoa powder. To get that nice stable consistency, it’s important to freeze the bowl and whisk/beaters for at least 15 minutes. The cream also whips up much quicker when the bowl and whisk are chilled.
Without a doubt, this Brownie Bottom Nutella Cheesecake will satisfy all of your chocoholic dreams. It has all of the textures and flavors to create the most divine experience ever–the ultra fudgy brownie, the sweet and slightly tangy Nutella cheesecake, the rich chocolate ganache, and deliciously fluffy chocolate whipped cream!
Brownie Bottom Nutella Cheesecake
Ingredients
Brownie Layer:
- 1 box brownie mix plus ingredients needed
Cheesecake Layer:
- 1 cup heavy cream
- 8 ounces cream cheese
- 1 cup Nutella
- ¼ cup powdered sugar
Ganache:
- 5 ounces semi-sweet chocolate chips
- ⅓ cup heavy cream
Chocolate Whipped Cream:
- ⅔ cup heavy cream
- ¼ cup powdered sugar
- 1 Tablespoon cocoa powder
To Decorate:
- Ferrero Rocher Chocolates
Instructions
Make the Brownie Layer:
- Preheat the oven to 350ºF. Spray a 9-inch springform pan with nonstick cooking spray. Prepare the brownie mix according to package instructions. Pour batter into pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Make the Cheesecake Layer:
- In a standmixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. Transfer whipped cream to a separate bowl, return bowl to mixer, and switch whisk attachment out for paddle attachment.
- Beat the cream cheese, Nutella, and powdered sugar together until smooth. Add a third of the whipped cream to the bowl, mixing until combined. Remove bowl from mixer, and fold in the rest of the whipped cream until incorporated. Spread mixture evenly on top of the brownie layer. Refrigerate for at least 6 hours, preferably overnight.
Make the Ganache:
- Place chocolate in a medium bowl. Pour heavy cream into a saucepan, and heat until it begins to boil. Immediately pour hot cream over the chocolate, cover with plastic wrap, and allow to sit for 5 minutes. Remove plastic and stir until smooth. Pour ganache on top of cheesecake layer, spreading out evenly with an offset spatula or knife. Refrigerate while making the whipped cream.
Make the Chocolate Whipped Cream:
- In the chilled* bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a beater), whip the heavy cream, powdered sugar, and cocoa powder together until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip, and pipe onto cheesecake as desired. Decorate with Ferrero Rocher chocolates. Slice and enjoy!