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Gluten-Free Nutella Cheesecake slices
Dana Vento

Gluten-Free Nutella Cheesecake

The ultimate indulgent gluten-free Nutella cheesecake is a flourless cheesecake with salted caramel chips and boasts a rich and creamy flavor and no crust!
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Prep Time 5 minutes
Resting time 3 hours
Servings: 8 servings
Course: Dessert, In the Kitchen with Dana
Ingredients Equipment Method

Ingredients
  

  • 2 1/4 C Cream Cheese Softened Not watery
  • 1 Packet Vanilla Or you can use 1 Tsp of Vanilla Extract
  • 1/2 c brown sugar packed you can use white sugar if you prefer
  • 1 c whipping cream I made homemade whip cream
  • 1/2 c Greek Plain Yogurt
  • 3 medium eggs Sit the eggs from fridge in warm tap water for about 10 minutes
  • 1/4 c Cornstarch
  • 1 Tbsp. Nutella It's more like 2 the way I heaped it on the spoon and you can add more or less as you prefer
  • 18-20 pieces Salted Caramel Wafers *optional

Equipment

  • 1 9" Springform pan
  • 1 Large mixing bowl
  • 1 hand mixer, standmixer or mix by hand
  • parchment paper to line pan

Method
 

  1. Preheat oven to 400°F
  2. Prep Your Springform Pan adding parchment paper & set aside
  3. Mix cream cheese with vanilla to smooth
  4. Add in brown sugar. Mix.
  5. Add in Whipping Cream (homemade or store bought) Mix.
  6. Next add in the Greek yogurt and eggs and mix.
  7. Add cornstarch, and Nutella - mix to combine
  8. Transfer mixture to the prepared spring pan
  9. Top with salted caramel wafers (if you are using them)
  10. Place in preheated oven for 40-45 minutes
  11. Remove from the oven and cool immediately in the refrigerator for about 3.5 hours to set.
  12. When you remove the form from the pan, then genlty remove the flourless nutella cheesecake (I used 2 large spatulas to trasnfer the cheesecaek to a cake ) plate.
  13. Once Cooled melt chocolate (if you want to) 1/4 C of chocolate morsels, and once heated mix to smooth with a fork. Add to the top of the cheesecake.
  14. Add additional dollops of fresh whipping cream to the top, slice and serve.