No-bake chocolate hazelnut cheesecake bars

MAKES 16

Easy but ultra-indulgent, with an addictive sweet, buttery biscuit base and smooth chocolate hazelnut filling.

YOU WILL NEED

For the base:

280g cookies and cream biscuits (Oreos), plus 8 extra, halved, to decorate

100g unsalted butter, melted

For the filling:

500g full-fat cream cheese 400g chocolate hazelnut spread (Nutella) 70g icing sugar

HOW TO DO IT

1

Base-line a 20cm square baking tin with non-stick baking paper. For the base, put the biscuits in a food processor then whizz until finely crushed. (Or put in a plastic bag and bash with a rolling pin.) Tip into a medium bowl, then mix with the melted butter until combined.

2

Put the mixture in the prepared tin, smoothing with the back of a spoon to level, then chill while you make the filling.

3

Put all the filling ingredients in a large mixing bowl and beat with an electric hand mixer until smooth. 4

Remove the chilled base from the fridge and spoon in the filling, smoothing it out to the edges. Decorate with the halved biscuits, then chill again for at least 6 hrs, or overnight, until set. Cut into 16 squares to serve.

Make ahead: If possible make the day before serving. Leftovers will keep well for up to 3 days in a sealed container in the fridge.

TIP SWAP COOKIES AND CREAM BISCUITS FOR DIGESTIVE BISCUITS OR USE YOUR FAVOURITES

PREP TIME: 15 MINS, PLUS CHILLING COOK TIME: 0 MINS SKILL LEVEL: EASY CALS: 384 FAT: 24G SAT FAT: 12G CARBS: 36G

Recipes adapted from Fitwaffle’s Baking It Easy by Eloise Head (£20, Ebury Press).