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Recipe by:

Dana Ramsey

Indulgent Overnight Weetabix Cheesecake with Nutella

This Overnight Weetabix Cheesecake with Nutella combines the crunch of Weetabix and a creamy Nutella cheesecake filling, making it the perfect make-ahead dessert for holiday gatherings.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Weetabix Base
  • 4 biscuits Weetabix
  • 240 ml milk whole or semi-skimmed
Group: Cheesecake Filling
  • 400 g cream cheese preferably Philadelphia
  • 100 g Nutella adjust according to taste
  • 80 g icing sugar sifted
  • 240 ml heavy cream whipped to soft peaks
  • 1 teaspoon vanilla extract pure for richness
Group: Optional Toppings
  • crushed nuts
  • chocolate shavings
  • extra Nutella drizzle

Equipment

  • Mixing bowl
  • Springform pan
  • Electric mixer

Method
 

  1. Break the Weetabix into coarse crumbs in a mixing bowl and soak with the milk for 10-15 minutes.
  2. Combine the cream cheese, Nutella, icing sugar, and vanilla extract in a bowl. Beat until smooth.
  3. Gently fold in the whipped cream until well combined.
  4. Assemble the cheesecake in a springform pan, layering half of the soaked Weetabix, followed by half of the cheesecake mixture. Repeat.
  5. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  6. Add your choice of toppings before serving and enjoy!

Notes

Make sure to whisk the cream properly to incorporate air and achieve a light texture.