Nutella cheesecake crumble in a glass
Sometimes it is just necessary to make something very sinful. Lots of calories, lots of fat, lots of sugar, just because it is good. One of my favorite guilty pleasures is cheesecake. Next to that I have been thinking about making something with Nutella/ chocolate spread for weeks. So it had to be a combination of those two: a Nutella cheesecake crumble!
Please do not think about the calories or whether this fits into your diet with this recipe, because it is too good to not try it.
On the blog Ohmyfoodness, I saw cheesecake mousse in a glass. A very good idea and it looks really nice. Also, perfect for the Christmas dinner (because it will be Christmas before we know it). I still had some unused glasses that were only getting dusty on my shelves, so now I could finally put them to use. I created a totally different recipe by baking a crumble and putting that together with the cheesecake mixture into the glasses. The combination of the crunchy baked crumbles and the creamy Nutella-cream cheese-whipped cream mixture in the Nutella cheesecake crumble is delicious.
What do you need (for 2 large portions or 4 small)
For the crumble
- 25 g oats
- 25 g (gluten-free) flour
- 20 g cold butter
- 25 g brown sugar
For the cheesecake mixture
- 120 g (lactose-free) cream cheese
- 60 g (lactose-free) whipped cream
- 45 g Nutella/ chocolate spread (when you eat low FODMAP make sure that you use a dark chocolate spread that doesn’t contain lactose or any other ingredients that are high in FODMAPs)
- I used a Dutch ingredient called klopfix. This is added to the whipped cream and helps it to stiffen better when it is cooled. I am not sure whether something similar exists in other countries. But this is not a necessary ingredient.
How to prepare the nutella cheesecake crumble
- Pre-heat the oven to 200 degrees Celsius. Line a baking tray with baking parchment.
- Put the oats together with the flour, brown sugar and cold butter/margarine in a bowl.
- Knead this with your hands into a crumbly dough.
- Spread this over the baking tray and bake for 20 minutes. Watch it carefully while baking. Some ovens bake faster than others and, therefore, the crumble might be done in less than 20 minutes.
- Beat the whipped cream until it is stiff. While beating add a tablespoon of sugar.
- In another bowl mix the Nutella/chocolate spread with the cream cheese. Fold the whipped cream carefully into the mixture.
- Divide the crumble over two glasses.
- Spoon the cheesecake mixture on top.
- Put the Nutella cheesecake crumble in the fridge for at least two hours in order for the mixture to set. Sprinkle some cacao powder on top for decoration.
Enjoy!
Will you let me know if you decide to make the Nutella cheesecake crumble? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
Nutella cheesecake crumble in a glass
- Total Time: 3 hours
- Servings: 2 1x
Description
A dessert that contains Nutella, cheesecake and crumble. Nutella cheesecake crumble. Does it get any better? It’s gluten-free, lactose-free and low FODMAP!
Ingredients
For the crumble
- 25 g oats
- 25 g (gluten-free) flour
- 20 g cold butter
- 25 g brown sugar
For the cheesecake mixture
- 120 g (lactose-free) cream cheese
- 60 g (lactose-free) whipped cream
- 45 g Nutella/ chocolate spread (when you eat low FODMAP make sure that you use a dark chocolate spread that doesn’t contain lactose or any other ingredients that are high in FODMAPs)
- I used a Dutch ingredient called klopfix. This is added to the whipped cream and helps it to stiffen better when it is cooled. I am not sure whether something similar exists in other countries. But this is not a necessary ingredient.
Instructions
- Pre-heat the oven to 200 degrees Celsius. Line a baking tray with baking parchment.
- Put the oats together with the flour, brown sugar and cold butter/margarine in a bowl.
- Knead this with your hands into a crumbly dough.
- Spread this over the baking tray and bake for 20 minutes. Watch it carefully while baking. Some ovens bake faster than others and, therefore, the crumble might be done in less than 20 minutes.
- Beat the whipped cream until it is stiff. While beating add a tablespoon of sugar.
- In another bowl mix the Nutella/chocolate spread with the cream cheese. Fold the whipped cream carefully into the mixture.
- Divide the crumble over two glasses.
- Spoon the cheesecake mixture on top.
- Put the Nutella cheesecake crumble in the fridge for at least two hours in order for the mixture to set. Sprinkle some cacao powder on top for decoration.
- Prep Time: 3 hours
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