Kinder No-Bake Ricotta Cheesecake

SERVING: 8 - 10  PEOPLE                                                                 PREP TIME: 20 MIN
REFRIDGERATE TIME: MIN 2 HOURS OR OVERNIGHT
 
Ingredients:
Crust
¼ Cup Melted Butter
2 Tbsp Brown Sugar
2 Cups of Graham Cracker Crumbs or Crushed Lady Finger Cookies
 
Filling
20 oz Cream Cheese (approx. 2.5 8 oz bricks)
¾ Cup Ricotta Cheese
½ Cup Powdered Sugar
1 Tbsp Vanilla Extract
¼ Cup Nutella
 
Garnish
4 Kinder Chocolate Bars
 
Directions:

1. In a 9-inch pie pan, pour the cookie crumbs, melted butter and sugar and stir to combine all the ingredients thoroughly.
2. Press the mixture firmly into the base and sides of the pan. Place in the fridge until ready to use.
3. In a stand mixer, or with a hand whisk, beat the cream cheese into the ricotta until smooth. Add the sugar and vanilla and stir well. Take care not to over beat the mixture or it will be too airy and may collapse.
4. Divide approx. 1/3 of the cheesecake mix in a separate bowl and add ¼ cup of Nutella. Mix together until smooth and creamy.
5. Pour the vanilla cheesecake mixture into the cooled crust.
6. Spoon the Nutella mixture in clumps on top of the vanilla, and using a knife swirl the Nutella in to the vanilla mixture to create a marble effect.
7. Grate 2 of the kinder bars on top of the cake and cut the remaining bars into cubes and place around the outside of the cake.
8. Chill for at least 2 hours or overnight.

 
Buon Appetito!