Nutella Cheesecake
Indulge your sweet tooth with this no-bake Nutella Cheesecake, a dessert lover’s dream that combines creamy decadence with irresistible hazelnut goodness. Featuring a buttery digestive biscuit crust, an ultra-smooth filling of rich cream cheese whipped with Nutella, and the lightness of folded whipped cream, this cheesecake is as luxurious as it is easy to make. With no oven required and just 20 minutes of prep time, it sets beautifully in the fridge, making it the perfect make-ahead dessert for any occasion. Finish it off with a drizzle of Nutella and a sprinkle of chopped hazelnuts and chocolate shavings for a show-stopping presentation. Great for parties or simply treating yourself, this Nutella Cheesecake is guaranteed to be a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Digestive biscuits (or graham crackers)
- 75 grams Unsalted butter, melted
- 400 grams Nutella (hazelnut spread)
- 500 grams Cream cheese, softened
- 100 grams Powdered sugar
- 200 milliliters Heavy cream
- 50 grams Chopped hazelnuts (optional, for topping)
- 30 grams Chocolate shavings (optional, for topping)
Instructions
Place the digestive biscuits in a food processor and pulse until finely crumbled. Alternatively, place them in a resealable bag and crush with a rolling pin.
In a bowl, combine the biscuit crumbs with the melted butter. Stir until the mixture resembles wet sand.
Press the biscuit mixture firmly into the base of a 9-inch (23-cm) springform pan to form an even crust. Use the back of a spoon to smooth it down. Chill in the refrigerator for 10 minutes.
In a large mixing bowl, combine the cream cheese, powdered sugar, and 300 grams of Nutella. Beat with an electric mixer or whisk until smooth and creamy.
In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the Nutella mixture until fully incorporated.
Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.
Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or preferably overnight to set.
Before serving, release the cheesecake from the springform pan and transfer it to a serving plate.
Warm the remaining 100 grams of Nutella in the microwave for 10–15 seconds and drizzle it over the cheesecake.
Optional: Sprinkle chopped hazelnuts and chocolate shavings on top for added texture and presentation.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
7004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 507.3 g | 650% | |
| Saturated Fat | 242.0 g | 1210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 525.9 g | 191% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 404.5 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1173 mg | 90% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2842 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
