Last Updated on November 29, 2021 by
The Amazing Nigella’s Nutella Cheesecake
What is better than a sweet chocolaty and cold dessert on summer days? Who would like to use the oven to bake something special during hot weather right?
Let me introduce you to the all-time favorite chocolate cheesecake with Nutella, ingredients are really easy to find and preparation time nearly takes less than baking a classic cake.
If you are invited to or plan lunch or a gathering, either make it the day before or just prepare this Nutella cheesecake recipe in the morning and keep it in the fridge till you need it, it will be ready for lunch, dinner, or the gathering. It is just an easy and suitable recipe for all times.
Your kids will love this Nutella cheesecake and ask for it over and over again all summer, and you will be more than happy to do it over again. Because as far as we know, and according to the sweet-tooth community, nothing can beat having an easy no-bake heart-filling Nutella cheesecake!
You can also improvise and create a healthier version of this Nutella cheesecake, using our healthy tips and substitute options listed at the end. Or you can just make both available versions and satisfy all tastes!
Serving: 8-12 slices
Prep: 25 mins
Cook: 4 hours in the refrigerator or overnight
Ready in: a total of 5 hours or 25 mins and overnight in the refrigerator
Equipment
- measuring cups
- a bowl
- a food processor
- a spoon or a spatula
- a 9-inch round springform
- parchment paper (optional)
- a hand mixer (optional)
Ingredients
- 10 ounces of digestive biscuits, or substitute graham crackers or chocolate wafer cookies
- 5 tablespoons of soft unsalted butter
- 13 ounces jar of Nutella (preferably at room temperature)
- ¾ cup of chopped toasted hazelnuts
- 1 pound cream cheese (preferably at room temperature)
- ½ cup of confectionary/ or icing sugar (sifted)
Instructions
For the Crust:
- Start by breaking the biscuits into the bowl of the food processor.
- Add then the butter and a tablespoon of Nutella, and blitz this mixture until it starts to clump.
- Add 3-4 tablespoons of the hazelnuts and continue to pulse until you have a soft damp, sandy-like mixture.
- Pat the crust mixture into a 9-inch round springform and press into the base either by using your hands or using the back of a spoon or a cup. (in order not to let the mixture stick to the bottom of the cup, you can put it in a plastic zip-lock and continue pressing mess-free)
-It’s also optional to add parchment paper to the bottom of the springform.
- When it is leveled well, place the springform in the fridge to let it chill.
For the mixture:
- Beat the cream cheese and the confectionery sugar with a spatula, or a hand mixer, until it gets smooth.
- Add the remaining amount of Nutella chocolate to the cream cheese mixture, and continue beating until everything is well combined and smooth.
- Take the previously used springform out of the fridge, and carefully smooth the Nutella mixture over the cold base.
- Scatter the remaining chopped hazelnuts on top to cover and place the springform back in the fridge for at least four hours or overnight.
- When ready, take the cheesecake out of the fridge, and with a spatula swipe around the sides to make sure nothing is sticking to the springform before removing it.
- Cut the amount of slices you need and serve the cheesecake straight from the fridge for best results.
- Enjoy the smooth mousse-like chocolaty cheesecake!
Tips
- For storage, wrap in plastic wrap or put the remaining cheesecake in an airtight container, and place it in the fridge.
- For a better texture and more enjoyable taste, it is best to consume it within 2-4 days maximum.
- Don’t keep it out of the fridge long before serving, it will have a melty texture then.
- For the hazelnut, toast nuts on a rimmed baking sheet at 325° F for 15 to 20 minutes, until they are golden through the middle.
- To keep this recipe truly no-bake and heat-free, you can toast the nuts in a dry pan on the stovetop over medium-low, while tossing them occasionally to avoid burning sides.
- You can replace hazelnut with almond and it would still taste great.
- This recipe can be made ahead – will stay for up to 4 days in the fridge. However, leftovers should be kept refrigerated and eaten within 4 days of making.
- If you find the mixture of this cheesecake too dense, try beating the mixture with an electric hand whisk for a few minutes. This process will give the cheesecake a lighter, creamier, and more mousse-like texture.
- Break your biscuits or cookies in a zip-top bag with a rolling pin, then put it in a bowl and add the butter and any other additives. The important thing here is that you get the crumbs tiny, and you thoroughly mix in the butter here to make sure everything comes together when you’re patting the crust down.
- You can line the base of your springform with parchment to avoid the cheesecake from being stuck a little bit in the middle.
- You can use the food processor to chop the hazelnuts, then for the crust, AND then the filling, this will make the process even faster.
Healthy tips
- For a lighter version: Eliminate the sugar since Nutella is already sweet enough and replace the cream with light cream.
- For a vegan-friendly version, you can replace the butter with vegan margarine, the Nutella with a vegan sweet chocolate spread, and the cream cheese with also a vegan cream cheese and still obtain a really delicious and indulging cheesecake.
Make sure that you are always moderate with the amount of cheesecake you consume because cheesecake can be really tempting sometimes. You can also check our article on cream cheese substitutes for healthier options, to still enjoy the desserts and cheesecake recipes you like with less worry and diet-friendly replacements.
Once you try this Nutella cheesecake, make sure to share your cheesecake with the ones you love and definitely share your experience and feedback with us!
The Amazing Nigella’s Nutella Cheesecake
Equipment
- Measuring cups
- a bowl
- a food processor
- a spoon or a spatula
- a 9-inch round springform
- Parchment paper (optional)
- a hand mixer (optional)
Ingredients
- 10 ounces of digestive biscuits or substitute graham crackers or chocolate wafer cookies
- 5 tablespoons of soft unsalted butter
- 13 ounces jar of Nutella preferably at room temperature
- ¾ cup of chopped toasted hazelnuts
- 1 pound cream cheese preferably at room temperature
- ½ cup of confectionary/ or icing sugar sifted
Instructions
For the Crust:
- Start by breaking the biscuits into the bowl of the food processor.
- Add then the butter and a tablespoon of Nutella, and blitz this mixture until it starts to clump.
- Add 3-4 tablespoons of the hazelnuts and continue to pulse until you have a soft damp, sandy-like mixture.
- Pat the crust mixture into a 9-inch round springform and press into the base either by using your hands or using the back of a spoon or a cup. (in order not to let the mixture stick to the bottom of the cup, you can put it in a plastic zip-lock and continue pressing mess-free)
- -It's also optional to add parchment paper to the bottom of the springform.
- When it is leveled well, place the springform in the fridge to let it chill.
For the mixture:
- Beat the cream cheese and the confectionery sugar with a spatula, or a hand mixer, until it gets smooth.
- Add the remaining amount of Nutella chocolate to the cream cheese mixture, and continue beating until everything is well combined and smooth.
- Take the previously used springform out of the fridge, and carefully smooth the Nutella mixture over the cold base.
- Scatter the remaining chopped hazelnuts on top to cover and place the springform back in the fridge for at least four hours or overnight.
- When ready, take the cheesecake out of the fridge, and with a spatula swipe around the sides to make sure nothing is sticking to the springform before removing it.
- Cut the amount of slices you need and serve the cheesecake straight from the fridge for best results.
- Enjoy the smooth mousse-like chocolaty cheesecake!
Notes
Tips
- For storage, wrap in plastic wrap or put the remaining cheesecake in an airtight container, and place it in the fridge.
- For a better texture and more enjoyable taste, it is best to consume it within 2-4 days maximum.
- Don't keep it out of the fridge long before serving, it will have a melty texture then.
- For the hazelnut, toast nuts on a rimmed baking sheet at 325° F for 15 to 20 minutes, until they are golden through the middle.
