Nutella Cheesecake {No Bake}

A slice of Nutella Cheesecake topped with chocolate and nuts on a white plate.

4.50 from 132 votes

Nutella Cheesecake {No Bake}

This is the ultimate No Bake Nutella Cheesecake. It's incredibly easy and utterly delicious. This chocolate and hazelnut creamy showstopper dessert is a must-make for Nutella fans.

Prep Time15

Total Time15

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

For the base:

200 g Digestive biscuits (or graham crackers) Crushed
80 g Unsalted butter Melted

For the cheesecake mixture:

300 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) See notes
400 g Full fat cream cheese
200 g Nutella spread

For the topping:

150 g Nutella Melted
50 g Hazelnuts Roughly chopped

Metric - Imperial

Instructions

Make the base: Combine the crushed digestive biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin. Chill in the fridge while you make the topping.
Make the cream filling: Pour the double cream into a bowl, add the cream cheese and Nutella.
Whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Chill: Pop into the fridge for at least 4 hours (or overnight is much better if you don't need it until the next day).
For the topping: When the cheesecake is well chilled, warm the Nutella very gently in a pan on the hob or in the microwave. (Don't let it get hot, it just needs to soften very slightly.)
Remove the cheesecake from the fridge using the notes below and, while still in the tin, pour the melted Nutella over the top. Smooth it out very gently with the back of a spoon, until the top is completely covered. (Take care not to touch the cheesecake mixture.)
Sprinkle the hazelnuts around the edge.
Return the cheesecake to the fridge for at least a further 1 hour. For clean slices, dip your knife in hot water and wipe dry between each cut.

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Notes

Removing the cheesecake from the tin: Run around the outside of the 18cm (7") springform pan (US)/loose-bottomed tin with a warm knife to easily remove the cheesecake. If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it. For clean slices, dip your knife in hot water and wipe dry between each cut.

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent.

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Cream cheese: Use full fat cream cheese and drain off any liquid before using. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). Outside the UK? Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.

To make gluten free: Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.

Nutrition