This is the famous Nigella’s Nutella Cheesecake. If you are a fan of nutella, you need to try out this Nutella Cheesecake recipe. Nutella really does make a regular cheesecake so much more better!
What I love most about this Nutella Cheesecake is the chopped toasted hazelnuts that give each bite a nice crunch and texture. There is no egg in the recipe, so there is no need to bake.
Just beat the cream cheese and sugar, and chill everything in the fridge for a few hours and you have this sinfully delicious Nutella cheesecake.
Check out the following video to learn how to make it step-by-step. Make sure you subscribe to my YouTube channel for future videos.
How Many Calories per Serving?
This recipe is only 517 calories per serving.
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Nutella Cheesecake
Nutella Cheesecake - easy no-bake cheesecake loaded with Nutella and hazelnut. Creamy, rich, the best Nutella Cheesecake recipe ever, by Nigella Lawson.
Ingredients
- 10 oz. graham crackers (digestive biscuits)
- 5 tablespoons soft unsalted butter
- 13 oz. Nutella at room temperature
- ¾ cup chopped toasted hazelnuts
- 1 lb. cream cheese, at room temperature
- ½ cup confectioners' sugar sifted
Directions
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1Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
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2Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
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3Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
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4Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
Recipe Video
Recipe Notes
Watch the cooking video on this page for step-by-step guide.
Elis
I love your recipes but I get a 404 error (page not found) each and every time I click to save them. The print function works OK.
Kate
I’m ready to try this. I m wondering why powdered sugar instead of regular granulated white sugar. I think I know the answer, but please explain why. Thanks!
Rasa Malaysia
This recipe is from Nigella Lawson. I just followed the recipe. Granulated might not completely dissolve.
Georgia
The granulated sugar gives a grainy texture when mixed in the powdered sugar gives a smoother taste that’s why
Zubaidah binte Omar
Looks great.,
Will try soon
Venisa
I love it, thank you for the recipe
Jess
Very good, but the crust was crumbly and to thick. I will try half the amount of graham crackers next time.
Bern
Is the sugar the same as iceing sugar please. Could I sustitute sweetener. Thanks
Rasa Malaysia
Yes. Don’t use sweetener. I don’t know how it affects the results.
Jessica Frank
I made this and it tasted amazing. My crust was a bit overdry and crumbly so next time I will melt the butter instead of softening or add a bit more. The filling was divine.
Rasa Malaysia
Awesome, so glad that you tried this Nutella Cheesecake recipe.
Peter
I’ve made it. it is easy and DELISH!