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Nutella Cheesecake - easy no-bake cheesecake loaded with Nutella and hazelnut. Creamy, rich, the best Nutella Cheesecake recipe ever, by Nigella Lawson.
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.
Frequently Asked Questions
This recipe is only 517 calories per serving.
What To Serve With Nutella Cheesecake
For a delightful after meal treat, I recommend the following recipes:
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Nutella Cheesecake
Ingredients
- 10 oz. (280g) graham crackers (digestive biscuits)
- 5 tablespoons soft unsalted butter
- 13 oz. (375g) Nutella at room temperature
- ¾ cup chopped toasted hazelnuts
- 1 lb. (500g) cream cheese, at room temperature
- ½ cup confectioners’ sugar, sifted
Instructions
- Break 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.
- Tip 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.
- Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
- Take 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
This recipe is from Nigella Lawson. I just followed the recipe. Granulated might not completely dissolve.
The granulated sugar gives a grainy texture when mixed in the powdered sugar gives a smoother taste that’s why
Looks great.,
Will try soon
I love it, thank you for the recipe
Very good, but the crust was crumbly and to thick. I will try half the amount of graham crackers next time.
Is the sugar the same as iceing sugar please. Could I sustitute sweetener. Thanks
Yes. Don’t use sweetener. I don’t know how it affects the results.
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.
Awesome, so glad that you tried this Nutella Cheesecake recipe.
I’ve made it. it is easy and DELISH!