This post may contain affiliate links. Please read my privacy policy.
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:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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 don’t have a food processor – can I use a blender and “blend” very carefully instead?
The only thing you need the processor for is the biscuit base and if you’ve bought whole hazelnuts. Hazelnuts can be crushed and a biscuit base is easily achieved with just a bowl and a wooden spoon. You can mix if you want but as it’s a very clumpy and dry mixture, it’s probably best to use a spoon…
If you don’t have a food processor you can “crumb” the Graham Crackers the old fashioned way. You put them into a Zip Lock plastic bag or between sheets of wax paper and crush them to a fine crumb with a rolling pin or even a potato masher.
LOL!! Or an Iron skillet.
Can it be done without a food processor as I don’t have one!!!
I dont have a food processor either!
Question: I have gluten free grandkids in the family, pretty sure the graham crackers are a no-no. Substitution suggestions?
You can buy gluten-free digestives here in the UK so that’s a very easy substitution. I’m sure there’s some gluten-free equivalent you could use in other countries too. (Do they sell gluten-free Graham Crackers?)
Please,i need help for this recipes,1 13oz jar of Nutella,in grames means…Here a find only in jars of 400gr.Thank you.
It’s 368 gram
Thank you,but 13 oz means 385gr,i know that,but 1 jar and 13 oz means in grames,or i need just 1 jar of aprox. 13 oz of nutella?
You need 385g of the Nutella.
Sara you could try condensed milk and double cream however I don’t know if that would make it too sweet
This looks great and I would try it but I can’t eat cheese and idea’s on what I could replace the cheese with please . Thanks in advance
Here in Canada, we have cream cheese made for people who can’t have dairy. Um tofutti and daiya are two companies that come to mind. Should be available anywhere!
I have made dairy-free ‘cheesecake’ before with tofu and soaked untoasted cashews as the ‘cream cheese’ base. A simple google search for vegan alternatives will give you the recipes :) good luck!
I think this would be dangerous to keep in my refrigerator, can it be frozen in slices?
Thank you for sharing recipes. All looks good.
What do you mean by confectioner sugar?
Fine sugar.
Why do you need the confectioners sugar? Nutella is already loaded with sugar. Can I do without it? thanks :)
confectioner sugar is powdered sugar
Confectioners sugar is also known as ‘Powdered Sugar”
I tried making it and replaced hazelnut with pistachios on top. Yummy!
So happy it turns out well. Will be trying the recipes posted here weekly.
It looks amazing!