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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 unsalted butter, soft
- 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 1 tablespoon (15 ml) of Nutella, and blitz until it starts to clump. Add 25g (3 tablespoons) of the hazelnuts and pulse until you have a damp, sandy mixture.
- Tip the mixture into a 23 cm (9-inch) round springform pan and press it into the base using your hands or the back of a spoon. Place the pan in the fridge to chill.
- Beat the cream cheese and confectioners' sugar until smooth. Then, add the remaining Nutella to the cream cheese mixture and continue beating until well 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. Place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for the best results.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,,,can i use the electric hand blender to blend the cheese and nutella?
Yes. :)
I dont have a spring form pan. Can i use a glass pie dish?
Might be hard to remove from the pie dish.
Tried the recipe over the weekend, totally disappointed with the Nutella / cream cheese mixture that didn’t settle / hardened even though placed in fridge overnight. The base was ok but the Nutella bit was all gooey same like how it was when first placed in the fridge. Looks nothing like the photo posted.
Worse is family members commented “total waste of money, better to just buy from the shop!”
Hi M – sorry to heat that but this recipe is tried and tested many times by A LOT of people and they all have great success, plus it’s a recipe by Nigella Lawson and I am very sure it works. I think somewhere during your making process, there was a mistake made.
As per the method above i simply cannot crumb the biscuits into “fine” mixture.I dont have a processor.Is it ok if its still got tiny bits of biscuits and nuts in it? or will it fall apart? First time making a cheesecake..
Should be fine.
No recipe?? Share Please!!
The recipe link is at the bottom of the screen: https://rasamalaysia.com/nutella-cheesecake-recipe/2/
I can’t find the actual recipe…how do you make it?
YEARS, REALLY
Hi, thanks for sharing this recipe, I made one for Sunday dinner yesterday and everyone loved it :) I did make one small mistake I purchased only 1 x tub of soft cheese and realised it only had half the required quantity. I decide to just half the nutella and ‘icing sugar’ which although wasn’t as thick everyone said the thickness was just right as anymore would be too sickly. You could say it looked more like a tart than a cheesecake but was simply delicious.
Raye – great that you had success with this Nutella Cheesecake recipe. :)
Just made this lovely recipe, just wondering if anyone else had problems with it setting? I’ve now placed it in the freezer to see if that will work. Would love any ideas or feedback on why it’s not setting
Hi,
Is there a purpose to use the confectioners sugar? Or is it just for added sweetness?
Just added sweetness.