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The ultimate No Bake Nutella Cheesecake. A must-make for Nutella fans! With just 6 ingredients, it’s incredibly easy and utterly delicious.
Oh, No Bake Nutella Cheesecake, let me count the ways I love you. Chocolate? Hazelnuts? Quick? Simple? Delicious show stopping dessert? Yes, yes and a bit more yes.
Could this be one of my favourite cheesecake recipes ever?
Here’s my foolproof recipe that involves no baking whatsoever. The result is a showstopping, impressive, creamy and chocolatey dessert that is perfect for something special.
Why you’ll love this Nutella Cheesecake
⭐️ A showstopper but surprisingly quick and easy
⭐️ Make ahead
⭐️ Just 6 ingredients!
Nutella Cheesecake Ingredients Notes
- Digestive biscuits – We’re going to crush these up
- Unsalted butter – Melt this quickly in a mug in the microwave
- Double cream – See tips below on the required whipping consistency
- Full fat cream cheese – Be sure to always use full fat cream cheese
- Nutella spread – OBVIOUSLY! (Or other chocolate hazelnut spread.)
- Hazelnuts – These will be crushed
How to make a Nutella Cheesecake
1. Crush the biscuits with a rolling pin or food processor. Mix with the melted butter.
2. Press the biscuit mixture into your tin to make a base. Chill in the fridge.
3. Combine the cream, cream cheese and Nutella and whisk until thick.
4. Remove the base from the fridge and add the cheesecake mixture, smoothing the top. Chill in the fridge as per the recipe below.
5. Warm the remaining Nutella slightly, remove the cheesecake from the fridge and pour on top, smoothing with the back of a spoon.
6. Sprinkle the hazelnuts around the edge then return to the fridge as per the recipe below.
storing the cheesecake
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.
Leave it in the tin in the fridge and cover with a dinner plate or cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
Can cheesecake be frozen?
You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.
Other NO Bake cheesecake recipes
Cheesecakes
White Chocolate Cheesecake {NO BAKE Recipe}
Cheesecakes
Biscoff Cheesecake {5 Ingredient Recipe!}
Cheesecakes
Chocolate Orange Cheesecake {No Bake Recipe}
Top tipS
Whip the cream straight from the fridge
Room temperature cream doesn’t whip as well.
The consistency you’re aiming for
Be sure to whip it enough so that it holds its shape (a bit like the texture of ice cream). A bit wobbly is fine but it should be sliceable.
HOWEVER, do not over-whip it or it can split! (Use an electric whisk if you have one.)
Melting the Nutella and topping the cheesecake
To make sure the cheesecake doesn’t melt as you add the topping, set it in the fridge for AT LEAST 4 hours first.
Melt the Nutella very gently in a pan on the hob or in the microwave, being careful to make sure it doesn’t get hot.
Pour this over the cold cheesecake while it’s still in the tin, being careful not to touch the filling as you gently spread it with the back of a spoon.
For best results, pop it back into the fridge to set for at least another hour before removing it from the tin.
Successfully removing the cheesecake from the tin
The trick here is to use a tin with a springform (one that has unclippable sides) or a removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).
➡️ Warm a regular dinner knife under a hot tap and then dry it.
➡️ Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.
➡️ 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.
FAQs
Yes! But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.
If it’s too runny it’s probably because your cream wasn’t whipped quite enough. Don’t worry – pop it into the freezer for a few hours before serving.
This also might happen if you haven’t chilled it for long enough or if the weather is extremely hot.
I use a food processor because it helps get that nice, fine consistency.
If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Nutella Cheesecake (No Bake – 6 Ingredients!)
Ingredients
For the base:
- 200 g Digestive biscuits, Crushed
- 80 g Unsalted butter, Melted
For the cheesecake mixture:
- 300 ml Double cream
- 400 g Full fat cream cheese
- 200 g Nutella spread
For the topping:
- 150 g Nutella, Melted
- 50 g Hazelnuts, Roughly chopped
Instructions
- Combine the crushed digestive biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
- 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.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the fridge for at least 4 hours (or overnight is much better if you don't need it until the next day).
- 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes nice, but did not set. Left it in the refridgerator for over 24hrs, and it was an oozy mess. Made various cheesecakes before and never had one fail to set.