This is the ULTIMATE No Bake Nutella Cheesecake. Incredibly easy and utterly delicious. This chocolate and hazelnut delight is a must make for Nutella fans! Light and creamy, with a buttery biscuit base and roasted hazelnut topping.
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.
April was a funny old month here. My Facebook page went a bit insane overnight with my Easter cheesecake recipes racking up almost 10 million views in the month.
It was so fantastic to see so many people making my recipes on Easter Sunday, I made a little collage of some of the photos and had a weep (sentimental over baking, that is how I ROLL).
We had a lovely Easter break, full of fun and friends and delicious food. But a couple of weeks later and can I be honest with you dear bloggy pals? I’m kind of missing the cheesecake excitement around these parts.
Sometimes I think possibly I should start a desserts dedicated blog to house all of these beauts, but you know, this site is the stories of my life and desserts after definitely one of my stories.
So, my cheesecake dabbling joined forces with one of my great sugary loves – NUTELLA. It was always going to be a good marriage am I right? Hello NO BAKE NUTELLA CHEESECAKE!
This really is a show stopper. I think brown things never look quite as good in photos as they do in reality. Please believe me when I say that this is seriously set in my top 5 favourite ever things I’ve baked in my whole life ever amen. Yes. It’s THAT STINKING GOOD.
I sketched out my recipe idea for this, based on my last cheesecake recipe, then did some research and stumbled upon Queen Nigella’s Nutella Cheesecake.
She doesn’t use any whipped cream in hers which I’m intrigued by, I imagine it must give more of a dense torte texture. I prefer a lighter cheesecake so have kept in my usual whipped double cream.
After a few trial runs I also ended up using almost double the Nutella I planned on using. Oops. But honestly, if you’re going to do it, you may as well really do it, RIGHT?
Tips for making the No Bake Nutella Cheesecake (sorry, there’s quite a few, please hang in there):
- The consistency of the Nutella Cheesecake should be sliceable but not solid. It will be a lot less solid than a baked cheesecake. Something like room temperature butter, it will give a little quiver if you wobble it gently.
- To maintain the texture of this Nutella Cheesecake it is best to freeze it as mentioned in the recipe for it to set. Then it’s fine kept in the fridge (if you have any leftovers!)
- When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
- An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife. I use this to smooth the sides of the cheesecake after it comes out of the tin.
- Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
- I would stick to Philadelphia creme cheese for this (and full fat) it seems more stable than supermarket own brands.
- Use a tin with either a springform (the type where the side unclips) or a removable base.
- Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
- The recipe is for a 7″ tin (which is also deep) (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
- One final tip, don’t forget to sign up to our newsletter to find out when we post new recipes! (It takes less than a minute and is totally free.)
What I used to make the No Bake Nutella Cheesecake:
LOVE CHEESECAKES…? CHECK THESE OUT:
- No Bake White Chocolate Cheesecake
- No Bake Rocky Road Cheesecake
- No Bake Chocolate Orange Cheesecake
- No Bake Mini Egg Cheesecake
- Biscoff Cheesecake
I hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this No Bake Nutella Cheesecake recipe. Please rate the recipe and leave me a comment below if you do.
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Recipe for the No Bake Nutella Cheesecake:
No Bake Nutella Cheesecake
Ingredients
- 280 g Digestive chocolate biscuits
- 120 g Butter Unsalted, melted
- 600 ml Double cream lightly whipped until it forms soft peaks
- 400 g Philadelphia cream cheese Full fat
- 75 g Icing sugar Sifted
- Juice of half a lemon
- 600 g Nutella
To decorate
- 150 g Nutella
- 100 g Roasted chopped hazelnuts
Instructions
- Crush the biscuits until they look like lumpy sand. (I did mine in a food processor because I'm very lazy..)
- Mix with the melted butter and press into your 7" tin.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice. Fold in gently until fully combined.
- Add the 600g Nutella and stir in thoroughly.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Put into the freezer for 2 hours.
- Gentle warm the 150g Nutella (I pop it into the microwave for 20 seconds) and pour over the top. Cover with the chopped hazelnuts.
- Pop back into the freezer for an hour.
- Use my knife tip (above) to remove the cheesecake from the tin.
- Leave to stand for about 30 minutes at room temperature before serving.
- Share and enjoy!
Colin says
Hi Sarah. Loved the video and was even more impressed with how you added the Amazon affiliate links to it in your Facebook post! Can you tell me how you enable those to show in Facebook?
Donna says
I need this in my life. Just YUM! x
Cathy Kurtz says
Could you possibly convert the measurements
for the U.S.A.?
Gabriella says
I can give you a hint for 3 of them: 280 grams = 2 1/4 cups, 75 grams = 3/4 cups, and 600 ml = 2 1/2 cups. The rest you can look on google!
Tami says
Hello,
Some of these ingredients we do not have here in U.S. or may be called something differently. Do you know what the alternative is?
Laura says
which ones exactly are you talking about? maybe i can help you out 🙂
Michael Cooke says
You call Digestive biscuits Graham crackers and Philadelphia is just a brand name for soft cheese
Laura says
which ones exactly are you talking about? maybe i can help you out 🙂
Kizzy says
Our digestive biscuit is similar to U.S gram cracker cookies, double cream I believe is heavy cream. What other ingredients were you unsure of? Hope that helps ☺️
Laura says
The cheesecake of all cheesecakes!
Ravi says
Really nice idea to create Nutella cheesecake. Thanks for posting it here on this site. Keep sharing it with us.
Dayna says
Looks delicious! Can you confirm the base ingredients- is it digestive cookies covered in chocolate, chocolate flavoured digestives or is it supposed to be graham crackers? Thank you!!
Sarah Barnes says
Hi Dayna, Graham Crackers are the closest to UK digestive biscuits I think! Kind of wholesome and a bit crumbly?!
Joanne Underhay says
Really easy to make and amazing results! Went down very well in the office today! I made it in a bigger springform tin. Not sure how it would all fit into a 7” one!
Sarah Barnes says
Thanks Joanne, so pleased you enjoyed it! 🙂
Mel says
Did it set without gelatine??
Megan Jackson-Shaw says
Love this cheesecake thanks for the recipe! Though if anyone like me, decides to make this the day after pancake day (aka not enough nutella left 😬) I made it with 400g of nutella in the filling and didn’t top it with nutella either just decorated it with ferrero rocher. I still found it was super nutellary & I LOVE nutella!
Rachael says
This is exactly why I made this cheesecake! I had nutella left over from a massive jar for pancake day. I also only had about 400g and didn’t decorate the top and it was still great!
Bec says
I making this a day ahead! Will it set if I just put in fridge and not the freeZer?
Sarah Barnes says
Hi Bec, I would freeze it and just leave it a little longer to defrost. It needs to be semi-frozen to hold its shape really. Although it will still taste yum, just be quite soft!
Marisa says
Hello, someone made reference to a video – wher do I find that please?
celia jefferson says
Could you convert to American measurements (ounces, cups, etc.)
Tina says
Just to make this less complex for anyone that doesn’t own a scale. It would be easier if the recipe just stated the exact measurements such as 2 boxes of cream cheese.
Dan says
For those who are asking for measurements to be converted to US measurements, use the calculator on your smart phone. there is a reason why most people have smart phones. becuase we are living in a time Albert Einstein feared the most, and that is where smart phones replace dumb people.
Kay says
I didn’t spot the video mentioned in the comments, oops! Love this but next time I think I need a little less lemon juice, must have been a big lemon as it’s quite a strong flavor in the finished cheesecake which is a bit too much.