Nutella Cheesecake (No Bake - 6 Ingredients!)

A slice of Nutella Cheesecake topped with chocolate and nuts on a white plate.

4.52 from 127 votes

Nutella Cheesecake (No Bake - 6 Ingredients!)

This is the ultimate No Bake Nutella Cheesecake. It's incredibly easy and utterly delicious. This chocolate and hazelnut creamy showstopper dessert is a must-make for Nutella fans.

Prep Time15

Total Time15

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

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

Metric - Imperial

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

Removing the cheesecake from the tin: Run around the outside of the tin with a warm knife to easily remove the cheesecake. 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

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave

Cream cheese: Use full fat cream cheese and drain off any liquid before using

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream

To make gluten free: Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free

Nutrition