Nutella Cheesecake

Nutella Cheesecake

The Spruce / Kristina Vanni 

Prep: 15 mins
Cook: 0 mins
Chill: 4 hrs
Total: 4 hrs 15 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
657 Calories
46g Fat
54g Carbs
9g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 657
% Daily Value*
Total Fat 46g 59%
Saturated Fat 29g 147%
Cholesterol 90mg 30%
Sodium 334mg 15%
Total Carbohydrate 54g 19%
Dietary Fiber 3g 11%
Total Sugars 42g
Protein 9g
Vitamin C 0mg 1%
Calcium 127mg 10%
Iron 3mg 17%
Potassium 319mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

So easy to make and decadently delicious, this Nutella no-bake cheesecake is sure to make you swoon.

Nutella is the brand name of a sweet chocolate and hazelnut spread made by the Italian company Ferrero. It was first introduced in the 1960s and remains extremely popular to this day. In fact, Ferrero uses 25 percent of the global supply of hazelnuts.

Nutella, cream cheese, and non-dairy whipped topping come together in this easy, no-bake dessert. All that flavor is contained in a crispy chocolate cookie crust. To further showcase the signature hazelnut flavor of the Nutella, the cheesecake is topped with a sweetened whipped cream flavored with hazelnut liqueur. Finally, toasted and chopped hazelnuts garnish the dish just before serving. The result is an easy, but elegant dessert that is sure to impress your guests.

Ingredients

For the Crust:

  • 1 1/2 cups chocolate wafer cookies, finely ground

  • 4 tablespoons unsalted butter, melted

For the Nutella Filling:

  • 3 (8-ounce) packages cream cheese, room temperature

  • 1 (13-ounce) jar hazelnut spread, such as Nutella

  • 1/2 cup sugar

  • 3 tablespoons unsweetened cocoa powder

  • 1 teaspoon pure vanilla extract

  • 1 (8-ounce) container non-dairy whipped topping

For the Hazelnut Whipped Cream:

  • 1/2 cup heavy cream

  • 2 tablespoons confectioners' sugar

  • 1 teaspoon hazelnut liqueur, such as Frangelico

  • 1/4 cup hazelnuts, toasted and roughly chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

    Nutella Cheesecake ingredients
    The Spruce / Kristina Vanni 
  2. In a medium bowl, combine the chocolate cookie wafer crumbs with the melted butter. 

    Mix crust ingredients
    The Spruce / Kristina Vanni 

    Tip

    To create cookie crumbs for the crust, simply pulse chocolate wafer cookies in a food processor until they are finely ground.

  3. Press the moist crumbs into the bottom and 1 inch up the sides of a 9-inch springform pan. Set in the refrigerator to firm up.

    Form the crust
    The Spruce / Kristina Vanni 
  4. In a large bowl, beat the cream cheese, hazelnut spread or Nutella, sugar, cocoa powder, and vanilla extract until smooth and well combined.

    Mix the filling for Nutella Cheesecake
    The Spruce / Kristina Vanni 
  5. Gently fold in the non-dairy whipped topping.

    Fold in the whipped topping
    The Spruce / Kristina Vanni 
  6. Pour the filling into the prepared crust and smooth the top. Refrigerate for about 4 to 6 hours or until firm.

    Chill the Nutella Cheesecake
    The Spruce / Kristina Vanni 
  7. In a large bowl, whip the heavy cream with confectioners’ sugar and hazelnut liqueur to make whipped cream. 

    Make the whipped cream
    The Spruce / Kristina Vanni 
  8. Remove the cheesecake from the springform pan and place on a cake plate. Pipe hazelnut whipped cream around the rim of the cheesecake. 

    Decorate the Nutella Cheesecake
    The Spruce / Kristina Vanni 
  9. Garnish with toasted hazelnuts.

    Nutella Cheesecake
    The Spruce / Kristina Vanni 
  10. Cut into wedges to serve. Store remaining cheesecake in the refrigerator. 

    Nutella Cheesecake
    The Spruce / Kristina Vanni 

Tip

Toasting hazelnuts not only helps to remove their outer skin, but it also enhances the flavor of the nuts.


To toast hazelnuts:

  • Spread out the raw hazelnuts on a cookie sheet and roast at 350 F for 15 minutes. Cool on the baking sheet.
  • To remove the outer skin, rub with a clean kitchen towel.
  • Roughly chop the hazelnuts for this recipe or store in an airtight container in the freezer to maintain freshness.