A Delicious No-Bake Nutella Cheesecake with a thick base, rich and creamy Nutella Cheesecake Filling, and Ferrero Rocher on top!
Simply put, this is the best cheesecake recipe you’ll ever try! A Nutella lover’s delight!
Best Nutella Cheesecake
Trust me, it iill be worth the wait. I think I first shared a picture of it 2 – 3 years ago!
This cheesecake is rich, smooth and creamy and it just melts in the mouth. We have made it for several gatherings and it has always been a hit.
Ingredients in Nutella Cheesecake
- The cheesecake filling can be made in a food processor, a good blender, or add all of the ingredients to a bowl and beat with a hand mixer or wooden spoon.
- To make the base you can use Oreos, Bourbon Biscuits or Chocolate Digestives instead.
- This recipe requires a springform pan.
- Take the cream cheese out of the fridge 1 -2 hours in advance, so it is soft enough to use before starting this recipe. It makes it easier to blend smoothly.
- Bring your cream to room temperature, because batters made with cold ingredients don’t come together smoothly.
- Finally, you’ll want to be sure you chill your cheesecake for at least 4 hours in the fridge before slicing and serving.
Can it be made ahead?
Yes, it can be made up to 3 days in advance.
Can I Freeze Nutella Cheesecake?
Yes. After it has set in the fridge, wrap the entire tin (you can remove the sides if you like) in 1 layer of cling film and 1 layer of foil. It freezes well for up to 3 months.
How to Defrost Cheesecake:
To defrost this cheesecake, simply thaw in the fridge overnight.
More Cheesecake Recipes:
**If you make this Nutella Cheesecake, please comment/rate/dm us. We love to hear from you.
Nutella Cheesecake
A Delicious No-Bake Nutella Cheesecake with a thick base, rich and creamy Nutella Cheesecake Filling, and Ferrero Rocher on top!
Simply put, this is the best cheesecake recipeyou’ll ever try! A Nutella lover's delight!
Ingredients
Base
- 300 g Digestives Biscuits Or Milk Choc Digestives, Oreos, Bourbons
- 130 g Butter Melted
- 1 tbsp Nutella
Filling
- 400 g Cream Cheese At room temperature
- 70 g Icing Sugar
- 385 g Nutella
- 100 g Double Cream
Topping
- 4 tbsp Chopped Hazlenuts
- 8 Ferrero Rocher
Instructions
-
Butter and line a 20cm springform cake tin. Place the biscuits in a food processor and blitz to a fine crumb.
-
Add the melted butter and Nutella and stir together until the mixture begins to clump together.
-
Pour into the cake tin and press down gently and evenly to make your base. Use the back of a spoon to smooth and place in the freezer for 15 minutes to firm up.
-
Beat the cream cheese, icing sugar and Nutella together. Stir in the Double Cream and whisk till thickened being careful not to overwhisk.
-
Take the tin out of the freezer and spread over the Nutella Cream Cheese. Add Chopped Nuts and Ferrero Rocher and place in the fridge for 3 - 4 hours.
Recipe Notes
Tips and Tricks for Nutella Cheesecake
- The cheesecake filling can be made in a food processor, high powered blender, or add all of the ingredients to a bowl and beat with a hand mixer or wooden spoon.
- To make the base you can use Oreos, Bourbon Biscuits or Chocolate Digestives instead.
- This recipe requires a springform pan.
- Take the cream cheese and cream out of the fridge 1 -2 hours in advance. It makes it easier to blend smoothly.
- Finally, you’ll want to be sure you chill your cheesecake for at least 4 hours in the fridge before slicing and serving.
Can it be made ahead?
Yes, it can be made up to 3 days in advance.
Can I Freeze Nutella Cheesecake?
Yes. After it has set in the fridge, wrap the entire tin (you can remove the sides if you like) in 1 layer of cling film and 1 layer of foil. It freezes well for up to 3 months.
How to Defrost Cheesecake:
To defrost this cheesecake, simply thaw in the fridge overnight.
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