Oh my goodness, let me tell you about my absolute favorite dessert to make when I want to impress – this insanely rich Nutella cheesecake! I’ve been perfecting this recipe ever since my cousin brought back a jar of Nutella from Italy years ago (back when it was still hard to find here). The first time I swirled that hazelnut magic into a cheesecake, I knew I’d discovered something special. What makes this version so incredible? It’s that perfect balance – the creamy tang of cheesecake meets the deep chocolate-hazelnut flavor we all adore. And the best part? It’s actually easier to make than you’d think. Just wait until you see your friends’ faces when you bring this beauty to the table!
Why You’ll Love This Nutella Cheesecake
Trust me, this isn’t just any cheesecake – it’s the kind that makes people beg for the recipe! Here’s why it’s become my go-to dessert:
- Creamy dreamy texture – That perfect balance between rich and light that melts in your mouth
- Foolproof to make – No water bath needed, just simple steps anyone can follow
- Total crowd-pleaser – Kids and adults alike go crazy for that Nutella magic
- Looks fancy – The chocolate crust and smooth top make it bakery-worthy
- Better next day – The flavors deepen beautifully overnight (if you can wait that long!)
Seriously, once you try this, you’ll understand why I make it for every special occasion (and sometimes just because it’s Tuesday).
Ingredients for Nutella Cheesecake
Here’s everything you’ll need to create this chocolate-hazelnut masterpiece – and trust me, quality matters with these ingredients!
- 200g chocolate cookies (crushed into fine crumbs – I use digestive biscuits but Oreos work great too)
- 100g melted butter (unsalted is best so you control the saltiness)
- 500g cream cheese (full-fat, softened at room temperature – this is KEY for smooth filling)
- 200g Nutella (measure this after stirring the jar well – those oily bits need mixing in!)
- 150g powdered sugar (sifted to avoid lumps in your batter)
- 2 large eggs (room temperature helps them incorporate better)
- 1 tsp vanilla extract (the real stuff – it makes a difference)
- 200ml heavy cream (also called double cream – cold is fine here)
Pro tip: Set your cream cheese and eggs out about an hour before baking – cold ingredients can make your filling lumpy!
Equipment You’ll Need
Don’t worry – you don’t need fancy equipment to make this Nutella cheesecake shine! Here’s what I always grab from my kitchen:
- 9-inch springform pan (the removable sides make serving SO much easier)
- Mixing bowls (one large for filling, one medium for crust)
- Rubber spatula (for scraping every last bit of that delicious batter)
- Measuring cups/spoons (precision matters with baking!)
Electric mixer (hand or stand – both work great for that silky smooth filling)
That’s it! See? Nothing too special – just the basics to create something extraordinary.
How to Make Nutella Cheesecake
Okay, let’s get to the fun part – making this dreamy dessert! I’ll walk you through each step so you get perfect results every time. Don’t let the fancy look fool you – it’s actually pretty simple when you take it one step at a time.
Step 1: Prepare the Crust
First things first – preheat your oven to 160°C (325°F). While that’s heating up, mix your crushed chocolate cookies with the melted butter until it looks like wet sand. Here’s my trick – I use a fork to mix so everything gets evenly coated without clumping.
Press this mixture firmly into your springform pan, going up the sides just a bit. But don’t pack it too tight! You want it to hold together but still have a slightly crumbly texture after baking. Pop it in the oven for 10 minutes – this helps set the crust so it doesn’t get soggy later. Let it cool completely before adding the filling (about 15 minutes).
Step 2: Make the Filling
Now for the magic! In your large bowl, beat the softened cream cheese until it’s completely smooth – no lumps allowed! Then add the Nutella and powdered sugar, mixing until it’s silky and well combined. This is where patience pays off – take your time scraping down the sides.
Add the eggs one at a time, mixing well after each addition. Here’s why this matters: adding them all at once can make your filling too loose. Finally, mix in the vanilla and heavy cream just until everything is incorporated. Overmixing at this stage can introduce too much air, which might cause cracks later.
Step 3: Bake and Chill
Pour your gorgeous filling over the cooled crust and smooth the top. Bake for 50-60 minutes – you’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O). Don’t worry if the top darkens a bit – that’s just the Nutella doing its thing!
Here’s the hardest part: let it cool completely at room temperature (about 2 hours) before refrigerating for at least 4 hours, though overnight is best. I know the wait is torture, but trust me – this chilling time is what gives you that perfect creamy texture. The flavors also develop beautifully during this time.
Tips for the Perfect Nutella Cheesecake
After making this cheesecake more times than I can count, I’ve picked up some foolproof tricks to nail it every time. First, wrap your springform pan in foil – those edges can brown too fast otherwise. Room-temperature ingredients are non-negotiable for that silky-smooth filling (cold cream cheese = lumpy disaster!). And here’s my biggest secret: patience! That overnight chill transforms it from good to “oh-my-god” amazing. The flavors melt together and the texture becomes dreamily creamy. Trust me, it’s worth waiting for!
Nutella Cheesecake Variations
Want to mix things up? Try swapping the chocolate cookies for crushed hazelnut biscuits – it doubles down on that nutty flavor! For extra decadence, swirl melted chocolate into the batter before baking. My friend adds a pinch of espresso powder to enhance the chocolate notes – absolute perfection!
Serving and Storage
Oh, presentation is half the fun with this beauty! I love serving my Nutella cheesecake chilled with fresh raspberries – their tartness cuts through the richness perfectly. A dusting of cocoa powder or drizzle of melted chocolate makes it extra special. Leftovers? Ha! Just kidding – but if you miraculously have some, it keeps beautifully in the fridge for 3 days (covered tightly). For longer storage, freeze individual slices wrapped in plastic then foil – they’ll stay dreamy for up to 2 months. Thaw overnight in the fridge when those cheesecake cravings hit!
Nutella Cheesecake FAQs
I get asked these questions all the time – here are the answers that’ll help you nail this recipe!
Why did my cheesecake crack?
Don’t panic! Small cracks happen sometimes, especially if the oven temperature fluctuated. Next time, try baking with a pan of water on the lower rack for steam, and don’t overmix the batter. The good news? A dusting of powdered sugar or whipped cream covers any imperfections beautifully!
Can I use homemade Nutella?
Absolutely! Just make sure it’s the same consistency as store-bought. My friend’s homemade version with extra hazelnuts gave the cheesecake an amazing texture. If yours is runnier, you might need to reduce the heavy cream slightly.
How do I know when it’s done baking?
The edges should be set while the center still jiggles slightly when you gently shake the pan. It’ll firm up as it cools. Overbaking makes it dry, so when in doubt, take it out!
Can I make this without eggs?
I haven’t tried it myself, but some readers have used Greek yogurt as a substitute with decent results. The texture will be denser, but still delicious!
Nutritional Information
Just a quick note – these nutrition values are estimates since they’ll vary based on your specific ingredients and measurements. Like my grandma always said, “A little indulgence is good for the soul!”
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Irresistible Nutella Cheesecake Recipe in 5 Easy Steps
- Total Time: 5 hours 20 mins (includes chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy Nutella cheesecake with a chocolate cookie crust.
Ingredients
- 200g chocolate cookies (crushed)
- 100g melted butter
- 500g cream cheese (softened)
- 200g Nutella
- 150g powdered sugar
- 2 eggs
- 1 tsp vanilla extract
- 200ml heavy cream
Instructions
- Preheat oven to 160°C (325°F).
- Mix crushed cookies with melted butter and press into a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese, Nutella, and powdered sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract and heavy cream.
- Pour filling over the crust and bake for 50-60 minutes until set.
- Let it cool completely before refrigerating for at least 4 hours.
Notes
- Use room-temperature cream cheese for smoother filling.
- Cover edges of the pan with foil to prevent over-browning.
- Chill overnight for best texture.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Nutella, cheesecake, dessert, chocolate, no-bake option
