Nutella Cheesecake

Name: Nutella Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Yield: 12 people
Ingredients: 10 oz. (280g) Graham crackers; 5 tablespoons unsalted butter; 13 oz. (375g) Nutella; ¾ cup chopped toasted hazelnuts; 1 lb. (500g) cream cheese; ½ cup confectioners' sugar

User Reviews

4.5

327 reviews

Excellent

Prep Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings
12 people
Calories
517 kcal
Course
Cake
Cuisine
International

Nutella Cheesecake

Kelsey Carr

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Nutella Cheesecake - easy no-bake cheesecake loaded with Nutella and hazelnut. Creamy, rich, the best Nutella Cheesecake recipe ever, by Nigella Lawson.

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Ingredients

Servings

10 oz. (280g) Graham crackers digestive biscuits
5 tablespoons unsalted butter soft
13 oz. (375g) Nutella at room temperature
¾ cup chopped toasted hazelnuts
1 lb. (500g) cream cheese at room temperature
½ cup confectioners' sugar sifted

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Instructions

Break the graham crackers (digestives) into the bowl of a processor, add the butter and 1 tablespoon (15 ml) of Nutella, and blitz until it starts to clump. Add 25g (3 tablespoons) of the hazelnuts and pulse until you have a damp, sandy mixture.
Tip the mixture into a 23 cm (9-inch) round springform pan and press it into the base using your hands or the back of a spoon. Place the pan in the fridge to chill.
Beat the cream cheese and confectioners' sugar until smooth. Then, add the remaining Nutella to the cream cheese mixture and continue beating until well combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover. Place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for the best results.

Notes

Watch the cooking video on this page for step-by-step guide.

Nutrition Information

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Serving 12people Calories 517kcal (26%) Carbohydrates 46g (15%) Protein 7g (14%) Fat 34g (52%) Saturated Fat 20g (100%) Cholesterol 54mg (18%) Sodium 291mg (12%) Fiber 3g (12%) Sugar 30g (60%)