Nutella Cheesecake is a very easy dessert to prepare, no-bake suitable for any time of the day, loved by both adults and children. For the preparation of all cheesecakes, the important step is preparing the cookie base: simply blend the dry biscuits into flour, mix them with melted butter, and cover the base of the pan with this mixture. I recommend using a springform pan because it’s a no-bake dessert and you won’t be able to flip it to remove it from the pan; alternatively, you can build your cheesecake directly on the tray using an adjustable cake ring.
The cheesecake cream is based on spreadable cheese and whipped cream, making it quick to prepare. For cheesecake lovers, I leave you with other recipes, including a baked one, which is definitely my favorite and above all, it’s the original American cheesecake recipe.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No-bake
- Cuisine: American
- Seasonality: Spring, Summer, and Fall
- Energy 436.18 (Kcal)
- Carbohydrates 40.92 (g) of which sugars 27.98 (g)
- Proteins 5.09 (g)
- Fat 28.75 (g) of which saturated 10.72 (g)of which unsaturated 3.62 (g)
- Fibers 1.26 (g)
- Sodium 164.24 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Basic Ingredients
- 2 cups dry biscuits
- 1 tbsp brown sugar
- 9 tbsp butter (melted)
- 1 tsp gelatin
- 8.8 oz cream cheese
- 3/4 cup sugar
- to taste vanilla flavor
- 3/4 cup whipping cream
- 5.3 oz Nutella® (or hazelnut cream)
Preparation Tools
Important for preparing the Nutella cheesecake base is definitely a good processor that finely grinds the dry biscuits and a mixer or at least a whisk for whipping the cream.
- 1 Food Processor Moulinex
- 1 Ring
Preparation
To prepare the cheesecake base, simply grind the dry biscuits into flour, adding the brown sugar into the processor as well, which I suggest for making the base even crunchier. Melt the butter in a bain-marie or, as I prefer, in the microwave, and add the melted butter to the crushed biscuits. Cover the base of the pan or plate you have chosen for your cheesecake with this mixture. As you can see from this photo, I use a steel ring directly on the serving plate.
The first step to prepare the Nutella cheesecake cream is to soak the gelatin in water, it should be completely covered by water for at least 10 minutes. Once the gelatin is soft, take a small amount of whipping cream, heat it in the microwave, and dissolve the gelatin in it. Now, put the cream cheese with sugar in a bowl and start mixing, add the vanilla flavor and gelatin, finally fold in the separately whipped cream by hand. Cover the biscuit base you prepared with this cream, but leave a small amount of cream in the bowl, add the Nutella to this and cover the entire surface of the cheesecake with this Nutella cream.
The cheesecake must rest in the refrigerator for at least three hours before being consumed.
NOTES
To make the Nutella cheesecake more beautiful, I put the Nutella cream in a piping bag with a star tip and covered it by making small cream tufts next to each other, but you can decorate it as you prefer.
The Nutella cheesecake keeps well covered in the fridge for a couple of days, even three.
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