Cold Nutella cheesecake: the foolproof recipe with a crunchy cocoa crust
No-bake Nutella cheesecake: how to use gelatin without mistakes
Every chocoholic’s dream is a Nutella cheesecake that is tall, velvety and doesn’t soften as soon as it’s taken out of the refrigerator.
The most common problem? Those annoying gelatin lumps that form if it isn’t dissolved correctly or, on the other hand, a cookie base that crumbles disastrously at the first fork cut.
In this “little slice of heaven” version, I’ve perfected the ratio between mascarpone and cream cheese to achieve a structure I’d call “architectural” while still melting in the mouth.
I’ll reveal the trick of the cream temperature to incorporate gelatin invisibly and how to treat the Nutella to get a glossy topping that doesn’t harden too much.
Whether for an energy-packed snack or to impress friends at dinner, this cold cake will become your new “must-have.” Have the Nutella within reach and let’s begin!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6-8 servings
- Cuisine: Italian
Ingredients
- 200 g chocolate cookies (e.g., cocoa sandwich cookies) (about 7 oz (about 2 cups), crushed)
- 100 g butter (about 7 tbsp (about 3.5 oz), melted)
- 250 g mascarpone (about 8.8 oz (about 1 cup))
- 250 g cream cheese (about 8.8 oz (about 1 cup), e.g., Philadelphia)
- 200 ml heavy cream (about 3/4 cup + 2 tbsp (200 ml))
- 90 g granulated sugar (about 7 tbsp (about 3.2 oz))
- 3 sheets gelatin sheets
- to taste Nutella® (to taste)
- chopped hazelnuts (to taste)
Preparation
Pulse the cookies in a food processor until finely ground, then melt the butter and mix it into the cookie crumbs.
Press the mixture into a springform pan about 8.7 in (22 cm) in diameter lined with plastic wrap, pressing and leveling the surface with the back of a spoon.
Transfer the cookie base to the refrigerator and let it set for at least 30 minutes.
Soak the gelatin sheets in cold water. They should sit for at least 10 minutes so they absorb enough water and can dissolve without issues.
Then take a couple of tablespoons of the cream (reserved from the total amount) and heat it almost to boiling. Squeeze out the gelatin and dissolve it off the heat in the hot cream. Let it cool.
Mix the cream cheese with the mascarpone, then add the sugar and blend well. Add the cooled cream in which you dissolved the gelatin and stir to incorporate it into the rest of the mixture.
Whip the remaining cream with an electric mixer until stiff, then fold it into the cheese and mascarpone mixture with a spatula, using gentle upward motions so you don’t deflate it.
Take the cookie base from the refrigerator and pour in the cream mixture.
Level the surface with the back of a spoon or a spatula, then return the cheesecake to the refrigerator to set for at least another 3 hours.
Remove the cheesecake and decorate the surface with Nutella, slightly softened in the microwave (15 seconds are enough). You can use a piping bag or simply spoon it on and create a decoration by dragging a toothpick in various directions.
Finish the dessert by sprinkling chopped hazelnuts. Put the Nutella cheesecake back in the refrigerator until serving.
STORAGE
Once ready, the no-bake Nutella cheesecake can be kept in the refrigerator for 3 days. I recommend taking it out 15 minutes before serving.
It can be frozen and will keep for up to 1 month. The evening before you need it, transfer it to the fridge so it softens.
TIPS & VARIATIONS
For the base I used chocolate cookies but if you don’t have them you can easily substitute with classic plain cookies and add 1 heaping tablespoon of unsweetened cocoa powder.
For decoration you can replace the chopped hazelnuts with shredded coconut, slightly crumbled Ferrero Rocher, or simply create a single uniform layer of Nutella. Your choice — the result will be super indulgent either way.
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