The Nutella Cheesecake is a no-bake cold cake, with a crunchy base made from dry biscuits and gran cereal biscuits. The filling with mascarpone and Nutella has a creamy and delicious consistency. A quick and easy dessert to make for both adults and children, it doesn’t contain gelatin and is perfect to offer to relatives and friends. Despite being a cold dessert, the Nutella Cheesecake can be prepared in any season and will win everyone over at the first bite. In anticipation of any event, this dessert can be made in advance, as it keeps in the fridge for a few days and I must say it’s even tastier after resting!
If you like cold cakes, try also:
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 8/9
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 601.18 (Kcal)
- Carbohydrates 43.79 (g) of which sugars 22.11 (g)
- Proteins 7.53 (g)
- Fat 46.24 (g) of which saturated 22.83 (g)of which unsaturated 11.38 (g)
- Fibers 4.08 (g)
- Sodium 118.73 (mg)
Indicative values for a portion of 50 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
Nutella Cheesecake Ingredients
- 2 cups dry biscuits (combined with gran cereal biscuits)
- 6 tbsps butter
- 2 cups mascarpone
- 1.5 cups Nutella®
- 1/3 cup hazelnut crumbs
- as needed toasted hazelnuts
Tools
- Electric Whisk
- 1 Mixer
- 1 Microwave Oven
- 1 Springform Pan
Preparation
To prepare the Nutella cheesecake, I used dry biscuits + chocolate-type gran cereal biscuits, for a total of 250 g.
Let’s start preparing the biscuit base by blending them in the mixer, meanwhile melting the butter in the microwave, “just a few seconds” or alternatively in a double boiler. Once melted, let it cool and then add it to the crushed biscuits. Stir and mix well, now pour the mixture into a 9-inch springform pan lined with parchment paper. Level the entire surface with the back of a spoon.
Transfer the base to the fridge to compact for about half an hour, if you want to reduce the time, just keep it in the freezer for 15 minutes.
Meanwhile, let’s work on the cream: soften the Nutella for a second in the microwave, it will make it more fluid. Work the mascarpone and Nutella with electric whisks until they become a soft and velvety cream. Take the base from the fridge and pour the cream over it, level it well, and put the cheesecake back in the fridge to rest.
It will take at least 6 hours, although I prefer to leave it overnight. After the time has passed, the cheesecake is ready to be removed from the pan. Open the springform pan with great care; you can help detach the edge with a slightly wet knife. Decorate the surface with chopped and whole hazelnuts, now our delicious dessert is ready to be enjoyed. Enjoy your treat!
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Storing Nutella Cheesecake
The Nutella cheesecake can be stored in the refrigerator for 3-4 days.
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