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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.
This is the famous Nigella’s Nutella Cheesecake. If you are a fan of nutella, you need to try out this Nutella Cheesecake recipe. Nutella really does make a regular cheesecake so much more better!
Table of Contents
Other Recipes You Might Like
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What I love most about this Nutella Cheesecake is the chopped toasted hazelnuts that give each bite a nice crunch and texture. There is no egg in the recipe, so there is no need to bake.
Just beat the cream cheese and sugar, and chill everything in the fridge for a few hours and you have this sinfully delicious Nutella cheesecake.
Check out the following video to learn how to make it step-by-step. Make sure you subscribe to my YouTube channel for future videos.
How Many Calories per Serving?
This recipe is only 517 calories per serving.
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Nutella Cheesecake
Nutella Cheesecake - easy no-bake cheesecake loaded with Nutella and hazelnut. Creamy, rich, the best Nutella Cheesecake recipe ever, by Nigella Lawson.
4.54 from 109 votes
By Bee Yinn Low
Yield 12 people
Prep 20 minutes mins
Additional Time 4 hours hrs
Total 4 hours hrs 20 minutes mins
Ingredients
- 10 oz. (280g) graham crackers (digestive biscuits)
- 5 tablespoons soft unsalted butter
- 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)
Instructions
Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until 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 and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
Notes
Watch the cooking video on this page for step-by-step guide.
Course: Dessert Recipes
Cuisine: Baking
Keywords: Nutella Cheesecake
Nutrition
Nutrition Facts
Nutella Cheesecake
Amount Per Serving (12 people)
Calories 517Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Cholesterol 54mg18%
Sodium 291mg13%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 30g33%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Bee Yinn Low
Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.
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114 Comments
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Elis
Posted: 4 years ago
I love your recipes but I get a 404 error (page not found) each and every time I click to save them. The print function works OK.
1
Reply
Kate
Posted: 4 years ago
I’m ready to try this. I m wondering why powdered sugar instead of regular granulated white sugar. I think I know the answer, but please explain why. Thanks!
Reply
Rasa Malaysia
This recipe is from Nigella Lawson. I just followed the recipe. Granulated might not completely dissolve.
Reply
Georgia
Reply to Kate
Posted: 3 years ago
The granulated sugar gives a grainy texture when mixed in the powdered sugar gives a smoother taste that’s why
Reply
Zubaidah binte Omar
Reply to Kate
Posted: 2 years ago
Looks great.,
Will try soon
Reply
Venisa
Posted: 5 years ago
I love it, thank you for the recipe
1
Reply
Jess
Reply to Venisa
Posted: 1 year ago
Very good, but the crust was crumbly and to thick. I will try half the amount of graham crackers next time.
Reply
Bern
Posted: 6 years ago
Is the sugar the same as iceing sugar please. Could I sustitute sweetener. Thanks
Reply
Rasa Malaysia
Reply to Bern
Posted: 6 years ago
Yes. Don’t use sweetener. I don’t know how it affects the results.
Reply
Jessica Frank
Posted: 6 years ago
I made this and it tasted amazing. My crust was a bit overdry and crumbly so next time I will melt the butter instead of softening or add a bit more. The filling was divine.
Reply
Rasa Malaysia
Reply to Jessica Frank
Posted: 6 years ago
Awesome, so glad that you tried this Nutella Cheesecake recipe.
Reply
Peter
Posted: 7 years ago
I’ve made it. it is easy and DELISH!
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