This easy no bake Nutella Cheesecake is made using just SIX ingredients! It is a perfect dessert for your next special occasion and best of all it can be made a day or two ahead of when you need to serve. You can decorate the top fo this cheesecake with roasted hazelnuts or sprinkle with chocolate flakes. Both regular and Thermomix instructions are included.
Why you will love this recipe:
- No Bake – this recipe is made with no baking at all!
- Make ahead – you can make this cheesecake up to two days before you plan to serve it.
- Versatile – top your cheesecake with roasted hazelnuts or chocolate flakes.
- Serves a crowd – this cheesecake can serve up to ten people.
Nutella Cheesecake Ingredients:
Please note you will find the full ingredient list and method in the recipe card below:
- Cream Cheese – you will need two blocks of cream cheese for this recipe
- Chocolate Biscuits – you can use any type of chocolate sweet biscuit for this recipe, I use Arnott’s Chocolate Ripple Biscuits are pictured below.
- Hazelnuts – you can use hazelnut meal instead of crushing your own if you prefer.
How to make a Nutella Cheesecake
- Combine the biscuits and hazelnut meal and blitz to combine.
- Add the melted butter and combine.
- Transfer the biscuit crust to your prepared spring tin and use the back of a spoon to press into the tin and flatten the surface. Place into the fridge until needed.
- Combine the cheesecake ingredients and mix until smooth and creamy.
- Add to the biscuit base and gently smooth the surface.
- Decorate with roasted hazelnuts or chocolate flakes and pop into the fridge to set.
Tips for Making this Recipe:
- The time it takes to combine the ingredients for your cheesecake filling will depend on the temperature of the cream cheese, if it is still quite firm it will take longer to achieve a smooth consistency.
- Cream Cheese – you will need two blocks of cream cheese for this recipe
- You can use any type of chocolate sweet biscuit for this recipe, I use Arnott’s Chocolate Ripple Biscuits.
- You can use hazelnut meal instead of crushing your own if you prefer.
- For best results, allow this cheesecake to cool in the fridge overnight.
- To store, place into the fridge and enjoy within 7 days.
You might also enjoy:
- Toblerone Cheesecake
- 3 Ingredient Nutella Brownies
- Mars Bar Cheesecake Balls
- No Bake Mango Cheesecake
- Chocolate Ripple Cake
- Tim Tam and Baileys Cheesecake
- Choc Mint Brownies
- Chocolate Kahlua Cheesecake
- Easy Pavlova Recipe
Nutella Cheesecake Recipe
This no bake Nutella Cheesecake Recipe is perfect for entertaining and can feed a crowd. Both regular and Thermomix instructions included.
Equipment
- 22cm springform tin
Ingredients
- 250 grams Chocolate Ripple Biscuits 1 pack
- 80 grams butter – softened
- ¾ cup toasted hazelnuts 80 grams
- 450 grams Nutella
- 500 grams cream cheese softened
- ½ cup icing sugar 80 grams
Instructions
- Line the base of a 22cm springform tin with baking paper.
- Lightly toast the hazelnuts under a grill until the skins begin to crack. Use a clean tea towel to rub the skin off the hazelnuts and set aside until needed.
- Crush the chocolate ripple biscuits and ½ cup of the toasted hazelnuts in a food processor or with the end of a rolling pin until they resemble breadcrumbs. Add the softened butter and process until combined.
- Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the mixture and flatten the surface.
- In the bowl of an electric mixer, add the softened cream cheese, nutella and sift over the icing sugar. Mix on a medium to high speed or until the mixture is thick, creamy and smooth.
- Remove the mixer bowl from the stand and pour the cheesecake mixture over the biscuit base and top with the remaining toasted hazelnuts.
- Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 6 hours.
- Remove the set cheesecake from the fridge and serve immediately.
Thermomix Instructions
- Line the base of a 22cm springform tin with baking paper
- Lightly toast the hazelnuts under a grill until the skins begin to crack. Use a clean tea towel to rub the skin off the hazelnuts and set aside until needed.
- Place the chocolate ripple biscuits, ½ cup of toasted hazelnuts and the softened butter into your Thermomix bowl. Mix for 10 seconds on speed 9. Use your spatula to scrape down the sides and mix again for another 10 seconds on speed 7.
- Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and flatten the surface.
- Place the cream cheese, icing sugar and Nutella into a clean Thermomix bowl and mix for 30 seconds on speed 5. Scrape down the sides and mix for another 30 seconds on speed 5 or until the cheesecake mixture is smooth and creamy.
- Pour the cheesecake mixture over the biscuit base and top with the remaining toasted hazelnuts.
- Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 6 hours.
- Remove the set cheesecake from the fridge and serve immediately.
Notes
- The time it takes to combine the ingredients for your cheesecake filling will depend on the temperature of the cream cheese, if it is still quite firm it will take longer to achieve a smooth consistency.
- Cream Cheese – you will need two blocks of cream cheese for this recipe
- You can use any type of chocolate sweet biscuit for this recipe, I use Arnott’s Chocolate Ripple Biscuits.
- You can use hazelnut meal instead of crushing your own if you prefer.
- For best results, allow this cheesecake to cool in the fridge overnight.
- To store, place into the fridge and enjoy within 7 days.
Nutrition
Serving: 0gCalories: 620kcalCarbohydrates: 55gProtein: 8gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 56mgSodium: 263mgPotassium: 377mgFiber: 4gSugar: 43gVitamin A: 692IUVitamin C: 1mgCalcium: 132mgIron: 3mg
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Natalia
Can you please suggest what biscuit I can use for the base? I think I never I never get it right
Thanks
Lauren Matheson
Hi Natalia, I use Arnott’s Chocolate Ripple Biscuits for this recipe 🙂