No Bake Chocolate and Nutella Cheesecake Recipe

If you love Nutella, this NO BAKE Chocolate and Nutella Cheesecake recipe is going to become your new favourite dessert!! Both regular and Thermomix instruction are also included.

I’m often asked what I do with all of the food I make for the blog as there seems to be a never-ending supply of cakes and other treats coming out of the kitchen.  I hate to waste food, so a lot of the time I try and make a few recipes when we are going somewhere or are having friends over and the rest of it ends up going to work with my husband.  I’ve been wanting to make this no bake Chocolate and Nutella Cheesecake recipe for awhile now but hadn’t had a good enough reason to make it, so last Friday night I invited a couple of my good friends over for a dessert night – the perfect excuse!

Along with this amazing Nutella Cheesecake, I also made Double Chocolate Brownies, Strawberry and Cream Cakes and of course no dessert night would be complete without a plate of yummy cheese!

In between all of the talking, we managed to work our way through the desserts.  It was a tough call but this Chocolate and Nutella Cheesecake was popular with both my guests as well as my husband who ate the couple of pieces I had saved in the fridge to send home with the girls for their hubbies.

I think it’s safe to say our dessert night was a success and I think it should become a regular on our calendars.

No Bake Chocolate and Nutella Cheesecake Recipe

Lauren

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 6 hrs

Total Time 6 hrs 30 mins

Course Cheesecake

Servings 12

Ingredients

  

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• 250 g of Chocolate Ripple Biscuits 1 pack
• 1/3 cup 80g of butter - softened
• 3/4 cup of toasted hazelnuts
• 450 g of Nutella
• 500 g of cream cheese
• 1/2 cup 80g of icing sugar

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 1/2 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.

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Thermomix No Bake Chocolate and Nutella Cheesecake Recipe

1. Line the base of a 22cm springform tin with baking paper

2.  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.

3. Place  the chocolate ripple biscuits, 1/2 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.

4. 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.

5. 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.

6. Pour the cheesecake mixture over the biscuit base and top with the remaining toasted hazelnuts.

9. Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 6 hours.

10. Remove the set cheesecake from the fridge and serve immediately.

Notes

** The above mixing times may vary depending on the softness of your cream cheese.

What’s your favourite dessert recipe?

You can find more great Cake and Cheesecake Recipes in our ‘Cakes and Cheesecakes for All Occasions‘ eBook! You can shop all of our print and eBooks here.