Nutella Cheesecake Recipe

4.94 from 15 votes

This no bake Nutella Cheesecake Recipe is perfect for entertaining and can feed a crowd. Both regular and Thermomix instructions included.

Prep Time30

Chilling Time6

Total Time6 30

Course: Desserts

Cuisine: Australian

Keyword: Cheesecake, Christmas Desserts, No Bake Recipes, Nutella Recipes, Thermomix

Servings: people

Calories: 627kcal

Author: Lauren

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 OR sprinkle with grated chocolate/flake.
Place in the fridge to set. Ideally you want to leave this overnight.
Remove the set cheesecake from the fridge and serve immediately.

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. Please see the recipe notes re: using hazelnut meal.
In a Thermomix bowl, add the softened butter, chocolate ripple biscuits and ½ cup of the toasted hazelnuts. 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. Using a large spoon (I prefer metal) spread the mixture over the base and flatten with the back of the spoon.
In a clean Thermomix bowl, add the cream cheese, icing sugar and Nutella. Mix for 30 seconds on speed 5. Scrape down the sides of the bowl and mix for 30 seconds on speed 5 or until the cheesecake mixture is smooth and creamy.
Pour the filling over the biscuit base and top with the remaining toasted hazelnuts OR sprinkle with grated chocolate/flake.
Place in the fridge to set. Ideally you want to leave this overnight.
Remove the set cheesecake from the fridge and serve immediately.

A 22cm round springform cake tin was used to make the cheesecake pictured. You can use smaller/larger tins, however the thickness of the cheesecake crust and the depth of the filling with differ to what is pictured.

It is important to allow the cream cheese to soften slightly. If it is still firm when you try to combine it with the other filling ingredients, it will take longer to combine and there may be lumps.

Any type of sweet chocolate biscuits can be used for this recipe, I use Arnott's Chocolate Ripple Biscuits.

To test if the cheesecake has set, poke a skewer through the middle of the cheesecake. If the mixture is fluid, it has not yet set. For best results, allow this cheesecake to cool in the fridge overnight.

Once set, store in the fridge and consume within 7 days. This cheesecake can be frozen for up to two months.