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Slice of Nutella Cheesecake on a plate
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4.92 from 12 votes

Nutella Cheesecake Recipe

This no bake Nutella Cheesecake Recipe is perfect for entertaining and can feed a crowd. Both regular and Thermomix instructions included.
Prep Time30 mins
Chilling Time6 hrs
Total Time6 hrs 30 mins
Course: Desserts
Cuisine: Australian
Keyword: Cheesecake, Christmas Desserts, No Bake Recipes, Nutella Recipes, Thermomix
Servings: 10 people
Calories: 620kcal
Author: Lauren

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: 0g | Calories: 620kcal | Carbohydrates: 55g | Protein: 8g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 263mg | Potassium: 377mg | Fiber: 4g | Sugar: 43g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 3mg