Description
A creamy, indulgent No Bake Nutella Cheesecake with a buttery biscuit crust, rich hazelnut-chocolate filling, and a luscious, melt-in-your-mouth texture—no oven required!
Ingredients
- Digestive Biscuits or Graham Crackers: 250 g, crushed finely for the crust.
- Unsalted Butter: 100 g, melted to bind the base.
- Cream Cheese: 400 g, room temperature for smoothness.
- Nutella: 300 g, the chocolate-hazelnut heart of the recipe.
- Icing Sugar: 75 g, for gentle sweetness.
- Heavy Cream: 250 ml, whipped to add lightness.
- Vanilla Extract: 1 tsp, for aromatic depth.
- Crushed Hazelnuts or Chocolate Shavings: for garnish and texture.
Instructions
- Prepare the Pan: Line an 8-inch springform pan with parchment paper.
- Make the Crust: Mix crushed biscuits with melted butter until combined. Press firmly into the pan base and chill for 30 minutes.
- Prepare the Filling: Beat cream cheese and icing sugar until smooth. Add Nutella and vanilla, then gently fold in whipped cream.
- Assemble: Pour the filling over the chilled crust and smooth the top evenly.
- Chill: Refrigerate for at least 6 hours or overnight to set.
- Garnish and Serve: Top with crushed hazelnuts or chocolate shavings before serving.
Notes
- Note: Chill overnight for the best texture and flavor.
- Use full-fat cream cheese for the richest, creamiest result.
- For a mocha twist, add 1 teaspoon of espresso powder to the filling.
- Slice with a warm knife for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 60 mg
Keywords: no bake cheesecake, nutella dessert, chocolate cheesecake, easy cheesecake, creamy nutella recipe