Description

This luscious no-bake Nutella cheesecake combines a crunchy digestive biscuit base with a creamy, rich Nutella-infused cream cheese filling, topped with a glossy Nutella layer and chopped hazelnuts for added texture and flavor. Perfect for a quick, indulgent dessert that requires no oven time.

Ingredients

Scale

For the base:

200 g (7 oz) Digestive biscuits, crushed
80 g (3 oz) Unsalted butter, melted

For the cheesecake mixture:

300 ml (1.25 cups) Double cream
400 g (14 oz) Full fat cream cheese
200 g (7 oz) Nutella spread

For the topping:

150 g (5 oz) Nutella, melted
50 g (2 oz) Hazelnuts, roughly chopped

Instructions

Prepare the base: In a mixing bowl, combine the crushed digestive biscuits with the melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the base of a springform cake tin to create an even layer. Place it in the fridge to set while preparing the filling.
Make the cheesecake mixture: Whip the double cream in a clean bowl until soft peaks form. In another bowl, beat together the full fat cream cheese and Nutella spread until smooth and creamy. Gently fold the whipped cream into the Nutella and cream cheese mixture until fully incorporated, creating a light and fluffy filling.
Assemble the cheesecake: Pour the Nutella cheesecake mixture over the chilled biscuit base in the springform tin, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
Add the topping: Once the cheesecake has set, evenly spread the melted Nutella on top to create a glossy chocolate layer. Sprinkle the roughly chopped hazelnuts over the melted Nutella to add a crunchy texture and extra flavor.
Serve: Carefully release the cheesecake from the springform tin. Slice using a hot knife for clean cuts and serve chilled. Enjoy this rich and creamy Nutella cheesecake as a decadent treat.

Notes

Use a springform cake tin for easy removal of the cheesecake.
Ensure the cream cheese is at room temperature before mixing for a smoother filling.
Chill the cheesecake for at least 4 hours or overnight for best results.
To melt Nutella easily, warm it gently in a microwave-safe bowl in short bursts, stirring in between.
This cheesecake is best served chilled and eaten within 2-3 days for maximum freshness.

Keywords: Nutella cheesecake, no bake cheesecake, easy Nutella dessert, no oven cheesecake, chocolate hazelnut cheesecake