Nutella Cheesecake For Christmas

What’s the best method to get Nutella’s signature chocolate hazelnut flavor into a Nutella Cheesecake? Make it a NO-BAKE dish. It’s the key to keeping the Nutella flavor intact. Of course, a triple dose of Nutella helps here as well: in the mousse-y cream cheese filling, the ganache topping, and a lovely melty drizzle to cap it off!

Isn’t it a little indulgent? That’s because it is. This cake is not for those with weak hearts or arteries. It’s exclusively for dedicated Nutella fans!

Nutella Cheesecake Ingredients

To create Nutella Cheesecake, you’ll need the following ingredients. Surprisingly few ingredients, but that’s encouraging!

This Cheesecake uses one full 500g/1lb jar of Nutella. People, it’s a Nutella cake. It’s a good day!

Philadelphia brand cream cheese in block form is my favorite, and I’m not being paid to say it!! I’ve gone off-brand in the past and regretted it.

It has to be the brick variety instead of the softer cream cheese found in tubs. The latter is designed to be spreadable, which we don’t want. If you have spreadable tub cream cheese, you’ll need to add a little more gelatine to get it to sit correctly (see recipe notes – this remark is especially for UK readers, as I believe brick form cream cheese is still unavailable there);

Gelatine powder: 

Gelatine is responsible for the frothy mousse-like texture of the Cheesecake. It’s readily accessible in supermarket shops’ baking sections. Unlike gelatine sheets (don’t get me started on them!! ), the setting strength is (to my knowledge) universally standardized.

Icing sugar / powdered sugar:

Australians, take note: It’s ideal to use soft icing sugar rather than pure icing sugar, but it’s okay if you only have pure for this recipe. Soft icing sugar is utilized to produce fluffy, creamy frostings like buttercream frosting. Refined icing sugar hardens and is commonly used in Royal Icing. These two varieties of frosting should never be confused or used interchangeably. However, since we’re not using Nutella for icing, it’s okay for our Nutella Cheesecake.

Oreo biscuits:

This is the crust for the Cheesecake. Oreo cookies are my favorite because of their texture and flavor; they’re more chocolatey than most other chocolate cookies. However, any basic chocolate biscuits or cookies can suffice, such as Arnott’s Chocolate Ripples.

In this dish, the cream is utilized in three ways:

  • Filling: Whip the cream cheese until light and fluffy, then incorporate it into the Nutella Cheesecake Filling. The filling is light and airy thanks to the cream, and it sets because of the gelatine.
  • Nutella ganache: To produce the ganache layer that tops the Cheesecake, combine melted Nutella and chocolate.
  • To help the biscuit foundation stick together, use ordinary unsalted butter; and
  • Hazelnuts — For sprinkling over the top. We’re going for the nuts for texture, aesthetic impact, and amping up the hazelnut flavor in Nutella!

Nutella Cheesecake: How to Make It

Nutella Cheesecake

Part 1: Get the Pan Ready (With a Hint!)

  • Here’s a handy cheesecake-making tip: A springform pan’s base should be turned upside down. When removing the final Cheesecake, you won’t have to deal with the base’s lip, which means no base-cracking tensions. However, cheesecakes are far more durable than you may expect once set!
  • Invert the springform pan’s base – Invert the springform pan’s bottom.
  • Butter and line: Using softened butter, smear the base and sides of the pan to help the paper stick. Then, on top of the ground, press a square of parchment/baking paper;
  • Clip sides with overhanging paper – don’t trim the paper. To make it simpler to remove the Cheesecake later, you want the overhang to extend out the sides of the pan. Getting the upside base clipped in might be a little tricky, but you’ll figure it out!
  • Line the sides of the springform pan with strips of parchment or baking paper.

The Oreo Biscuit Base (Part 2)

  • By hand, break up cookies into small pieces, then place in a food processor;
  • Blitz until it resembles sand. Add the melted butter and whiz quickly again to incorporate;
  • Place the cookie sand in the prepared pan.
  • Press crumbs into the pan: Using something with a flat base and straight sides, press the crumbs firmly into the pan’s bottom. A measuring cup is what I use!

Part 3: Filling for Nutella Cheesecake

  • Bloom gelatine: This simply entails combining gelatine powder with a bit of water and allowing the gelatine granules to absorb the water and expand, allowing them to dissolve correctly. The gelatine liquid then hardens to the consistency of solid butter. In most recipes, this is then dissolved by combining it with a hot drink (such as hot chocolate for a Chocolate Mirror Glaze or hot cranberry juice for a Christmas Trifle jelly).
  • We’re going to approach things a bit differently with this dish. We restore the hardened gelatine mixture to liquid form with a bit of hot water before incorporating it into the Nutella Cheesecake filling later.
  • Nutella filling: To make the filling, combine cream cheese, Nutella, and icing sugar in a mixing bowl.
  • The mixture is smooth and fluffy after being beaten. Using a handheld beater, this takes around 1 1/2 minutes on Speed 7;
  • Add gelatine: Pour in the gelatine mixture you made in Step 1 and stir well to combine.
  • Beat cream: In a separate dish, whip the cream until firm peaks form. Because this is what aerates the Nutella Filling and makes it lusciously mousse-like, we want it to be very bubbly.
  • Fold through: Using a rubber spatula, fold the cream into the Nutella mixture. We don’t want to knock the air bubbles out of the cream, so be careful! The lighter your touch, the fluffier the cheesecake filling will be;
  • Fill the prepared biscuit foundation with the filling; and
  • To level, the surface spread it out. Allow 1 hour for the ganache to set before topping with Nutella. The filling will not be placed entirely, but it will be firm enough for the topping to be poured over it.



  • Oreo cookies, 200g/7oz (1.5 standard packs, Note 1)
  • 60g unsalted butter, melted (4 tbsp)
  • Filling: Nutella Mousse
  • gelatine powder, 3 tsp (Note 2)
  • 1 cup of water
  • 500g/1 pound softened cream cheese (block form, Note 3)
  • 1/2 cup powdered sugar/icing sugar (Note 4)
  • Nutella (1 cup) (Note 5)
  • 1 cup thickened/heavy cream
  • Topping: Nutella Ganache
  • 1/2 cup thickened/heavy cream
  • Nutella (1/2 cup)
  • 1/4 cup semi-sweet chocolate chips/dark chocolate chips
  • Toppings:
  • 1/4 cup gently toasted hazelnuts, chopped (Note 6)
  • 1/2 cup thickened/heavy cream (for whipping)
  • Three tablespoons Nutella


Nutella Cheesecake

Prepare the pan as follows: Turn the base of a 20cm/8″ springform pan upside down to make the completed Cheesecake simpler to remove without the lip getting in the way. Butter the bottom of the pan, then place a square layer of baking paper on top. Allowing the extra paper to overhang, clip the pan sides to the base. Using the different baking paper, line the edges of the pan with butter.

Base: Oreo Biscuits

Blitz cookies: Using your hands, break up Oreos into small pieces and place them in a food processor. Blitz until the crumbs are fine. Blitz again until everything is incorporated, then add the melted butter.

Transfer the crumbs to the prepared pan and press them evenly and firmly into the bottom (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Filling: Nutella Mousse

Bloom gelatine by sprinkling gelatine powder across the surface of a small basin of water. Partially dissolve by stirring. Set aside 5 minutes for this. It will thicken, a process known as blooming. Microwave for 15 seconds to transform the gelatine into a liquid, mix, and set aside to cool for 5 minutes.

Cream cheese, Nutella, and icing sugar mixture: Beat cream cheese, Nutella, and icing sugar together until smooth. Add the gelatine liquid that has been chilled and beat for another 30 seconds.

Whip the cream in a separate mixing bowl until firm peaks form.

Fold in the whipped cream:

  • Gently fold one-third of the whipped cream into the Nutella mixture until just incorporated.
  • Fold in the remaining third of the cream in the same manner.
  • Fold in the rest of the cream.

Place in a cake pan: Place the mixture in the prepared tin and refrigerate for at least 1 hour to set.

DecoratingNutella Cheesecake

  • Combine the cream, Nutella, and chocolate chips in a heatproof dish. Microwave in 30-second increments, stirring after each, until smooth.
  • Allow about 5 minutes for the ganache to cool before pouring it over the firm cheesecake foundation. Tilt the pan to distribute it throughout the surface evenly.
  • Refrigerate the cheesecake for at least 3 hours before adding the hazelnuts (otherwise, they will sink into the cake!)
  • Sprinkle hazelnuts on top to finish—drizzle warm Nutella around the edge of the cake with dollops of whipped cream. Cut into greedy-sized slices and eat!

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