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Cheesecake doesn’t have to be difficult! This No-Bake Nutella Cheesecake is easy enough for cheesecake beginners. It is rich, creamy, and full of chocolate flavor.

No-Bake Nutella Cheesecake


  • Author: Deborah
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 12 servings 1x

Description

Cheesecake doesn’t have to be difficult! This No-Bake Nutella Cheesecake is easy enough for cheesecake beginners. It is rich, creamy, and full of chocolate flavor.


Scale

Ingredients

Crust:

  • 1/4 cup coarsely chopped hazelnuts
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons Nutella

Filling:

  • 2 (8 oz each) packages cream cheese, softened
  • 1 1/2 cups Nutella
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract

Ganache:

  • 4 oz semi sweet chocolate chips
  • 1/3 cup heavy cream
  • 1 teaspoon unsalted butter, softened

Topping:

  • 1/3 cup chopped, toasted hazelnuts
  • powdered sugar

Instructions

Make the crust:

  1. Process the hazelnuts in a food processor until they are finely ground. Add the graham cracker crumbs*, sugar, butter and Nutella. Pulse until the mixture comes together and holds together when you pinch it between your fingers. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.

Make the filling:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is smooth. Add the Nutella and continue to beat for 2 minutes. Add the sugar, cream, and vanilla extract. Continue to beat until it is completely smooth, about 3 more minutes. Pour the filling over the crust. Place and inverted plate over the top of the pan and refrigerate the cheesecake overnight.

Make the ganache:

  1. One hour before serving the cheesecake, put the chocolate chips in a bowl. Heat the cream to just below boiling in a small saucepan. Pour the cream over the chocolate chips and let it sit for 1 minute. Whisk the mixture until it is smooth. Whisk in the butter until completely incorporated.
  2. Spread the ganache evenly over the top of the cheesecake with an offset spatula. Cover the pan again with an inverted plate and refrigerate at least 1 hour, up to overnight.
  3. To serve, loosen and remove the sides of the springform pan. Top the cheesecake with the hazelnuts and sprinkle with powdered sugar.

Recipe Notes:

PREP TIME DOES NOT INCLUDE REFRIGERATION TIME.

*I made my own graham cracker crumbs, so I used the food processor to make the crumbs first, then removed them from the food processor before grinding the nuts.

recipe source: Laura in the Kitchen by Laura Vitale