Description
This No Bake Nutella Cheesecake is rich, creamy, and packed with chocolate hazelnut flavor—made without gelatine and no oven required. It’s the perfect fuss-free dessert for Nutella lovers.
Ingredients
Scale
- 1 ½ cups (180g) crushed biscuits
- 3 tablespoons (37g) melted butter
- 2 ¼ cups (350g) cream cheese, softened
- ¾ cup (37g) icing sugar
- 1 cup (300g) Nutella
- 2 ½ cups (290g) whipping cream
Instructions
- Line the base of a springform pan with parchment paper and lightly grease the sides.
- Mix crushed biscuits and melted butter. Press into the pan to form the crust. Chill while preparing the filling.
- In a bowl, beat cream cheese and icing sugar until smooth. Add Nutella and beat again until fully combined.
- In a separate bowl, whip the cream to soft-medium peaks. Gently fold into the Nutella mixture.
- Pour filling over crust and smooth the top with a spatula.
- Refrigerate for at least 6 hours or overnight until firm.
- Top with extra Nutella, chocolate shavings, or crushed hazelnuts before serving if desired.
- Slice with a warm knife and serve chilled.
Notes
- Use full-fat cream cheese for best texture.
- Let Nutella come to room temperature for easier mixing.
- Chill thoroughly to get clean slices.
- Decorate just before serving for freshest look.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 32g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg