Description

This No-Bake Nutella Cheesecake is rich, creamy, and packed with indulgent chocolate-hazelnut flavor! With a buttery biscuit crust and a smooth Nutella-infused cheesecake filling, this easy dessert is perfect for any occasion—no oven required!

Ingredients

For the Crust:

✔ 200g digestive biscuits, crushed (or graham crackers)
✔ 100g unsalted butter, melted

For the Cheesecake Filling:

✔ 500g cream cheese, softened
✔ 1/2 cup Nutella
✔ 1 cup heavy cream
✔ 1/2 cup powdered sugar
✔ 1 tsp vanilla extract
✔ 2 tbsp cocoa powder (optional, for extra richness)

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Instructions

1️⃣ Prepare the Crust:

Crush the digestive biscuits into fine crumbs. Mix with melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Chill in the refrigerator for 15-20 minutes to set.

2️⃣ Make the Cheesecake Filling:

In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
Add Nutella, vanilla extract, and cocoa powder (if using), then mix until fully incorporated.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold into the Nutella mixture until smooth and fluffy.

3️⃣ Assemble the Cheesecake:

Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
Refrigerate for at least 4-6 hours (or overnight) to fully set.

4️⃣ Serve & Enjoy:

Before serving, garnish with chocolate shavings, chopped hazelnuts, or a drizzle of melted Nutella for extra decadence!

Notes

For a crunchier crust, bake at 350°F (175°C) for 8-10 minutes, then let cool before adding the filling.
To make it gluten-free, use gluten-free biscuits for the crust.
For a lighter version, substitute Greek yogurt for part of the cream cheese.