why make this recipe
Homemade Nutella Cheesecake is the perfect dessert for any occasion. This recipe combines the creamy texture of cheesecake with the rich, chocolatey flavor of Nutella, making it irresistible. Whether you’re celebrating a special event or just want to treat yourself, this cheesecake is a crowd-pleaser. It’s simple to make and requires no baking after the crust is prepared, allowing you to enjoy a delightful dessert without too much fuss.
how to make Homemade Nutella Cheesecake
Ingredients
1.5 cups Crushed Digestive Biscuits (Provides a rich, buttery base.)
0.5 cup Unsalted Butter, melted (Adds moisture and richness.)
16 ounces Cream Cheese, softened (Essential for a smooth texture.)
1 cup Granulated Sugar (Sweetens the filling.)
1 cup Nutella (Provides the signature flavor.)
1 teaspoon Fresh Lemon Juice (Balances the sweetness.)
1 cup Heavy Whipping Cream (Creates a light texture.)
Additional Nutella (For drizzling on top.)
Chopped Hazelnuts (For a crunchy texture.)
Dollop of Whipped Cream (For extra creaminess.)
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed digestive biscuits with melted unsalted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
- In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add Nutella and lemon juice, and beat until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella-cream cheese mixture.
- Pour the cheesecake filling over the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once set, run a knife around the edge of the pan to loosen the cheesecake, then release the springform clasp. Drizzle with Nutella, sprinkle with hazelnuts, and serve.
how to serve Homemade Nutella Cheesecake
To serve your Homemade Nutella Cheesecake, cut it into slices with a sharp knife. You can plate each slice and add a dollop of whipped cream on the side. Drizzling more Nutella on top enhances the look and taste. You can also add chopped hazelnuts for an extra crunch.
how to store Homemade Nutella Cheesecake
Store your cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It will last for about five days in the fridge. If you want to keep it longer, you can freeze it. Just make sure to wrap it well to prevent freezer burn.
tips to make Homemade Nutella Cheesecake
- Make sure the cream cheese is at room temperature for easy mixing.
- For a smoother filling, beat the cream cheese and sugar until there are no lumps.
- Let the cheesecake chill overnight for the best texture and flavor.
- If you’re short on time, a store-bought crust can be used instead of making your own.
variation
You can add some espresso powder to the cream cheese mixture if you like a coffee flavor. It pairs wonderfully with Nutella. Another variation is to mix in some chocolate chips or use different nuts for topping, such as almonds or pecans.
FAQs
1. Can I use another type of biscuit for the crust?
Yes, you can use graham crackers or Oreo cookies for a different flavor.
2. How long does this cheesecake take to set?
It needs at least 4 hours in the refrigerator, but overnight is best.
3. Can I make this cheesecake without Nutella?
Yes, you can replace Nutella with another chocolate spread or leave it out for a plain cheesecake.
Enjoy your delicious Homemade Nutella Cheesecake!
Print
Homemade Nutella Cheesecake
A rich and creamy cheesecake infused with the delightful flavor of Nutella, perfect for any celebration or treat.
- Total Time: 240 minutes
- Yield: 8 servings 1x
Ingredients
- 1.5 cups Crushed Digestive Biscuits
- 0.5 cup Unsalted Butter, melted
- 16 ounces Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 cup Nutella
- 1 teaspoon Fresh Lemon Juice
- 1 cup Heavy Whipping Cream
- Additional Nutella (for drizzling)
- Chopped Hazelnuts (for garnish)
- Dollop of Whipped Cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed digestive biscuits with melted unsalted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
- In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add Nutella and lemon juice, and beat until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella-cream cheese mixture.
- Pour the cheesecake filling over the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once set, run a knife around the edge of the pan to loosen the cheesecake, then release the springform clasp. Drizzle with Nutella, sprinkle with hazelnuts, and serve.
Notes
For a smoother filling, ensure cream cheese is at room temperature. Let the cheesecake chill overnight for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg