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- 200g digestive biscuits, finely crushed - 100g unsalted butter, melted - 500g cream cheese, softened at room temperature - 200g Nutella - 150g powdered sugar - 250ml heavy whipping cream, chilled - 1 teaspoon pure vanilla extract - A pinch of salt - 50g hazelnuts, chopped (for topping) - Extra Nutella (for drizzling) When making the crust, digestive biscuits work best. If you want a gluten-free option, try using gluten-free cookies. For the butter, any unsalted type will do, but I prefer grass-fed for its rich flavor. For the cream cheese, make sure it's softened. It blends better and helps to make the cheesecake creamy. You can swap in mascarpone for a different taste. Nutella is key for this recipe, but you can use any chocolate spread if needed. The heavy whipping cream must be chilled; this helps it whip up perfectly. If you wish for a lower calorie option, you could try lighter whipping cream, but the texture will change. Lastly, hazelnuts add crunch, but you can use any nuts you like or leave them out altogether. Drizzling extra Nutella on top is a must for that extra chocolatey goodness! {{ingredient_image_2}} To start, I mix the crushed digestive biscuits and melted butter in a medium bowl. I make sure the crumbs are well-coated. Then, I press this mixture firmly into the bottom of a 9-inch springform pan. This step is key for a solid crust. Next, I chill the pan in the refrigerator for 30 minutes. This helps the crust set and become firm. Now, I focus on the filling. I take a large mixing bowl and beat the softened cream cheese until it’s smooth. This takes about 2-3 minutes with an electric mixer. Once it's creamy, I add the Nutella, powdered sugar, and vanilla extract. I keep mixing until everything is silky and well combined. Scraping down the bowl's sides helps ensure an even mixture. In a separate chilled bowl, I whip the heavy cream until medium peaks form. This usually takes about 3-4 minutes. The right texture is crucial for a light cheesecake. Then, I gently fold the whipped cream into the Nutella mixture. I use a spatula and carefully lift and fold. This keeps the filling fluffy and airy. After combining, I pour the creamy Nutella filling over the chilled biscuit crust. I smooth the top with a spatula for an even finish. Next, I cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours. For the best texture, I prefer to chill it overnight. This waiting time helps the flavors meld and improves the cheesecake's overall taste. To get that creamy texture, start with your ingredients at room temperature. If the cream cheese is cold, it won't mix well. This can lead to lumps in your cheesecake. Let it sit out for about 30 minutes before mixing. Next, focus on your whipping technique. When you whip the heavy cream, aim for medium peaks. This should take about 3-4 minutes. Be gentle when folding the whipped cream into the Nutella mix. Use a spatula and fold carefully. This keeps the mixture light and airy. While hazelnuts are a classic topping, you can get creative! Try crushed cookies, fresh berries, or even caramel sauce. Each adds a fun twist to your cheesecake. For drizzling, use a squeeze bottle for neat lines. You can also use a spoon for a more rustic look. Heat the Nutella slightly in the microwave for easier drizzling. This adds a nice touch and makes your cheesecake look even more tempting. Pro Tips Room Temperature Cream Cheese: Ensure your cream cheese is softened to room temperature for a smoother filling. This helps to avoid lumps and creates a creamy texture. Chill the Mixing Bowl: For best results when whipping cream, chill your mixing bowl and beaters in the freezer for 10-15 minutes prior to whipping. This helps the cream whip up faster and hold its shape. Use High-Quality Nutella: Opt for high-quality Nutella for a richer flavor in your cheesecake. The better the Nutella, the more delicious your cheesecake will taste! Drizzling Technique: When drizzling extra Nutella on top, warm it slightly in the microwave for a few seconds. This makes it easier to drizzle and creates a beautiful presentation. {{image_4}} You can easily change the taste of your cheesecake. Try using other chocolate spreads like almond or hazelnut spread. Each option adds a unique twist. For a fun twist, add different extracts like orange or almond. These flavors blend well with Nutella. If you want a gluten-free cheesecake, you can switch the crust. Use gluten-free cookies or nuts instead of regular digestive biscuits. For a vegan version, replace cream cheese with a vegan cream cheese alternative. Use coconut cream for the whipped cream. These swaps keep the cheesecake creamy and delicious while meeting dietary needs. To keep your Nutella cheesecake fresh, store it in the fridge. Use an airtight container or cover it well with plastic wrap. This keeps the cheesecake moist and tasty. If you want to freeze it, slice the cheesecake into portions. Wrap each slice tightly in plastic wrap, then place it in a freezer-safe bag. This way, you can enjoy a slice later! In the fridge, your cheesecake lasts about 5 to 7 days. It will taste best within this time. Signs that your cheesecake has gone bad include an off smell or a change in texture. If you see any mold, throw it away. Always trust your senses when it comes to food! The cheesecake needs to chill for at least 4 hours. This time helps it set and become firm. For the best texture, I recommend chilling it overnight. This allows the flavors to meld perfectly. The longer it chills, the creamier and richer it becomes. Yes, you can use low-fat cream cheese. However, it may change the texture and flavor. Low-fat cream cheese may not be as creamy as regular cream cheese. This can make the cheesecake less rich and smooth. If you want the best taste, stick with full-fat cream cheese. It gives a lovely, thick texture. To avoid cracks, let the cheesecake cool slowly in the fridge. Do not rush the chilling process. You can also try wrapping the springform pan with foil. This helps to keep the moisture in. If cracks do happen, don’t worry! You can cover them with extra Nutella or whipped cream. You learned how to make a delicious cheesecake using simple steps and key tips. Start with the right ingredients and follow each step for the best results. Pay attention to texture and presentation for a stunning dessert. Don’t forget about variations and storage tips to keep it fresh. With these insights, you can whip up a cheesecake that impresses everyone. Enjoy the process and the tasty outcome!

Ultra Creamy Nutella Cheesecake

A rich and indulgent cheesecake made with Nutella, perfect for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 200 g digestive biscuits, finely crushed
  • 100 g unsalted butter, melted
  • 500 g cream cheese, softened at room temperature
  • 200 g Nutella
  • 150 g powdered sugar
  • 250 ml heavy whipping cream, chilled
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • 50 g hazelnuts, chopped (for topping)
  • g Extra Nutella (for drizzling)

Instructions
 

  • Prepare the Crust: In a medium bowl, combine the crushed digestive biscuits with the melted unsalted butter. Mix until the crumbs are evenly coated. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even and compact layer. Place the pan in the refrigerator for 30 minutes to allow the crust to set and firm up.
  • Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer set to medium speed to beat the softened cream cheese until it becomes smooth and creamy, about 2-3 minutes.
  • Incorporate Nutella: With the mixer running, add in the Nutella, powdered sugar, and vanilla extract. Continue to beat until the mixture is completely combined and silky, stopping to scrape down the bowl's sides as necessary to ensure an even mixture.
  • Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream until medium peaks form. This should take about 3-4 minutes. Gently fold the whipped cream into the Nutella mixture using a spatula. Carefully lift and fold the mixture to maintain the light and airy texture, taking care not to deflate the whipped cream.
  • Combine and Pour: Once the mixture is well combined and fluffy, pour the creamy Nutella filling over the chilled biscuit crust in the springform pan. Use a spatula to smooth the top evenly.
  • Chill: Cover the cheesecake with plastic wrap and refrigerate for a minimum of 4 hours. For optimal texture, it's best to let it chill overnight.
  • Finish and Serve: Just before serving, drizzle additional Nutella over the cheesecake surface and generously sprinkle chopped hazelnuts on top for added crunch and flavor.
  • Slice and Enjoy: Carefully run a knife around the edges of the springform pan to loosen the cheesecake. Unclip the sides of the pan and gently lift it away. Slice the cheesecake into portions and serve chilled for an indulgent treat.

Notes

For optimal texture, chill overnight.
Keyword cheesecake, chocolate, dessert, Nutella