Nutella Cheesecake

Prep: 15 mins

Cook: 0 mins

Chill: 4 hrs

Total: 4 hrs 15 mins

Servings: 8 to 10 servings

So easy to make and decadently delicious, this Nutella no-bake cheesecake is sure to make you swoon.

Nutella is the brand name of a sweet chocolate and hazelnut spread made by the Italian company Ferrero. It was first introduced in the 1960s and remains extremely popular to this day. In fact, Ferrero uses 25 percent of the global supply of hazelnuts.

Nutella, cream cheese, and non-dairy whipped topping come together in this easy, no-bake dessert. All that flavor is contained in a crispy chocolate cookie crust. To further showcase the signature hazelnut flavor of the Nutella, the cheesecake is topped with a sweetened whipped cream flavored with hazelnut liqueur. Finally, toasted and chopped hazelnuts garnish the dish just before serving. The result is an easy, but elegant dessert that is sure to impress your guests.

Ingredients

For the Crust:

• 1 1/2 cups chocolate wafer cookies, finely ground

• 4 tablespoons unsalted butter, melted

For the Nutella Filling:

• 3 (8-ounce) packages cream cheese, room temperature

• 1 (13-ounce) jar hazelnut spread, such as Nutella

• 1/2 cup sugar

• 3 tablespoons unsweetened cocoa powder

• 1 teaspoon pure vanilla extract

• 1 (8-ounce) container non-dairy whipped topping

For the Hazelnut Whipped Cream:

• 1/2 cup heavy cream

• 2 tablespoons confectioners' sugar

• 1 teaspoon hazelnut liqueur, such as Frangelico

• 1/4 cup hazelnuts, toasted and roughly chopped, for garnish

Steps to Make It

1. Gather the ingredients.

   

2. In a medium bowl, combine the chocolate cookie wafer crumbs with the melted butter. 

   

   Tip

   To create cookie crumbs for the crust, simply pulse chocolate wafer cookies in a food processor until they are finely ground.

3. Press the moist crumbs into the bottom and 1 inch up the sides of a 9-inch springform pan. Set in the refrigerator to firm up.

   

4. In a large bowl, beat the cream cheese, hazelnut spread or Nutella, sugar, cocoa powder, and vanilla extract until smooth and well combined.

   

5. Gently fold in the non-dairy whipped topping.

   

6. Pour the filling into the prepared crust and smooth the top. Refrigerate for about 4 to 6 hours or until firm.

   

7. In a large bowl, whip the heavy cream with confectioners’ sugar and hazelnut liqueur to make whipped cream. 

   

8. Remove the cheesecake from the springform pan and place on a cake plate. Pipe hazelnut whipped cream around the rim of the cheesecake. 

   

9. Garnish with toasted hazelnuts.

   

10. Cut into wedges to serve. Store remaining cheesecake in the refrigerator. 

    

Tip

Toasting hazelnuts not only helps to remove their outer skin, but it also enhances the flavor of the nuts.

To toast hazelnuts:

• Spread out the raw hazelnuts on a cookie sheet and roast at 350 F for 15 minutes. Cool on the baking sheet.
• To remove the outer skin, rub with a clean kitchen towel.
• Roughly chop the hazelnuts for this recipe or store in an airtight container in the freezer to maintain freshness.

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	642
% Daily Value*
Total Fat 45g	58%
Saturated Fat 29g	145%
Cholesterol 88mg	29%
Sodium 330mg	14%
Total Carbohydrate 53g	19%
Dietary Fiber 3g	11%
Total Sugars 41g
Protein 8g
Vitamin C 0mg	1%
Calcium 126mg	10%
Iron 3mg	17%
Potassium 316mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.