Nutella lovers get on board with this sinfully, indulgent Easy No-Bake Nutella Cheesecake! If you want a delicious treat, you and your family will love, then try the original Nutella cheesecake, which is a no-bake recipe that doesn't require the most expert of baking skills. Easy to make and with the creamy, chocolatey consistency and flavor, your loved ones will surely come back for more!
This is something new for me to have an actual guest post, but I was so impressed with her and her blog Sumo Chef, so why not? So here we are! ANDDDD...We have something 'very special' in common! We both love sharing our passion for desserts. So, from here on out, it's all Claire. I hope you enjoy!
I'm a huge baking lover, often whipping up new recipes that my loved ones and I will appreciate. And if there's one thing I love eating, it would have to be a cheesecake. Who doesn't like the tartness of the cake with the creamy consistency that's easy to slice and bite into?
But how do you make a Nutella cheesecake anyway?
Mix it in with my favorite hazelnut spread (Nutella, duh!), and you've got yourself something indulgent and sweet with the perfect balance of flavors!
With this Nutella Cheesecake recipe, you can impress your loved ones and show off your baking skills! It requires no huge or fancy equipment with minimal ingredients, making it simple, affordable, and still with the delicious taste everyone will keep coming back for.
Read on as I show you the easiest Nutella cheesecake anyone can make at home! I hope that this article helps you learn how to make the Nutella Cheesecake properly. So what are you waiting for? Try it out today and see how your loved ones will react!
More Nutella Goodies!
Easy No-Bake Nutella Cheesecake
- 8 grams of gelatin or 1 packet of Knox unflavored gelatin
- 40 grams of water or 2 tablespoons of water
- 100 grams digestive biscuits crushed (or 1 cup of crushed graham crackers)
- 60 grams of melted butter or ¼ cup butter, melted
- 230 grams of cream cheese 1 cup or 8 oz. cream cheese
- 50 grams of white sugar sifted (or ¼ cup granulated sugar, free of lumps)
- 2 tablespoons of lemon juice
- 230 milliliters heavy whipping cream or 1 cup of heavy whipping cream
- 2 tablespoons of Nutella
- 1 tablespoon of crushed nuts
- This recipe creates one nine-inch cake suitable for eight people.
- Soak the gelatin in water.
- Mix the crushed biscuits and mix it with melted butter. Spread it evenly on a nine-inch springform pan and set it aside in the fridge.
- Whisk the cream cheese and add the sugar, continuing to whisk it until well combined.
- Gradually add in the gelatin mixture into the cream cheese/sugar mixture, beating until well blended, then add the lemon juice and whipping cream, continuing to whisk until the mixture is smooth.
- Pour half of the cream cheese mixture on the base of the cheesecake evenly. Put it in the freezer.
- Ready the second layer by mixing in two tablespoons of Nutella with the other half of the mixture. Mix it until everything is well-incorporated.
- Put the Nutella mixture on top of the hardened first layer of the cheesecake, leaving a quarter of the mixture to pipe on top of the cheesecake once it's ready. Put it in the freezer for at least three hours or overnight.
- Take out the cheesecake from the springform pan. Pipe the remaining Nutella mixture on the sides of the cake, then sprinkle the crumbled nuts on top of it. Serve and enjoy!
- Avoid letting your cream cheese sit out for too long. As much as possible, if you won't be using the mixture within two hours, place it in the fridge until you resume making the cake.
- A fantastic combination to the Nutella Cheesecake is a scoop of ice cream or a dollop of whipped cream on top, giving it more sweetness to balance the tart flavors.
- Do NOT add the second layer if the first layer hasn't hardened well enough yet. It will take about two to three hours until you can insert the next layer without the weight of the mixture pushing down the cake.
- You will know when the cake is ready if it's firm when touched. If it is still a bit "wet," place it back in the freezer for another hour or two. Don't remove it from the springform pan until it forms enough.