Nutella Cheesecake

By dcarriger56

Ingredients

• Ingredients:
• 10 oz (280 g) graham crackers (digestive biscuits)
• 5 tablespoons soft unsalted butter
• 1 13-oz jar Nutella (at room temperature)
• 3/4 cup chopped toasted hazelnuts
• 1 lb (450 g) cream cheese (at room temperature)
• 1/2 cup confectioners’ sugar (sifted)

Details

Servings 10
Adapted from rasamalaysia.com

Preparation

Step 1

Makes 1 cake | Prep Time: 20 mins | Bake Time: None (refrigerate for at least 4 hours)

Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

add one

Hi Bee….this Nutella Cheesecake will be my boys favorite…anyway..do u mean by 15 ml or tbsp of Nutella added to the crust…thank you

In the UK ( England ) and other places “digestives” is a general term given to “crackers”. When you go shopping there you don’t ask for crackers, you look for digestives.

Even an ovenless me can make this. Yay! Thanks for the lovely recipe Bee, will hunt for cream cheese next time I go to supermarket :)

Mascarpone is one of the best cheeses to use! It’s holds together very well because there is a high quantity of cream cheese, Nutella and confectioners/icing sugar makes it very thick and stiff. Once refrigerated, it’s density is just like any other type of cheese. Only this one is way tastier!

Do you have any trick to make the cheese with nutella to be more consistent? can i use any gelatine or something?

Hi, I just realized I have over beat the cream cheese and cause it to be lumpy and ‘oily’ when beat together with Nutella. Will it make any difference to this non bake cheesecake?

I tried making it and replaced hazelnut with pistachios on top. Yummy!

This looks great and I would try it but I can’t eat cheese and idea’s on what I could replace the cheese with please . Thanks in advance

Sara you could try condensed milk and double cream however I don’t know if that would make it too sweet

I don’t have a food processor – can I use a blender and “blend” very carefully instead?

The only thing you need the processor for is the biscuit base and if you’ve bought whole hazelnuts. Hazelnuts can be crushed and a biscuit base is easily achieved with just a bowl and a wooden spoon. You can mix if you want but as it’s a very clumpy and dry mixture, it’s probably best to use a spoon…

Hi, u mentioned add 25g / 3 tablespoon of hazelnuts..isn’t that 3 tablespoons equal to 45g?

Can you beat the sugar, cream cheese and nutella combo using a kitchenaid mixer?

Ha ha, I was thinking this too. Some of them are really funny, but I think it’s probably a mixture of laziness and ignorance. (With maybe some people struggling if English isn’t their first language? Am I being too charitable?? :) )

I can’t wait to try this, it looks amazing! If I manage to make this successfully I’m going to make it for the school Christmas fair. I think it will go in no time..

I shall make this on Saturday for an early Christmas family meal.it looks simple and good . I admire your patience! ,

I made this recipe and everyone loved it! The one problem I had was with the crust, it did not stick together at all and just crumbled. What can I add to make it stick together better? Should i add more butter, or maybe mix in an egg and bake it? Thanks!

Hi Rasa, I have salted butter on my fridge & chopped cashew… will that make any differecent replacing the unsalted butter & hazelnut? Thanks!

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