Description
This No Bake Nutella Cheesecake is an easy-to-make, decadent dessert featuring a buttery graham cracker crust topped with a creamy, fluffy Nutella-infused cream cheese filling. Perfect for chocolate and hazelnut lovers, this cheesecake requires no oven and sets in the fridge, making it an ideal treat for any occasion.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 16 oz cream cheese, softened
- 1 cup Nutella (chocolate hazelnut spread)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
For Garnish (Optional)
- Additional Nutella (to drizzle)
- Chocolate shavings or crushed hazelnuts
Instructions
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar, mixing well to evenly distribute the sugar among the crumbs.
- Add Butter: Pour in the melted unsalted butter and stir until the mixture is thoroughly combined and the crumbs are evenly coated with butter.
- Press Crust: Press this crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even layer that will serve as the cheesecake base.
- Chill Crust: Place the crust in the refrigerator for at least 15 minutes to firm up while you prepare the filling.
- Prepare Filling Base: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy without lumps.
- Add Nutella and Sweeteners: Incorporate the Nutella, powdered sugar, and vanilla extract into the cream cheese, continuing to beat until the mixture is fully combined and silky smooth.
- Whip Cream: In a separate chilled bowl, beat the heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form, making a light and airy whipped cream.
- Combine Mixtures: Gently fold the whipped cream into the Nutella cream cheese mixture, blending carefully to maintain a fluffy texture without deflating the whipped cream.
- Assemble Cheesecake: Pour the Nutella cheesecake filling over the chilled graham cracker crust, spreading the filling evenly with a spatula for a smooth, level surface.
- Refrigerate to Set: Cover the cheesecake and refrigerate for at least 4 hours or preferably overnight, allowing it to set and flavors to meld.
- Garnish: Before serving, drizzle the top of the cheesecake with additional Nutella for a glossy, rich finish that enhances the chocolate hazelnut flavor.
- Add Optional Toppings: Sprinkle chocolate shavings or crushed hazelnuts over the Nutella drizzle for added texture and a decorative touch.
- Serve: Slice the cheesecake carefully and enjoy the creamy, decadent Nutella cheesecake that requires no baking.
Notes
- Ensure the cream cheese is softened at room temperature for a smooth filling without lumps.
- Use chilled bowls and beaters when whipping the cream to help achieve stiff peaks quickly.
- For easier slicing, dip the knife in hot water and wipe it clean between cuts.
- This cheesecake is best served chilled and consumed within 3-4 days.
- To make it nut-free, substitute Nutella with a chocolate spread that contains no nuts.
