Description
This No Bake Nutella Cheesecake is an indulgent dessert that combines the rich, creamy texture of cheesecake with the irresistible flavor of Nutella. It’s a no-bake treat that’s easy to make, requiring no oven time, making it perfect for warm weather or when you want a quick, decadent dessert. The smooth Nutella layer pairs beautifully with the crunchy graham cracker crust, creating the ultimate sweet and creamy dessert.
Ingredients
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For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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16 oz cream cheese, softened
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1 cup Nutella (chocolate hazelnut spread)
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream
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2 tablespoons powdered sugar (for whipped cream)
For Garnish:
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Additional Nutella (to drizzle)
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Chocolate shavings or crushed hazelnuts (optional)
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Instructions
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Make the Crust:
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In a medium bowl, combine the graham cracker crumbs and granulated sugar.
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Add the melted butter and stir until the mixture is well combined and the crumbs are evenly coated.
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Press the mixture into the bottom of a 9-inch springform pan (or any pie dish) to form an even layer.
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Refrigerate the crust while you prepare the filling, at least 15 minutes.
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Prepare the Cheesecake Filling:
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In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
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Add the Nutella, powdered sugar, and vanilla extract, and beat until fully combined and smooth.
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In a separate bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form.
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Gently fold the whipped cream into the Nutella mixture until fully incorporated, creating a light, fluffy filling.
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Assemble the Cheesecake:
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Pour the Nutella cheesecake filling onto the prepared graham cracker crust, spreading it evenly with a spatula.
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Smooth the top and refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
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Garnish and Serve:
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Before serving, drizzle the top of the cheesecake with additional Nutella for a rich, glossy finish.
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Optionally, sprinkle with chocolate shavings or crushed hazelnuts for extra texture and flavor.
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Slice and enjoy the creamy, chocolatey goodness!
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Notes
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If you prefer a more decadent crust, you can use crushed Oreos instead of graham crackers for a chocolatey base.
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Make sure the cream cheese is softened before mixing to avoid lumps in the filling.
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You can store leftovers in the refrigerator for up to 3-4 days. If you need to freeze it, wrap it tightly in plastic wrap and aluminum foil for up to 1 month.
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This cheesecake can also be made in individual serving dishes if you prefer portion-sized desserts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the cheesecake
- Calories: 380
- Sugar: 27g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg