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Nutella Cheesecake

by . Featured in NIGELLISSIMA
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Introduction

I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat.

Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it.

I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat.

Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it.

Nutella Cheesecake
Photo by Petrina Tinslay

Ingredients

Serves: 8-12

Metric Cups
  • 250 grams digestive biscuits
  • 75 grams soft unsalted butter
  • 1 x 400 grams jar nutella (at room temperature)
  • 100 grams chopped toasted hazelnuts
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)
  • 10 ounces graham crackers
  • 5 tablespoons soft unsalted butter
  • 13 ounces jar nutella (at room temperature)
  • ¾ cup chopped toasted hazelnuts
  • 1 pound cream cheese (at room temperature)
  • ½ cup confectioners' sugar (sifted)

Method

  1. Break the digestives into the bowl of a processor, add the butter and a 15ml 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.
  2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
  3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
  4. 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.
  1. Break the digestives into the bowl of a processor, add the butter and a 15ml 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.
  2. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
  3. 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.
  4. 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.

Additional Information

For vegetarians make sure the cream cheese does not contain rennet.

For vegetarians make sure the cream cheese does not contain rennet.

Tell us what you think

What 59 Others have said

  • I've made this for years, it's my quick go to cheesecake but I use white chocolate chip and nut cookies for the base and I always get rave reviews at dinner parties/BBQs etc. I always tell people that it's a Nigella recipe - sorry that's a total lie, I just keep quiet and bask in the glory! I tend to make the base thicker too.

    Posted by BBJ1959 on 13th August 2019
  • I make this all the time for work and my colleagues love it! I’ve even had email requests to make more and been told it’s better than store bought cheesecake. I use 100g of butter for base, I use Biscoff or Nutella spread on top of base and then I top with magic stars or broken bits of kinder bueno! Love it!

    Posted by Sarah26T on 28th July 2019
  • Not keen on hazelnuts so smashed up some frozen raspberries instead. Delicious!

    Posted by Sarahlou63 on 29th May 2019
  • Just made this for a shared Christmas lunch and received great feedback! Thankfully there was some left over for us to sneak a piece each on Boxing Day while the kidlets napped. I followed the advice of other commenters that the base could be thicker. However, I personally feel it was too thick and the ratio not right. Next time I’ll follow the recipe amounts but sneak in a few more chopped hazelnuts into the biscuit base.

    Posted by BlueEyedMpress on 26th December 2018
  • I make a vegan version of this with Tesco vegan cream cheese,vegan butter and Plamil chocolate spread. It is amazing, if I do say so myself..and I just did!

    Posted by Treasajones on 9th December 2018
  • I've made this a fair few times and it's always a hit! I use dark chocolate digestives for the base for a bit of extra naughtiness. I agree with some of the other comments about needing more biscuit base as the balance is slightly skewed towards the topping.

    Posted by Pebbleslea on 14th August 2018
  • I just made this & it is by far the best dessert i ever made! It is absolutely devine & it is very easy to make! No baking involved! What more can you ask for! This is definitely my go to dessert recipe from now on! Do yourself a favor & try this recipe! Thanks so much for this beautiful recipe! Love love love it!❤️

    Posted by MomoSu on 27th April 2018
  • Just made this cheesecake yesterday (31st Jan). It is absolutely gorgeous. Even my husband who is not keen on cheesecake enjoyed it. Keep in fridge as Nigella suggests before serving as it is quite soft. I took the ring off the base but it kept its shape. It just looks so good and moreish.

    Posted by Lavendar44 on 1st February 2018
  • Easy to make, although I had to use marscapone cheese and found the mixture too thick and rich! But will definitely try this again with a regular cream cheese.

    Posted by Jar-H on 14th January 2018
  • A very easy cheesecake to make! Done it several times now. Looks so smart with the chopped nuts on top. I always make well ahead, day before, as one less thing to think about when producing a meal.

    Posted by countrygirly on 12th September 2017
  • I would use pre-whipped cream cheese with this recipe- since there is already so much air set in the cream cheese it should add to the texture of the finished chilled product.

    Posted by AlexanderM on 27th July 2017
  • I made a vegan version of this using Sainsbury's cream cheese,earth balance butter and a jar of speculoos spread and it was amazing!

    Posted by Treasajones on 12th June 2017
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