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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 is just the sort of count-no-calories indulgence that the season demands.

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 is just the sort of count-no-calories indulgence that the season demands.

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 44 Others have said

  • Fantastic recipe made it for my fiance who is THE worlds biggest nutella fan went down a storm will deffinitly be doing it again.

    Posted by Graham-cook on 12th June 2016
  • I add a little bit of vanilla extract to give it more complexity and make it more cheesecake-like. I also used an Oreo cookie crust from the store because I'm lazy and you can never have too much chocolate

    Posted by Spudmuffins on 13th November 2015
  • This is a tremendously easy, tremendously delicious cheescake. I made it a day in advance and it was great.

    Posted by kemery82 on 1st September 2015
  • This is an awesome cheesecake! Requested by my daughter for her 9th birthday, and it did not disappoint. My 2 Nutella loving children loved it. I can take or leave Nutella and am not really a fan of chocolate cheesecake generally, but I loved it. Even my non-cake eating husband liked it!! It is somehow both rich and decadent while still being light and fresh. The nuts on top are the perfect contrast. It is also a genius way of making cheesecake base. I'll never go back!

    Posted by VerbenaGirl on 31st August 2015
  • Such an easy cheesecake to make and a real crowd pleaser in my family. I add a couple of drops of vanilla to the cheesecake mix when its in my Kitchenaid.

    Posted by RealJoWood on 16th August 2015
  • This is showstopping delicious! Branching out... Any suggestion for gluten free version please?

    Posted by Crusli30 on 16th May 2015
  • This is the third time I've made this cake. My boyfriend's got addicted to it. This time I replaced butter with peanut butter and it made it even more delicious. Thanks for the recipe!

    Posted by mamoni on 1st March 2015
  • Thank you, thank you, thank you Nigella, you are the goddess. Soooo good and easy and simple. I love , love, love it

    Posted by buschi.margrit on 1st March 2015
  • I saw this in the last month on TV and just tried it out on my office team for our weekely shared lunch ! a hit with them all. The longest part was toasting the hazelnuts ( we dont get them in NZ ready toasted) and then what to do with the 2 extra biscuts in the pack... cooks treat or throw them in ? added them to the base. Already had 2 people ask for your recipie . This is going into my handy and easy favourites THANKS.

    Posted by michelle.harper on 24th September 2014
  • Nom nom and more nom! Love this recipe, so delicious and it is a firm favourite among my family!

    Posted by BakerOfNoms on 1st August 2014
  • OMG!!! This is Amazing... Believe it or not, I have some left and just wondering if anyone knows if I can freeze this ?? I made this as per recipe, not tweaking, but next time I may add some Cocoa powder as I am a chocoholic, has anyone done this ??

    Posted by Chesca on 30th April 2014
  • Great and easy! Very delicious! I really recommended it :)

    Posted by Menrisa on 3rd May 2014
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