Nutella Cheesecake

Nutella Cheesecake | Butter Baking

Um, hi.

So I’m going to get straight to the point today.

You have to make this cheesecake. Like, now yesterday.

Nutella Cheesecake | Butter Baking

It is amazing. It tastes like Nutella awesomeness. On a buttery biscuit base. It is going to blow. your. mind.

Nutella Cheesecake | Butter Baking

So do yourself a favour. Put your laptop down and go to the grocery store. Now. Hear me?

Buy some Nutella and some cream cheese and whatever else you need, then get into that kitchen of yours ASAP and make. this. cake.

Nutella Cheesecake | Butter Baking

Then die a little inside when you taste the filling and realize you have to wait four hours for the thing to set before you can cut a slice.

Nutella Cheesecake | Butter Baking

Then eat half the thing (because there’s no way, NO WAY, you’re going to be able to stop at one slice).

Nutella Cheesecake | Butter Baking

And then come straight back here and tell me how amazing it is and how much you love me for posting the recipe.

Have a great day!

Nutella Cheesecake | Butter Baking

  • 250g digestive biscuits or graham crackers (9 oz)
  • 75g unsalted butter, softened (3 oz)
  • 1 tbsp Nutella
  • 25g hazelnuts, toasted (1 oz)
  • pinch salt
  • 500g cream cheese, softened (18 oz)
  • 500g Nutella (18 oz)
  • 60g icing sugar, sifted (2 oz)
  • pinch salt
  1. To make the base, blitz the biscuits, butter and Nutella in a food processor until it starts to clump. Add the hazelnuts and salt and pulse until you have a damp, sandy mixture.
  2. Pour into a round, greased 23cm (9.5 inch) springform tin and press into the base using your hands. Refrigerate.
  3. To make the filling, put the cream cheese and icing sugar in a stand mixer and beat until smooth.
  4. Add three quarters of the Nutella and the salt and continue to beat until combined. Gently fold in the remaining Nutella by hand in order to "swirl" it in, so it isn't entirely incorporated.
  5. Take the base out of the fridge and pour the Nutella mixture over it, carefully smoothing out the top.
  6. Refrigerate for at least 4 hour or overnight before cutting. Serves 8.

Adapted from Nigella Lawson.


47 Thoughts on “Nutella Cheesecake

  1. Incredible! I could go for a slice right now!

  2. You are the queen of Nutella! They should pay you to make recipes for them :)

  3. I’m glad I can always count on you to provide the world with delicious Nutella recipes!
    I have a Pinterest board dedicated to Nutella, and I think it’s safe to say your recipes make up a decent percentage of the recipes. 😉

  4. i just want to like it all up. yum!!!!!!!! also please see my blog.

    Here you can get delicious sweet treat bakes and desserts for all occasions. There will also be videos posted regularly of some awesome recipes for you all to see and many other recipes that you’ll want to just make in a flash. This is a great way for me to show what I can do in the sweet side of the kitchen.

    Taking into account that I am only 14 years of age. Yes, if you haven’t already guested, my name is Leia. I hope that my baking skills will help and teach you all to create something scrumptious and delightful to eat. Everyone should experience the wonderful creations that can be made even if you think you are too young or too old for this type of cooking. I know by reading and watching these things, you too can have a delicious sweet treat bake, dessert or maybe even a savoury sensation in an instant.

    All you need to do is watch out for my on coming posts and start pre-heating your ovens!!

    Please follow :)

  5. crunchycreamysweet1 on October 23, 2012 at 4:37 am said:

    Oh yay! Nutella heaven!! Beautiful!

  6. Such stunning photography! Love love love your blog!

  7. Oh my. The filling is basically only Nutella and cream cheese. Hahaha. I believe you. I am sure this is the most amazing cheesecake in the history of cheesecake! It looks incredible. My husband often whines about the none “pureness” of Nutella baked goods. Don’t think he can complain here.

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  9. Please tell me that ‘buttery biscuit base’ was a reference to this?

    & Nutella can never be a bad thing.

  10. So good, love at first bite! Thanks so much =D

  11. Lordy. I just found your blog today…I will be back!
    You seem awesome.

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  13. hey :) i want to ask. after beating the cream cheese and nutella. my mixture became sticky and not smooth. is it like that or is there anything wrong? :( please reply me.

  14. Hey Natasha! I was just wondering what you could replace the hazelnuts with in the base? Thanks so much!! xx

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  16. This sounds an awful lot like Nigella’s Nutella Cheesecake…wording and all

    Atleast give credit where credit’s deserved.

    • Hi Janice,
      It is Nigella’s cheesecake recipe. Credit has been given, right under the name of the recipe, with a link to her post. I have changed the recipe into my own words, so it differs from Nigella’s.
      Check twice next time Janice before making unpleasant comments.

  17. Was looking for an, easy no-bake cheesecake and stumbled upon this recipe featured in a World Nutella Day article and thought, Perfect! So I made this on Valentine’s Day and sprinkled extra chopped hazelnuts on top in a big heart-shape. It tasted and looked absolutely gorgeous!! DH loved it and it has rekindled my love for Nutella! Gonna try out more of your Nutella recipes, although I have to be picky as to which are the best ones, ‘cos Nutella is rather expensive here in New Zealand ($8.99 for a 750g jar!). Thanks for the great recipe! :)

  18. it’s in the refrigerator now! can’t wait until it’s done!

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  20. Helen on March 15, 2015 at 6:15 am said:

    I can confirm that this is heaven!!
    I had a slice in a cafe today, and even though I’d had lunch before it I STILL wanted another slice.
    Dinner party planned for next Friday, this is a must I think :0)

    HOWEVER, I’m not a fan of digestives and I don’t make cheesecake often enough to know of a decent alternative. Any suggestions? I’m in the uk, in a remote location too, so I’m almost positive I can’t get graham crackers (because I don’t know what they are).
    Would love your advice, thanks Petal :0)

    • Hi Helen, just use any buttery, crumbly biscuit as an alternative. You may need to adjust the butter ratio if you make it and find it is too dry/wet. Good luck!

  21. Ashveen on July 1, 2015 at 4:07 am said:

    Hiii! Does this cheesecake not require gelatin?

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  24. Rehana on May 16, 2016 at 6:15 pm said:

    I made this yesterday and took it to my friend’s house. It was an instant hit! I love the biscuit base with the hazelnuts. I ate too much.

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