Description
This Nutella Cheesecake is a decadent and creamy dessert combining a rich Nutella-flavored filling with a buttery graham cracker crust. It’s easy to prepare with either a baked or no-bake crust option and features a fluffy texture thanks to whipped cream folded into the filling. Perfect for Nutella lovers looking for a delightful chocolate hazelnut treat that’s sure to impress.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1 cup Nutella
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the topping (optional):
- Whipped cream
- Chocolate shavings
- Chopped hazelnuts
- Extra Nutella drizzle
Instructions
- Preheat and prepare crust: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter, mixing until evenly blended. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove from the oven and allow to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add Nutella, powdered sugar, and vanilla extract, then beat until fully combined and smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella mixture, ensuring the filling becomes light and fluffy.
- Assemble and chill: Spread the Nutella filling evenly over the cooled crust and smooth the surface. Cover the cheesecake and refrigerate for at least 4 hours or overnight to let it set properly.
- Serve and garnish: Before serving, top the cheesecake with optional whipped cream, chocolate shavings, chopped hazelnuts, or a drizzle of warmed Nutella to add extra flavor and decoration.
Notes
- You can substitute the graham cracker crust with an Oreo crust for a richer chocolate flavor.
- For a no-bake crust option, skip baking the crust and instead refrigerate or freeze it for 15 minutes before adding the filling.
- This cheesecake freezes well; wrap tightly in plastic wrap and store in the freezer for up to one month.
