Cakes, Food, Recipes

Nutella Cheesecake

Happy World Nutella Day everyone! Every year on 5 February, Nutella fans around the world celebrate this delicious chocolate hazelnut spread, sharing recipes, photos and more. Hosted by Bleeding Espresso and Ms Adventures in Italy, it’s a fun way to think up new Nutella based recipes and basically just a good excuse to eat more Nutella (than usual).

I wanted to create a delicious and decadent Nutella cheesecake after being requested to bake something “chocolate or cheesecake” for a dinner party. Why not combine both together? I stumbled upon this super easy Nutella Cheesecake recipe from Chocolatesuze a while back and decided to combine it with a hazelnut crunch base, dark chocolate ganache and cover in toasted hazelnuts.

Nutella Cheesecake

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cheesecake
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 12
Author: Swah



  • 250 g packet of sweet biscuits crushed (I used butternut snap biscuits)
  • 1/2 cup desiccated coconut
  • 4 tbsp roasted hazelnuts chopped
  • 120 g butter melted


  • 500 g cream cheese room temperature
  • 100 g icing sugar
  • ½ cup double cream
  • 400 g of Nutella


  • 115 grams dark chocolate chopped
  • 1/3 cup double cream
  • 1 tsp butter


  • 1/2 cup roasted hazelnuts chopped


  • Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
  • Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
  • Chop hazelnuts as finely as possible, putting 4 tbsp aside for the base and the remaining nuts for the topping.


  • In a food processor, finely crush the biscuits. Add coconut and hazelnuts.
  • Add in melted butter and pulse until combined.
  • Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.


  • Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
  • Add in the Nutella and double cream, beating until smooth and creamy.
  • Pour onto the biscuit base and return to the fridge to set.

Ganache and topping

  • Bring the cream and butter to boil in a small saucepan over medium heat.
  • Pour the hot cream mixture over the chocolate and stir until smooth and glossy.
  • Pour the ganache over the Nutella cheesecake and sprinkle the chopped hazelnuts over the top.
  • Return the cheesecake to the fridge and let set preferably overnight.
  • To serve, release the cheesecake from it's springform pan and serve on a cake stand.

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  • Reply Katie February 5, 2013 at 12:37 pm

    I am SO making this for dessert tonight!

    • Reply Swah February 5, 2013 at 2:21 pm

      Do it Katie and I can guarantee you will be VERY happy!

  • Reply Christine @ Cooking Crusade February 5, 2013 at 12:44 pm

    This looks seriously magnificent Swah! A recipe that is certainly worthy of Nutella day I think.. Great idea adding some delicious crunchy nutty goodness to this cheesecake and I can’t believe how easy the filling is!

    • Reply Swah February 5, 2013 at 2:21 pm

      Despite the many processes this recipe is indeed super easy and veeeeery tasty ;) x

  • Reply chocolatesuze February 6, 2013 at 8:49 am

    mmm i could just face plant into that right now!

    • Reply Swah February 6, 2013 at 10:59 am

      Ooo Nutella cheesecake pillow!

  • Reply Anna @ The Littlest Anchovy February 7, 2013 at 4:41 pm

    Move over Suze! I want to face plant too!

    • Reply Swah February 8, 2013 at 9:53 am

      Haha face planting for all!

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  • Reply Jess May 6, 2015 at 8:38 pm

    I made this Nutella cheesecake. It is so delicious. Tasted amazing. Cheesecake was perfect consistency. I followed the recipe and made no changes.

    • Reply Swah May 15, 2015 at 1:13 pm

      Thanks for the lovely feedback Jess, so glad you liked it x

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