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Nutella Cheesecake

5 from 1 vote
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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.