This no-bake Nutella cheesecake delivers rich chocolate-hazelnut flavor in a creamy filling atop a crunchy crust, topped with glossy ganache. It requires no oven time and sets perfectly in the fridge for effortless indulgence.
Ingredients
Crust
- 1 ¼ cups of Ground Graham Crackers
- 6 Tbsp of Unsalted Butter, at room temperature
- 2 Tbsp of Nutella
- ¼ cup of Granulated Sugar
- ¼ cup of Chopped Hazelnuts, finely ground in a food processor
Filling
- 2 8oz Blocks of Cream Cheese, softened at room temperature
- 1 cup of Confectioner Sugar
- 1 ½ cups of Nutella
- ½ tsp of Vanilla Extract
- ¼ cup of Heavy Cream
Topping
- 1/2 cup of Heavy Cream
- 4 oz of Semisweet Chocolate Chips
- 1 tsp of Butter, softened at room temperature
These ingredients create a dessert that balances sweetness, creaminess, and nutty texture.
1. Prepare the Crust Mixture
Start by gathering all crust ingredients to ensure smooth assembly. Use a food processor for best results, as it evenly crushes the graham crackers and hazelnuts into fine crumbs that bind well. Add the 1 ¼ cups ground graham crackers, 6 tablespoons unsalted butter at room temperature, 2 tablespoons Nutella, ¼ cup granulated sugar, and ¼ cup finely ground toasted hazelnuts to the processor bowl.
Pulse the mixture several times until it resembles wet sand. Test by pinching a small amount; it should hold together firmly without crumbling. The softened butter and Nutella act as binders, while sugar adds sweetness and hazelnuts provide subtle crunch and flavor that complements the Nutella theme.
If lacking a food processor, crush crackers and nuts manually in a zip-top bag with a rolling pin, then mix by hand in a bowl. This step takes about 2 minutes and sets the foundation for a sturdy crust that supports the heavy filling.
2. Form and Chill the Crust
Lightly grease a 9-inch springform pan with melted butter or neutral oil to prevent sticking. Remove the base if desired for easier serving later. Dump the crust mixture into the pan and spread it evenly across the bottom.
Use the bottom of a flat glass, measuring cup, or your fingers to press the mixture firmly into the bottom and about 1 inch up the sides. Focus on even thickness to avoid weak spots where filling might seep. The raised sides contain the filling and add structure.
Place the pan in the fridge for 15 to 30 minutes to firm up. This initial chill helps the crust set before adding the filling, preventing sogginess. Clean the food processor or mixer bowl for the next step while it chills.
3. Soften Cream Cheese Properly
Room temperature cream cheese is crucial for a lump-free filling. Take the two 8-ounce blocks out 1 to 2 hours before starting, depending on kitchen warmth. It should yield easily to gentle finger pressure without being runny.
Cut into smaller chunks if needed to speed softening. Avoid microwaving, as it can melt edges unevenly and alter texture. Proper softening ensures the mixer incorporates Nutella smoothly into a fluffy base.
4. Mix the Filling Base
Fit a stand mixer with paddle attachment or use a hand mixer. Add the softened cream cheese and 1 ½ cups Nutella to the bowl. Beat on medium speed for about 2 minutes until light, fluffy, and fully combined.
Scrape down sides midway with a spatula to catch any unmixed bits. The mixture gains volume and a velvety consistency, mimicking a true cheesecake texture despite no baking. Taste a tiny bit; it screams rich hazelnut chocolate.
5. Incorporate Remaining Filling Ingredients
Reduce speed to low. Gradually add 1 cup confectioners sugar to avoid a powdery cloud. Then pour in ¼ cup cold heavy cream, ½ teaspoon vanilla extract.
Mix 1 more minute until smooth and thickened. The cream lightens the density, vanilla rounds flavors. Scrape bowl thoroughly; batter should be pourable but hold peaks slightly. Resist adding more Nutella here to maintain balance.
6. Fill and Initial Chill
Retrieve the chilled crust. Pour filling evenly into the pan, spreading with an offset spatula for a level surface. Tap pan gently on counter to release air bubbles that could cause cracks.
Cover tightly with plastic wrap or a plate. Refrigerate overnight, at least 8 hours. This slow chill firms the no-bake structure, allowing flavors to meld deeply. Patience yields sliceable perfection.
7. Prepare Ganache Ingredients
Next day, chop 4 ounces semisweet chocolate chips into small pieces for even melting. Measure ½ cup heavy cream and soften 1 teaspoon butter at room temperature.
Quality chocolate ensures glossy results; avoid milk chocolate to prevent over-sweetness. Keep cream cold until use for stable emulsion.
8. Heat Cream for Ganache
In a small saucepan, heat heavy cream over medium until simmering, small bubbles form at edges. Do not boil; watch closely to avoid scorching.
Remove from heat immediately. This gentle heat melts chocolate without seizing.
9. Assemble and Emulsify Ganache
Pour hot cream over chopped chocolate in a heatproof bowl. Ensure pieces are submerged. Let sit undisturbed 2 to 3 minutes.
Whisk gently from center outward until smooth and glossy. Stir in softened butter for shine and silkiness. If lumps remain, warm bowl briefly over simmering water.
10. Apply Ganache Topping
Remove cheesecake from fridge. Run a thin knife around edges to loosen. Pour ganache over filling, spreading evenly to edges with spatula.
Let excess drip down sides for rustic charm or contain for neatness. Refrigerate 1 hour until ganache sets firm but yields to touch.
11. Final Presentation and Serve
Unclasp springform sides. Slide onto serving plate. Sprinkle center with chopped toasted hazelnuts and dust edges with confectioners sugar.
Wipe knife with hot water between slices for clean cuts. Serve chilled for best texture.
Essential Equipment Guide
- Food processor
- 9-inch springform pan
- Stand mixer with paddle attachment (or hand mixer)
- Offset spatula
- Small saucepan
- Heatproof bowl
- Whisk
Nutritional Information
| Nutrient (per serving, approx.) | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 32g |
| Saturated Fat | 18g |
| Carbohydrates | 38g |
| Sugars | 28g |
| Protein | 5g |
| Sodium | 200mg |
Values estimated for 12 servings based on ingredient totals.
Timing and Yield
Pairings
- Fresh berries like strawberries or raspberries for tart contrast.
- Whipped cream dollops to enhance creaminess.
- Strong coffee or espresso to cut richness.
- Vanilla ice cream for layered dessert.
- Hazelnut liqueur-spiked drinks.
Variations
- Swap graham crackers for chocolate wafers.
- Add sea salt flakes to ganache for salted chocolate twist.
- Fold whipped cream into filling for airier mousse.
- Use dark chocolate chips for deeper flavor.
- Top with crushed Ferrero Rocher candies.
Preparation Tips
- Toast hazelnuts in dry skillet over medium heat for 3-5 minutes until fragrant, then cool before grinding; enhances nutty depth.
- Ensure all dairy starts at correct temperatures: crust butter soft, cream cheese fully softened, ganache cream cold.
- For ultra-smooth filling, scrape mixer bowl multiple times and mix low speed to incorporate sugar fully without graininess.
- Chill tools like mixing bowl beforehand if filling seems too soft; helps stability in warm kitchens.
- Run knife under hot water and dry before each slice; prevents dragging ganache and yields professional edges.
- Make ahead up to 2 days; ganache holds shine if covered loosely post-set.
- Grind nuts finely but not to paste; slight grit adds welcome texture to crust.
- Simmer cream precisely to first bubble; overheat risks bitter chocolate.
- Press crust firmly; weak spots lead to crumbling under filling weight.
- Overnight chill cannot be rushed; freezer firms too quickly and cracks surface.
- Dust sugar lightly with fine sieve for even snowfall effect without clumping.
