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slice of no bake nutella cheesecake topped with hazelnuts
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No Bake Nutella Cheesecake

Cheesecake doesn’t have to be difficult! This No-Bake Nutella Cheesecake is easy enough for cheesecake beginners. It is rich, creamy, and full of chocolate flavor.
Course Dessert
Cuisine American
Prep Time 25 minutes
Total Time 8 hours
Servings 12 servings
Calories
Author Deborah Harroun

Ingredients

Crust:

  • 1/4 cup coarsely chopped hazelnuts
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter softened
  • 2 tablespoons Nutella

Filling:

  • 2 8 oz each packages cream cheese, softened
  • 1 1/2 cups Nutella
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract

Ganache:

  • 4 oz semi sweet chocolate chips
  • 1/3 cup heavy cream
  • 1 teaspoon unsalted butter softened

Topping:

  • 1/3 cup chopped toasted hazelnuts
  • powdered sugar

Instructions

Make the crust:

  • Process the hazelnuts in a food processor until they are finely ground. Add the graham cracker crumbs*, sugar, butter and Nutella. Pulse until the mixture comes together and holds together when you pinch it between your fingers. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.

Make the filling:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is smooth. Add the Nutella and continue to beat for 2 minutes. Add the sugar, cream, and vanilla extract. Continue to beat until it is completely smooth, about 3 more minutes. Pour the filling over the crust. Place and inverted plate over the top of the pan and refrigerate the cheesecake overnight.

Make the ganache:

  • One hour before serving the cheesecake, put the chocolate chips in a bowl. Heat the cream to just below boiling in a small saucepan. Pour the cream over the chocolate chips and let it sit for 1 minute. Whisk the mixture until it is smooth. Whisk in the butter until completely incorporated.
  • Spread the ganache evenly over the top of the cheesecake with an offset spatula. Cover the pan again with an inverted plate and refrigerate at least 1 hour, up to overnight.
  • To serve, loosen and remove the sides of the springform pan. Top the cheesecake with the hazelnuts and sprinkle with powdered sugar.

Notes

PREP TIME DOES NOT INCLUDE REFRIGERATION TIME.
*I made my own graham cracker crumbs, so I used the food processor to make the crumbs first, then removed them from the food processor before grinding the nuts.
recipe source: Laura in the Kitchen by Laura Vitale