Easy No Bake Nutella Cheesecake
This Easy No Bake Nutella Cheesecake is the perfect easy dessert recipe for Nutella lovers!
Servings 12 servings
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons melted butter
- 600 grams cream cheese approx 21 ounces
- 1 1/2 cups powdered sugar
- 3/4 cup Nutella Chocolate Hazelnut Spread plus extra for garnish
- 2 cups whipped cream plus extra for garnish
- 1/4 cup chopped hazelnuts
Add the graham cracker crumbs and melted butter to a medium bowl and stir until well combined.
Press the graham cracker mixture into the bottom of a 9-inch spring form pan and set aside.
Add the cream cheese to a large bowl and mix on high with a hand mixer until the cream cheese is extra creamy and smooth.
Add the powdered sugar and mix on high, scraping down the sides of the bowl to ensure everything is well incorporated.
Add the Nutella and whip on high speed until well combined.
Fold in the whipped cream (feel free to use whipped topping as a substitute) until everything is well combined, just until no streaks of whipped cream remain.
Pour the cream cheese mixture into the spring form pan on top of the graham cracker base and refrigerate for at least 4 hours or overnight.
Alternatively, you can add the cheesecake to the freezer for 2-3 hours to set. If you choose to use the freezer method, just make sure to leave the cheesecake at room temperature for about 25-30 minutes to achieve the perfect texture.
Slice with a warm knife and serve with a dollop of whipped cream, the chopped hazelnuts and a drizzle of Nutella. To create a drizzle-y texture, just microwave some Nutella in a bowl for increments of 10 seconds until it becomes liquid enough to drizzle.
Serving: 1serving | Calories: 450kcal | Carbohydrates: 38g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 63mg | Sodium: 282mg | Potassium: 196mg | Fiber: 2g | Sugar: 30g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg