Description
This Nutella Cheesecake is a delightful no-bake dessert featuring a buttery graham cracker crust topped with a luscious, creamy Nutella-infused cream cheese filling. Perfectly chilled and garnished with chocolate shavings or hazelnuts, this recipe is simple to prepare and impresses with its rich, indulgent flavor.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup Nutella
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping (Optional)
- Chocolate shavings or hazelnuts for topping
Instructions
- Prepare Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the mixture becomes crumbly and evenly press it into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy. Add Nutella, powdered sugar, and vanilla extract to the cream cheese and continue mixing until fully combined and smooth.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. This will add a light and airy texture to the filling.
- Combine Filling and Cream: Gently fold the whipped cream into the Nutella and cream cheese mixture. Mix carefully to maintain a fluffy texture without deflating the whipped cream.
- Assemble Cheesecake: Pour the combined filling over the chilled crust, smoothing the top evenly with a spatula.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to set and develop flavor.
- Unmold: Carefully remove the sides of the springform pan before serving to keep the cheesecake intact.
- Decorate: Sprinkle chocolate shavings or chopped hazelnuts on top for an added decorative and flavorful touch.
- Serve: Slice the cheesecake into wedges and enjoy this rich and creamy dessert.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a rich, creamy texture.
- This cheesecake is a no-bake recipe, so be sure to chill it long enough for proper setting.
- You can substitute the graham cracker crust with digestive biscuits if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
- To make cutting easier, dip your knife in hot water and wipe it dry before slicing each piece.
