Nutella Cheesecake Recipe

It was my grandmothers birthday this week and to celebrate I made a Nutella Cheesecake for her. I seem to always make it at this time of the year for some reason. This recipe is another great one from Nigella Lawson, and it comes from her Nigellissima book. I have made this recipe a few times now and know that it is a winner. It is simple, easy, doesn’t take all that long to throw together and it taste amazing. If you are a fan of cheesecake or Nutella than this is the cheesecake for you. My family devours it every time I make it.

You can find the original recipe in Nigelissima on page 175 and it is called a Chocolate Hazelnut Cheesecake, but I prefer Nutella Cheesecake.


  • 250 g digestive biscuits
  • 75 g unsalted butter (softened)
  • 400 g Nutella (soft at room temperature)
  • 100 g hazelnuts (chopped)
  • 500 g cream cheese (at room temperature)
  • 60 g icing sugar (sifted)
Ingredients needed


  • In a food processor, break up the digestive biscuits, add the soften unsalted butter, 15 ml of the Nutella and blitz it all together
Digestive biscuits, butter, nutella
  • Add 3 tablespoons of the chopped hazelnuts to the processor and blitz it all together until you have a damp almost sandy looking texture
biscuits, butter, nutella and hazelnuts all together
  • In a springform cake tin with a loose base, pour out the sandy mixture from the processor and spread it out evenly and with the back of a spoon press down the mixture until the base is created
my base
  • Place the base into the fridge to cool and slightly harden whilst you make the rest
  • In a bowl of your free hand mixer, add in your soft cream cheese and icing sugar and mix until smooth


  • Once the cream cheese and icing sugar are smooth add in the rest of the 400 g of Nutella (385 g) and let it come all together well
once the nutella is added in and mixed together
  • Take the base out of the fridge and gently pour in the Nutella and cream cheese mixture onto the base and even it out
nutella and cream cheese mixture on the base before going in the fridge
  • With the rest of the chopped hazelnuts, scatter on top of the cheesecake and place it in the fridge
  • Keep over night or for at least 4 hours in the fridge before serving
  • Enjoy!

Note: to cut the cheesecake, have a glass of cold water and tea towel handy, so when you go to cut it, dip it in the cold water, dry it and it should cut clean.

I didn’t add the extra hazelnuts to the top of the cheesecake this time, instead I served it with strawberries. I like it with fruit as it cuts the sugar taste in it. Ice-cream or cream would work with it also.

cross section of the cheesecake


The base of this cheesecake may seem a little bit short and crumbly, but it still tastes amazing and there is nothing like a piece of this cake. It is to die for especially if it is made right.

Have a go and try making this great recipe, trust me you won’t regret it and everyone you know will love it and will want to you to keep making it. Let me know how it goes.

Stick around…


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