Description
This No-Bake Nutella Cheesecake is a luscious and creamy dessert combining smooth cream cheese with rich Nutella and a crunchy graham cracker crust. Perfect for those who want an easy, make-ahead dessert without the hassle of baking, it sets beautifully in the fridge and can be topped with whipped cream, hazelnuts, or chocolate shavings for an extra indulgent touch.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter (melted)
For the Filling:
- 16 oz cream cheese (softened)
- 1 cup Nutella
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Optional Toppings:
- Whipped cream
- Chopped hazelnuts
- Chocolate shavings
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture is evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust layer. Place it in the refrigerator to chill while you prepare the filling.
- Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy. Gradually add Nutella, powdered sugar, and vanilla extract. Continue beating the mixture until all ingredients are fully incorporated and the texture is creamy and uniform.
- Whip the cream: In a separate clean bowl, whip the heavy cream using an electric mixer until stiff peaks form. This means the cream will hold its shape firmly when the beaters are lifted.
- Fold the whipped cream into filling: Gently fold the whipped cream into the Nutella cream cheese mixture using a spatula. Be careful to fold slowly and carefully to avoid deflating the whipped cream, achieving a smooth and fluffy filling.
- Assemble the cheesecake: Pour the Nutella filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly to create a nice surface.
- Chill and set: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 6 hours or preferably overnight, allowing the cheesecake to firm up and set properly.
- Serve: Before serving, optionally garnish the cheesecake with whipped cream, chopped hazelnuts, or chocolate shavings for added flavor and presentation.
Notes
- For extra crunch, substitute graham cracker crumbs with crushed chocolate cookies for the crust.
- This cheesecake freezes well for up to 1 month. Thaw in the refrigerator before serving.
