Easy Nutella Cheesecake

Nutella Cheesecake is an absolutely stunning indulgent dessert that combines rich creamy cheesecake with beloved Nutella creating a dessert experience that tastes completely decadent and unforgettable because this spectacular cake features a crunchy Oreo base, silky Nutella mousse filling, glossy Nutella ganache topping, and whipped cream decorated with toasted hazelnuts creating layers of chocolate hazelnut bliss. The combination of smooth cream cheese combined with rich Nutella mousse creating incredible creaminess, topped with velvety Nutella ganache that sets to a luxurious finish, creates a dessert that tastes completely restaurant-quality and sophisticated.

What Is Nutella Cheesecake?

Nutella Cheesecake is a no-bake mousse-style cheesecake featuring a crunchy Oreo base, silky Nutella and cream cheese mousse filling stabilized with gelatine, topped with glossy Nutella ganache and decorated with toasted hazelnuts and whipped cream. The mousse filling creates an incredibly light airy texture that melts on your tongue creating luxurious eating experience. The Nutella ganache topping sets to a beautiful glossy finish that looks completely professionally made. This Nutella Cheesecake is perfect for special occasions, celebrations, dinner parties, or any time you want an impressive elegant dessert that looks completely restaurant-quality and tastes absolutely divine.

Ingredient Overview

Here’s everything you need for this spectacular Nutella Cheesecake. Each ingredient plays an important role in creating that perfect texture and incredible chocolate hazelnut flavor.

For the Oreo Base:

• Oreo cookies (7 ounces or 200g or about 1 1/2 standard packs): Creates crunchy base for your Nutella Cheesecake.
• Unsalted butter, melted (4 tablespoons or 60g): Binds Oreo crumbs for your Nutella Cheesecake.

For the Nutella Mousse Filling:

• Gelatine powder (3 teaspoons): Stabilizes mousse for your Nutella Cheesecake.
• Water (1/4 cup or 60ml): Blooms gelatine for your Nutella Cheesecake.
• Cream cheese, softened (1 pound or 500g): Creates creamy filling for your Nutella Cheesecake.
• Powdered sugar (1/2 cup or 60g): Sweetens filling for your Nutella Cheesecake.
• Nutella (1 cup or about 300g): Creates chocolate hazelnut flavor for your Nutella Cheesecake.
• Heavy cream (1 cup or 240ml): Creates light airy texture for your Nutella Cheesecake.

For the Nutella Ganache Topping:

• Heavy cream (1/2 cup or 120ml): Creates ganache for your Nutella Cheesecake.
• Nutella (1/2 cup or about 150g): Creates chocolate hazelnut topping for your Nutella Cheesecake.
• Dark or semi-sweet chocolate chips (1/4 cup or 45g): Adds chocolate richness for your Nutella Cheesecake.

For Toppings:

• Hazelnuts, lightly toasted and chopped (1/4 cup or 35g): Creates nutty garnish for your Nutella Cheesecake.
• Heavy cream, for whipping (1/2 cup or 120ml): Creates whipped cream decoration for your Nutella Cheesecake.
• Nutella, warmed (3 tablespoons): Creates drizzle decoration for your Nutella Cheesecake.

How To Make Nutella Cheesecake

Creating this spectacular cheesecake requires patience and attention to detail but the results are absolutely worth the effort because they look and taste completely restaurant-quality and impressive.

Prepare the Pan

Flip the base of an 8-inch springform pan upside down for your Nutella Cheesecake so it’s easier to remove the finished cheesecake without the lip in the way.

Butter the pan base, then press on a square sheet of baking paper for your Nutella Cheesecake. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.

Make the Oreo Base

Roughly break up the Oreos with your hands and place them in a food processor for your Nutella Cheesecake. Blitz until fine crumbs.

Add the melted butter and blitz again until combined for your Nutella Cheesecake. The mixture should resemble wet sand.

Transfer the crumbs to the prepared pan for your Nutella Cheesecake, pressing evenly and firmly onto the base. The underside of a straight-sided flat-bottomed cup measure works well for pressing.

Make the Nutella Mousse Filling

Place the water in a small bowl and sprinkle the gelatine powder across the surface for your Nutella Cheesecake. Stir to partly dissolve and set aside for 5 minutes until thick. This is called blooming.

Microwave the gelatine for 15 seconds to turn it liquid for your Nutella Cheesecake. Stir, then let it stand for 5 minutes to cool.

Beat the cream cheese, Nutella, and powdered sugar until smooth for your Nutella Cheesecake. The mixture should be completely smooth with no lumps.

Add the cooled gelatine liquid and beat for another 30 seconds for your Nutella Cheesecake.

In a separate bowl, whip the cream until stiff peaks form for your Nutella Cheesecake. Stiff peaks means the cream stands upright when the whisk is lifted.

Add one third of the whipped cream to the Nutella mixture and gently fold until just combined for your Nutella Cheesecake. Fold in another third the same way, then fold in the remaining cream. Gentle folding maintains the airiness.

Pour the mixture into the prepared pan for your Nutella Cheesecake and refrigerate for at least 1 hour to set.

Make the Ganache and Decorate

Place the cream, Nutella, and chocolate chips in a heatproof bowl for your Nutella Cheesecake.

Microwave in two 30-second bursts, stirring in between, until smooth for your Nutella Cheesecake. The ganache should be completely smooth and glossy.

Let the ganache cool for 5 minutes for your Nutella Cheesecake, then pour it over the set cheesecake. Tilt the pan to spread it evenly over the surface.

Refrigerate the cheesecake for at least 3 hours before adding the hazelnuts for your Nutella Cheesecake. Otherwise they sink into the cake.

Whip the 1/2 cup heavy cream until stiff peaks form for your Nutella Cheesecake.

Sprinkle the chopped hazelnuts over the cheesecake for your Nutella Cheesecake. Pipe dollops of whipped cream around the edge, then drizzle with the warm Nutella.

Slice into wedges and serve your Nutella Cheesecake cold.

How to Serve

This Nutella Cheesecake is perfect for special occasions, celebrations, dinner parties, elegant dessert platters, or any time you want an impressive fancy dessert that looks completely professionally made. Serve cold directly from the refrigerator. The cheesecake pairs beautifully with hot coffee, espresso, or hot chocolate. Makes 12 generous servings. Store covered in refrigerator for up to 4 days.

Expert Tips

• Flip pan base upside down: Makes removing cheesecake easier for your Nutella Cheesecake.
• Line with parchment paper: Prevents sticking for your Nutella Cheesecake.
• Press Oreo base firmly: Ensures base holds together for your Nutella Cheesecake.
• Bloom gelatine properly: Ensures smooth incorporation for your Nutella Cheesecake.
• Cool gelatine before adding: Prevents curdling cream cheese for your Nutella Cheesecake.
• Fold gently: Maintains airiness for your Nutella Cheesecake.
• Refrigerate between layers: Allows layers to set before adding next layer for your Nutella Cheesecake.
• Cool ganache slightly: Ensures it doesn’t sink into mousse for your Nutella Cheesecake.
• Wait before adding hazelnuts: Prevents them from sinking for your Nutella Cheesecake.
• Decorate just before serving: Keeps whipped cream fresh for your Nutella Cheesecake.

Common Questions

Why is gelatine necessary?

Gelatine stabilizes the mousse filling for your Nutella Cheesecake creating structure that holds up while maintaining light airy texture. Without it the cheesecake would be too soft and wouldn’t hold its shape properly.

Can I use powdered gelatine instead of sheet gelatine?

Yes, powdered gelatine works perfectly for your Nutella Cheesecake. The recipe already calls for powdered gelatine. If using sheet gelatine, soak in water first to bloom then dissolve before using.

What if my mousse is too soft?

If your mousse is too soft after 1 hour of refrigeration for your Nutella Cheesecake, refrigerate for another hour. The mousse continues to firm up as the gelatine sets completely.

Can I make this ahead?

Yes! You can make this cheesecake up to 2 days ahead for your Nutella Cheesecake. Store covered in refrigerator and add decorative toppings just before serving for your Nutella Cheesecake.

Why This Is Amazing

Nutella Cheesecake is absolutely the perfect elegant dessert because the mousse texture creates something completely unique that’s lighter than baked cheesecake but richer than regular mousse. The combination of Nutella in the filling and ganache creates chocolate hazelnut flavor that’s irresistible. The beautiful presentation with whipped cream and hazelnut garnish looks completely professionally made. Whether you’re impressing dinner guests or celebrating something special, this Nutella Cheesecake delivers luxury and elegance.

More Recipes You’ll Love

If you enjoyed this Nutella Cheesecake, you’ll absolutely love these other elegant dessert recipes from our collection. Try our 4-Layer Chocolate Heaven for another three-layer elegant option, or make No-Bake Chocolate Cheesecake for dramatic presentation. Behind The Scenes.

Easy Nutella Cheesecake

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Print Recipe

• Total Time: 30 minutes
• Yield: 12 Serving

Ingredients

Oreo Base
7 ounces (200 g) Oreo cookies (about 1 1/2 standard packs)
4 tablespoons (60 g) unsalted butter, melted
Nutella Mousse Filling
3 teaspoons gelatine powder
1/4 cup (60 ml) water
1 pound (500 g) cream cheese, softened (block form)
1/2 cup (60 g) powdered sugar
1 cup (about 300 g) Nutella
1 cup (240 ml) heavy cream
Nutella Ganache Topping
1/2 cup (120 ml) heavy cream
1/2 cup (about 150 g) Nutella
1/4 cup (45 g) dark or semi-sweet chocolate chips
Toppings
1/4 cup (35 g) hazelnuts, lightly toasted and chopped
1/2 cup (120 ml) heavy cream, for whipping
3 tablespoons Nutella, warmed

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Instructions

Prepare the pan
1. Flip the base of an 8-inch (20 cm) springform pan upside down, so it’s easier to remove the finished cheesecake without the lip in the way.
2. Butter the pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.
Make the Oreo base
3. Roughly break up the Oreos with your hands and place them in a food processor. Blitz until fine crumbs. Add the melted butter and blitz again until combined.
4. Transfer the crumbs to the prepared pan, pressing evenly and firmly onto the base (the underside of a straight-sided, flat-bottomed cup measure works well).
Make the Nutella mousse filling
5. Place the water in a small bowl and sprinkle the gelatine powder across the surface. Stir to partly dissolve and set aside for 5 minutes, until thick (this is called blooming).
6. Microwave the gelatine for 15 seconds to turn it liquid, stir, then let it stand for 5 minutes to cool.
7. Beat the cream cheese, Nutella, and powdered sugar until smooth. Add the cooled gelatine liquid and beat for another 30 seconds.
8. In a separate bowl, whip the cream until stiff peaks form.
9. Add one third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third the same way, then fold in the remaining cream.
10. Pour the mixture into the prepared pan and refrigerate for at least 1 hour to set.
Make the ganache and decorate
11. Place the cream, Nutella, and chocolate chips in a heatproof bowl. Microwave in two 30-second bursts, stirring in between, until smooth.
12. Let the ganache cool for 5 minutes, then pour it over the set cheesecake. Tilt the pan to spread it evenly over the surface.
13. Refrigerate the cheesecake for at least 3 hours before adding the hazelnuts (otherwise they sink into the cake).
14. Whip the 1/2 cup heavy cream until stiff peaks form. Sprinkle the chopped hazelnuts over the cheesecake, pipe dollops of whipped cream around the edge, then drizzle with the warm Nutella. Slice into wedges and serve.

• Author: Elizabeth
• Prep Time: 30
• Category: Desserts
• Cuisine: American