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When Hanger Strikes

  • Writer's pictureMari

(Almost) No Bake Nutella Cheesecake

Updated: Apr 20, 2021

I can’t describe how much this recipe slaps. Easy. So tasty. Doesn’t taste like only 7 ingredients yet somehow it is. And the cherry on top - no bake filling, just the crust!! Perfect for summer.

Makes 4-6 servings


2 cups digestive biscuits, crushed into crumbs

1/2 cup butter, melted

1/2 cup whipping cream

1 tbs powdered sugar

1 cup (or 1 brick) cream cheese, softened

3/4 cup + 2 tbs Nutella, divided

1/4 hazelnuts, chopped


1. Preheat the oven to 375 F. Combine the digestive biscuit crumbs and butter. Mix well. Press into the bottom and one inch up the sides of an 8 inch springform pan. Bake for 8-10 mins until edges get dark. Remove from heat and set aside.

2. In a mixing bowl, combine the whipping cream and powdered sugar. Whip on medium using an electric mixer until stiff peaks form, about 5 minutes. Set aside.

3. In another mixing bowl, combine the cream cheese and 3/4 cup Nutella. Whip using an electric mixer on medium heat until light and fluffy, about 3 minutes. Carefully fold the whipping cream in. Scoop the Nutella mixture into the prepared crust and spread. Microwave the remaining 2 tbs of Nutella for 15 seconds. Dollop and swirl over top the cheesecake.

4. To a small frying pan, add the crushed hazelnuts. Turn heat up to medium and toast for 3-4 minutes, shaking the pan constantly to avoid burning. Remove from heat. Sprinkle hazelnuts over top the cheesecake. Put in the fridge to set for a minimum of 3 hours before serving. Cut into 4 or 6 slices and serve.


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