Picture of The Nutella Cheesecake
This is definitely one of the most delicious dessert I have prepared in the last months. Its soft and creamy texture and its crispy base make this Nutella cheesecake one of my favorite dessert ever now!

I’ve made it yesterday afternoon since I stayed home and I had plenty of free time. Originally the plan for my Sunday afternoon was different, I was suppose to join a friend of mine to a literary salon thing at Glamor Bar but I could barely move my body as the day before I had a super hardcore pole dance class. I had lots of fun trying to pull my self up the pole and spin in sexy positions but the consequences of all that work out have been devastating for my body.

Anyways, going back to the Nutella Cheesecake, this is a recipe worth trying and since it’s a cold dish, it is perfect for the summer time. Enjoy it!

For the traditional cheesecake recipe check put my blog: www.expatcucina.com

Step 1: Ingredients:

For the crust:

  • 200 g digestive cookies
  • 1/2 cup butter (113 g)
  • 2 tbsp sugar (25 g)

For the filling:

  • 250 g cream cheese
  • 1/2 cup granulated sugar (100 g)
  • 2 tbsp flour
  • 1 tsp vanilla extract
  • 2 eggs
  • 100 g heavy cream
  • 150 g Nutella

For the frosting:

  • 60 g dark chocolate
  • 1/3 cup butter (75 g)
  • 80 g powdered sugar
  • 1 tsp vanilla extract
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shy_violet4 years ago
It's official... I think I love you for posting this recipe. Lol :D
ExpatCucina (author)  shy_violet4 years ago
Thank you :)
planetmars10 days ago
planetmars10 days ago
It's really tasty!
I might use less sugar, and I didn't use the frosting, everyone in my house loved it, I'm going to make several of this for this Christmas!
Thank you for this recipe
Renee!2 years ago
Mmmm.... Nutella! ;D
d.nella2 years ago
I've made this about a dozen times now and most recently for Thanksgiving, so I thought I'd share what I do different here, as the first time I made it I thought it was delicious, but too sweet. Otherwise, I really love this recipe, especially since it calls for so little flour (makes a more flavorful cheesecake, I think).

- I put half as much sugar in the crust and the filling as the recipe calls for. I eyeball the sugar for the crust completely, as I pretty much just want enough sugar to make the crust bulletproof. You MUST use digestives for the crust. Graham crackers just aren't the same. I constantly get great comments about the crust.
- I don't make the butter cream frosting (I think it's too sweet), I make a chocolate ganache with 60% dark chocolate.
- I make a raspberry fruit topping (which is a must now, it's the best), all I do is break down a couple of containers of fresh raspberries with 1/3 cup of sugar and lemon juice and cook it down until it thickens. Takes 15 minutes, if even. IMO, with the sweetness coming more from the fruit topping rather than the cake itself, it works better.
DaniMoA3 years ago
I've just finished making this recipe i hope it taste as good as it looks! I´m hoping to impress my mother in law !
Hey, I made this on saturday. And it was awesome! Next time I make it, though, I think I will cut out some of the sugar.
I will have to make this on Saturday. I'm wiping up drool just looking at it...
cheesecake and nuttella, AWESOME COMBO!!!!
fostermoody3 years ago
I made it and it went over really well! I replaced the digestive cookies with oreos, and it worked really well, but it was extremely rich. I also put blueberry sauce as a topping, and that worked as a great compliment to the nutella.
Biggsy4 years ago
Oh ho ho ho... now if I didn't loathe cheesecake I would TOTALLY plough in face first :D


One of my coveted high fives for you!
ExpatCucina (author)  Biggsy4 years ago
Thank you so much :) Enjoy the cake!
Bartboy4 years ago
Amazing. AMAZING.
I made this, and... well. I love it. The icing is AMAZING.

When I took it out of the oven, it had risen about an inch... But it quickly sunk back to normal shape.
The taste is perfect!
5*, and.... BOOKMARKED. :D
Love it.
Yabes5 years ago
I use Speculoos for the crust, very nice :)
jiniz5 years ago
A digestive cookie?  That's something from the UK, isn't it - that and all the items in grams tipped me off.  ;-)   I'm guessing graham crackers would work?  Oooh, or maybe some crushed 'Nilla Wafers.
Digestive cookies/biscuits are available all over the US. They are different than graham crackers and I would say deserve the look to get them. The texture is great for crusts. I think it is far superior to the options you mentioned for substitution. Go out on a limb! You'll love them!

You can get Digestive Biscuits at World Market and at some Trader Joe's.
clarkt jiniz5 years ago
I used to make a pretty good low cal cheesecake crust using Snackwell's and Butter Buds. Would work well, and perhaps off set some of that butter. Sorta like 'carbon credits' for the butt. LOL
Oooch, you made Nutella-sour. Loved the bottom of it though! Grtz from sunny Amsterdam, jacman
That looks great; I wish I could try some!
This was not my favorite - somehow the taste could not convince me... sorry. Perhaps add some fruit, for example pear or apricot?
Certainly not bad, and the best of the small "cheese-cake competition" that was staged today. I liked the crispness of the nuts & the cake itself was nice and creamy; it might be better whith slightly less topping.
is te eten maar de consistentie klopt niet. Voor mijn smaak is het meer een soort mousse o chocola met een koekje, A/s
the bottom is really good, but there's far too much nutella topping on it. also the nutella tasted kind of sour.
Hmmmm...heel erg lekker! Allemaal erg lekker en maar net waar je behoefte aan hebt, maar deze na de maaltijd, HEERLIJK! Marte Barends
smaakt niet met bier maar toch weer heerlijkkkkkk!!!!!! Lex de Koning
super lekker, vooral de bodem
This cheescake needs more chocolate! It needs more body.
Like the taste, but do you have a tip for very stiff cake.
not my kind of cheese cake... sorry maybe it's better to use real chocolate in stead of nutella. Nutella is to sweet and if you use dark chocolate, you get a more intense flavor.
otto125 years ago
I made it and of course, had to eat a piece when it was still warm. Didn't find it too special then. Guess that's what you get for being impatient ;-)) After it had cooled off and I had a piece that came from the fridge, it was awesome! Right now, I have a modified version in the oven, with fresh strawberries from the garden. Thanks for the instructable, Otto PS: For those of you from Belgium - like me - Delhaize stocks the digestives...
Thanks so much for this recipe! I made this last week for a friend's birthday and it went down really well, the plate cleared in a couple of minutes! It didn't have frosting though because I managed to mess that up.. it turned out like chocolate playdough!
Also, since I don't have a spring form pan, I found that lining a regular pan with baking paper worked just as well.
nutella cheesecake.jpg
ExpatCucina (author)  molly-sinead5 years ago
Glad you like it :D
drewnoakes5 years ago
 Looks yum...  I'll give this one a go tonight.  Most cheesecake recipes I see have sour cream or marscapone as well as cream cheese though.  Is that necessary?  I'm more of an expert on eating cheesecake than making it :)
 You don't say how large your tin is for that volume of ingredients.  I'm staring at three of them right now, trying to decide which to go with...
 You also didn't mention adding the vanilla during the method of preparation of the filling.  I put some in anyway, as you've listed it in the ingredients.  Looking pretty good so far, but mine looks runnier than yours... I used two pretty large eggs.
ExpatCucina (author)  drewnoakes5 years ago
oh yeah...sorry. Just add it with the flour
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