Name: Nutella Cheesecake
Prep time: 15 min
Cook time: 7 h 15 min
Total time: 7 h 30 min
Cuisine: Dessert
Ingredients: 30 oreo cookies; 5 tablespoons (70 g) unsalted butter melted; 24 oz (678 g) full-fat cream cheese softened (see note); 1 cup (300 g) nutella; ¾ cup (150 g) granulated sugar; ⅓ cup (80 g) sour cream; 1 teaspoon vanilla extract; 4 large eggs room temperature preferred and lightly beaten; ½ cup (120 ml) heavy cream; ¾ cup (226 g) nutella; ⅓ cup (80 ml) heavy cream

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Nutella Cheesecake is a heavenly dessert that combines the rich, creamy texture of traditional cheesecake with the luscious chocolate-hazelnut flavor of Nutella. Every bite offers a velvety smooth experience, making it a favorite for gatherings, birthdays, or whenever you need a little indulgence. The chocolatey crust, made from Oreo cookies, crisps up perfectly and complements the soft filling, making it hard to resist a second slice.

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When I first stumbled upon this recipe, I couldn’t believe how simple it was to create such a decadent dessert at home. No need for complicated techniques or fancy ingredients—just bring together a handful of pantry staples and a few key extras, and you’re on your way to impressing friends and family alike. It’s amazing how the combination of ingredients comes together to create a dessert that feels both sophisticated and fun. You’ll want to try this Nutella Cheesecake for yourself!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Nutella Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Nutella Cheesecake

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you can have this cheesecake ready to chill.
Irresistible Flavor: The creamy Nutella filling is rich, sweet, and balances beautifully with the crunchy Oreo crust.
Eye-Catching Appeal: This dessert looks stunning on any table, topped with a glossy Nutella ganache.
Flexible Serving: Perfect for parties, holidays, or even just a midnight snack.
Diet-Friendly Options: You can easily adapt this recipe for gluten-free needs with gluten-free Oreos.

Ingredients You’ll Need

30 Oreo cookies: These will form the delicious crust. You can substitute with gluten-free Oreos for a gluten-free version.
5 tablespoons (70 g) unsalted butter, melted: This helps bind the crust together. Always use unsalted for a balanced flavor.
24 oz (678 g) full-fat cream cheese, softened: A must for a rich and creamy texture—make sure it’s at room temperature for easy mixing.
1 cup (300 g) Nutella: This is what gives the cheesecake its signature flavor; don’t skimp!
¾ cup (150 g) granulated sugar: Sweetens the filling—feel free to adjust to taste.
⅓ cup (80 g) sour cream: Adds tanginess and helps create a smooth texture; Greek yogurt is a good substitute.
1 teaspoon vanilla extract: Enhances overall flavor; always choose pure vanilla extract for the best taste.
4 large eggs, lightly beaten: Eggs help set your cheesecake, giving it structure—make sure they’re at room temperature for easier incorporation.
½ cup (120 ml) heavy cream: Adds richness and velvety texture to the filling.
¾ cup (226 g) Nutella: For the glossy ganache topping, this gives a lovely shine and added flavor.
⅓ cup (80 ml) heavy cream: Needed for the ganache—this helps it set nicely on top.

How to Make Nutella Cheesecake

Preheat the Oven: Start by preheating your oven to 325°F (160°C).
Crust Preparation: Separate the Oreo cookies, discarding the filling. Place the cookies in a food processor and pulse until they form fine crumbs.
Combine with Butter: Drizzle the melted butter over the crumbs and pulse again until they’re evenly moistened. Mix the crumbs with a spatula to be sure.
Press the Crust: Firmly press the Oreo crumb mixture into the bottom and up the sides of a 9-inch springform pan, making it higher than where the filling will go. This will help minimize any cracks while baking.
Make the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on low speed until smooth and free of lumps.
Add Nutella and Sugar: Add 1 cup of Nutella and ¾ cup of granulated sugar. Mix until creamy and combined, scraping down the bowl occasionally to incorporate everything.
Incorporate Sour Cream and Vanilla: Add in the sour cream and vanilla extract, stirring until smooth.
Mix in the Eggs: Add the eggs one at a time on low speed, mixing just until each one is incorporated. Take care not to overbeat the mixture.
Finish with Heavy Cream: Slowly drizzle in ½ cup of heavy cream, mixing gently until the batter is smooth and well-combined. Scrape the bowl once more.
Bake the Cheesecake: Pour the cheesecake filling into the prepared crust. Place the springform pan on a baking sheet (to catch any drips) and bake for 55-65 minutes. The edges should be set, while the center will still have a slight jiggle.
Cool in the Oven: Once baked, turn off the oven and leave the door ajar, allowing the cheesecake to cool inside for 1 hour. This helps prevent cracking.
Chill: Let it cool on the counter until it’s mostly at room temperature (30-60 minutes). Then cover and refrigerate for at least 6 hours, ideally overnight.
Prepare the Ganache: In a microwave-safe bowl, combine ¾ cup of Nutella with ⅓ cup of heavy cream. Heat in the microwave for 35 seconds, then whisk until smooth. If it’s lumpy, heat in 15-second increments.
Top and Set: Pour the Nutella ganache evenly over the chilled cheesecake. Return it to the fridge for 20-30 minutes until the ganache is set. Carefully remove the springform collar, slice, and serve.

Storing & Reheating

Store your Nutella Cheesecake in the refrigerator in an airtight container for up to one week. It can also be frozen for up to three months—just wrap it tightly in plastic wrap and foil. To enjoy leftover slices, simply thaw in the fridge overnight and serve cold. The texture might change slightly after freezing, but a quick rewhip of the ganache can refresh its glossy look.

Chef’s Helpful Tips

Make sure your cream cheese is softened to room temperature to avoid lumps in the batter.
Gently mix the eggs into the batter to prevent excess air from creating cracks while baking.
For a richer flavor, consider adding a pinch of sea salt into the filling.
If you’re prone to cheesecake cracks, try baking in a water bath for gentle heat distribution.
Using a knife dipped in hot water to slice the cheesecake can provide cleaner edges.

Nutella Cheesecake truly is a showstopper! With its creamy filling and decadent chocolate topping, this dessert will surely impress anyone fortunate enough to taste it. Whether you’re preparing for a special occasion or simply indulging in a midweek treat, this recipe is perfect for both. Don’t hesitate to play around with flavors or decorations—perhaps add some hazelnuts on top or whipped cream! Enjoy each delicious bite and savor the joy of creating something so delightful.

Recipe FAQs

Can I use a different type of cookie for the crust?

Absolutely! While Oreos provide a great chocolate flavor, you can use graham crackers, chocolate wafer cookies, or even gluten-free options. Each will give a unique taste to your cheesecake.

How do I know when my cheesecake is done?

The edges will be set while the center should still appear slightly wobbly. It will continue to set as it cools, so don’t worry if it looks a touch underbaked.

Can I make this ahead of time?

Yes, Nutella Cheesecake is perfect for making ahead! It can be prepared a day or two in advance, allowing flavors to meld beautifully in the refrigerator.

What should I do if my cheesecake cracks?

If cracks occur, don’t fret! Once topped with ganache, they won’t be noticeable. To prevent cracks in the future, make sure to mix gently and consider using a water bath during baking.

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