Oh, No Bake Nutella Cheesecake, let me count the ways I love you. Chocolate? Hazelnuts? Quick? Simple? Delicious show stopping dessert? Yes, yes and a bit more yes. Could this be one of my favourite cheesecake recipes ever? Here’s my foolproof recipe that involves no baking whatsoever. The result is a showstopping, impressive, creamy and chocolatey dessert that is perfect for something special.
Why you’ll love this Nutella Cheesecake
⭐️ A showstopper but surprisingly quick and easy ⭐️ Make ahead ⭐️ Just 6 ingredients! You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight. Leave it in the tin in the fridge and cover with a dinner plate or cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!) Can cheesecake be frozen? You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.
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Be sure to whip it enough so that it holds its shape (a bit like the texture of ice cream). A bit wobbly is fine but it should be sliceable. HOWEVER, do not over-whip it or it can split! (Use an electric whisk if you have one.) To make sure the cheesecake doesn’t melt as you add the topping, set it in the fridge for AT LEAST 4 hours first. Melt the Nutella very gently in a pan on the hob or in the microwave, being careful to make sure it doesn’t get hot. Pour this over the cold cheesecake while it’s still in the tin, being careful not to touch the filling as you gently spread it with the back of a spoon. For best results, pop it back into the fridge to set for at least another hour before removing it from the tin. The trick here is to use a tin with a springform (one that has unclippable sides) or a removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years). ➡️ Warm a regular dinner knife under a hot tap and then dry it. ➡️ Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake. ➡️ If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
