No Bake Nutella Cheesecake Recipe
This no-bake Nutella cheesecake recipe is rich, cream, and comes together in just a few minutes. It's got a delicious graham cracker crust and is always a hit.
Servings: 8 people
Calories: 623kcal
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons butter melted
- 1/4 cup sugar
- 1/8 teaspoon cinnamon
No-Bake Nutella Cheesecake
- 1 cup heavy whipping cream
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1/2 cup Nutella
Instructions
- In a food processor, grate or pulse cookies or graham crackers until they are crumbs. Transfer to a large mixing bowl and combine with the melted butter, sugar, and cinnamon. Mix well, then press the mixture firmly into a 9" pie plate or springform pan using a small flat cup or your hands.
- Transfer to the freezer for at least 30 minutes while you make the filling.
- In a bowl, whip the heavy cream until soft peaks form and set aside. In an electric mixer with the paddle attachment, beat the room temperature cream cheese until fluffy. Add the powdered sugar and Nutella to the cream cheese and beat again until fluffy. Gently fold the whipped cream into the Nutella mixture.
- Remove the crust from the freezer and pour the Nutella cheesecake mixture into the crust. Refrigerate for 1 hour or until ready to serve. Enjoy!
Video
Notes
Storing instructions: store lightly covered in the fridge for up to 3 days, or in the freezer for up to 1 month.
If you would rather bake the crust, bake in a preheated 350 degree oven for about 8 minutes, or until very lightly golden. Allow the crust to cool completely before adding the filling.
Nutrition
Calories: 623kcal | Carbohydrates: 48g | Protein: 6g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 126mg | Sodium: 381mg | Potassium: 204mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1462IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg