I have always been obsessed with Nutella, it has to be one of my favourite things to eat, but when I was pregnant, I wanted it ALL the time! It was definitely my main craving. I frequently sat hunting down all the recipes I could find on the internet that used Nutella, just to make a change from eating it with a spoon (although this works quite well too). I saw lots of recipes for cheesecake and I knew I already had quite a good cheesecake recipe, so I decided to adjust it slightly to make a Nutella cheesecake.
Funnily enough, the day before I went into labour, I spent my afternoon making this Nutella cheesecake. I remember being back on the post-natal ward after Finley was born and realising my cheesecake was still in the fridge and I had only had one slice! I was absolutely gutted as I knew it would go off, before I made it back home.
The below ingredients made quite a large cheesecake and it was quite rich, so you only need a small slice (something I wouldn’t normally do). So, feel free to reduce the ingredients if you would like a smaller cheesecake.
If you are a Nutella fan, then this cheesecake is just for you! It’s so easy to make, you don’t need to be a pro in the kitchen and it tastes amazing!
Nutella Cheesecake Recipe
Ingredients
- 8 inch cheesecake tin
- 280g chocolate digestives
- 120g unsalted butter
- 600ml double cream
- 400g mascarpone
- 75g icing sugar
- Juice of half a lemon
- 600g Nutella
To decorate
- 150g Nutella
- Anything that you would like to jazz it up a bit – I used Kinder Bueno hippos, but you could use chopped hazelnuts, Forrero Rocher or just stick with the drizzled Nutella.
Instructions
- Melt the butter in a saucepan over a low heat (don’t let it boil).
- Meanwhile, crush the biscuits in a bag with a rolling pin – I cheated and used a food processor.
- Once melted, mix the crushed biscuits and melted butter together and press the mixture into the base of your tin with the back of a spoon and pop in the freezer to set.
- While the base is setting in the freezer you will need to whip your double cream until it forms soft peaks.
- In a bowl, combine the whipped cream, icing sugar, mascarpone and lemon juice.
- Once combined stir in the Nutella.
- Smooth the mixture over the biscuit base and pop back in the freezer for 2 hours or the fridge for 4-6 hours if you don’t have room.
- Once your cheesecake has set you can melt the extra Nutella in the microwave for 20-30 seconds and drizzle it over the top. Finish it off with whatever topping you would like and pop it back in the fridge/freezer (you can take it out and leave at room temperature 10-15 minutes before serving).
If you like the idea of this recipe, you may also like my Marble Nutella Cookies
What is your favourite Nutella recipe? I would love to hear your recommendations, so please leave them in the comments below!