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.

Nutella Cheesecake Recipe, Baking, Cooking, Homemade, Easy baking, recipes, Ferrero Rocher, no bake cheesecake, Kinder Bueno, dessert, quick and easy,

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, Baking, Cooking, Homemade, Easy baking, recipes, Ferrero Rocher, no bake cheesecake, Kinder Bueno, dessert, quick and easy,

Nutella Cheesecake Recipe 

Ingredients

To decorate

Instructions

  1. Melt the butter in a saucepan over a low heat (don’t let it boil).
  2. Meanwhile, crush the biscuits in a bag with a rolling pin – I cheated and used a food processor. 
  3. 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. 
  4. While the base is setting in the freezer you will need to whip your double cream until it forms soft peaks.
  5. In a bowl, combine the whipped cream, icing sugar, mascarpone and lemon juice.
  6. Once combined stir in the Nutella.
  7. 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.
  8. 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!