Let’s face it—there are days when life feels like a whirlwind. Between juggling work meetings, school pickups, laundry that somehow reproduces overnight, and that one pan that refuses to clean itself, the last thing you need is a complicated dessert. Enter: this Nutella cheesecake recipe — a smooth, dreamy, and totally do-able treat that might just become your secret weapon.
This isn’t just any cheesecake. This one’s got all the creamy richness you expect, a chocolatey cookie crust that whispers “treat yourself,” and a Nutella glaze that will have your tastebuds writing you thank-you notes. And the best part? You don’t need to be a pastry chef or spend hours in the kitchen to pull this off.
If you’re a busy mom, a multitasking queen, or someone who just loves a good dessert that feels like a hug in cheesecake form, this recipe’s got your name on it. It’s crowd-pleasing, make-ahead friendly, and, honestly, just plain delightful. Whether you’re impressing dinner guests or sneaking a late-night slice in yoga pants—no judgment here—this Nutella cheesecake delivers comfort with every bite.
And yes, there’s Nutella in both the filling and the glaze. Because life’s short, and double-Nutella is totally justified.
Contents
- 1 Why You’ll Love This Nutella Cheesecake Recipe
- 2 Let’s Talk Ingredients
- 3 What You’ll Need in the Kitchen
- 4 Let’s Bake! Your Nutella Cheesecake Recipe, Step-by-Step
- 5 Tips & Tricks for Nutella Cheesecake Success
- 6 One Bite, and It Was Love
- 7 Storage Tips: Keeping Your Nutella Cheesecake Fresh (If There’s Any Left!)
- 8 Nutrition Breakdown: What’s Inside This Nutella Cheesecake Recipe
- 9 Cooking Time & Yield Breakdown: What to Expect Before the First Bite
Why You’ll Love This Nutella Cheesecake Recipe
- No fancy tricks required. If you can stir and press a crust, you’re halfway there.
- Nutella times two. Rich hazelnut chocolate in both the Nutella Cheesecake and the topping? Yes, please.
- Make-ahead friendly. Perfect for when you want dessert ready before the guests arrive.
- Picky-eater approved. Seriously, who turns down chocolate and cream cheese?
Let’s Talk Ingredients
Crust Layer (The Crunchy Base):
- 25 chocolate sandwich cookies (like Oreos), crushed into crumbs
- ¼ cup unsalted butter, melted
Filling (The Creamy Heart of It):
- Three 8-ounce packages of softened cream cheese, left out to warm naturally
- ¾ cup white sugar
- 2 cups of glorious Nutella
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¾ cup heavy cream, room temp
- 4 eggs, lightly beaten (room temp is key!)
Glaze (Because More Nutella = More Joy):
- ½ cup heavy cream
- 1 cup Nutella
What You’ll Need in the Kitchen
Before we dive into the chocolaty, Nutella-rich wonderland, let’s make sure your kitchen’s got the right gear. You don’t need anything fancy—just the basics, and maybe a strong will to resist licking the batter (no shame if you fail that part).
Essential Equipment Checklist:
- 9-inch springform pan (a cheesecake’s best friend)
- Food processor or plastic bag + rolling pin (for cookie crushing duties)
- Mixing bowls (at least two, preferably three)
- Hand mixer or stand mixer (your arms will thank you)
- Measuring cups and spoons
- Rubber spatula
- Saucepan (for that dreamy glaze)
- Wire rack for cooling
- Aluminum foil (we’re going water bath-style!)
- Baking sheet or roasting pan (to hold the water bath)
Let’s Bake! Your Nutella Cheesecake Recipe, Step-by-Step
Step 1: Set the Mood and Preheat
Set your oven to 325°F (163°C). Let it warm up while you create pure joy in the form of Nutella Cheesecake.
Light a candle, cue up your favorite playlist, or, if it’s one of those days, just embrace the chaos and let the oven hum be your Zen.
Step 2: The Crust—Because Every Good Story Needs a Solid Beginning
Grab those chocolate sandwich cookies—yep, the whole cookie, filling and all. Pulse them in a food processor until you get fine, sandy crumbs. No food processor? No problem. Place them in a sealable plastic bag and gently break them down using a rolling pin. Therapy and baking in one!
Pour the melted butter over the crumbs and stir until they resemble damp soil (the good kind, not the garden kind).
Spread the mixture into the base of a springform pan, then compact it firmly using a flat-bottomed cup. You want a firm base that holds everything together like a good family dinner.
Pop it into the oven for 10 minutes. Let it cool while you prep the filling.
Step 3: Filling Time — The Creamy Core
In a big bowl, beat the softened cream cheese until it’s smooth and fluffy. We’re going for “cloud-like,” not “lumpy and moody.” Add the sugar and keep beating until everything’s looking well combined.
Now comes the star: Nutella. Add all two cups of it and mix until your batter turns into a rich, chocolatey dream. It should look like dessert heaven just landed in your bowl.
Add the vanilla, salt, and heavy cream. Mix gently until just blended.
Finally, add the eggs. Here’s the trick: don’t overmix once the eggs are in. Just fold them in until combined. This keeps your Nutella Cheesecake from turning into a puffy soufflé situation.
Step 4: Prep Your Water Bath
Take a large piece of foil and wrap the outside of your springform pan—bottom and sides. This will keep water from sneaking into your cheesecake like a nosy neighbor.
Set the springform pan inside a wider oven-safe dish or deep baking tray. Pour the Nutella Cheesecake filling over the cooled crust and smooth the top with a spatula.
Place the whole setup in the oven. Now carefully pour hot water into the larger pan, just enough to come halfway up the sides of your springform.
Bake for 60-70 minutes. The center should jiggle slightly when you give it a gentle nudge—kind of like a well-set Jell-O. Don’t worry, it will firm up as it cools.
Step 5: Cool It—Literally
Turn off the oven, crack the door, and let your Nutella Cheesecake hang out for about an hour. This gradual cooldown helps prevent those pesky surface cracks.
After that, move the pan to a cooling rack and let it cool to room temp. Then cover it and refrigerate for at least 6 hours—overnight if you’ve got the patience of a saint.
If You love chocolate, You can try this delicious Chocolate cheesecake recipe delight.
Step 6: The Glorious Glaze
Once your Nutella Cheesecake is chilled and firm, it’s glaze time!
In a small saucepan over low heat, warm the heavy cream just until it starts to steam—not boil. Take it off the heat and stir in the Nutella until smooth and shiny.
Pour that luscious glaze over the chilled Nutella Cheesecake, letting it drip down the sides if you’re feeling fancy. Smooth it across the surface using either an angled spatula or the back of a spoon for an even layer.
Refrigerate again for about 30 minutes to set the glaze. Or don’t—if you like your topping a little melty, we won’t tell.
Tips & Tricks for Nutella Cheesecake Success
- Room temp is key. Make sure your cream cheese, eggs, and cream are at room temp before mixing. Cold ingredients don’t play nice in cheesecake world.
- Don’t skip the foil. Unless you enjoy soggy crusts, wrap that pan tight when using a water bath.
- No water bath? You can bake it without one, but expect some cracks. Just cover them with extra Nutella glaze. Problem deliciously solved.
- Chill out. The longer it chills, the better it sets. This Nutella Cheesecake needs its beauty sleep.
- Glaze it your way. If you’re short on time, skip the stovetop and warm the glaze in the microwave in 20-second bursts.
And hey, if it’s a little cracked or messy—it’s still chocolate, cream cheese, and Nutella. It’s going to taste amazing. Cheesecake doesn’t judge, and neither do we.
One Bite, and It Was Love
I remember the first time I made this Nutella cheesecake recipe. It was a Tuesday night, and I was trying to use up a half-eaten jar of Nutella that had somehow survived in our pantry. My youngest, who usually turns his nose up at anything not labeled “pizza,” took one bite and literally said, “Is this what heaven tastes like?”
From that day on, it became my go-to for everything from potlucks to pity parties. For more inspiration, explore these 5 fun alternatives to graham cracker crusts from The Kitchn It’s that kind of dessert—low effort, high reward, and just indulgent enough to make you feel like you’ve got your life together, even if you served dinner on paper plates.
Storage Tips: Keeping Your Nutella Cheesecake Fresh (If There’s Any Left!)
Let’s be real—this Nutella cheesecake doesn’t usually stick around long. But on the rare occasion you have leftovers (or if you’re a master of dessert self-control), here’s how to store it like a pro:
Fridge Storage (Up to 5 Days):
Once your Nutella Cheesecake has fully set and the glaze is firm, cover it loosely with plastic wrap or foil. If you’re using a springform pan, just pop the lid on if you’ve got one. Otherwise, transfer slices to an airtight container. Keep it chilled in the fridge and use within five days for best freshness.
👉 Pro tip: Keep it away from foods with strong odors—cream cheese likes to absorb whatever’s around it. Onion cheesecake? Not so cute.
Freezer Storage (Up to 2 Months):
Thinking of setting aside a few pieces for later indulgence? Freeze it!
- First, chill it completely in the fridge.
- Then slice it and wrap individual pieces in plastic wrap and a layer of foil.
- Place them in a freezer-safe container or zip-top bag, and label with the date.
When you’re ready to indulge, thaw a slice in the fridge overnight. The texture holds up surprisingly well—just as rich and velvety as day one.
Avoid microwaving to thaw. That’s a fast-track to soggy crusts and sad glaze. Patience pays off here!
Nutrition Breakdown: What’s Inside This Nutella Cheesecake Recipe
Let’s talk numbers—not to guilt-trip you (because dessert is joy), but so you know what you’re serving. This Nutella cheesecake is rich, creamy, and, yes, a little indulgent. It’s a treat, not a Tuesday lunch. But even treats deserve a label!
This Nutella Cheesecake is high in healthy fats (from hazelnuts and cream cheese), and offers a good dose of calcium and protein per serving. It’s sweet, but not over-the-top sugary, thanks to the balance between the creaminess and that classic Nutella depth.
It’s not diet food—it’s delight food. But knowing what’s in it helps you enjoy it with zero guilt and full flavor.
Nutritional info per portion, calculated from a dozen equal slices:
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 slice (1/12 of cake) |
| Calories | 580 kcal |
| Total Fat | 41 g |
| Saturated Fat | 23 g |
| Unsaturated Fat | 14 g |
| Trans Fat | 0.5 g |
| Cholesterol | 140 mg |
| Sodium | 270 mg |
| Total Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugars | 38 g |
| Protein | 9 g |
| Calcium | 120 mg (9% DV) |
| Iron | 2.3 mg (13% DV) |
| Potassium | 260 mg (7% DV) |
| Vitamin A | 850 IU (17% DV) |
| Vitamin C | 0 mg |
| Vitamin D | 1.1 mcg (6% DV) |
Daily percentage values are estimated using a standard 2,000-calorie intake guideline.
So go ahead—serve it with a smile, savor every bite, and don’t forget to sneak a slice for yourself after everyone’s gone to bed. You’ve earned it.
Cooking Time & Yield Breakdown: What to Expect Before the First Bite
You know that feeling when you start a recipe and halfway through realize you needed to chill something for six hours? Yeah… let’s avoid that. Here’s everything you need to know—before the apron goes on and the Nutella jar comes out.
This Nutella Cheesecake isn’t a last-minute dessert, but it’s also not a full-day affair. Think of it like a slow dance: simple steps, a little patience, and a big, beautiful payoff at the end.
Time Breakdown Table
| Task | Duration |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 10 minutes |
| Cooling Time | 1 hour (in oven) |
| Chilling Time | 6 hours (in fridge) |
| Glaze Set Time | 30 minutes |
| Total Time | Approx. 9 hours |
Note: Most of this time is hands-off—aka time for laundry, Netflix, or just admiring your kitchen handiwork.
Yield & Serving Info
| Detail | Value |
|---|---|
| Yield | One 9-inch cheesecake |
| Serving Size | 1 slice |
| Total Servings | 12 slices |
| Leftover-Friendly? | Yes (fridge & freezer) |
| Freezer Shelf Life | Up to 2 months |
Cuisine
This recipe brings together Italian inspiration (hello, hazelnuts and creamy richness) with classic American cheesecake vibes. So let’s call it:
Cuisine: Italian-American Dessert Fusion
It’s like a delicious passport stamp from both worlds—rich, creamy, a little decadent, and totally easy to love.
When that final slice of this Nutella cheesecake recipe disappears from the plate—and trust me, it will—you’ll know why this dessert earns a spot in your repeat lineup. It’s rich without being too much, easy without feeling lazy, and fancy enough to impress even your picky sister-in-law who “doesn’t really do sweets” (until she meets Nutella).
This recipe isn’t just about indulging; it’s about making something that feels special even on a weeknight. Something that whispers, “Hey, you’ve got this,” whether you’re baking for a celebration or just need a moment of joy after a long Tuesday.
So the next time you want to bring smiles to your dinner table—or sneak a late-night bite in yoga pants—you’ll know exactly where to turn. Keep a jar of Nutella nearby and this Nutella Cheesecake in your back pocket. After all, a little chocolate and cream cheese never hurt anybody… especially when they come together like this.
