Nutella Cheesecake
This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor.
NUTELLA CHEESECAKE WITH OREO CRUST
Nutella and cream cheese blend perfectly together yielding an indulgent cheesecake that isn’t overly sweet.
This recipe is baked at a lower temperature so it remains silky and smooth. It practically glides across the tongue leaving you wanting more.
I also have a no-bake Nutella cheesecake that will wow you! I highly recommend trying that one if you love this one!
I have a thing for cheesecake. It’s one of my favorite indulgences. It’s actually one of the first things I learned to bake.
Over the years I’ve played around with different recipes, methods, and techniques until I found what I truly enjoy in a cheesecake – the ultimate creamy texture.
While I do love my decadent smores cheesecake, there’s flour in the filling which takes away from the silky texture. Many recipes call for the use of flour and I now try to avoid those recipes.
Today’s recipe has zero flour and tons of Nutella. It’s the ultimate creamy cheesecake and you are going to love it.
It’s the same recipe I used for my chocolate peanut butter cheesecake. It’s unbelievably decadent.
TIPS FOR A CREAMY BAKED NUTELLA CHEESECAKE:
First, read my how to bake the best cheesecake post. Here I explain the basics for a baking a creamy cheesecake without cracks.
Follow the recipe exactly! There’s a specific order for adding the ingredients in order to get the best results.
Today’s recipe is baked at 300°F instead of 350°F. This lower temperature prevents the chocolate in the Nutella from drying out. A water bath is also a must.
If you prefer not to do a water bath, at least place a pan full of water on the lower rack of the oven so the heat is humid. The dry oven heat will do nothing good for your cheesecake.
There’s a lot of Nutella in this cheesecake! Because of this, the amount of cream cheese is reduced. I tested it with my usual four blocks of cream cheese and the texture wasn’t where I wanted it to be.
I tried again with three blocks of cream cheese combined with two whole cups of Nutella. This is the perfect ratio.
Because the recipe calls for so much Nutella, I reduced the amount of sugar to 3/4 cup. You can probably cut it down to 1/2 cup and still have a great tasting cheesecake.
The Nutella glaze is optional but highly recommended. It’s a simple mixture of Nutella and heavy cream that goes over the cheesecake once it has been refrigerated overnight.
The glazed cheesecake needs to be refrigerated for at least 1 hour. I recommend cutting this creamy Nutella cheesecake while it’s cold but let the slices sit a room temperature for 20 to 30 minutes before you serve them.
The cheesecake is even easier to slice if it has been frozen for a couple hours. I actually stored mine in the freezer and cut the slices 15 minutes before serving them. It was perfection.
Nutella cheesecake is good cold but amazing at just under room temperature. Trust me!
COMMON QUESTIONS ABOUT NUTELLA CHEESECAKE:
Can I use milk in place of heavy cream?
I don’t recommend doing this. Milk is thinner than heavy cream and will affect the overall texture and baking time of the cheesecake.
Can I bake this in a store bought, premade chocolate oreo crust in the pan already?
You can certainly give it a try but please know there’s a lot of cheesecake batter. You will need two crust to hold all the batter. Also, the bake times will vary since the pies will not be as tall and thick. Keep a close eye on it so you don’t accidentally overbake it.
Can I bake this in a 10-inch springform pan?
Sure! The cheesecake just won’t be as tall and thick.
Can I use whipped cream instead of heavy cream?
Store-bought whipped cream will not work. It contains extra ingredients that may interfere with how the cheesecake sets.
I’m in a hurry, must I refrigerate the cheesecake overnight?
In short yes. This cheesecake is a lot softer in texture than your typical cheesecake. At least 8 hours in the refrigerator are needed to ensure it sets properly.
For the crust, are the cookies mashed with the fudge filling or just the cookies?
There’s no need to remove the filling from the cookie. Put the entire cookie in a food processor and pulse until it’s broken down into fine crumbs.
Can I make this in the form of mini cheesecakes?
Yep. Just divide the crust and the batter between 24 muffin cups lined with paper. Bake for 20-25 minutes then turn the oven off and leave them in for another hour.
TO SEE HOW TO MAKE THIS NUTELLA CHEESECAKE RECIPE, WATCH THE SHORT VIDEO BELOW:
More Delicious Nutella Recipes
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Nutella Cheesecake
This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor.
Ingredients
For the crust
- 2 and 1/2 cups fudge filled cookie crumbs about 30 sandwich cookies
- 6 tablespoons unsalted butter melted
For the filling
- 24 ounces cream cheese softened
- 3/4 cup heavy cream
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 cups Nutella
- 4 large eggs lightly beaten
For the glaze
- 1 cup Nutella
- 1/2 cup heavy cream
Instructions
Make the crust
-
Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
-
Reduce the oven temperature to 300ºF.
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In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla and salt, beat on low speed until smooth. Add the Nutella and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined.
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Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
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Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. The outer edges of the cheesecake should feel firm to the touch while the center remains jiggly.
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Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake overnight.
Make the glaze
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Remove the sides of the pan and place the cheesecake on a wire rack set over a baking sheet.
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Bring the cream to a low boil over medium-low heat. Pour the warm cream over the Nutella in a medium bowl and stir to combine.
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Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run over the edge and down the sides of the cheesecake. Refrigerate for at least 1 hour or until the glaze has set.
Make ahead tip
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The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
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The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.
Recipe Notes
1. The texture of this cheesecake is softer and creamier than a typical cheesecake. It's more like a thick, silky mousse.
Because of this, the cheesecake will be easiest to slice when very cold or frozen. But, allow the slices to sit at room temperature for 20-30 minutes before serving for optimal texture.
2. The total time represents total rest and chill time. Plan ahead when making this recipe.
3. Heavy cream is necessary. Do not attempt to use milk in place of it.
4. Do not attempt to make this in a regular cake pan. First, regular cake pans are not tall enough to hold all the batter. Second, this cheesecake is mousse-like in texture and you will have one hell of a time trying to remove it from the pan.
Baking variation:
- Bake the cheesecake in 24 muffin cups lined with paper for 20-25 minutes. Turn the oven off and leave them in for another hour.
The calories shown are based on the cheesecake being cut into 20 slices, with 1 serving being 1 slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Jess @ Sweetest Menu
Jen, this looks like the best thing I have ever seen! I just love Nutella but that texture of the cheesecake? OH MY WORD. Must try this! Love your video too. Pinned.
ChiChi
This nutella cheesecake looks absolutely amazing.I am drooling.
Azu
I’m not a big fan of cheesecakes, but the combination with Nutella was the thing that caught my attention. The texture looks divine!
Jen Sobjack
This is definitely an excellent combo! You just might become a fan of cheesecake after trying this one.
Diane
This looks amazing! I fully intend to give it a try but can you help me out with something? What exactly are the cookies you have used in the base? I need the detail to either see if we have something similar here in Ireland, or I will get my sister to bring me some from New York if I can’t!
Thanks in advance 🤗
Diane
Jen Sobjack
Hi Diane! I used fudge filled Oreo cookies. But any chocolate sandwich cookie with chocolate filling will work. Enjoy!
Diane
Hi Jen,
Thanks for getting back to me! We have Oreos over here, I’ll look for the fudge filled ones!
Thank you,
Diane
Julia @ HappyFoods Tube
What a great dessert with great filling and glaze! 🙂 You simply can’t go wrong with Nutella, can you? Putting in on my to do list!
Amy @ These Wild Acres
Seriously!? This looks so so so good. Thanks for sharing!
Mahous
I am not a huge cheesecake fun but this. This cheesecake is just beautiful. I don’t have a working mixer so it was a bit tough to make but it was worth it. My family complained it was too heavy, but their slices were gone seconds.
Deliposts
Wow, It looks amazing….I would not be able to resist if they were in my kitchen! I am def going to make them on valentines day!!
Babs
What is the written recipe for Nutella cheesecake? The videos are great,but what the measurements for each item.
Thank you,
Babs
Jen Sobjack
The full recipe is right above the comments section where you left this comment. If you are on a mobile device, you’ll need to click the “read more/get recipe” button to open up the full post.
Rose
Wow it looks very yummy. Can i ask na exact amount of recipe? I mean how many grams each ingrideints. Thank you
Ameera Kabir
Uhm if I bake it in the microwave oven how much time it will require?
Jen Sobjack
I’ve never baked a cheesecake in the microwave and had no idea that was even possible…
Kriste
Made the cake this weekend and I LOVED it! I was happy that my waterbath was successful and the texture was just perfect. It didn’t look as awesome, but as a novice cheesecake maker (cheesecakes are not that common in my country) I am satisfied. Being a massive sweettooth and chocoholic I just loved the taste. Family members said that it was maybe rather too sweet and rich and one average piece would be enough for the evening, but the entire cake still had mysteriously disappeard within a day…
Lynn R.
Can we substitute milk for heavy cream? Thanks!
Jen Sobjack
I don’t recommend it.
Steph
Hello,
I have a question. I live in the Netherlands. I do not know what you mean with 1/2 cups. Is that 0.5 l or what is it. I hope you can help me with it because I really want to make this cake!
Jen Sobjack
It’s half of one cup.
Lisa
1 cup is a volume measurement, about .23 liters. So, .5 cups (or 1/2 cup) looks to be around .115 liters or so.
Sue
1/2 cup is a US measure. It means one half on one full cup. 1/2 cup equals 4 fluid ounces. If you need a conversion chart you can google it. Good luck!
Emelie
I prefer the non-baked version of cheesecake, with gelatin in it. Have you concidered If this would be possible to do with Nutella-flavor?
Jen Sobjack
I’ve made no-bake cheesecakes before but haven’t experimented with this recipe yet. I image it wouldn’t be too difficult to do.
Lamya
Hi. I’m making this cheesecake right now and it’s in the oven.. looks so good.. i have one question though.. what will be the consistency of the cheesecake after baking.. i mean will it set like a cake or what? Because mine looks liquidy.. please help..
Lamya
It’s my first time with cheesecake so please be nice😁
Jen Sobjack
After baking for 1 hour and remaining in the oven for another hour, the cheesecake should appear set. You want the edges to be firm to the touch and the center to remain jiggly. The overall room temperature consistency will be mousse-like.
Rebecca Standish
Hi there. I live in the UK and I’m working drying whether you could put this recipe in grams please? I’m hoping you can as i’d love to make it. It looks fabulous X
Lena
Hi Jen, I wanted to ask you the same. I’m from Germany and I would like to make this cheesecake too. It looks really great! Unfortunately I don’t understand the quantities. Can you please put this recipe in grams or maybe tell me whats meant with cup and (8 ounce)?
thank you in advance
Jen Sobjack
I don’t offer conversion metric on my recipes but here’s a great calculator to get you started: http://www.convertunits.com/from/cups/to/grams.
Jen Sobjack
I didn’t measure the ingredients in grams so I can’t give you accurate weight measurements and this is not something I do on my blog. You are welcome to use an online conversion calculator if you’d like to convert cups to weight measurements. Here’s one I found: http://www.convertunits.com/from/cups/to/grams.
Chrystelle
Question
Could I do a chocolate glaze on top and slso can I use a store bought premade chocolate oreo crust in the pan already?
Jen Sobjack
You could give it a try. I’ve not done this so I don’t know how it will turn out.
Tricia
Do you think I could make this in a 10-inch springform? I think I used to have a 9-inch but don’t any more.
Thank you!
Jen Sobjack
Certainly!
nesa
can i use whipped cream instead of heavy cream
Jen Sobjack
I don’t recommend it.
Sheryl
Hi there
This is one awesome recipe!! It looks so good. Can I check if I bake it in a 6″ pan instead. How should the timings of the oven be adjusted?
Jen Sobjack
I’m afraid this recipe won’t fit in a 6-inch pan.
Sheryl
If I adjust the measurements of the ingredients to fit a 6″?
Jen Sobjack
That’s great if you’re able to do that!
Sheryl
Hi Jen,
I tried baking it in a 6″ round Pan with removable base. I just halved the recipe and cut back about 10mins to the baking time. IT TASTE absolutely delish- Creamy decadent and was a big hit at my aunt’s birthday party! Thanks for sharing such wonderful recipe.
Jen Sobjack
Wonderful! I’m so glad to hear it worked out!
Leah
Mine turned out beautifully. I added a gluten free crust with dutch processed coco. Thanks for the recipe. My husband is very excited about this cake.
Jayne
by how much would I have to reduce the ingredients to fit a 7 inch pan?
Jen Sobjack
I’m sorry, Jayne. I have no experience in reducing cheesecake recipes to fit in smaller pans. I always bake them in a 9 or 10-inch pan. It would be simple to halve the recipe for a 4 or 5-inch pan but beyond that, I’m clueless. I wish I could be more helpful.
Claudia
500 calories a slice or the whole cake??
Thanks a lot!
Jen Sobjack
The cheesecake yields 20 servings and each serving is roughly 380 calories. This will vary depending on the brand of ingredients used. You can cut the slices thinner to reduce the calories per serving.
Jane Rome
What are your thoughts on using a pressure cooker to bake this?
Jen Sobjack
I’ve never used a pressure cooker.
Debbie
Thank you so much for sharing this recipe!! {{Except that I now need to go buy stretchy pants! 🙂 }}
My daughter wanted this as her “birthday cake” so I made it Friday, and we ate it last night. It is absolutely AMAZING!!!!
My oven is fairly new and I’m just getting used to how it cooks. I did cook mine about 15 longer than the recipe calls for because it was still totally liquid-like after the hour. It probably ended up more firm than your recipe intends, but it was still soft and creamy. So smooth and delicious! Everyone absolutely loved it!
I chopped up a few Ferrero Rocher and sprinkled them on the ganache.
Will definitely be making this again!
Lisa
Just made your Nutella Cheesecake yesterday. OMG it is so good and so creamy! Only problem I had is cutting it into slices. It was so creamy that I couldn’t get nice slices. Any advice? Thank you
Jen Sobjack
I mentioned this is the recipe notes. The cheesecake is easiest to slice when cold or frozen. But, allow the slices to sit at room temperature for 20-30 minutes before serving for optimal texture.
Joan Dyer
Hi, I simply cannot wait to try this cheese cake!!! I do have a question though, I am not sure exactly where you want the foil. on the bottom of the outside rim or on the bottom of the inside pan?
Jen Sobjack
I do it both ways. First, wrap the bottom of the inside and then the bottom of the outside. And if you want to take extra measures to keep water from seeping in, set it inside a large oven bag and roll down the sides of the bag to the top of the pan.
Suzanne Trapp
I have a question+- How do you safely remove the bottom of the spring form pan from the cake to transfer the cake to the serving dish. Do you refrigerate the cake first and then move it?
Jen Sobjack
The instructions state to refrigerate the cheesecake overnight before removing the sides of the pan and transferring it to a wire rack. Once it has been refrigerated, it will be sturdy enough to slide off the base of the springform pan.
Suzanne Trapp
How do you safely remove the bottom of the springform pan to place on serving dish?
Jen Sobjack
Once the cheesecake has been refrigerated overnight, you can slide it off the springform pan onto a serving dish. Use a spatula to help loosen it if it’s stuck.
Suzanne Trapp
Great thanks!! Going to make this for Easter dinner! Hope it turns out!!
Vikki Anderson
I made this for a friend who loves Nutella – but I don’t. It was AMAZING! I was afraid I wouldn’t like the Nutella flavor, but in your cheesecake it was delicious. It looked so pretty after I baked it I was going to skip the glaze, but I’m glad I didn’t. The glaze was easy to make, and turned out pretty (and delicious as well). Now I have to make it EVERY time I have them over for dinner!!
Emma
Can I refrigerate straight away?
Jen Sobjack
The cheesecake should be completely cooled before refrigerating.
Sandy Arnold
Hello, I made the Nutella Cheesecake Sunday then put the topping on last night and took it to work today. Fabulous! It was very creamy and not as firm as I’d imagined but very good. I’ll make again for sure. sandy
Tamara
Hi, I’m going to make this now but just noticed I’m supposed to refrigerate it over night. Can I do out for less. I was planning to serve it at 8 tonight. So it’ll be in the fridge for about 6 hours. Is that enough time?
Jen Sobjack
The longer it’s in the refrigerator, the better it will be. This is a mousse-like cheesecake and must be very cold in order to slice it.
1 to 100 Numbers
Whoa! This cake is incredible!!
Stella
For the crust, are the cookies mashed with the fudge filling or just the cookies?
Jen Sobjack
Yep, the filling is mashed with the cookies. Just put them in a food processor and grind them up!
Veronica
What type od cookies are we talking, oreos?
Jen Sobjack
I used chocolate filled Oreos but you can use any chocolate cookie with chocolate filling.
Zubia khan
Its so sweet and delicious, with the nutella ensuring it comes out fantastically moist. This is a great base recipe to use . I love cheese cake. I’ll try it definitely.
Nan
Hi jen, so the cream cheese measurement is 8 ounces × 3= 24 ounces? Or the total of the 3 is ounces ?
Jen Sobjack
It’s a total of 24 ounces. I’ve updated the recipe to state this since I’ve had so many questions about it.
Sophie
i have a question i just made this i have about 10 more minutes left on my timer but i see bubbles I’m afraid my water bath didn’t work as i planed is bubbles the result of water seeping in to the pan?
Jen Sobjack
Bubbles are usually a result of air in the batter. It happens often to my own cheesecakes.
lisa
OMG I am not a cheese cake lover but this cake is WONDERFUL. the whole process takes time and cannot be hurried so make sure you plan ahead. I made it for a baby shower and it was a big hit. I will make this over and over again.
Lisa
Hi – I’m making these for a bake sale as individual portions in cupcake liners. How long would you recommend I bake them for?
Jen Sobjack
I honestly haven’t tried to bake it in individual portions so I can’t say for sure how long it will take for this recipe. I would just keep a close eye on them. Check on them every 10 minutes and once the edges feel firm to the touch but the center is still jiggly and slightly wet looking, turn the heat off and let them sit in the oven for an hour.
Lisa
I ended up baking them for about 20 mins and leaving them in the oven for an hour. They are perfect. It made 24 individual cheesecakes with some filling left over, but the perfect crust/filling ratio in the liners. This recipe is fantastic and I will definitely use it again.
Oh, and I only baked the crusts for 8 mins, I was worried of over doing it.
Jen Sobjack
Wonderful! I’m happy to hear they came out great!
Suzana
What do you think the timing would be for 4 inch cheesecake pans? They’re in the oven now and im aiming for 45 mins!
Jen Sobjack
I would guess 40 to 45 minutes.
Pablo
hi my name is Pablo and i would love to make this cheesecake! would you tell me the ingredients in grams, because in Argentina we use this measures for cooking. thanks to much!!
Jen Sobjack
This has been a popular request so I’ve updated the recipe to reflect measurements in grams. 🙂
Andreja Kešić
Hello! I’m from Croatia (Europe), and I can’t find anywhere your recipe in grams anymore! I’m in panic because I promised to my daughter Nutella Cheesecake by your recipe for her birthday in 5 days! If you can help me I would be grateful!
Greetings from Croatia! 😊
Jen Sobjack
We’re having some changes made to our recipe card and it’s currently not showing the gram measurements. It should be updated and functioning fully by the end of the week. But just in case it isn’t, here are the ingredients amounts in grams:
For the crust
250g fudge filled cookie crumbs
84g unsalted butter
For the filling
681g cream cheese
180ml heavy cream
150g sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
560g Nutella
4 large eggs
For the glaze
280g Nutella
120ml heavy cream
Andreja Kešić
Thank you verry much!!!!!! ❤❤❤❤
Matt
Glaze broke horribly 🙁 into the compost with $6 of Nutella.
Jen Sobjack
That’s terribly frustrating! I’m sorry it didn’t work for you.
Melissa H
Hi Jen,
I love this recipe and cake.
It’s a hit with friends and family. It’s delicious!!!
Thank you 😊😊
My best friend wants me to make it for her and I am a little time poor this week. So I thought I would try a no bake version with gelatine powder instead…
Could you please advise what ratio of gelatine to water I would need to use for your recipe?
I would rather an expert opinion, than guesstamite and get it wrong.
Much appreciated,
Melissa
Jen Sobjack
I haven’t made this recipe with gelatin so I can’t say for sure how much you’d need. I have however made a no-bake version that hasn’t made it to the blog yet. Basically, I left out the heavy cream and eggs then folded in 8 ounces of whipped cream after mixing everything else together. It sets up after about 6 hours in the refrigerator.
Melissa
Hi Jen,
Thanks for the prompt reply 😊😊
I couldn’t see from my end if you were getting my enquiries…
I’m in Australia and don’t have access to cool whip or something of the like. Hence why I asked about gelatine powder to water ratio for the no bake version. That’s ok. Maybe I’ll try and guess instead…
Much appreciated
Melissa
Pernille
Looks SO good !! I will make this in my Instant Pot ..going to be awsome😀
Kim Amsilli
hello! Going to try this recipe out soon, but wanted to ask about the eggs. Other cheesecake recipes I’ve made in the past called for using room temp eggs. (blends or cooks better with other ingredients? I’m not a bakwr, I have no clue!) 🙂
Does it matter with your recipe? Thanks!
Jen Sobjack
Room temperature ingredients should be used for all baking unless a recipe specifically calls for cold ingredients.
Monnah Barrera
Hello Jen,
Thanks for sharing this amazing recipe! I only have one question, when you make the crust, do you crush the cookies with the fudge, or do you scrape the fudge off and discard it?
Thanks and wish me good luck. I am baking this tonight!
Monnah
Jen Sobjack
There’s no need to remove and discard the filling in the cookies. Good luck!
BarbaraR
My daughter wanted this for her birthday cake. It was a labor of love since I had never made a cheesecake from scratch before. Followed directions and ingredients as directed. My cake did not look done after 1 hour of baking at 300 and then the other hour sitting in the oven so I turned the oven back on and up to 350 for another 25 minutes (still in the water bath and watching it closely). It set up nicely after all that. not sure if it is my oven or what, it turned out perfect as did the glaze. ( I wondered after watching the video how that would ever set up but it was perfect after refrigerating it as you suggested. It is one HUGE cheesecake and my daughter loved it and I was happy I did not have a “pintrest fail”. lol/ wonderful recipe, great instructions!! thank you, (however, my hips do not thank you )
Jen Sobjack
I’m so glad to hear you enjoyed the cheesecake. This one, in particular, isn’t meant to be as firm as a typical cheesecake. Baking it at 300 will give you more of a mousse-like texture. If the outer edges of the top feel firm to the touch while the center is still jiggly, it’s done.
Bevi
Hi,
So excited to make this. If I don’t have time to make the crust and my the premise Oreo crust does this receptive require a deep dish? Thanks!
Vilma C Ang
may I use, regular cake pan? instead of spring form?
Jen Sobjack
I don’t recommend it. It will be difficult to remove the cheesecake from the pan without removable sides.
The Recipes Pk
I love everything made of Nutella. My day is incomplete without it. I tried this recipe yesterday and the result is mouthwatering. cannot resist myself from eating all at once.
Blondie
Can’t wait to try this cheesecake! Making for my sons 16th bday. He’s a huge Nutella fan. If I bake the cake on Saturday will it still taste great and have the creamy texture if I don’t serve it until Monday?
Thanks 🙂
Jen Sobjack
Yes, the cheesecake will be fine if made in advance. I always keep mine stored in the freezer and let the slices sit at room temperature for 15 minutes before serving. However, it should be perfectly okay to keep in the refrigerator from Saturday to Monday.
Bilal Shain
What kind of cookies can I use instead of fudge filled chocolate. Live abroad and can t find any. Thanks Bill
Jen Sobjack
Any chocolate cookie will work. It doesn’t have to be a filled sandwich cookie.
Abe
awesome! Big fan of Nutella. I made this using reduced fat cream cheese and it turned out great. also added a little bit more nutella… just because!. Used digestive biscuits and topped it with some whip cream and strawberries. family loved it.
thank you.
Jen Sobjack
I’m so happy to hear it came out wonderful!
Sabrina
Excellent – turned out just like the picture and the taste was wonderful. Thank you for this would make again !!
Jen Sobjack
Thank you so much for the wonderful feedback!
Anna Berg
What do you set the oven on? Hot air or opper-lover heat? 😊
Jen Sobjack
Is your question in regards to a convection oven? I don’t recommend using the convection setting for this recipe. Just use the regular oven setting.
Shane
I was looking for a Nutella cheesecake recipe for my girlfriend’s birthday (as she wanted to make one together) and stumbled across this by good fortune. It was our first attempt at making cheesecake and I must say it was amazing. It was decadent and rich but not too sweet. Thank you so much.
Heather Coulls
Looks and tastes amazing I made this for dessert last night for a family get together, everyone wants the recipe.
Gary
I made my version of this for Thanksgiving yesterday and I’m still getting compliments. Thank you, delicious
Jen Sobjack
Yay! I’m so happy you enjoyed it!
Lisa
came out great! was a big hit at the bake off at work. I had never done a water bath before it was no problem. Thanks for sharing this will be a new go to recipe for me!
Jen Sobjack
That’s great! I glad to hear the water bath worked for you!!
Nadia
Holy moly!! I made it as muffins – and WOW! They are so yummy!!
Tin
Hi! This looks great. One question. In Europe, we prefer our sweets much less sweet that you guys in US.
Since there are Oreo cookies in crust, 2 cups of Nutella in the filling and 1 cup Nutella in the glaze, do you think it would be OK to omit the sugar completely? I guess there should be more than enough sweetness for European taste, but what I am worried about is the structure/consistency of the final cake. Thanks! 🙂
Jen Sobjack
I’ve actually never made a cheesecake without sugar so I have no idea how it would turn out. I mean, I imagine it would be okay but I can’t say for sure.
Tin
Thanks!
Julie Anderson
I’m wondering if the cheesecake base for this is specifically for Nutella … or if, say, I could divide in half before adding Nutella and eggs and use half the Nutella for part of it and maybe peanut butter … or your cappuccino powder or butterfinger or … lol, in the other half and then add two eggs to each half batch and make individual ones in cupcake tins? I’d like to have 2 (or more) different flavors without making 18-24 of each
Jen Sobjack
I believe that will work. I used this same base to make peanut butter cheesecake so I don’t see why it wouldn’t work with other add-ins.
Bonnie
If you are making the cupcake size…..do you bake the crumbs for the crust first or everything at one time. And do you use a waterbath? I made the large cheesecake for a birthday party….EXCELLENT !
Jen Sobjack
Good question! Bake the crust for 5 minutes. (I need to add that to the recipe) You don’t need a water bath but I would recommend placing a pan of water on the very bottom rack to add humidity to the oven.
Alisa Glembotski
Just finished glazing it, which I’ve never done. I’ve never baked a cheesecake either. It looks amazing! I’ve made a nutella mess everywhere but I believe it was worth it. Haven’t tasted it but I’m sure it’ll taste amazing. thank you!
Roslyn
Made them Nutella cheesecake for Christmas and OMG, this recipe is absolutely amazing. The cake is so light and fluffy and decadent.
Definitely wasn’t a hard cake to make and looks very professional once finished. Thank you
Agnes Laan
Hi! I made this yesterday and just had some now – it’s awesome! I did make some changes, though:
For my crust, I used 1 cup hazelnuts, app 1.5 tbsp cocoa powder and app 1.5 tbsp raw, organic honey. The hazelnuts didn’t get chopped as finely as I would have liked, but the crust held together nicely anyway!
For the filling, I substituted 1/2 cup organic REAL sour cream in place of the heavy cream. I also used 1/4 cup honey in place of sugar, and – because I was using real vanilla extract – I reduced the vanilla to 1/4 tsp. I don’t really taste it (the vanilla), so I think it could be doubled or just omitted.
For someone who isn’t fond of sweets but loves the tanginess of cheesecake, these alterations made it so perfect! And the crust is a very healthy and gluten-free alternative for those not wanting to use the traditional graham crackers 🙂 Normally I suck at the kitchen arts, but this recipe worked out amazingly, thanks!
Erick
Thank you for this recipe. I made it for Christmas dinner. Everyone loved it!
Maria Rubalcava
Can’t wait to make this delicious dessert. 😋
Michelle Crawford
Wow! Baked this bad boy over the weekend for a New Years party. It was an absolute hit and a big topic of conversation between friends. No one could wait long enough for it to defrost from frozen. Still tasted great that way anyway. Reminded me a little of a semi-fredo. The Oreo base was a standout. I used the original, cream filled biscuits. I’ve already been asked to bake this again for an upcoming party. Thank you for this wonderful recipe.
Jen Sobjack
Yay! It’s one of my most popular recipes for good reason!
Olga
Made it for New Year and it is fantastic!!!! My favorite desert from now on!!!!!
Katarina
I am looking forward to making this cheese cake! Just wondering, with the water bath, is there a certain amount of water needed before putting it in the lower rack, or does it not matter?
Jen Sobjack
I’d fill it about halfway full.
Shannon Kopp
I made this today for work tomorrow. I know my fellow firefighters will love this cheesecake. Thank you for sharing this recipe. I think everyone needs to try this. It will be a hit at any function.