Nutella Cheesecake

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This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor.

Nutella cheesecake topped with fresh strawberries on a white cake stand with a slice taken out.

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 nutella mousse cake and  no-bake Nutella cheesecake that will wow you! I highly recommend trying of those 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.

A slice of Nutella cheesecake on a white plate with fork holding a small bite.

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.

Nutella cheesecake covered in nutella glaze topped with fresh strawberry slices on a white serving platter.

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.

A slice of creamy nutella cheesecake on a white plate with a strawberry sitting next to it.

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.

Helpful Tools

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This Nutella Cheesecake tastes like it came from a gourmet bakery. It's decadent, creamy, and full of Nutella flavor.

Nutella Cheesecake

This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor.
4.97 from 53 votes
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 10 hours
Total Time: 11 hours 45 minutes
Yields: 20 servings
Calories: 380
Author: Jen Sobjack

Ingredients

For the crust

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

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. 
  • 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. 
  • 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.)
  • Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
  • 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

  • Remove the sides of the pan and place the cheesecake on a wire rack set over a baking sheet.
  • 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. 
  • 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

  • The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
  • 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.

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.
Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.

Nutrition

Calories: 380kcal

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

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192 Comments

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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

  • 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!

  • 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

  • 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!!

      • 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