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.

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192 Comments

  • Jp Tapia

    When slicing bananas and strawberries for this do you think it would be better to place them under the glaze or after pouring the glaze?

  • Monica

    I’ve made it. Best cheesecake ever. I’ve made many recipes, but this one is the best. I didn’t change anything from the original recipe.

  • Preston

    Do you remove the filling from your cookies for the crust. I made your capaccino cheese cake last week and it came out amazing but my crust was crumbling something fierce. I removed all of the fudge filling. Actually all of my cheese cake crusts kind of suck. Do you have any tips? My cheese cakes taste great but a lot of the time when I cut a piece for someone I leave behind large masses of crust. I’m assuming the cheesecake isn’t adhering to the crust? I follow you’re instructions, baking them for 10 minutes before adding the filling. Love your recipes though, TIA!

  • Ciara

    I was surprised by all the 5 star reviews. I would not make this cheesecake again. I was worried that the consistency would be too gooey and the cake too sweet and, unfortunately, my fears on both came out. I had to make it anyway to know. Not sure I would make this again but, if I did, I would not put the sugar in the custard as the Nutella has enough in it for sure, I would use sour cream in place of the cream and do something to increase the firmness a little (not sure if this would entail… increase cream cheese and reduce Nutella? – I would not add flour as I do not like cheesecakes with flour). It was not just me who found it far too sweet – every person at Christmas dinner, including the kids, found it so.

  • Stacy

    Looks great! Can I freeze after it has been glazed and topped with ferraro rocher? Hoping to make ahead this weekend and serve xmas day

    • Jen Sobjack

      Yep, I do this all the time. Just let the glaze “set” first then wrap it in a few layers of plastic wrap and it’s ready to be frozen. It also slices best when frozen! Warm your knife with hot water, wipe it dry, and slice. Repeat this after each cut you make so you get clean slices. Enjoy!

  • Karen A. Gideon

    Need some help with timing of taking off the pan sides. I’ve taken it out of oven (after an hour of letting it sit). Removed from water bath to a sheet pan. I loosen sides AFTER I run a knife around edges and let it sit.

    If I’m planning ahead a couple of days, do I keep sides on it? or do I remove sides and wrap in cellophane wrap? I’m going to make a day or two ahead. Thanks.

    • Jen Sobjack

      Hi Karen! With this recipe, don’t remove the side until after the cheesecake has chilled overnight. If you are making it ahead of time, you can leave the sides on and cover the whole thing in plastic wrap until you are ready to glaze it.

  • Sarah Graham

    Are you sure you totaled the calories right?? 380 thousand the whole cake? Let’s say we cut the cake into 16 slivers. That’s 23,750 calories. Unless you accidentally added a 0 at the end, that’s a little extreme, even for a full fat all the way cheesecake. Somehow typing this would be easier than going back and checking all my math on my own ingredients XD just thought it may also allow you to make any corrections needed

  • Angela Aruta

    hello! I want to make this for Sunday afternoon/early evening but have no time on Saturday. Will it be ok if I make it Friday? Should I glaze it on Sunday?

    • Jen Sobjack

      Hi Angela! It’s perfectly fine to make the cheesecake a few days in advance and you can wait to glaze it on Sunday but allow enough to refrigerate it for a bit so the glaze sets.

  • Tania

    Could you show how the individual cheesecakes would be made as well?

    Also.
    In UK we get Thick Cream or Extra Thick Cream. What would you recommend is the fat % to use?

    • Jen Sobjack

      Hi Tina! The process for making individual cheesecakes is the same except you’ll divide it among the cups of a muffin tin. Line the cups with paper liners for easy removal. Any cream that contains 36% or more milk fat will work.

    • Jen Sobjack

      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.

  • Fay

    I have both made and eaten a lot of cheesecakes but this is quite possibly the one of the best I have ever tried. It is so deliciously rich and creamy. It’s decadent, so a little goes a long way, but OH. MY. GOD. If you’re considering giving this a try, I can definitely say it’s worth it.

    • Prerna Manaktala

      Hi

      I made this cheesecake following the recipe exactly but just removed the walls of springfoam before glazing and not bottom. Then I referigerated it. Realized that I should have removed the bottom when I was cutting a slice out and the oreo base was stuck to the bottom and didn’t cut with the slice. Right now I have refrigerated it again with the spring foam bottom. Is there a way to remove the bottom so that oreo crust is loosened?

      • Jen Sobjack

        Hi Prerna! Try wedging a spatula between the crust and the bottom of the pan. Then circle it all the way around to loosen the crust from the bottom. You should be able to slide the entire cheesecake off the base and onto a serving platter once you’ve loosened it.

  • Carolina

    Hi Jen,
    This recipe looks amazing, I can’t wait to try it. I don’t know if you’ll be able to answer a logistics question, though. I’m planning on serving it in 4 days, but will be traveling in between (meaning that the cheesecake will be traveling with me for about 5 hours). I’ll be following all of the steps as you state them in the recipe (letting it cool completely tonight, then refrigerating overnight and making the glaze tomorrow morning), but I was wondering if I should freeze it tonight, so that it thaws during the trip and can go straight into the fridge upon arrival so that there’s not much damage, or keeping it in the fridge, traveling, and then putting it back in the fridge after 5 hrs at room temp.
    Thank you in advance!!
    Carolina

  • Melissa S

    Why does it need to come to room temperature before refrigerating please? It’s too late for me bc I don’t have a choice but to fridge it right now. But I’m curious why and if it will effect the overall texture or something. Thanks! I can’t wait to try it!!

    • Jen Sobjack

      Putting a hot or warm cheesecake straight into the refrigerate will cause condensation to form on the top. Also, allowing a cheesecake to cool down gradually is best practice for making sure no cracks form.

  • Kelly Champion

    I have family that can’t do dairy. I have used tofutti in place of cream cheese in many recipes and it seems fine. Any thoughts on that? Also a dairy free substitute for the heavy cream?