We are well on our way to wrapping up the 2nd month of the year (February) and as I promised back in January I would be posting a new “Nutella” Dessert for each month in the year 2014. So in continuation of my devotion and love for Nutella I have decided on a “No Bake” version for this months recipe.

**Warning this Cheesecake is Very Rich. But it’s nothing short of pure decadence. When paired with coffee or a shot of espresso – Well it’s bliss – bliss- bliss…………..and extra pure hyper- activeness……………………lol


No-Bake Nutella Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 9 oz crushed graham crackers
  • 7 tbsp salted butter, melted
  • 2 tbsp Nutella (for Crust)
  • ¼ Cup Crushed & Toasted Hazelnuts
  • 1 tsp vanilla extract
  • 18 oz (2 bars ) of cream cheese, room temp
  • 2 Tablespoons powdered sugar
  • ½ cup heavy cream
  • 1 - 13 oz jar of Nutella
  1. In a food processor pulsate the crackers until nice and crumbly, add the melted butter 2 tbsp Nutella, Crushed Hazelnuts and give a few pulses until mixed thoroughly.
  2. Put the crust mix into a springform cake tin (I used 8”) and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture.
  3. Beat the cream cheese, with the powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.
  4. Beat in the jar of Nutella until mixture is combined.
  5. Beat in the ½ cup cream until mixture looks shiny and mousse-like.
  6. Dollop mixture onto graham crust and smooth the surface.
  7. Just before refrigerating the cheesecake add some topping if you wish, I crumbled some Hazelnuts and sprinkled on top for some décor.
  8. Chill in the fridge for a 4 hours or, preferably, overnight.
  9. Just before serving dust corners with some powdered sugar....For the prettiness effect!















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