This Nutella cheesecake is creamy, chocolatey, and so easy to make. The texture is smooth, the flavor is strong on Nutella, and it’s the kind of dessert everyone grabs a second slice of.
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This Nutella cheesecake has the same creamy texture as my chocolate cheesecake, but the Nutella gives it a richer chocolate-hazelnut flavor that’s extra smooth and soft.
The filling brings together cream cheese, melted chocolate, Nutella, and a bit of sour cream for a smooth chocolate-hazelnut texture that stays creamy after chilling, all on top of a simple Oreo crust.
It has the same cozy flavor you get in my Nutella brownies or Nutella cookies, but in a rich cheesecake version.
Why you'll love this recipe
Ingredients for Nutella Cheesecake
- Oreo cookies – classic, crushed
- Unsalted butter – melted or very soft
- Cream cheese – full-fat, room temperature
- Granulated sugar – fine sugar
- Sour cream – cold, full-fat
- Nutella – or any chocolate–hazelnut spread
- Semi-sweet chocolate – chopped, couverture if possible
- Heavy cream – cold, full-fat
- Eggs – room temperature
- Vanilla extract – pure vanilla
- Salt – a small pinch
- Whipped cream – lightly sweetened
- Powdered sugar – to flavor the whipped cream
- Roasted hazelnuts – crushed for topping
How To Make Nutella Cheesecake
Mix the Oreo cookies until they’re very fine, almost like sand. Stir in the melted butter, then press the mixture into a springform pan, using a glass to pack it down and push the crust slightly up the sides.
Chill for about 30 minutes to let the crust set.
Melt the chocolate and Nutella together in a heatproof bowl over a water bath or in short bursts in the microwave. Stir until smooth, then let it cool slightly.
Beat the cream cheese and fine sugar with an electric mixer for about 2 minutes, until smooth and creamy.
Add the sour cream and vanilla, then mix again until the filling is smooth. Pour in the melted chocolate–Nutella mixture and beat just enough to fully combine.
Add the eggs one at a time, mixing gently after each one until the batter is smooth. Pour the filling into the pan over the chilled Oreo crust.
Bake at 160°C (320°F) for about 75 minutes. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour. Cover the pan, then chill in the fridge overnight.
Remove the cheesecake from the pan and place it on a serving plate. Spread a thin layer of slightly warmed Nutella on top, then add whipped cream and a few crushed hazelnuts for the finish.
Tips for this recipe
Variations & Substitutions
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I hope you love these Nutella cheesecake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Nutella Cheesecake
- Total Time: 7 hours 45 minutes
- Yield: 10 slices
Description
A creamy chocolate–hazelnut cheesecake with a smooth texture, an Oreo crust, and a simple Nutella topping. Easy to slice, rich, and perfect for Nutella lovers. ( 8 - 9 inch springform pan)
Ingredients
Oreo crust
- 30 Oreo cookies (≈ 2 ½ cups crumbs) – classic
- 60 g (4 tbsp) unsalted butter – softened or melted
Nutella chocolate cheesecake
- 220 g (8 oz) chocolate – semi-sweet, chopped
- 260 g (¾ cup) Nutella – or chocolate-hazelnut spread
- 650 g (24 oz) cream cheese – full-fat, room temperature
- 170 g (¾ cup) granulated sugar – fine
- 160 g (⅔ cup) sour cream – cold
- 4 large eggs – room temperature
- 2 tsp vanilla extract
Topping
- 150 ml (⅔ cup) heavy cream – very cold
- 20 g (2 tbsp) powdered sugar – to sweeten
- ½ tsp vanilla extract
- 3-4 tbsp Nutella – slightly warmed
- Crushed roasted hazelnuts (optional)
Instructions
- Mix the Oreo cookies into a fine crumb. Add the melted or very soft butter and stir until fully combined. Press the mixture into a springform pan, packing it down with a glass and pushing it slightly up the sides. Chill for 30 minutes.
- Melt the chopped chocolate and Nutella together over a water bath or in the microwave in short bursts. Stir until smooth and let cool slightly.
- Beat the cream cheese and sugar for about 2 minutes until smooth and creamy.
- Add the sour cream and vanilla, then mix until the filling is smooth. Pour in the melted chocolate–Nutella mixture and mix again just until combined.
- Add the eggs one by one, mixing gently after each addition. Don’t overmix. Pour the batter over the chilled Oreo crust.
- Bake at 160°C (320°F) for about 75 minutes. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
- Cover and refrigerate overnight to set the texture.
- Remove the cheesecake from the pan. Spread a thin layer of slightly warmed Nutella on top. Whip the heavy cream, powdered sugar, and vanilla to soft peaks, then add it on top. Finish with crushed hazelnuts.
Notes
Storage: Keep in the fridge for 4–5 days, well covered. The texture stays best when the cheesecake is kept cold.
Tips :
- Always use grams for accuracy.
- Make sure chocolate–Nutella is warm, not hot.
- Don’t overmix the eggs to avoid cracks.
- Let it chill overnight for clean slices.
- Prep Time: 30 minutes
- Chill time: 6 hours
- Cook Time: 75 minutes
- Cuisine: American
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