We love sweets in our family! Too much, I think!!! And if there is one dessert that we all can agree on – it’s got to be cheesecake – it’s pretty obvious as I now have about 4 cheesecake versions on this blog and yes, there’ll be more to come. We simply cannot resist the creamy, sweet and rich nature of this delectable dessert! It’s especially better when mixed in with some chocolate, right?
For this version, I thought I’d add in the flavor of everyone’s favorite chocolate spread – drum roll please….. Nutella!!! I have wanted to make my own version but then I chanced upon Nigella Lawson’s delicious looking creation so I thought, what’s the point of making a new one when hers looks perfect already? To be fair, I tweaked and made some minor adjustments to the recipe – I used my own graham cracker recipe measurement but added a little Nutella though I opted not to add nuts (though my other cheesecake recipes called for them). I didn’t want a nut overkill! 🙂 Also, I included some helpful techniques to make this recipe even simpler (like how to ensure an easy removal of the cake from the pan – that can be tricky with no bake cheesecakes!). I likewise decided, it’s probably better to use Almonds (and recommends Cashew Nuts, too) for the topping to provide a little contrast to the Hazelnut taste already in the Nutella. Trust me, it all worked so well and this gem of a dessert turned out to be a truly luscious cheesecake. Of course, it’s calorific but the taste alone makes it so worth it! Enjoy in moderation! Thanks, Nigella for such a delicious inspiration!
For the Crust
20 Graham Cracker Squares, crushed*
6 Tablespoons, unsalted Butter, melted
1 Tablespoon Nutella
*You can place the crackers in a zip lock plastic bag and use a rolling pin to crush them.
To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom of a 9-inch springform pan. Chill the crust while you are making the filling.
Helpful tip: Do this before you add the crumb crust. Turn the removable base of the springform upside down (reverse it) and then lock it firmly. Butter the base and line with parchment paper. Add the crumb crust. This way the crumbs won’t stick into the groove inside the pan and it would be easier to slide them onto a serving platter later.
For the Cheesecake Filling
2 (8 oz) packages of Cream Cheese, softened (room temperature)
1/2 cup Confectioners (Icing) Sugar, sifted
1 (13 oz) jar of Nutella
3/4 cup chopped toasted unsalted Almonds (or Cashew Nuts)
Beat the softened cream cheese and confectioner’s (icing) sugar until smooth. Add the remaining Nutella and beat again until everything is blended well and no more white streaks appear.
Carefully, spoon the Nutella mixture over the prepared crumb crust. Use a spatula to even it out. Sprinkle the chopped Almonds all over the filling; cover it completely. Refrigerate for at least 4 hours (preferably overnight).
Serve chilled (straight from fridge) for perfect results. You are most welcome! 🙂
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