Description

A rich, creamy, and indulgent no-bake cheesecake featuring a crunchy hazelnut crust and a silky Nutella filling. This dessert requires no oven, making it perfect for any season, and can be made ahead for stress-free entertaining.

Ingredients

Scale

1 ½ cups (150g) raw hazelnuts
3 tablespoons (45g) unsalted butter, melted
2 tablespoons (25g) granulated white sugar
¼ teaspoon salt
16 oz (450g) full-fat cream cheese, softened to room temperature
1 cup (270g) Nutella, softened to room temperature
1 ½ cups (360ml) heavy cream, cold
1 teaspoon pure vanilla extract
½ cup (60g) confectioners’ sugar, sifted
Optional: Extra toasted and chopped hazelnuts for garnish

Instructions

Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant. Let cool completely.
Line the bottom of a 9-inch springform pan with parchment paper and spray sides with non-stick spray.
Process cooled hazelnuts in a food processor until finely ground (like coarse sand). Add melted butter, sugar, and salt; pulse until mixture resembles wet sand and holds together when pinched.
Press crust mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while making filling.
In a large bowl, beat softened cream cheese, confectioners’ sugar, and vanilla extract on medium-high speed for 2-3 minutes until completely smooth. Scrape down sides.
With mixer on low, slowly add Nutella. Increase speed to medium and beat for 1 minute until smooth and glossy.
In a separate chilled bowl, whip heavy cream on high speed until stiff peaks form.
Fold one-third of the whipped cream into the Nutella mixture to lighten it. Gently fold in the remaining cream until no white streaks remain.
Pour filling into the crust and smooth the top. Tap pan gently to release air bubbles.
Cover with plastic wrap or foil and refrigerate for at least 8 hours or overnight until set.
To serve, run a hot knife around the edge to release from the pan. Slice with a hot knife and garnish with extra hazelnuts if desired.

Notes

Ensure cream cheese and Nutella are at room temperature to avoid lumps. Toasting hazelnuts enhances flavor significantly. Chill the mixing bowl for whipping cream for better results. Do not freeze the whole cheesecake as texture may change; freeze individual slices only if necessary.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28
Sodium: 180
Fat: 26
Saturated Fat: 14
Carbohydrates: 32
Fiber: 2
Protein: 6

Keywords: no-bake cheesecake, Nutella dessert, hazelnut crust, easy dessert, make-ahead dessert, chocolate cheesecake, summer dessert