Italian Nutella Cheesecake Recipe

March 30, 2017

Italian Nutella Cheesecake

Last week took more of a savoury focus with my Wholegrain Zucchini Muffin recipe, so it’s only appropriate that we switch gears with one of my favourite sweet treats. I’ve made this Italian Nutella Cheesecake recipe for a few dinner parties now and it is a definite crowd-pleaser! A crumbly biscuit base, smooth hazelnut chocolate filling and the tart-ness of dark chocolate – I mean what’s not to love?! So, grab a cup of something delicious and take note – you won’t want to miss this one!


Italian Nutella Cheesecake Recipe

Makes approximately 1 medium cheesecake

Nutella Cheesecake
  • 120g plain chocolate biscuits
  •  100g butter, melted
  •  2 x 250g packets cream cheese (can be light if you want a healthier alternative)
  •  300g carton sour cream
  •  100g (1/2 cup) caster sugar
  •  150g (1/2 cup) Nutella
Dark Chocolate Ganache
  • 180g dark chocolate
  •  60ml (1/4 cup) pouring cream
Step-by-step method
  1. Preheat your oven to oven to 160C/140C fan forced.
  2. Grease your baking tray or springform pan with canola oil, butter or with baking paper. I recommend using canola oil spray in a springform pan (this way you should get a nice round shape for your cheesecake).
  3. Place the biscuits in a food processor and process until they are finely ground.
  4. Melt your butter in the microwave for about 30 seconds, then add to the biscuit mixture until well combined. *If your biscuit base is a little dry, add in more butter – you’ll need it!
  5. Firmly press the biscuit base to the pan with either your fingers or the back of a spoon. Place the biscuit base into the fridge to cool for approximately 20 minutes – the longer the better (and more firm it will get).
  6. While your biscuit base is chilling, place your cream cheese (at room temperature), sour cream and sugar into the food processor and mix until smooth.
  7. Then, add in your Nutella and process until the mixture is well combined. The mixture will be firm, but don’t worry – you’ll be able to spread it still!
  8. Spoon the cheesecake mixture on top of your chilled biscuit base. Use a spoon to spread the mixture to ensure an even consistency.
  9. Place the cheesecake in your fridge and leave for at least 4 hours to chill.
  10. To make your chocolate ganache, microwave the chocolate and cream in a heatproof bowl until the chocolate has melted. Make sure that you stir the mixture every minute.
  11. Spread the ganache over the top of your cheesecake and place in the fridge to cool.

That’s it, you’re done! Trust me, once you take this cheesecake to a dinner party – your guests will be begging for this super awesome Italian Nutella Cheesecake recipe!

I hope you enjoy making this recipe as much as I did.  If you tried this recipe at home, I’d love to hear what you think! Please leave us comment below 🙂

C x

**Please note that this recipe is not vegan and will contain dairy, animal-based products and nuts.