Description
A rich and creamy no-bake Nutella cheesecake with a buttery graham cracker crust, perfect for any special occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup Nutella
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Combine graham cracker crumbs and melted butter in a mixing bowl, stirring until fully coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust.
- Beat the softened cream cheese in another bowl until smooth and creamy. Gradually add in the Nutella, mixing until fully combined and no lumps remain.
- Whip the heavy cream in a separate bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, then continue to whip until stiff peaks hold.
- Fold the whipped cream into the Nutella and cream cheese mixture gently using a spatula to incorporate without deflating.
- Pour the fluffy filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or preferably overnight until the cheesecake is completely set and firm.
- Release the springform pan and slice your cheesecake when ready to serve. Enjoy!
Notes
Make-ahead tips: This cheesecake can be prepared a day in advance. Avoid overmixing the whipped cream and allow ample chilling time for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg