Nutella Cheesecake

When I received this recipe, I didn't have high expectations – it sounded very simple, and I wasn't exactly sure where it came from. However, it became quite popular among my acquaintances and circulated a lot during the holiday season. I tried it shortly after, without changing much. In the original version, it wasn't baked, but my crust crumbled quite a bit when I cut the cake, so the next time I baked it for a little while, and it held together better. It's not complicated at all, and you won't spend much time on it.

Quick Info

Total time: about 3.5 hours (including chilling time)
Preparation time: 20-25 minutes
Baking time (optional): 10 minutes for the crust
Servings: 10-12
Difficulty: easy
Recipe type: no-bake dessert (with a baked crust option), suitable for occasions or when you crave something quick with Nutella

Ingredients

250 g digestive biscuits or petit beurre
75 g softened butter (left at room temperature)
100 g almonds or walnuts (I used walnuts, but both work)
400 g Nutella
500 g Philadelphia cream cheese
60 g powdered sugar
Candies for decoration (optional)

Preparation method

1. Crush the biscuits as finely as possible. I used a food processor, but you can also use a bag and a rolling pin if you don't have anything else handy.

2. Reserve about 25 g of the nuts or almonds for decoration. Chop the rest more coarsely and mix them with the crushed biscuits.

3. Add the softened butter over the biscuits and nuts. Mix well until the mixture softens and starts to bind together. If it doesn't hold together at all, you can add a teaspoon or two of softened butter, but not too much.

4. Place the mixture in a round pan (I used one with a removable bottom, but any type works). Spread the crust evenly and press it down with the bottom of a glass to make it more compact.

5. The original version doesn't require baking, so the crust goes directly into the fridge, but if you find it crumbles when cutting, bake it for 10 minutes in a preheated oven at 170°C and then let it cool completely before adding the cream.

6. In the meantime, mix together the Nutella, Philadelphia cream cheese, and powdered sugar for about 3-5 minutes. You should get a smooth cream.

7. Pour the cream over the cooled crust. Level it off with a spatula or the back of a spoon.

8. Sprinkle the reserved nuts or almonds and some candies on top, to taste.

9. Let the cake chill in the fridge for 2-3 hours to set.

10. Cut and serve cold; it's more stable this way.

Why I make this recipe often

First of all, it's quick and doesn't involve hard-to-find ingredients. I love that it doesn't require baking, which is important when you don't want to spend too much time in the kitchen. The crust turns out crunchy, and the combination of cream cheese with Nutella is perfect for those looking for a more substantial dessert. It's great for gatherings with friends, especially since you can prepare everything a few hours in advance.

Tips and Variations

Tips

If you use digestive biscuits, the crust will be a bit firmer than with petit beurre.
Don't remove the cake from the pan until it has completely cooled in the fridge.
If you have time, leave it overnight in the fridge; the texture improves.
Don't use butter that is too cold; otherwise, the crust won't hold together well.

Substitutions

You can replace the nuts with almonds or vice versa; it won't significantly affect the taste.
Philadelphia can be substituted with another cream cheese of similar consistency, but the taste will differ slightly.
If you don't have Nutella, another chocolate hazelnut spread will work, but the texture may not be exactly the same.

Variations

You can add fruits (sliced bananas or strawberries) on top before serving.
If you want something crunchier, add some chocolate chunks to the cream or on top for decoration.

Serving Ideas

A slice pairs well with coffee or even as dessert after a lighter meal.
For events, you can cut the cheesecake into small pieces, like mini-cakes.

Frequently Asked Questions

1. What do I do if the crust crumbles when cutting?
If the crust is too crumbly, bake it for 10 minutes at 170°C before adding the cream. Then let it cool completely.

2. Can I use another cream cheese instead of Philadelphia?
Yes, but make sure it is just as creamy and not too watery. Otherwise, the cream will be too soft.

3. Can the recipe be made without nuts or almonds?
Yes, you can skip them, but the crust will be a bit simpler in texture and taste. You may need to reduce the amount of butter slightly since the fats from the nuts are missing.

4. Does Nutella need to be at room temperature?
Ideally, it should be soft; otherwise, it mixes poorly with the cream cheese. You can leave the jar on the kitchen counter for an hour before preparing.

Nutritional values

Approximately, for one serving (out of 12): about 380-400 kcal. The ratio is quite balanced for a cheesecake: carbohydrates 35-40 g, fats 24-26 g, proteins 5-6 g. Values may vary if you use different biscuits or more nuts. It is a calorie-dense dessert, so portion according to your preference.

Storage and Reheating

Store in the fridge, covered, for up to 3 days. Freezing is not recommended, as the texture of the cream changes. There's no need to reheat this cheesecake; it is served cold. If the crust has softened after a few days, it can still be consumed, but the texture won't be the same as when freshly made.

 Ingredients: 250g digestive biscuits or petit beurre, 75g soft butter left at room temperature, 400g Nutella, 100g almonds or walnuts, 500g Philadelphia cheese, 60g powdered sugar, candies for decoration

 Tags:  nutella cheesecake cheesecake