Mascarpone Nutella Cheesecake, an indulgent no-bake dessert that is the very definition of indulgence. It has a crumbly crust, a silky nutella filling, and a rich chocolate glaze that goes so well with the sweetness of the cream. A lot easier to make than it looks, this is the ultimate cheesecake recipe.
If I was to choose the most decadent dessert, this nutella cheesecake would definitely be my first choice. There is something about the combo nutella-chocolate that simply screams perfection.
Cheesecakes are usually an easy task - a basic crust is made with crushed biscuits and melted butter, and the filling is usually baked on cream cheese and double/heavy cream.
Now, this cheesecake follows the same easy recipe for the crust, but the filling is a different story. It's a scrumptious mixture of nutella, sour cream and double cream to make it creamier and silkier.
But what makes this cheesecake stand out it's the mousse-like texture, which can be achieved by using gelatine and whipped egg whites.
We then top it with a rich dark chocolate glaze, and we get the king of all desserts, the one you find it hard to share with anyone.
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How to make the crust
This digestive biscuit and melted butter crust is the most basic recipe. The ration biscuit: butter is 2:1, so 2 parts biscuits, one part butter
- melt the butter and allow it to cool slightly
- crush the biscuits / crackers, pour the melted butter over, and mix well to get a crumbly mixture
- spread the mixture over the bottom of a cake tin with detachable walls, making sure you spread the mixture down firmly
- refrigerate until the filling is ready
How to make the nutella filling
- To make the filling, place the gelatine granules into a small bowl, add 5 tablespoons of warm water, and mix well.
- Set aside for 15 minutes.
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- Place the double cream/ heavy cream into a pan, and bring to the boil.
- Add the gelatine to the pan, mixing well in order to dissolve it completely.
- You can now add the sour cream, mascarpone and nutella.
- Separate the egg yolks from the egg whites.
- The egg yolks will be beaten with the sugar and added to the other ingredients, and the egg whites be will beaten until they hold stiff peaks.
- Once you get a meringue-like consistency, gently fold the egg whites into the nutella mixture.
How to make the chocolate glaze
- To make the glaze, mix the gelatine granules with 5 tablespoons of warm water, and set aside to hydrate for 10-15 minutes.
- Pour the double cream into a pan, bring it to a boil, then add the cocoa powder and chocolate broken into pieces, icing sugar, and stir well until you get a smooth consistency.
- Remove from the heat, add the gelatine and whisk well to dissolve it.
- Pour the glaze over the chilled cheesecake, then leave to set for a further one hour.
Easy swaps
I've always believed in making a recipe one's own. And while this cheesecake really is perfection to me, ingredients can be swapped, as long as they don't change the texture of the cake.
Nutella is my first choice here - it's just amazing, but if you wish, you can replace it with any other chocolate hazelnut spread if it has a similar consistency.
I absolutely love sour cream, but if you'd rather go for the classic cream cheese for this recipe, you can definitely do so.
The dark chocolate can be swapped for milk chocolate, if you are not a fan of the slightly bitter touch.
Digestive / Graham crackers are my favourite when it comes to a good cheesecake, but any other biscuits/crackers can be used - oreo would actually be quite good here.
Other nutella recipes
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Mascarpone Nutella Cheesecake
Ingredients
For the base
- 150 g digestive biscuits/Graham crackers
- 75 g unsalted butter
For the nutella filling
- 1 packet gelatine granules (7 g)
- 300 ml double/heavy cream
- 2 tablespoon granulated sugar
- 150 ml sour cream
- 250 g mascarpone
- 400 g nutella
- 2 eggs
For the glaze
- 2 teaspoon gelatine granules
- 300 ml double cream
- 1 tablespoon cocoa powder
- 100 g dark chocolate
- 2 tablespoon icing sugar
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Instructions
- To make the base, place the biscuits into a bag, and use a rolling pin to bash them until they resemble breadcrumbs.
- Alternatively, add them to a food processor, and blitz until they are a fine texture.
- Melt the butter, then add it to the bowl together with the crushed biscuits, and mix well.
- Place the mixture into a round baking tin that has either detachable walls or removable bottom, and press down firmly making sure it is spread into an even layer.
- Chill in the fridge for at least 30 minutes.
- To make the filling, place the gelatine granules into a small bowl, add 5 tablespoons of warm water, and mix well.
- Set aside for 15 minutes.
- Place the double cream into a pan, and bring to the boil.
- Remove from the heat, add the gelatine to the pan, mixing well in order to dissolve it completely.
- You can now add the sour cream, mascarpone and nutella.
- Separate the egg yolks from the egg whites.
- The egg yolks will be beaten with the sugar and added to the other ingredients, and the egg whites be will beaten until they hold stiff peaks.
- Once you get a meringue-like consistency, gently fold the egg whites into the nutella mixure.
- Pour it over the biscuits base and transfer it back to the fridge to chill, ideally overnight or for at least 6 hours.
- To make the glaze, mix the gelatine granules with 5 tablespoons of warm water, and set aside to hydrate for 10-15 minutes.
- Pour the double cream into a pan, bring it to a boil, then add the cocoa powder, icing sugar and chocolate broken into pieces, and stir well until you get a smooth consistency.
- Remove from the heat, add the gelatine and whisk well to disolve it.
- Pour the glaze over the chilled cheesecake, then leave to set for a further one hour.
- Decorate with slices of strawberries or any other fruit. Serve cold from the fridge.
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- Nutella is my first choice here - it's just amazing, but if you wish, you can replace it with any other chocolate hazelnut spread if it has a similar consistency.
- I absolutely love sour cream, but if you'd rather go for the classic cream cheese for this recipe, you can definitely do so.
- The dark chocolate can be swapped for milk chocolate, if you are not a fan of the slightly bitter touch.
- Digestive / Graham crackers are my favourite when it comes to a good cheesecake, but any other biscuits/crackers can be used - oreo would actually be quite good here.
J says
I'm concerned about the raw egg with no baking? From both a taste and salmonella point of view...
Daniela Anderson says
Thank you for your message! That’s a valid concern, and l appreciate that some people avoid raw eggs. I did so with both my pregnancies, and now l only use raw eggs in baking if l know they come from a good source, or are organic free-range eggs. If you do use raw eggs, make sure the cheesecake stays refrigerated and that it is consumed quickly.
Diana says
Looks delicious. One question though - what is the size of gelatine sachet? Thanks!
Daniela Anderson says
Hi Diana! Thank you for your comment! One sachet has 12g, about 0.42oz. I will add that to the recipe card too. I hope this helps 🙂