Mascarpone Nutella Cheesecake

A nutella cheesecake on a red cake stand

4.20 from 5 votes

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.

Prep Time1

Total Time1

Course: Dessert

Cuisine: International

Servings: people

Calories: 1291kcal

Author: Daniela Apostol

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

Metric - US Customary

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.

Nutrition