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4 from 4 votes
A red cake stand with a nutella cheesecake topped with a sliced strawberry and 2 strawberries next to the stand.
The Ultimate Nutella Cheesecake
Prep Time
1 hr
Total Time
1 hr
 

The Ultimate Nutella Cheesecake, an indulgent no-bake cake that is perfect for Valentine's Day. It has a silky texture, it's rich, yet light at the same time, and its wonderful orange aroma gives it a nice zesty touch. An impressive dessert for your other half.

Course: Dessert
Cuisine: International
Keyword: valentine's day desserts
Servings: 6 people
Calories: 1280 kcal
Author: Daniela Apostol
Ingredients
For the base
  • 150 g digestive biscuits/Graham crackers
  • 75 g no salt butter
For the nutella filling
  • 2 tsp gelatine granules
  • 300 ml double/heavy cream
  • zest from 2 oranges
  • 2 tbsp granulated sugar
  • 150 ml sour cream
  • 250 g mascarpone
  • 400 g nutella
  • 2 eggs
For the glaze
  • 1 sachet of gelatine granules
  • 300 ml double cream
  • 3 tbsp cocoa powder
  • 100 g dark chocolate
Instructions
  1. To make the base, place the biscuits into a bag, and use a rolling pin to bash them until they resemble breadcrumbs. Place in a bowl.

  2. Melt the butter, then add it to the bowl together with the crushed biscuits, and mix well.

  3. 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.

  4. Chill in the fridge for at least 30 minutes.

  5. 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.

  6. Place the double cream into a pan, and bring to the boil. Remove from the heat, add the orange zest and mix well.

  7. Add the gelatine to the pan, mixing well in order to disolve it completely.

  8. You can now add the sour cream, mascarpone and nutella.

  9. Separate the egg yolks from the egg whites.

  10. 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.

  11. Once you get a meringue-like consistency, gently fold the egg whites into the nutella mixure.

  12. Pour it over the biscuits base and transfer it back to the fridge to chill, ideally overnight or for at least 6 hours.

  13. To make the glaze, mix the gelatine granules with 5 tablespoons of warm water, and set aside to hydrate for 10-15 minutes. 

  14. Pour the double cream into a pan, bring it to a boil, then add the cocoa powder and chocolate broken into pieces, and stir well until you get a smooth consistency.

  15. Remove from the heat, add the gelatine and whisk well to disolve it.

  16. Pour the glaze over the chilled cheesecake, then leave to set for a further one hour.

  17. Decorate with slices of strawberries or any other fruit. Serve cold from the fridge.

Recipe 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.
Nutrition Facts
The Ultimate Nutella Cheesecake
Amount Per Serving
Calories 1280 Calories from Fat 918
% Daily Value*
Fat 102g157%
Saturated Fat 68g340%
Cholesterol 273mg91%
Sodium 387mg16%
Potassium 606mg17%
Carbohydrates 78g26%
Fiber 7g28%
Sugar 50g56%
Protein 14g28%
Vitamin A 2600IU52%
Vitamin C 0.8mg1%
Calcium 269mg27%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.