No Bake Nutella Cheesecake


by: Milly Recetas

For coffee break


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serves: 12

For Crust

280 g of cookies came

5 tablespoons unsalted butter, at room temperature

3 tablespoons hazelnuts

For the filling

1 vial of nutella, at room temperature

450 g of cream cheese, at room temperature

1/2 cup powdered sugar, sifted

For Coverage

3/4 cup chopped toasted hazelnuts (can be replaced with almonds)

Nutrition Facts
No Bake Nutella Cheesecake

Servings Per Recipe: 12

Amount per Serving

Calories: 447

  • Total Fat: 31.6 g
  •     Saturated Fat: 16.7 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 54.1 mg
  • Sodium: 235.8 mg
  • Total Carbs: 36.7 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 20.6 g
  • Protein: 5.9 g

how is this calculated?

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1.  Prepare the crust . Place the cookies, butter and a spoonful of Nutella in a food processor. Process until dough forms, then add the hazelnuts and continue processing until blended. Put the dough in a pie springform pan 23 cm. and clamp with the help of hands or if you prefer the bottom of a glass, to make it more uniform. Refrigerate.

2.  Prepare the filling . In a bowl beat cream cheese along with blossom sugar until smooth. Then add the rest of the nutella and continue beating until well incorporated.

3.  Remove the pan from the refrigerator and stir over crust mix cream cheese and Nutella. Smooth cover with a spatula and sprinkle over the chopped hazelnuts. Re refrigerate for at least 5 hours or overnight. It serves cold, preferably with a rich coffee.

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