No-Bake Nutella Espresso Cheesecake

Nutella in our house doesn’t last long. I live with a Nutella addict and I have to get sneaky to get a spoonful of that pure goodness. We had a 3kg tub from Christmas (a gift) and I wanted to use that while celebrating World Nutella Day! What better way than a no-fuss, no-bake nutella espresso cheesecake?! It was so easy to make it isn’t even funny. We enjoyed this cheesecake with brunch on Sunday, ate it right after waffles with whip cream! Yup we brunch well in my family.
This cheesecake is pure perfection, I have to say. It only requires a space in your fridge for four hours to overnight and allows you to keep your oven off (unless you want to toast the hazelnuts, which I recommend). It’s a decadent dessert for any occasion, like World Nutella Day, a birthday, or, hey, just because you crave Nutella! This is a way better time than spreading that lovely hazelnut spread on toast or eating it with a spoonful out of the jar.

Truthfully, I also made a dessert with Nutella for Valentine’s Day next week. Stay tuned for that one!
For this recipe, I decided to add espresso to it to highlight the chocolate and give it another dimension to the flavour. I love coffee or espresso in my chocolate desserts or ice cream. Serve this with fresh fruit like raspberries or strawberries for colour and taste. It breaks up the richness a little and is a nice addition.

I used low-fat cream cheese instead of full-fat because I wanted to have less of that cream cheese taste with the Nutella. I was afraid the full-fat would overshadow the taste and I think I was right.
Don’t be counting calories while eating this, you’ll lose track! It’s so well worth it though to indulge, life is too short not to eat Nutella Espresso Cheesecake!

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No-Bake Nutella Espresso Cheesecake

A decadent dessert that doesn't require an oven. Easy to assemble and even easier to eat with friends or family!

Course Dessert

Cuisine American, Italian

Keyword No Bake Cheesecake, No Bake Dessert, Nutella, Nutella Cheesecake

Prep Time 30 minutes

Total Time 4 hours 30 minutes

Servings 10 people

Ingredients

• 1 package digestive biscuits I used graham crackers
• 6 tbsp plus 1 teaspoon soft unsalted butter
• 5 tbsp espresso powder
• 1 small jar Nutella at room temperature, divided
• 2/3 cup hazelnuts well-toasted and chopped (see note), divided
• 2 8- ounce packages low-fat cream cheese at room temperature
• 1/2 cup confectioners' sugar sifted

Instructions

1. Break the biscuits into the bowl of a processor, add the butter and a tablespoon of Nutella. Pulse until it starts to clump.
2. Add 3 tablespoons hazelnuts and continue to pulse until there is a damp, sandy mixture.
3. Put mixture into a 9-inch round springform (lined with parchment paper or sprayed) and press into the base. Place in the fridge to chill.
4. Beat the cream cheese, espresso powder and confectioners' sugar until smooth and then add the remaining Nutella and continue beating until combined.
5. Take the base out of the fridge and carefully smooth the cheesecake mixture over the base.
6. Scatter the remaining hazelnuts on top and place the springform in the fridge for at least four hours or overnight.
7. Serve cheesecake straight from the fridge. It's best served cold.
8. *Toast nuts on a rimmed baking sheet at 325° F for 15 to 20 minutes, until they are golden through the middle. Or toast them on a pan on the stovetop over medium low heat.

Don’t forget to try my other simple dessert, roasted plums with mascarpone.