Nutella Cheesecake Filling
Making your own Nutella cheesecake filling is easier than you think! Learn how with this easy to follow step-by-step recipe for the perfect no bake dessert. Only 4 ingredients to make a rich and creamy Nutella cheesecake recipe that is a perfect everyday dessert or amazing enough to serve for the holidays or a special occasion.
Equipment
Ingredients
Graham Cracker Crust
- 1 ¾ cup Graham cracker crumbs
- ¼ cup granulated Sugar
- 6 tablespoons melted butter
Nutella Cheesecake Filling
- 16 oz. softened cream cheese
- 2 teaspoons pure vanilla extract
- 1 cup Nutella hazelnut spread
- 8 oz Cool Whip Topping (Extra Creamy)
Garnish
- 8 oz. Cool Whip Topping (Extra Creamy)
- ½ cup Chocolate curls
Instructions
Graham Cracker Crust
- Crush the crackers into fine crumbs in a food processor. Add the sugar and pulse until combined.
- Drizzle the melted butter into the food processor and pulse until the cookie crumbs are moistened.
- Line a 9-inch springform pan with a circle of parchment. Dump the graham cracker crumbs into the pan. Press the crumbs down into the bottom of the pan. Work some of the crumbs up the edges of the pan about an inch or two. Press the crumbs down to compact them.
- Place the pan in the refrigerator to chill while you are making the Nutella filling.
Nutella Cheesecake Filling
- In a large mixing bowl beat the cream cheese until creamy. Add the vanilla extract and beat one minute.
- Add the Nutella hazelnut spread to the bowl and beat 3 minutes scraping the sides of the bowl once.
- Add the entire 8 oz container of Cool Whip topping extra creamy to the bowl. Beat with the mixer until combined. You should not see any streaks of cool whip.
- Scrape the sides of the bowl then beat one minute.
- Scoop the Nutella cheesecake filling into the prepared graham cracker crust. Spread the filling from the center of the pan to the outside edges. Smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is best. Chill overnight so the Nutella cheesecake can firm up completely. You will be able to cut cleaner slices with a firmer filling.
- Before serving garnish with whipped cream and chocolate shavings.
- Makes 12 to 16 servings.
Recipe Expert Tips
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- the cheesecake pan: You will need to use a springform pan to make this recipe. The amount of filling is more than a standard 9-inch graham cracker crust you would purchase at the grocery store can accommodate. It will also make slicing each cheesecake serving easier.
- the crust: A graham cracker crust is a classic cheesecake crust. Get creative and use a favorite cookie to make the crust. You could use crushed Biscotti or Lady Finger cookies instead of Graham crackers.
- Chilling requirements: You can enjoy this cheesecake recipe after a few hours in the refrigerator. I recommend chilling it overnight. Chilling overnight allows the Nutella cheesecake filling to firm up completely. You will be able to cut cleaner slices with a firmer filling.
- Cutting tip: Use a large thin knife to cut each serving. Cleaning off the blade between each slice will help cut clean sharp slices of cheesecake.
Serving Ideas
- This no-bake cheesecake filling recipe is a perfect filling to make single serve cheesecakes in a jar.
- Skip the crust a pipe the Nutella cheesecake filling into desert dishes and top with whipped cream to serve.
Nutrition
Serving: 1ServingCalories: 386kcalCarbohydrates: 34gProtein: 5gFat: 26gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 43mgSodium: 212mgPotassium: 204mgFiber: 2gSugar: 25gVitamin A: 551IUCalcium: 86mgIron: 2mg
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