This is my mom’s recipe for the creamiest Nutella cheesecake ever! And it is a type of dessert I dream about – literally! So, if you want to know how to make the best Nutella cheesecake, scroll down, there is a video in the end of this post. And you can see just how easy it is!

For the base for this Nutella cheesecake, we used half butter and half orange juice. This is a brilliant trick to make the cake lighter and also add more flavor!

And for the filling for this the best Nutella cheesecake recipe, we used Mascarpone cheese and Nutella, of course. Mascarpone cheese gives beautiful velvety richness to the filling. Not to mention nutty Nutella – it is absolutely irreplaceable!

The topping for this my best Nutella cheesecake recipe it very basic and color wise works perfectly. I love the color scheme! Also, some roasted and chopped hazelnuts, sprinkled on top would be pretty too. I think I will use those next time I make this beauty!

I filmed this video for my best no bake Nutella cheesecake recipe in Serbia. And there the whipping cream we used was little different to the one I use in Sweden. The one in Serbia is thicker and less airy, so it holds it’s shape better. If I was making this recipe in Sweden I would serve this cheesecake in individual glasses, because I don’t think I could cut out pieces that would hold their shape nicely.

If you cannot wait for this Nutella cheesecake the best recipe to set, which I totally understand! 😀 You can make it directly in the serving glasses, those for ice cream would be perfect! Just start with making the topping first so that it has time to cool down until you need to use it. my best Nutella cheesecake recipe

If you enjoyed this Italian cheesecake recipe, leave me a comment and let me know! For more food inspo, check out my Instagram where I post daily and my Pinterest account!

How To Make The Best Nutella Cheesecake

Course: Desserts

Servings

servings

Total time

minutes

Ingredients

For the base
300 gr ground biscuits (we used Serbian Plazma/Lane biscuits)
50 gr butter
50 gr dark chocolate
200 ml orange juice
For the first filling
125 gr Mascarpone cheese
50 gr powdered sugar
½ tsp dried vanilla or 2 tsp vanilla sugar
250 ml whipping cream
150 gr Nutella
For the second filling
125 gr Mascarpone cheese
50 gr powdered sugar
½ tsp dried vanilla or 2 tsp vanilla sugar
250 ml whipping cream
For the topping
200 ml whipping cream
160 gr milk chocolate with hazelnut flavor
Whipping cream for serving

Process

For the base
Grate the chocolate and melt the butter.
In a medium size bowl place ground biscuits, grated chocolate, melted butter and the orange juice. Mix until combined.
Using your hands, spread the mixture across the bottom of a baking tin (25 x 25 cm). And try to keep it evenly thick everywhere. Then leave in the fridge while you prepare the first filling.
For the first filling
In a medium size bowl place whipping cream, sugar and vanilla. Using electric mixer, mix until thick and fluffy. Add mascarpone and Nutella and mix until combined.
Spread the filling over the bottom of the cheesecake.
For the second filling
In a medium size bowl place whipping cream, sugar and vanilla. Using electric mixer, mix until thick and fluffy. Add mascarpone and mix until combined.
Spread the second filling on top of the first one.
For the topping
In a medium size pot add chocolate and whipping cream. Place on a medium-low heat. Stir constantly until everything is melted and combined.
Leave to cool until finger warm. Then pour over the second filling.
Cover the cake tin with a lid. Leave to set, preferably overnight.
Cut into pieces. Then decorate each with some more whipping cream and enjoy!