Go Back
Print
no bake nutella espresso cheesecake

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.