This nutella cheescake is the dessert of my DREAMS. It starts with a chocolate chip cookie crust that is slightly underbaked (so it tastes like cookie dough), then is topped with a thick layer of no-bake nutella cheesecake, then finished with lots of whipped cream. It is rich and fluffy and you will love every bite.
I said this in my voiceover for this video on my socials, but this cheesecake is the great equalizer — if you have the tastebuds of a 5 year old, you will love this. If you have really elevated tastebuds, you will love this. The flavors are perfect together and you’ll love every bite.
ingredients needed
cookie base
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour (180 grams)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips
nutella cheesecake
- 2 8oz blocks of cream cheese
- 1/2 cup powdered sugar
- 1 cup nutella
- 1/2 cup melted chocolate
- 1 cup heavy cream
topping
- 1 cup heavy cream
- 1 tbsp sugar
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nutella cheesecake
ingredients
cookie base
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour 180 grams
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips
nutella cheesecake
- 2 8 oz blocks of cream cheese at room temp
- 1/2 cup powdered sugar
- 1 cup nutella
- 1/2 cup chocolate chips melted
- 1 cup heavy cream
topping
- 1 cup heavy cream
- 1 tbsp sugar
instructions
- Preheat the oven to 350F. Begin by making the cookie crust. Add the softened butter, brown sugar, and white sugar to a bowl. Use a stand mixer or hand mixer to combine the butter and sugars until completely incorporated, about 2-3 minutes.
- Add the egg and vanilla and mix until combined. Add the flour, baking soda, and salt and mix until just combined. Add the chocolate chips and stir until they're evenly distributed throughout the dough.
- Transfer the dough to a lightly greased 7-inch springform pan (if you don't have a spring form pan, you can use a pie dish, or any round pan — you can also use an 8-inch or 9-inch pan, the cheesecake just won't be as tall).
- Use a spatula to spread the cookie dough evenly across the bottom of the pan. Transfer to the oven and bake for 12-15 minutes, until the edges are starting to brown and the middle still looks slightly undercooked. Set aside and let it cool completely (if you are in a hurry you can put it in the fridge).
- While the cookie crust cools, make the nutella cheesecake layer. Add the cream cheese and powdered sugar to a bowl. Use a stand mixer or hand mixer to mix for 3-4 minutes until completely incorporated and smooth.
- Add the chocolate chips to a bowl and microwave for 15 second increments, stirring in between, until the chocolate is melted. Add the melted chocolate and nutella to the cream cheese mixture. Mix for a minute until well combined.
- In a separate bowl, add the heavy cream. Use a stand mixer or hand mixer to whip the heavy cream until stiff peaks form, about 4-5 minutes.
- Transfer the whipped cream to the nutella/cream cheese mixture. Use a spatula to gently fold the whipped cream in. The mixture will be fluffy and smooth.
- When the cookie crust is completely cooled, add the nutella mixture to the cookie crust. Cover with plastic wrap and transfer to the fridge to set up for at least 4 hours or overnight.
- Right before serving, make the topping. Add the heavy cream and sugar to a bowl. Use a stand mixer or hand mixer to whip until soft peaks form. Transfer the whipped cream to the top of the cheesecake. Add chocolate shavings (optional) and enjoy!!
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