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Nutella Cheesecake with Nutella Ganache

Nutella Cheesecake with Nutella Ganache #WorldNutellaDay

Nutella Cheesecake with Nutella Ganache - the perfect cheesecake for any Nutella lover!
Course Cake
Cuisine International
Author Manuela Zangara



  • 100 gms – 1 cup cookie crumbs I used scotchfingers, but graham crackers are perfect
  • 50 gms – ½ cup toasted hazelnut meal or ground toasted hazelnuts
  • 80 gms – ⅓ cup butter melted

Nutella Cream

  • 500 gms – 1.1 lbs. cream cheese softened
  • 90 gms – 1/3 cup + 1 tbsp caster sugar
  • 300 gms – 1 cup Nutella
  • 3 tsp gelatine dissolved in 60 ml – ¼ cup boiling water
  • 240 ml – 1 cup cream whipped

Nutella Ganache

  • 160 gms – ½ cup + 1 tbsp Nutella
  • 60 ml – ¼ cup heavy cream
  • Hazelnuts toasted


Nutella Cheesecake

  1. Mix the cookie crumbs and ground toasted hazelnuts with the melted butter. Press this mixture into the base of a greased and lined 20 cm – 8 inch round spring-form pan. Chill in the fridge while you prepare the filling.
  2. Whip the cream and keep it aside.
  3. Beat the cream cheese with the Nutella and caster sugar using an electric mixer until smooth.
  4. Add the the gelatine dissolved in boiling water and mix well.
  5. Gently fold in the whipped cream.
  6. Pour the Nutella cheesecake mixture into the prepared base and chill overnight in the fridge.

Nutella Ganache

  1. Bring the cream to a boil, then pour it over the Nutella and mix until smooth.
  2. Keep it aside to cool down and thicken.


  1. Serve the Nutella cheesecake with some Nutella Ganache and the toasted hazelnuts on the top.