Bright, glossy Nutella ribboned through a silky cheesecake—this one is for true chocolate lovers.
It’s rich, smooth, and deeply hazelnut-forward without being overly sweet.
Make it for a celebration or when you need an elegant showstopper.
It slices clean and photographs beautifully.
Why You’ll Love This Creamy Nutella Cheesecake
- Deep Nutella flavor in every bite.
- Ultra-smooth, custardy texture that holds shape.
- Crunchy Oreo crust for contrast.
- Elegant ganache finish that looks bakery-made.
- Easily decorated for parties or gifts.
- Make-ahead friendly for stress-free entertaining.
The taste is chocolate-hazelnut-forward with a subtle tang from the cream cheese. The texture is luxuriously dense yet not heavy, with a velvety mouthfeel from the eggs and extra fat. The crisp Oreo crust balances richness, and the Nutella ganache adds glossy shine and extra fudginess.
"Absolutely phenomenal—so smooth and decadent. Guests asked for the recipe and I’ll be making it again for every holiday!" — 5★ reader
Key Ingredients for Creamy Nutella Cheesecake
Cream cheese — Use full-fat, block-style cream cheese for the creamiest, most stable cheesecake. Room temperature blocks blend smoothly with minimal air, which prevents cracking. Substituting low-fat cream cheese makes the filling watery and can cause a grainy texture.
Nutella (for the filling) — Choose a fresh jar of Nutella for maximum hazelnut aroma and shiny emulsification. The oil and sugar in Nutella integrate with cream cheese and eggs to create the signature marbled, glossy interior. Replacing with plain chocolate spread or hazelnut butter will change sweetness and mouthfeel; you may need to adjust sugar or fat.
Oreo cookie crumbs — Finely processed Oreos deliver both flavor and structure for the crust. The cookie’s sweetness and cocoa content pair perfectly with Nutella while the crushed texture helps the butter bind the crust. Using a graham cracker crust yields a milder, less chocolatey base.
Eggs — Use large eggs at room temperature for a smooth, custard-like set. Room-temp eggs emulsify better and reduce lumps; adding eggs cold can cause curdling or uneven texture. Egg substitutes or fewer eggs will produce a softer set and may require longer baking to firm.
Full Ingredient List for Creamy Nutella Cheesecake
- 3 cups (403g) Oreo cookie crumbs (about 35 Oreos)
- 5 tbsp (70g) salted butter, melted
- 24 oz (678g) cream cheese, room temperature
- 3/4 cup (155g) sugar
- 3 tbsp (24g) flour
- 2 cups (616g) Nutella (for the cheesecake filling)
- 1/2 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 cup (309g) Nutella (for the ganache)
- 1/4 cup (43g) semi sweet chocolate chips
- 1/2 cup plus 1 tbsp (135ml) heavy whipping cream (for ganache)
- 1 cup (240ml) heavy whipping cream, cold (for whipped topping)
- 1/4 cup (29g) natural unsweetened cocoa powder
- 3/4 cup (86g) powdered sugar
- 1/2 tsp vanilla extract
- Ferrero Rocher candies (optional)
Step-by-Step Instructions for Creamy Nutella Cheesecake
Step 1: Prepare and bake the crust
Combine Oreo crumbs and melted butter, then press the mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust at 325°F (163°C) for 8–10 minutes to set the butter and deepen the chocolate notes. Cool the crust completely and tightly wrap the outside of the pan in aluminum foil to prevent water ingress during the water bath.
Pro Tip: The crust should be firm to the touch and slightly darker after baking; you should smell toasted chocolate.
Step 2: Reduce oven temperature and blend the base
Reduce the oven to 300°F (148°C). Beat room-temperature cream cheese with sugar and flour on low speed until completely smooth and lump-free. This low-speed blending prevents aeration that can lead to cracks.
Pro Tip: The mixture should look silky and uniform with no visible curds or lumps.
Step 3: Add Nutella and vanilla
On low speed, mix 2 cups (616g) Nutella and 1/2 tbsp vanilla into the cream cheese base until homogenized. Keep blending gentle so the filling stays dense and creamy rather than foamy.
Pro Tip: The batter will be glossy and have a uniform hazelnut brown color; it should move slowly on the paddle.
Step 4: Incorporate eggs slowly
Add eggs one at a time, mixing slowly after each addition until just combined. Overworking introduces air pockets that cause rise and fall; gentle incorporation delivers a custardy set.
Pro Tip: The batter should be thick and pourable, not aerated; each addition will smooth the texture further.
Step 5: Assemble and prepare the water bath
Pour the batter into the prepared crust, smoothing the top. Place the springform pan inside a larger baking pan and pour warm water into the larger pan to come about halfway up the sides of the springform (water bath).
Pro Tip: The batter should reach just under the rim of the springform; the water should ripple gently but not splash into the pan.
Step 6: Bake and cool slowly
Bake the cheesecake in the water bath for 90 minutes. After baking, turn the oven off and leave the door closed for 30 minutes, then crack the door and leave for another 30 minutes to cool slowly and avoid cracking.
Pro Tip: The center should jiggle slightly like pudding; the edges will be set and slightly puffed.
Step 7: Chill until fully set
Remove the pan from the oven, dry the foil, then refrigerate for 5–6 hours or overnight to firm the cheesecake completely. Chilling overnight improves texture and flavor meld.
Pro Tip: A fully chilled cake will slice cleanly with little sticking; the center should be creamy but set.
Step 8: Make and pour the ganache
Prepare the ganache by melting 1 cup (309g) Nutella, 1/4 cup (43g) semi-sweet chocolate chips, and 1/2 cup plus 1 tbsp (135ml) heavy cream together until smooth. Pour the warm ganache over the chilled cheesecake and let it set at room temperature for about 30 minutes.
Pro Tip: The ganache should be glossy and pourable; it will settle into a smooth mirror finish.
Step 9: Whip topping and decorate
Whip 1 cup (240ml) cold heavy cream with 1/4 cup (29g) cocoa powder, 3/4 cup (86g) powdered sugar, and 1/2 tsp vanilla to stiff peaks. Pipe or dollop the whipped cocoa cream on top and finish with Ferrero Rocher candies if desired.
Pro Tip: Whipped cream should hold stiff peaks and have a satin sheen; it should not be grainy or broken.
Expert Tips for Creamy Nutella Cheesecake
- Temperature control: Always use room-temperature cream cheese and eggs for a smooth, lump-free batter.
- Oven temperature: Lower oven temps reduce cracking; the water bath moderates heat and creates an even bake.
- Texture troubleshooting: If the cake is grainy, it was likely overbeaten or the cream cheese was too cold. Smooth the batter by scraping and mixing at low speed until uniform.
- Equipment tip: A 9-inch springform pan and a deep roasting pan for the water bath are essential; a silicone pan may not conduct heat the same.
- Preventing cracks: Don’t overmix and cool slowly in the oven; rapid temperature changes cause surface fissures.
- Ganache shine: Warm the Nutella mixture gently and strain if necessary; a small splash more cream yields a glossier finish.
- Slicing tip: Run a sharp knife under hot water and dry between slices for perfectly clean cuts.
- Common mistakes: Skipping the water bath, using cold ingredients, or overwhipping introduces air and yields a tough, cracked cheesecake.
Storage & Freezing for Creamy Nutella Cheesecake
Refrigerator storage: Store the cheesecake in the fridge for up to 4–5 days. Keep it in the springform pan or transfer to an airtight container; a cake dome or tight cling film prevents fridge odors.
Freezer storage: For long-term storage, wrap the whole chilled cheesecake tightly in plastic wrap, then foil, and freeze for up to 2 months. Alternatively, freeze individual slices in single layers with parchment between slices and vacuum-seal or double-wrap.
Thawing: Thaw in the refrigerator overnight for best texture. Avoid thawing at room temperature to prevent sweating and texture breakdown.
Reheating: Cheesecake is best served cold. If you prefer slightly softer slices, let slices sit at room temperature for 15–20 minutes before serving.
Variations & Substitutions for Creamy Nutella Cheesecake
Hazelnut crunch variation — Fold 1/2 cup chopped toasted hazelnuts into the crust and sprinkle toasted hazelnuts on top of the ganache. This adds a nutty bite and enhances the Nutella flavor.
Salted caramel swirl — Drizzle salted caramel into the batter before baking and swirl with a skewer. Expect a sweet-salty counterpoint to the hazelnut-chocolate richness.
Almond butter substitute — Use almond butter in place of Nutella for a less sweet, more roasted-nut flavor; reduce added sugar slightly and expect a firmer set.
No-bake mini cheesecakes — Use a no-bake filling by folding stabilized whipped cream into softened cream cheese and melted Nutella, then chill in muffin tins. These are lighter and set without baking but lack the custardy baked texture.
Frequently Asked Questions About Creamy Nutella Cheesecake
Q: Can I use low-fat cream cheese for this recipe?
A: Low-fat cream cheese contains more water and less fat, which weakens structure and yields a runnier, less creamy cheesecake. If using it, reduce added cream or increase baking time slightly, but expect a different texture and flavor.
Q: How do I fix a cracked cheesecake?
A: Small cracks can be covered with ganache and whipped cream. For future bakes, avoid overmixing, bake at a lower temperature with a water bath, and cool slowly in the oven to prevent rapid contraction that causes cracks.
Q: Can I make this cheesecake gluten-free?
A: Yes—substitute the Oreo crumbs with a gluten-free chocolate cookie crumb or use gluten-free sandwich cookies. Ensure any Nutella alternatives are certified gluten-free if needed.
Q: Why is my cheesecake still jiggly after 90 minutes?
A: The center should jiggle slightly like loose pudding; it firms as it cools and chills. If it’s very liquid, it may need more bake time. Check oven calibration and use gentle additional baking in 10-minute increments if needed.
Q: How do I get a glossy ganache like a bakery?
A: Heat the cream until steaming, then pour over chocolate and Nutella; let sit for a minute before stirring to emulsify gently. A tiny additional tablespoon of warm cream can restore glossiness if the ganache stiffens too much.
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Final Thoughts on Creamy Nutella Cheesecake
If you loved this cheesecake, please leave a star rating in the recipe card below and pin it to Pinterest for later. For inspiration and technique comparisons, check this Nutella Cheesecake Recipe – Baked By An Introvert, this rich take at Creamy Baked Nutella Cheesecake Recipe – Salt & Baker, and a version with toasted hazelnuts at Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts.
Creamy Nutella Cheesecake
Ingredients
Method
- Combine Oreo crumbs and melted butter, then press evenly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake at 325°F (163°C) for 8–10 minutes. Cool completely and wrap the outside of the pan tightly in aluminum foil.
- Reduce the oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour until smooth.
- Mix in Nutella and vanilla until fully combined.
- Add eggs one at a time, mixing slowly until just combined.
- Pour the batter into the cooled crust and smooth the top.
- Prepare a water bath by placing the springform pan in a larger baking pan and pouring warm water halfway up the sides.
- Bake for 90 minutes. Turn off the oven and let it cool for 30 minutes inside with the door closed.
- Crack the door and cool for another 30 minutes.
- Refrigerate for 5–6 hours or overnight to set.
- Melt Nutella, chocolate chips, and heavy cream until smooth. Pour over the chilled cheesecake and allow to set.
- Whip cold heavy cream, cocoa powder, powdered sugar, and vanilla until stiff peaks form.
- Decorate the cheesecake with the whipped cream and Ferrero Rocher candies if desired.