Nutella Cheesecake

Nutella. Hazelnuts. Cream cheese. It really is that simple.

Done in 1 hour

Serves 8

Tom Jackson

Dish by Tom Jackson



For the base:

100g milk chocolate chips

100g dark chocolate chips

400g hazelnuts

1 tbsp Nutella

For the cheesecake:

560gcream cheese

1 cup icing sugar

500g Nutella

We're obsessed with cheesecake all year round, but sometimes we need to mix things up a bit. This Nutella Cheesecake really welcomes in the cold weather, and satisfies even the sweetest of teeth.


To make the base, pour the hazelnuts into your food processor and pulse a few times to start breaking them up. Add your chocolate chips, and a tablespoon of Nutella, and pulse a few more times until everything comes together into a slightly sicky, but still chunky base.

Spoon your hazelnut base into your cake tin, pressing down with your spoon, and chill in the fridge until your filling is ready!

For the cheesecake, whip the cream cheese and icing sugar together. Add the rest of the Nutella and whisk until all is combined. This should be a super smooth, but light mixture.

Top the hazelnut base with your Nutella cream cheese mix, smooth out the top in any pattern you'd like and place in your fridge for a minimum of 1 hour.

Cut, serve and enjoy!

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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