Nutella Cheesecake

Been a while since I last make any cheesecake. Someone dear to me is craving for some. With a big jar of Nutella that I still have at home, decided to make Nutella Cheesecake that compliments well with some Oreo Cookie mix with digestive biscuits.

This is a very simple non-bake cheesecake. Preparation requires less than 30 minutes, so it is the perfect recipe for a working individual like me. Just prepare the cake in the evening and presto, by morning, the cake is ready for delivery.

Note: Apologies for the not so perfect image. Had to quickly snap the picture before the cake was attacked by the little ones 


  • 100 gm of digestive biscuits – crushed
  • 150 gm Oreo cookies – crushed (with the cream)
  • 75 gm melted butter
  • 400 gm Nutella
  • 400 gm Cream Cheese – room temperature
  • 100 gm plain yogurt
  • 60 gm icing sugar
  • 100 gm chopped hazelnut (optional)


  1. In the food processor, add the crushed digestive biscuits and Oreo cookies together with the butter with 1 tablespoon of Nutella. Blend until well mix
  2. Line the base of 9-inch round spring-form
  3. Press the biscuit mixture into the base. Using either your hand or the back of the spoon, press it firmly
  4. Chill in the fridge
  5. Beat the cream cheese and icing sugar until smooth
  6. Add the plain yogurt and beat for 1 minute or until well mix
  7. Add in the remaining Nutella and beat until well combine
  8. Pour onto the base and carefully smooth the mixture
  9. If using the hazelnut, scatter it over the the cheese mixture
  10. Place the cake into the fridge to chill for at least four hours
  11. Best to have it served chill straight from the fridge

Note: Consume within 3 days. Store remaining cheesecake in the fridge at all time and cling-wrap it.


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