Nutella Cheesecake - Handle the Heat
Filed Under: Cheesecake | Chocolate | Dessert

Nutella Cheesecake

March 4th, 2015
5 from 3 votes
5 from 3 votes

Nutella Cheesecake is the ultimate decadent dessert with tons of Nutella, a rich and fudgy chocolate ganache, and garnished with Ferrero Rocher candies! It's CRAZY good!!

Yield: 16 servings

Prep Time: 20 minutes

Cook: 1 hour

This. is. DIVINE!! SO easy to make and tastes OUTSANDING. A+ recipe for Nutella Cheesecake.

Tessa's Recipe Rundown...

Taste: The chocolate and hazelnut combination is one of the most scrumptious love stories in the world of desserts. I am utterly obsessed. Texture: Rich, creamy, and luscious, with a buttery crunchy graham cracker crust and a satisfying bite of Ferrero Rocher candies to top it off! Ease: Surprisingly easy, but you will make a bit of a mess. Appearance: If heaven ever sent a cheesecake to earth, it would look like this! Pros: Totally doable yet completely impressive, not to mention decadently delicious and can be made ahead of time! Cons: Diet killer. Yolo? Are people still using that word? Would I make this again? Next special occasion for a Nutella-lover!

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I can't believe how EASY this Nutella Cheesecake was!! Not a single piece left!!

You are going to love to hate me for this ridiculously indulgent and totally divine Nutella Cheesecake recipe. Years ago I had shared a recipe for Nutella cheesecake that needed some updating. I took that recipe, which almost seems quaint in comparison now, and turned it up about a hundred notches. I increased the amount of Nutella in the cheesecake to a whopping 1 1/2 cups, added a rich and fudgy chocolate ganache on top, and finished it all with a generous pile Ferrero Rocher candies. It’s the least I could do to honor the passing of Pietro Ferrero, the heir and CEO of the company that gifted the world with Nutella.

Quick Cheesecake Tips

-Make sure to use a high-quality springform pan for this recipe, no other pan will do!

-Since we are topping this cheesecake with a thick layer of ganache and with Ferrero Rocher candies, there’s no need to take the extra steps of using a water bath or letting the cheesecake cool in the oven. These prevent the cheesecake from developing cracks in it while baking and cooling, but cracks don’t matter much in this recipe!

-Do not overbake! If the cheesecake is still a bit jiggly after the baking time, that’s perfectly fine. It’s better to err on the side of underbaking than overbaking (remember, there are “no bake” cheesecakes) and the cheesecake will continue to bake after it’s removed from the oven due to the residual heat.

-Do not overmix! We do not want to add too much air into the cheesecake batter, which will lead to cracks (not a big deal here) or worse, will lead it to puffing up and even spilling over the edges. Beat the cream cheese as much as you need to in order to get rid of any lumps, but once you add the eggs beat just enough to combine, no more.

OH MY look at this Nutella Cheesecake! Can't wait to make this!!

This. is. DIVINE!! SO easy to make and tastes OUTSANDING. A+ recipe.

*This post contains affiliate links.

5 from 3 votes

How to make
Nutella Cheesecake

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Inactive Time 4 hours
Total Time: 5 hours 20 minutes
Nutella Cheesecake is the ultimate decadent dessert with tons of Nutella, a rich and fudgy chocolate ganache, and garnished with Ferrero Rocher candies! It's CRAZY good!!


For the crust:

  • 14 whole graham crackers
  • 6 tablespoons (3 ounces) butter, melted

For the cheesecake filling:

  • 32 ounces cream cheese, at room temperature
  • 8 ounces semisweet chocolate, melted and cooled
  • 5 large eggs
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups Nutella
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 2 teaspoons Frangelico (hazelnut liquor), optional

For the topping:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • Ferrero Rocher candies, unwrapped


For the crust:

  1. Preheat the oven to 325°F. In the bowl of a food processor, process the graham crackers until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a greased 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

For the filling:

  1. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the cooled melted chocolate and then the eggs, one at a time, beating just until combined. Add in the sugar, cocoa powder, Nutella, cream, vanilla, and Frangelico (if using) and beat until combined. Be careful not to overbeat.
  2. Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

  1. Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Top with the Ferrero Rocher candies. Serve or cover and store in the fridge for up to 2 days.

Recipe Video

[adthrive-in-post-video-player video-id="G6rAzVen" upload-date="2021-01-04T23:45:29.000Z" name="How to Make A Water Bath for Cheesecake" description="Here's how to make a water bath for baking cheesecake! This is the number one key to perfectly smooth, luscious, and creamy cheesecake that bakes evenly and without cracks." player-type="default" override-embed="default"]
Course : Dessert
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Chris — December 24, 2020 at 4:31 pm

    I think I know why so many people are having issues with this recipe! Because I had the same issues. The problem is it’s showing in OZ and not ML or G people are putting 4 full block of cream ease in it! DO NOT DO THAT, put about 3 block and 2/3rds You’ll end up with too much batter! Almost enough to make 2 full cheesecake. I would also cut back on an egg 4 are enough. If you find there still a lot of batter DO NOT continue to full the pan high. Fill it to where you would normally fill your cheesecake pan. Use your instinct. If you end up with too much batter use the rest to make cheesecake bites! Like what I did. I made this recipe twice and didn’t realize the mistakes until after. On my second attempt I saw the same thing happening!!!! It was rising too high and it was under cooked! So I cut the top off and threw it back in the over for another 40 mins. It’s chilling now I hope it turns out okay!!

  2. #
    Shawnda Mills — July 1, 2020 at 1:43 pm

    Can i chill it overnight and finish with the toppings the next day?

  3. #
    Liz — April 26, 2019 at 9:17 am

    Thank You Tessa,
    It is an awesome recipe and a keeper for sure.It was well loved by all.
    The only issue i faced was that the quantity was more than what would fit in my springform tin.But will be using a bigger one next time.

  4. #
    Jordan — May 1, 2018 at 6:45 pm

    Hi, this is Jordan checking back in. My no-cream-cheese, Greek-yogurt-instead Nutella cheesecake turned out amazingly! Well met.

  5. #
    Jordan — April 30, 2018 at 2:04 pm

    I just threw mine in the oven. I swapped cream cheese with Greek yogurt. I will report back how it turns out. I am not sure what consistency the cake should’ve been beforr going into the oven, else being a yogurt cheese cake. I imagine it will just begin boiling in the oven

  6. #
    Emily — August 15, 2017 at 5:29 am

    My 11 year old daughter who absolutely loves Nutella made this cheesecake to enter into the County fair. She wanted to do a cheesecake this year because her brownies last year got beat by a cheesecake. 🙂 She made one change and made a chocolate cookie crumb crust instead of a graham cracker one and guess what? She won Best of Show!! Everyone who has tasted it over the last 2 days said it is absolutely delicious. Thank you so much for sharing this wonderful recipe. My daughter was so excited to win.

  7. #
    Natalie — May 11, 2017 at 1:05 pm

    I’ve made this twice already and I’m still in love with it! ❤️ It’s amazing

  8. #
    Irina — May 6, 2017 at 9:25 pm

    Hi Tessa! Please advise if it requires to bake on water bath or not

  9. #
    Anneke — March 8, 2017 at 6:02 am

    For a 9 inch pan this amount of batter is wayyyy too much. Biggest flop I’ve made in my life. Hopefully it tastes better than it looks at the moment. 🙁

    • #
      Tessa — March 8, 2017 at 8:16 am

      Did you use a springform pan? I’ve tested this recipe in 2 different brands of 9-inch springform pans without any issues!

  10. #
    Dragana — November 30, 2016 at 1:17 pm

    Hello, I need a little help..
    Can you give me this Ingredients in grams..because I do not understand for example “ounces”, and also cup..what kind of cup..200 ml, or 250 or..if you can help I will be delighted to prepare this wonderful cake..and I’ll send you my impressions…
    Regards from Dragana

  11. #
    Kelly Elgie — June 19, 2016 at 6:57 am

    I was disappointed! I made it for a Nutella loving friend for his bday and we all agreed that you could really only taste the chocolate! In order for it to have the true Nutella taste could you just omit the chocolate?!

  12. #
    Loli — June 17, 2016 at 12:32 pm

    I have mine in the oven and it feels like I have a lot more batter on the pan than your picture, it has been in there for an hour but its still really wobbly! Im going to cover it and leave it for an other hour and check on it 🙂 It smells amazing

  13. #
    Elinor — June 7, 2016 at 2:49 pm

    I was wondering, for about how long will this cheesecake stay good?

  14. #
    Saswati Pal — March 21, 2016 at 5:27 pm

    Hi Tessa – OMG – I so have to bake this. Love Love Love your blog.Thanks for sharing the recipe.

    I am from Australia and we don’t have Graham Cookies here – could you please tell me how much does those 14 Graham Cookies weigh altogether. So that I can substitute Graham Cookies and get the quantity of the crumbs right.

  15. #
    Star — March 4, 2016 at 3:50 pm

    Uh oh! I ended up with way too much filling for my (9″) springform pan. I left out quite a bit but it is rising up above the pan edges! I was careful not to over mix and I’m sure I got all my measurements right. I wonder if I should try to cut off the top or leave it? Any advice? It needs to be pretty because I am baking it for an auction! Help please!

  16. #
    Lissa — February 9, 2016 at 5:46 am

    This was delicious and so easy to make! Very decadent so agree it will need to be eaten in multiple sittings, but I expect it will freeze well.

    I added a bit of sour cream to increase the tanginess and offset some of the sweet. And unsweetened whipped cream is the perfect accompaniment.

    Look forward to trying more of your recipes!

  17. #
    Kellie — January 25, 2016 at 11:41 am

    I used 3 eggs and it’s still popped up like a soufflé. A small piece goes a long way and homemade whipped cream is a great addition. It is definitely a rich cheesecake, so I cut a couple pieces and am freezing the rest for a quick treat.

    • #
      Tessa — January 25, 2016 at 9:00 pm

      Love it! Nothing like cheesecake whenever you want it 🙂

  18. #
    Andrea — December 23, 2015 at 5:09 pm

    5 eggs causes the cheesecake to rise too high…it’s more like a soufflé. I’d suggest using only 3.

  19. #
    Joey Jojo — June 29, 2015 at 8:06 am

    Tessa, this looks amazing! Do you think the graham cracker crust works better for this recipe than a chocolate/Oreo crust?

    • #
      Tessa — June 30, 2015 at 8:20 pm

      It’s simply a matter of preference!

  20. #
    Lubna — June 4, 2015 at 7:22 am

    Can’t wait to make this. Just wondering if I could make mini ones instead of one big one? Should I bake at the same temperature and for how long?

  21. #
    Shanai — April 22, 2015 at 5:03 am

    So, I’m curious. Has anyone substituted the chocolate chips for the topping with white chocolate?

    • #
      Tessa — April 22, 2015 at 9:08 am

      That should work just fine! You just may need to slightly reduce the cream because white chocolate contains more milk 🙂

  22. #
    Julia — March 16, 2015 at 9:30 am


    I made this recipe at the weekend, and it was delicious! Really easy to follow – my only change was that I omitted the sugar completely. Honestly haven’t tasted a difference, since nutella is so sweet already, Just a slightly healthier option to reduce the amount of sugar! 🙂

  23. #
    plasterer bristol — March 15, 2015 at 11:54 pm

    Oh wow this just looks super delicious. Thanks for sharing this.


  24. #
    Erin @ Miss Scrambled Egg — March 5, 2015 at 8:05 pm

    Wowza! I need this in my life. I don’t keep nutella in my house very often because I will eat the entire jar in one sitting, but looks like I have an excuse now. I’ll bake with it! Cheesecake for everyone.

  25. #
    Jessica — March 5, 2015 at 6:35 pm

    Nutella and Ferrero Rochers are my favorite!! This looks decadent! Pinned.

  26. #
    Eve ~ Baking the Day — March 5, 2015 at 11:36 am

    Oh my, this look so amazing! Especially because of the amount of nutella. It looks so decadent and delicious, the Ferrero Rochers make it look even more tempting, pinned!

  27. #
    Gaby — March 5, 2015 at 10:11 am

    Love this! Your dessert recipes are always amazing, but this is just too much! YUM!

  28. #
    Amanda — March 5, 2015 at 7:37 am

    LOVE your recipes I have already tried so many of them. I found you on pintrest through your peanut butter cheesecake recipe, and now you are my GO TO site for whenever I need to make a treat!

  29. #
    Jen @ Baked by an Introvert — March 4, 2015 at 2:52 pm

    Wow! This cheesecake does look crazy good! I may or may not have drooled all over my keyboard!

  30. #
    Alison (Fueling for Fitness) — March 4, 2015 at 7:17 am

    This is truly a thing of beauty. I want to make this and eat it immediately. Alas, having no real kitchen to cook/bake out of is a bit of a problem…

  31. #
    Sarah | Broma Bakery — March 4, 2015 at 7:05 am

    You are my hero. I actually wonder if you could solve world peace with this cheesecake… Ha!

  32. #
    Tiffany — March 4, 2015 at 4:37 am

    I must say I do love to hate you for this recipe. My daughter and I are addicted to nutella. We always have some at the ready. We will be making this fit the Easter/winter break. Thank you

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