Cheesecake alla Nutella Senza Cottura
- Jul 31
- 2 min read
Story of the Dish
The No-Bake Nutella Cheesecake is a modern Italian dessert that combines two beloved creations: the creamy elegance of cheesecake and the unmistakable flavor of Nutella, Italy's most famous hazelnut spread.
Unlike traditional baked cheesecakes, this version requires no oven. Its silky filling is stabilized simply by refrigeration, allowing the flavors of mascarpone, cream cheese, fresh whipped cream, and Nutella to shine without becoming heavy. The result is an incredibly smooth dessert with a light mousse-like texture that melts in your mouth.
Although inspired by American cheesecake, the use of mascarpone gives this recipe a distinctly Italian character, while toasted Piedmont hazelnuts provide the perfect crunchy contrast. It's an ideal dessert for warm weather, dinner parties, or any occasion where an elegant make-ahead dessert is needed.
Simple to prepare yet spectacular to serve, this cheesecake has become one of the most requested Nutella desserts in Italian pastry shops.
Ingredients
Serves: 10–12
For the Crust
2½ cups (250 g) chocolate cookie crumbs
8 tbsp (115 g) unsalted butter, melted
2 tbsp brown sugar
Pinch of fine sea salt
For the Filling
16 oz (450 g) cream cheese, room temperature
9 oz (250 g) mascarpone cheese
1½ cups (450 g) Nutella
1¼ cups (300 ml) heavy whipping cream
½ cup (60 g) powdered sugar
1 tsp vanilla extract
1 tbsp gelatin powder dissolved in 3 tbsp cold water (optional for extra stability)
For the Decoration
Nutella
Chopped toasted Piedmont hazelnuts
Whole hazelnuts
Chocolate curls
Ferrero Rocher chocolates (optional)
Preparation
Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
Combine the chocolate cookie crumbs, melted butter, brown sugar, and salt until the mixture resembles wet sand.
Press firmly into the base of the pan using the bottom of a measuring cup.
Refrigerate for 30 minutes.
Meanwhile, beat together the cream cheese, mascarpone, powdered sugar, and vanilla until completely smooth.
Add the Nutella and continue mixing until fully incorporated.
In a separate bowl, whip the heavy cream to medium peaks.
If using gelatin, dissolve it according to the package instructions and allow it to cool slightly before gently mixing it into the Nutella mixture.
Fold the whipped cream into the filling using a spatula until light and airy.
Pour the filling over the chilled crust.
Smooth the surface with an offset spatula.
Cover and refrigerate for at least 8 hours, preferably overnight.
Before serving, warm a few tablespoons of Nutella just enough to make it pourable.
Drizzle it over the top in a spiral pattern and decorate with chopped toasted hazelnuts, whole hazelnuts, chocolate curls, and Ferrero Rocher chocolates if desired.
Wine Pairing
This rich dessert pairs beautifully with:
Brachetto d'Acqui
Recioto della Valpolicella
Passito di Pantelleria
Espresso
Cappuccino
Chef Tips
Use full-fat cream cheese and mascarpone for the creamiest texture.
Whip the cream only to medium peaks to keep the filling light and silky.
Refrigerate overnight whenever possible. The texture improves dramatically.
Toast the hazelnuts before decorating for maximum aroma and crunch.
For clean slices, dip a sharp knife in hot water and wipe it dry before every cut.
— Chef Gianluca
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