Cheesecake alla Nutella Senza Cottura (Italian No Bake Nutella Cheesecake)

4 days ago
5 min read

Updated: 1 day ago

Cheesecake alla Nutella Senza Cottura

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

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 18 g protein, 72 g carbohydrates, 20 g fat, 8 g saturated fat, 4 g fiber, 5 g sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Professional Technique

Professional technique for Cheesecake alla Nutella Senza Cottura: begin with disciplined mise en place so every ingredient is measured, trimmed, and ready before heat is applied. Control temperature rather than relying only on the clock. Browning should create flavor without burning; simmering should remain gentle enough to preserve moisture and texture. Season in stages and taste again after reductions, cured ingredients, cheese, or concentrated cooking liquids have been added. The final texture should look intentional on the plate, with sauce emulsified rather than oily and the principal ingredient still recognizable. Ingredient quality matters because regional Italian recipes usually rely on a short list of strongly identifiable ingredients. Use the best version available and avoid masking it with unnecessary cream, excessive garnish, or aggressive seasoning. When a protected regional ingredient is unavailable, choose a substitute with a similar fat level, acidity, texture, and aging profile rather than simply choosing the strongest-flavored alternative. For service, warm plates for savory dishes and chill plates or serving dishes when appropriate for cold desserts. Finish sauces immediately before plating, because emulsions tighten as they cool. Reserve cooking water or stock whenever starch is involved so the final consistency can be corrected without adding cream. If the preparation contains cheese, incorporate it away from aggressive heat to avoid separation. If it contains meat or fish, allow a short rest when appropriate so juices redistribute before slicing. The recipe should taste balanced rather than merely intense. Salt, acidity, sweetness, bitterness, fat, and aroma should support one another. If a finished dish tastes heavy, correct with acidity or a small amount of hot cooking liquid before adding more salt. If it tastes thin, reduce or emulsify rather than automatically adding more fat. These final adjustments are what separate a professional result from a recipe that is technically cooked but not fully finished. Regional identity should remain visible. Do not modernize a traditional dish by adding ingredients that obscure its origin. Refined presentation comes from clean cuts, controlled sauce consistency, proper temperature, and proportion—not from decorative elements unrelated to the recipe. Keep garnishes edible and connected to the flavor profile. Texture is the final standard. Pasta and rice should remain al dente; dumplings should be tender without becoming dense; braised meats should be moist and yielding without collapsing into fibers; fish should separate into clean flakes; desserts should hold their intended structure without becoming icy, gummy, or excessively sweet. Serve promptly once the correct texture is reached.

Mistakes to Avoid

Do not rush cooling, chilling, or resting stages in Cheesecake alla Nutella Senza Cottura. Avoid adding warm components to whipped cream or soft cheese, because they can collapse the structure. Do not compensate for weak texture with excessive starch or sugar. When citrus is present, use zest or controlled juice additions so acidity does not curdle dairy components.

Storage and Reheating

Store Cheesecake alla Nutella Senza Cottura covered and refrigerated when it contains dairy, eggs, pastry cream, or ricotta. Most cream-based preparations are best within 2 to 3 days; fried pastries are best the day they are made. Keep crisp components separate from moist fillings when possible. Chilled desserts should not be reheated; baked portions may be brought gently toward room temperature before serving if appropriate.

Chef Gianluca