Nutella Cheesecake with Chocolate Hazelnut Goodness

By Elizabeth Waterson // Apr 20, 2022 (Updated Feb 15, 2026) // 2 Comments

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This Nutella cheesecake is a rich, creamy dessert with swirls of hazelnut-chocolate goodness woven through a silky cheesecake filling. A buttery cookie crust provides the perfect foundation, while a classic cheesecake texture balances Nutella's sweet, nutty flavor without overwhelming the palate. Whether you're serving it for holidays, dinner parties, or anytime celebrations, this cheesecake delivers indulgent flavor and smooth texture in every slice. With simple pantry ingredients and straightforward steps, it's a dessert that feels impressive - yet surprisingly doable.

45 degree angle of nutella cheesecake on a white plate on top of a blue linen on a light pink surface — Nutella meets cheesecake in every silky bite.

If you've read my blog before then you must know Cheesecake is one of my favorite desserts. It's lovely to make something so rich, decadent and special. And if you top the cheesecake like this one it's a show stopper. And come on, who doesn't like to bake a show-stopping dessert?

The batter is filled with lots of Nutella. I added cocoa powder as well. Baked the cheesecake, chilled it, and then drizzled it with more Nutella, toasted hazelnuts, fresh whipped cream, and raspberries.

For another delicious Nutella recipe, you've gotta try my Nutella Swirled Pumpkin Bread Recipe or my Nutella Chocolate Chip Cookies!

slice of nutella cheesecake on a white plate on a light pink surface

Flavor and Texture Builders

Butter cookie crust: A buttery, crisp base (graham or cookie crumbs) that supports the creamy filling without overpowering it.
Nutella: A swirled star - it brings sweet hazelnut-chocolate flavor that pairs beautifully with creamy cheesecake.
Cream cheese: The foundation of silky texture and creaminess that cheesecake is known for.
Sugar: Sweetens while balancing hazelnut richness.
Eggs: Provide structure and set the cheesecake while keeping it smooth rather than dense.

Featured Review

"I made this for Easter! My family was obsessed! I cannot wait to make it again!"
Chad

Jump to Recipe·5 from 1 review

nutella cheesecake served on a white plate on top of a blue linen on a light pink surface

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Let's Swirl Some Nutella Magic

cream cheese mixed together until light and fluffy in a glass bowl on an light pink surface with a blue linen — Beat cream cheese until softened.

nutella added to cream cheese in a large glass bowl on an light pink surface with a blue linen — Beat cream cheese until softened.

nutella and cream cheese mixed together in a glass bowl on an light pink surface with a blue linen — Scrape the bowl so no Nutella clumps.

sugar added to nutella cream cheese mixture in a glass bowl on an light pink surface with a blue linen — Scrape the bowl so no Nutella clumps.

cocoa powder, heavy cream, and sour cream added to cheesecake batter in a glass bowl on an light pink surface with a blue linen — Add in cocoa powder, heavy cream, sour cream, vanilla extract.

egg added to nutella cheesecake batter in a glass bowl on an light pink surface with a blue linen — Add in cocoa powder, heavy cream, sour cream, vanilla extract.

creamy nutella cheesecake batter in a glass bowl with a white spatula on an light pink surface with a blue linen — You should have a creamy batter with no lumps.

nutella cheesecake batter in a springform pan on a light pink surface — You should have a creamy batter with no lumps.

nutella cheesecake wrapped in plastic to chill in the fridge then removed from the springform pan on a light pink surface — Chill the cheesecake after baking. Remove cheesecake from the base.

nutella drizzled on top of nutella cheesecake on a light pink surface with bowls of toppings — Decorate the cheesecake with melted Nutella.

nutella cheesecake topped with whipped cream, hazelnuts and raspberries on a light pink surface — Decorate the cheesecake with melted Nutella.

Don't let cheesecake break your heart, check out all my cheesecake baking tips.

fork taking a bite of nutella cheesecake on a white plate on a light pink surface with a jar of nutella and bowl of raspberries

This is an OVER THE TOP dessert. It is extremely rich. You only need a little slice. Or if you are like me you need a big slice and a fork, keep that in the fridge and have a bite every time you pass the fridge or open it.

Whether it's Valentine's Day or a dinner party. This Nutella cheesecake will be a hit. Enjoy!

sliced open nutella cheesecake on a white plate on top of a blue linen on a light pink surface

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

cut open nutella cheesecake served on a white plate

Nutella Cheesecake with Chocolate Hazelnut Goodness

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Total Time: 12 Hours 5 Minutes
Yield: 10-12 Slices 1x

Instructions

Crust

Grease a 9-inch springform pan set aside. Preheat oven to 325F/163C.Prepare graham cracker crust and par-bake for 6-8 minutes, until set and not overly browned.

Cheesecake

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand mixer beat the cream cheese for 2 minutes on medium speed. Reduce speed to low and add in Nutella and mix to combine. Add granulated sugar and beat for another 2 minutes. Add in cocoa powder, heavy cream, sour cream, vanilla extract- mixing until fully combined. Add in eggs one at a time, but do not over mix. You should have a creamy batter with no lumps.
Pour into prepared pan. Place 9-inch springform pan in a large cake pan or wrap the springform in a thick layer of foil coming up the sides- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 1 hour and 25 minutes to 1 hour and 15 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in the oven for 1 hour then take out of roasting pan and place on a wire rack to cool for another hour. Then wrap with plastic wrap and chill in the fridge overnight.

Topping

Use an angled spatula to loosen the cheesecake from the springform pan then carefully transfer it to a serving plate. Drizzle melted Nutella on top of cheesecake. Add piped whipped cream and sprinkle on raspberries and toasted hazelnuts. Store in the fridge until ready to eat.
Let sit at room temperature for 15 minutes before serving. Use a knife dipped in hot water then wiped dry each time you slice for clean slices of cheesecake. Store leftovers in an air-tight container in the fridge for up to 5 days.