Nutella cheesecake is the ultimate dessert for chocolate and hazelnut lovers, combining the luscious richness of cheesecake with the indulgent flavor of everyone’s favorite chocolate hazelnut spread.
With a velvety texture, deep chocolate flavor, and a buttery cookie crust, this cheesecake is pure decadence. Whether it’s a family gathering, a date night treat, or just a way to satisfy your sweet tooth, this dessert is a guaranteed showstopper.
The first time I made this Nutella cheesecake, it was for a potluck, and let’s just say it didn’t last long on the dessert table! The creamy Nutella filling paired with the crisp crust and a touch of whipped cream on top had everyone asking for seconds—and the recipe. It’s rich enough to impress, yet simple enough for any occasion.
Pair your slice with a scoop of creamy vanilla ice cream or a drizzle of indulgent caramel sauce for an extra special touch. The ice cream adds a refreshing contrast to the richness, while the caramel sauce amps up the indulgence factor.
Give this Nutella cheesecake a try, and let me know how it turns out! I’d love to hear about your creative toppings or variations.
Why This Is a Must-Try for You?
- Nutella Heaven: The chocolate-hazelnut flavor shines in every creamy bite.
- Rich & Creamy: The silky texture of the cheesecake is truly indulgent.
- Crowd-Pleaser: It’s always a hit at gatherings, and people will definitely ask for the recipe.
- Easy Elegance: It looks and tastes like a professional dessert but is surprisingly easy to make.
Frosted Animal Cookie Cheesecake Recipe
Equipment
- 9-inch springform pan
- Parchment paper
- Aluminum foil
- Mixing bowls (large and small)
- Hand or stand mixer
- Rubber Spatula
- Heatproof Bowl
- Whisk
- Measuring cups and spoons
- Microwave
Ingredients
CRUST
- 2 1/4 cups 302g frosted animal cookie crumbs
- 2 tbsp 28g salted butter, melted
- FILLING
FILLING
- 1 cup 207g sugar
- 3 tbsp 24g all purpose flour
- 1 cup 230g sour cream, room temperature
- 1 tbsp vanilla extract
- 4 large eggs room temperature
- 2 cups 208g chopped frosted animal cookies, divided
- WHITE CHOCOLATE GANACHE
- 6 oz 169g white chocolate chips
- 1/4 cup 60ml heavy whipping cream
- Pink gel icing color
- Sprinkles
WHIPPED CREAM
- 1/2 cup 120ml heavy whipping cream, cold
- 4 tbsp 29g powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F and prepare the crust by mixing cookie crumbs and melted butter. Press into a greased and lined springform pan, then bake for 10 minutes. Cool.
- Lower oven temperature to 300°F. Prepare cheesecake filling by beating cream cheese, sugar, and flour on low speed. Mix in sour cream, vanilla, and eggs one at a time.
- Fold in 1 1/4 cups of chopped animal cookies, then layer the filling and remaining cookies in the crust.
- Set the springform pan inside a larger pan and create a water bath. Bake for 1 hour 25 minutes. Let cool in the oven for 1 hour, then chill overnight.
- Make ganache by heating heavy cream, pouring it over white chocolate chips, and whisking until smooth. Add pink gel coloring and spread ganache on chilled cheesecake.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Pipe onto the cheesecake, then garnish with animal cookies and sprinkles.
- Refrigerate until serving.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 529 kcal |
| Carbohydrates | 57g |
| Sodium | 327mg |
| Fat | 30g |
| Protein | 9g |
| Sugar | 42g |
Tips that Are a Perfect Saviour!
Here are some expert-level tips for your Frosted Animal Cookie Cheesecake to elevate the final result:
Crust Tips
- Prevent sogginess: For a crispier crust, let the baked crust cool completely, then freeze it for 15 minutes before adding the filling. This helps seal the base.
- Crumb uniformity: Pulse the animal cookies in small batches for finer, even crumbs. Avoid large chunks, which can make the crust uneven.
- Flavor boost: Add a teaspoon of vanilla extract or a pinch of cinnamon to the crust mixture to enhance its flavor.
Filling Tips
- Even mixing: Beat the cream cheese at a low speed to prevent air bubbles, which can cause cracks. Scrape down the bowl frequently to ensure a smooth filling.
- Chopped cookies: Toss the chopped cookies for the filling in a teaspoon of flour before folding them in. This prevents them from sinking to the bottom.
- Egg incorporation: Add eggs one at a time and mix just until combined. Overbeating eggs can make the cheesecake dense and rubbery.
Baking and Cooling Tips
- Water bath made easy: Use a slow cooker liner or oven bag around the springform pan before placing it in the water bath. It’s more reliable than foil and ensures no leaks.
- Temperature cues: The cheesecake is done when the edges are set and the center wobbles slightly when shaken. Overbaking leads to cracks.
- Gradual cooling: After baking, leave the cheesecake in the oven with the door cracked slightly to avoid sudden temperature changes that can cause the surface to crack.
