No-Bake Nutella Chocolate Cheesecake
Prep time
Total time
  • For the base:
  • 350g chocolate chip shortbread cookies
  • 150g unsalted butter
  • large pinch salt
  • For the cheesecake:
  • 400ml double cream
  • 600g cream cheese
  • 2 tbsp vanilla bean paste
  • 150g icing sugar
  • 75g melted plain chocolate
  • 50g cocoa powder
  1. First, prepare the base. If you're using a food processor, blitz the shortbread biscuits until crumbs, then add the melted butter and salt and pulse.
  2. If making by hand, pop all of the biscuits into a bag, seal, and bash it with a rolling pin until they are pulverised. Pop into a bowl and add the melted butter.
  3. Tip the base mixture into the tin, and use your fingertips to push down firmly and evenly. Leave the base to chill in the fridge or freezer while you make the cheesecake.
  4. For the cheesecake:
  5. In a large bowl, mix the cream cheese with the vanilla and melted chocolate. Next, sieve in the icing sugar and cocoa powder to the cream cheese mix and beat in. Set aside.
  6. In a separate bowl, pour in your double cream and whisk (you don't really need an electric mixer for this as I did it by hand in under a minute) until the cream becomes thick (soft peaks). Fold the cream mixture into the chocolate cream cheese mixture, then spread out on top of the cheesecake base. Chill in the fridge or freezer until firm, then cover in Ferrero Rocher, nutella and other decorations of your choice.
Recipe by Kerry Cooks at