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Christmas recipe

Nutella® Cheesecake

The  yummiest cheesecake ever, for thesweetest holidays parties!                                
Nutella® finds new friend ingredients in the spicy speculoos and the Breton butter biscuits. A three layer festive cake: how can you resist to it?

2 h 50 min
Nutella cheesecake | Nutella


For the base:
  • 200g of speculoos biscuits

  • 150g Breton butter biscuits (or Graham Crackers)

  • 80g of butter cut into small pieces

  • 1 tablespoon of brown sugar

For the cream:
  • 600g cream cheese

  • 250g fromage blanc (with 20% fat content)

  • 250g thick crème fraîche

  • 180g brown sugar

  • 2 vanilla pods

  • 4 large eggs

  • Nutella®

  • Preheat the oven to 200°C (Gas mark 6) on the fan setting.


  1. Nutella cheesecake 1 | Nutella

    Break up the biscuits until they reach a powder consistency
    Add the butter cut into small chunks and a tablespoon of sugar
    Mix together 
    Butter the base of a dish
    Pour the mixture into a 24cm round cake tin with a removable base
    Bake for 10mins at 200°C 

  2. Nutella cheesecake 2 | Nutella

    Place the cream cheese, fromage blanc and the crème fraîche in a bowl
    Add the sugar
    Add the whole eggs
    Stir in the vanilla pod seeds 
    Mix together for 1 minute 

  3. Nutella cheesecake 3 | Nutella

    Pour the cream topping over the biscuit base
    Bake for 1h20 at 135°, without opening the door throughout the entire cooking time

  4. Nutella cheesecake 4 | Nutella

    Spread Nutella on top of the cheesecake 

Sustainable palm oil in Nutella
Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Sustainable cocoa in Nutella
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

Upcycling Nutella jar
Good to know

Uhm, while preparing this recipe did you finish your Nutella® jar? You can upcycle it!

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