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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


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


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 

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 

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

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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