Fabulous Food: Nutella Cheesecakes


It’s been awhile since we shared a recipe with you and it just so happens we have been modifying one of our favourite recipes by Nigella Nutella Chocolate Cheesecakes! As you all know we are avid fans of Nutella and take any opportunity to bake away with this delightfully hazel-nutty flavouring in anything from cakes to cookies!

nutella-chocolate-cheesecake-recipeIn our most recent baking session we adapted Nigella’s recipe and recycled some glass ramekins from another well know pudding brand…

Here is how we did it:

Ingredients for 8 – 10 Cheesecakes:

  • 250 grams sweetmeal digestive biscuits
  • 75 grams butter (we use Clover)
  • 1 x 400 grams jar Nutella (at room temperature)
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar
  • 1 x bar of Dark Chocolate

Additional Equipment:

  • Mixing Bowl
  • Scales
  • Wooden Spoon
  • Table/Teaspoon
  • Rolling Pin
  • Clear Sandwich Bag
  • Bread board
  • Cheese grater

Place your digestives into a clear sandwich bag, (this makes them easier to crush without making a huge mess), place the filled bag onto a bread board and use your rolling pin to break the biscuits into fine pieces (it’s a great way to de-stress!)

Transfer the crushed biscuits into a bowl and add approximately 25g of Nutella and your butter, mixing well. Transfer 3 heaped tablespoons of the mixture into each Ramekin, press into the bottom using the back of a teaspoon and place in the fridge to chill.


Add your cream cheese to a bowl (we have tested it with a supermarket own brand and with Philadelphia, both work just as well); add your icing sugar and mix until combined.

Remove your Ramekin’s from the fridge and fill to the brim with your Cheesecake mixture. For a final finishing touch, liberally grate dark chocolate over the top of the Cheesecake before placing back into the fridge to chill further. If you can manage, try to chill your cheesecakes for at east two hours and longer if possible – they taste even better the following day!

All images copyright The Bird & The Rose


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