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Partial top down view of Nutella Cheesecake Loaf with two slices cut
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Nutella No Bake Cheesecake Loaf

A make and freeze recipe that will wow your guests!
Course Dessert
Cuisine American, Canadian
Diet Halal, Hindu
Prep Time 30 minutes
Total Time 30 minutes
Servings 12
Calories 456kcal
Author Sarah Mir

Equipment

  • 9 * 5 loaf pan
  • Plastic Wrap

Ingredients

Topping

  • ⅓ cup Hazelnuts or Skinned Almonds (50g)

Crust

  • ⅓ cup Hazelnuts or Skinned Almonds (50 g)
  • 1 ⅓ cup Graham Cracker Crumbs (150g) OR 10-11 digestive biscuits
  • 4 tbsp Melted Unsalted Butter (50g)
  • ½ tsp Salt
  • ½ cup Nutella

Filling

  • 375 g Cream Cheese (1.5 of a Philly Brick of Cream Cheese)
  • ½ cup Whipping Cream
  • ¾ cup Nutella
  • ½ cup Sugar (Granulated if it's fine otherwise Caster)
  • 1 tsp Vanilla Extract
  • ½ tsp Salt

Instructions

Topping and Crust

  • Put all your skinned nuts in a food processor and process until crumbly.
  • If Using Graham Cracker Crumbs: Tip out half the hazelnuts for the topping and add the remaining ingredients into your food processor. Give it a few quick pulses until everything is combined.
  • If Using Digestive Biscuits: Remove all the nuts from the food processor bowl, add remaining crust ingredients and process till a crumbly mass forms. Then add in the nuts and pulse once or twice.
  • Line your loaf pan with cling wrap making sure to leave a few inches of overhang on both sides. Layer the plastic wrap length wise once, then width wise, then lengthwise.
  • Now firmly press the crust ingredients into the loaf tin making sure to build an even crust along the sides as well. Tip: This is much easier if you use a plastic wrap to press the crumbs in place!

FIlling

  • Beat the cream cheese till smooth and creamy then add the sugar and mix well.
  • Now beat in the Nutella for 2 minutes or till well combined
  • Gradually add the cream and beat until fluffy and well incorporated
  • Mix in vanilla and salt.
  • Pour the cheesecake filling into your prepared tin, then top with the crushed nuts from earlier and freeze for four hours or until firm.
  • Once the filling sets place a layer of plastic wrap overtop until ready to serve.
  • When you are ready to serve pull the cheesecake loaf out of the pan using the plastic wrap overhang. If it feels stuck you can wait ten minutes or use a butter knife to loose the sides then remove.
  • This can be made 2-3 days ahead and any leftovers can be stored in a freezer safe container for up to 3 weeks.

Nutrition

Calories: 456kcal | Carbohydrates: 38g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 399mg | Potassium: 241mg | Fiber: 3g | Sugar: 29g | Vitamin A: 684IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 2mg