chocolate hazelnut cheesecake is the dessert I make when I want something that feels a little fancy but doesn’t require a culinary degree. You know those days when you’re craving something sweet and comforting, but you also want it to look like you tried? This is that recipe. It’s rich, creamy, and has that cozy roasted nut flavor that makes people close their eyes after the first bite. I started making it for birthdays, then it somehow turned into my go to “bring a dessert” answer for basically everything. Let me walk you through it like I would if you were in my kitchen with a spoon ready to taste test. 
What Is Nutella?
If you’ve ever eaten Nutella straight from the jar (no judgment, I’ve done it too), you already get the hype. Nutella is a smooth hazelnut cocoa spread. It’s sweet, chocolatey, and has a toasted nut flavor that tastes like dessert before you even bake anything.
In a chocolate hazelnut cheesecake, Nutella does two big things. First, it brings the chocolate flavor without needing a bunch of extra ingredients. Second, it adds hazelnut richness that makes the whole cheesecake taste deeper, not just sugary. It also helps the filling feel extra silky, which is kind of the whole point of cheesecake, right?
One quick tip: if your Nutella is stiff because your kitchen is cold, just microwave it for about 10 to 15 seconds. You want it stirrable, not hot. Hot Nutella can mess with the texture when it hits cold cream cheese.
“I made this for a family dinner and people were scraping the plate. My cousin literally asked if I could make it again next weekend.”
What Do I Need To Make The Cheesecake Crust?
The crust is the quiet hero here. It adds crunch, keeps the creamy filling from feeling too heavy, and gives you that little salty bite that makes the sweetness pop. You can keep it simple, and you should. The filling is the star.
Here’s what I use for a classic crust that works perfectly with chocolate hazelnut cheesecake:
- Chocolate cookie crumbs (like chocolate wafers or sandwich cookies with the filling scraped out)
- Roasted hazelnuts, finely chopped (optional, but so good)
- Melted butter
- A tiny pinch of salt
A note about cookies: if you use very sweet cookies, keep the salt. It balances everything out. And about hazelnuts, you can buy them already roasted, or toast them quickly in the oven. Toasting makes the flavor louder in the best way.
Equipment wise, you’ll want a springform pan if you have one. It makes serving way easier because you can remove the sides cleanly. If you don’t have one, you can still do it in a deep pie dish, just know it’ll be more of a scoop and serve situation.
How Do I Make Cheesecake Crust?
Crust making is the part where I always feel like I’m doing an arts and crafts project. It’s easy, and it takes maybe 10 minutes including cleaning up the crumbs you somehow spill even when you’re being careful.
Step by step crust directions
1) Crush your cookies until they look like dark sand. A food processor is fast, but a zip bag and rolling pin works too, and it’s kind of therapeutic.
2) Stir in chopped hazelnuts if you’re using them. Keep the pieces small so slicing is easier later.
3) Add melted butter and a pinch of salt. Mix until it looks like wet soil and holds together when you pinch it.
4) Press it into your pan. I press the bottom first, then gently press a little up the sides. Use the bottom of a glass to pack it down. Firm crust equals clean slices.
5) Bake it for about 8 to 10 minutes at 350°F, then cool completely. If you skip baking, it can get crumbly when you slice, so I really recommend this quick bake.
After the crust cools, you’re ready for the filling. My filling is basically cream cheese, Nutella, a bit of sugar, eggs, vanilla, and a splash of cream or sour cream. The biggest rule is simple: don’t overmix once the eggs go in. Overmixing adds too much air and can cause cracks.
And yes, cracks happen. Even to people who bake all the time. If your cheesecake cracks, you cover it with topping and pretend it was the plan. That’s my method.
Whats A Good Topping For Nutella Cheesecake?
Toppings are where you can have fun without making things complicated. Since the cheesecake is already rich, I like toppings that add texture or a little contrast.
My favorite topping is a quick Nutella drizzle. I warm a few spoonfuls until it’s pourable, then let it flow over the top. It looks dramatic with almost zero effort. If I’m feeling extra, I add a handful of chopped hazelnuts around the edge.
Other topping ideas that actually work and aren’t fussy:
Whipped cream with a little cocoa powder dusted on top
Chocolate ganache if you want it ultra rich (chocolate plus warm cream, stirred until smooth)
Toasted hazelnuts for crunch
Fresh berries if you want a bright pop to cut the sweetness
Here’s the honest truth: if your chocolate hazelnut cheesecake chills properly, you can keep the topping simple and it will still get that wow reaction. Just don’t put whipped cream on too early. Add it right before serving so it stays fluffy.
How Do I Serve Nutella Cheesecake?
Serving cheesecake is half timing, half patience. The patience part is the hardest, because it smells amazing and you want to slice it early. But if you want neat slices, you need to chill it.
My serving game plan
I chill the cheesecake at least 6 hours, but overnight is even better. Then I take it out about 10 to 15 minutes before slicing so it’s not rock hard.
For clean slices, use a sharp knife and wipe it between cuts. Warm water on the knife helps too. It’s a small step that makes your slices look like they came from a bakery.
Serving ideas I actually use at home:
Serve with coffee or espresso if you love that chocolate plus coffee combo.
Add a small spoon of whipped cream on the side for people who like it extra creamy.
Top each slice with a few chopped hazelnuts right before serving so they stay crunchy.
If you’re bringing it to a party, keep it chilled until the last minute. Cheesecake can sit out for a bit, but I try to keep it under 2 hours at room temp just to be safe with the dairy.
And if you’re wondering about leftovers, this chocolate hazelnut cheesecake is one of those desserts that tastes even better the next day. The flavors settle in, the texture firms up, and suddenly you’re sneaking a second slice while “cleaning the fridge.”
Common Questions
Can I make this cheesecake without a springform pan?
Yes. Use a deep pie dish or a square baking dish lined with parchment. It may not slice as cleanly, but it will still taste amazing.
Do I need a water bath?
Not strictly, but it helps prevent cracks. If you skip it, just bake gently and don’t overmix. And remember, topping covers a lot.
How do I know when it’s done baking?
The edges should look set, and the center should still have a little jiggle. It will firm up a lot as it cools and chills.
Can I freeze Nutella cheesecake?
Yep. Chill it first, then wrap slices tightly and freeze. Thaw in the fridge overnight for the best texture.
What’s the best way to store leftovers?
Keep it covered in the fridge for up to 4 to 5 days. I like storing slices in a container so they’re easy to grab.
A sweet final nudge to go bake it
If you’ve been wanting a dessert that feels special without being stressful, this chocolate hazelnut cheesecake is it. Focus on a firm crust, don’t rush the chilling time, and pick a topping that makes you happy. If you want to compare styles or grab extra tips, I’ve bookmarked Chocolate Hazelnut Cheesecake – Sprinkle Bakes and this helpful walkthrough for Nutella Cheesecake (Hazelnut Chocolate Cheesecake). Now promise me you’ll take that first bite slowly, because that creamy chocolate and hazelnut combo is the whole point. 
Chocolate Hazelnut Cheesecake
Ingredients
Method
- Crush your cookies until they look like dark sand, using a food processor or a zip bag with a rolling pin.
- Stir in chopped hazelnuts if using, keeping pieces small for easier slicing later.
- Add melted butter and salt, mixing until it resembles wet soil that holds together when pinched.
- Press the mixture into the bottom and slightly up the sides of a springform pan, using the bottom of a glass to pack it down.
- Bake at 350°F for about 8 to 10 minutes, then cool completely.
- In a bowl, mix softened cream cheese until smooth.
- Add Nutella, sugar, eggs, vanilla, and cream or sour cream, mixing gently to avoid incorporating too much air.
- Pour the filling over the cooled crust and smooth the top.
- Bake at 325°F for about 50 to 60 minutes.
- The edges should look set while the center has a slight jiggle. Turn off the oven and let it cool inside for an hour.
- Chill in the refrigerator for at least 6 hours, or overnight for best results.
- Take the cheesecake out 10 to 15 minutes before slicing.
- Use a sharp knife wiped with warm water between cuts for clean slices.
- Serve with toppings of choice such as Nutella drizzle, whipped cream, or chopped hazelnuts.
